Standing in Chicago for 22 years,Laid the core level of the Near West restaurant industry"Blackbird" has announced the permanent closure of stores.

Since 2011, "BlackBird" has won 8 Michelin stars. It has been stationed in the Chicago Tribune Chicago's top ten restaurant list all year round. The restaurant chef and pastry chef has won numerous awards-but it has not withstood the impact of the COVID-19 epidemic.

The team had the honor to visit "BlackBird" last June and brought this set of [Spring New Menu] evaluation.

Whether you have stepped in beforeHis minimalist styleOfPure white shop door,NowadaysLet's be together in front of the screenRaise a toast and try again. This is the star of a Chicago restaurant that you will never eat again.

Chicory Salad with Italian Bacon 

Honey mustard and poached egg $18

The signature dish of "Black Bird",Lettuce and chicory are wrapped inCrispy donutsin,The taste is rich and the entrance is very interesting.

Poached egg cutMix the yolk and honey that come out.Coupled with bacon's fresh and sensual finish,The bag lid is the most stable and highest quality salad produced in Chicago.

2019 Spring Tasting Menu 

As soon as you go to the table, you will have a meal bag

Well-accepted acid pack practice

But the butter is very interesting

will get Crushed sesame Blessing of tahini and spices

It's really unusual to take a bite!

The mellow sweetness of sesame complements the acidity of the bread very well

Zhixiang overflowing Pleasant collocation makes the population tongue

It’s a beautiful match before it’s ready

Cherrystone clams with sweet peas

It was served with caramel cookiesCovered strictlyA small bowl

Knock hard

Underneath is the sauce and clam meat cooked in sweet bean clams

Choose sweet mouth to set off Cherrystone's uniqueSmooth and savory

The choice of caramel cookies is just right 

Neither too sweet 

Added a lot of fun and taste

The peas are also very tender and sweet

 Can even smellFreshly harvested fragrance

Cherry radish seaweed "tempura"

Obviously inspired by Japanese style

Radish and seaweed are fried together with tempura

I added fresh cherry radish and minced seaweed to the table

Tempura hanging pulp is slightly thicker

But it is inexplicably matched with the taste of the raw radish above 

I wonder if it was done intentionally

Overall is not outstanding but the taste is still very comfortable 

Crispy

Pickled Asparagus with Padang

It's really the first time to see the asparagus that has been marinated until it has turned purple

Under the sauce is Qingba Danmu nuts and aloe juice

It's sour and very salty.Asparagus crisp

The effect did reach a slight meaning

But it’s already full of heart to create such a combination

Red Dumpling with Dill Potato Chips

Come up and see the good red rice covered with fish roe and potato chips

Brother filled it with rich fresh fish soup

Very exciting!

The red meat is simply sliced ​​for sashimi processing

Extremely retains the tight essence of the smooth Q bomb

joinedThe broth is rich and delicious

Brings out the full flavor of fish and roe

Potato chips mixed with potato chips may be crispy or rotten

Teriyaki cod with grapefruit and broad bean leaves

It's a couple of bites influenced by Japanese style

The mediocre teriyaki method of cod and the meat quality are all expected

The broad bean leaves are obviously marinated, not the traditional seasoning with teriyaki

Slightly abrupt

Grilled wild tiger prawns

Wild tiger prawns from Spain

Shrimp meat is particularly firm but smelly and difficult to handle

In this course, I chose the rough and roasting technique that the majority of the people in the Midwest are good at.

The scorching of the epidermis clearly shows that the scent of charcoal overflows well to cover the smell

Hang out accuratelyTiger Prawns

The yellow dipping sauce on the side is even more pleasant

It turned out that after removing the shrimp brain shrimp yellow

Thick sauce cooked with white sauce

The warm umami unique to shrimp yellow is extracted to stimulate perfection

Heavy structureA model of sublimation

Calf thymus with vanilla thistle

Serve hard dishes

The calf thymus chose the more traditional frying method

Cut a bite and eat without sauce

Sure enough see the level!

The meat is extremely delicate and the fascia is clean

It's unbelievable that there is no smell of soft rotten teeth

Sauce on the sidejuiceEven more

Vanilla thistle with a lot of basil and olive oil

The smell is full and the aftertaste is endless and quite solid

Dry ripe raw beef tartare with wild onion oysters

Before going to the last meat, another plate of oysters "cleared" came

Somehow the best restaurants all like to be creative in oyster seasoning

Blackbird uses dry

Ripe raw beef and wild onions

Selected East Coast Oysters Lean and direct

Mature beef brings the umami flavor of shiitake mushrooms

It is very unfamiliar to the oyster 

Refreshing

Wabu Zabuton with beets and small anchovy

Beef roasted with frying oil and water

The beets are filled with sweet and sour beet puree

Slightly messy

The stacking of dishes is not very reasonable

Nothing wrong

But one bite after anotherA little strange了

At least the quality of the ingredients is still worthy

Take dessert

Rhubarb Hibiscus Gel with Sake Sake

A deep impression

Sake Seba swept away the beef blood left in his mouth

Rhubarb and hibiscus flower made of gel

Both tame the temper and increase the taste of the taste

Very pleasing combination

Sweet Bean with Daifuku Feta Cheese Cake

Cheese cake reset

The cake is also mixed with grapefruit peel

The balance of taste and touch in the finishing touchDelicate and delicate

The selected feta cheese is also in place

Textbook-like innovation execution

Chocolate rice noodle fried doughnut balls with strawberries

Deep-fried doughnuts were originally a housekeeping dessert that Blackbird often has

This is obviously a big move in the menu

It turned out that rice noodles were added to the chocolates of the donuts to increase the sourness

But the production failed a little bit

In order to smooth the acidity of rice noodles

 I chose to add a lot of salt and sugar

The taste of the next bite is very heavy

unfortunately

Lemon Lavender Chocolate

I was mad at the last dessert

But the refreshment has a big surprise!

Inside the seemingly unremarkable white chocolate

Actually injected lemon lavender juice

Entrance burst!

What’s even better is that it’s under the chocolate.

It was actually a bouncing candy!

A burst of taste stayed in the mouth for a long time

Step into the New Year and enter the new peak Blackbird

The latest dishes are also remarkable

In addition to a few that are slightly out of place inspired by other cuisines

Skillful understanding is unique

The BlackBirds are all treasures that have stood the test of time,

It is a pity that after 22 years, the time failed to withstand the influence of COVID-19.

Hope those Chicago restaurants we love,

Can survive 2020,

come on!

Text | Emoticon Big Feet Nick

Picture| Emoticon Big Feet Nick

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