619 W. Randolph St. | 312-715-0708 | www.blackbirdrestaurant.com
In a city that is teeming with famous chefs, Paul Kahan isn’t as well-known as some of his peers. But ask any savvy local and they will tell you that Kahan’s farm-centric restaurant is one of the most beloved in Chicago, causing it to be reviewed more often than any other restaurant in the city. Chef David Posey’s menu might feature crispy veal sweetbreads with Meyer lemon and Chioggia beets, wood-grilled sturgeon with chanterelles, kohlrabi, plums, Thai poppy jam and brown butter-fish sauce and chickory glazed lamb belly with escarole, crunchy turnip, pine nut hollandaise and preserved meyer lemon. Reviewers described it by saying; “The creative, intelligent and delightful” food is "the perfect marriage of cuisine as craft and dining as an art."
Photo courtesy of: Veal Cheeks