Blackbird

Frommer's Review

Stylishly spare, Chef Paul Kahan's Blackbird exudes a smart urban chic that could blend into the dining scene of any major city. The white, narrow room is dense with close-packed tables, and the floor-to-ceiling windows in front frame the urban landscape outside. As in many newer restaurants, the noise level can get high (and the tables are crammed much too close together). Nevertheless, Blackbird is fun for people who like a scene (everyone pretends not to be looking around too much), but I'd recommend somewhere else if you're looking for a romantic dinner.

The seasonal menu here features creative fare, from a charcuterie plate to braised octopus with hummus. Kahan is a big proponent of local, organic ingredients, so expect top-notch quality -- but you'll pay for it (a plate of two melt-in-your-mouth Maine diver scallops goes for $14). Artfully prepared dishes make up the entree list: pan-roasted monkfish with Parmesan, crispy prosciutto, ruby grapefruit and salsify; grilled organic veal rib-eye with cornbread porridge, rapini, bittersweet chocolate, black truffle, and rosemary; and crispy buckwheat crepes with hazelnut "cassoulet," fresh ricotta, pickled baby carrots, and grilled abalone mushrooms. Recent desserts included bittersweet chocolate brioche with smoked banana, Manjari chocolate ice cream, and aged rum.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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