What they say

“Since we opened twenty years ago, the foundation of Blackbird has been rooted in sustainability, from mindful sourcing to the philosophy behind the enrichment of the staff, and teaching them to use what they’ve learned in our kitchen to make our industry better as a whole. We strive for constant growth and continue to educate those that follow in our footsteps to do the same.”

Signature Dishes

Tempura asparagus with dill pickle, sweet fish sauce, and sorrel; roasted Amish chicken with brioche, morels, romaine, and clam cuisson; farm egg chaud froid with lavender.

What we say

A meal at Blackbird is a must for any serious food lover. Some of the most talented chefs in the country learned ingredient-based cooking and an appreciation for farmers from chef/ partner Paul Kahan, who co-founded Chicago’s Pilot Light, a food-based educational non-profit helping kids make healthier food choices. Chef de Cuisine Ryan Pfeiffer continues Kahan’s mission with inspired, soulful seasonal American cooking, a positive kitchen atmosphere, and composting and food waste reduction programs that speak to the team’s respect for ingredients.

What others say

“Virtually every chef I met credited Paul Kahan with leading the war for independents in a city long known for the extremes of high-end places.” –Regina Schrambling, The New York Times


One Off Hospitality’s critically acclaimed flagship concept & home base for Paul Kahan


Paul Kahan, chef/partner & Ryan Pfeiffer, chef de cuisine


Lunch & dinner, Monday to Friday


619 West Randolph Street, Chicago, IL 60661


+1 312 715 0708



Price guide

A local, organic, sustainable, farm-to-table restaurant with a certified-organic rooftop farm

Read more

Fried chicken restaurant

Read more

Seasonal American fine dining restaurant set amid the natural beauty of Chicago’s Lincoln Park

Read more

The beautiful food of Mexico expressed with Midwestern ingredients

Read more

Offering inventive fine dining with hyper-local produce in a relaxed atmosphere