On Monday night, I went for dinner with some current and an ex-coworker. We headed to Blackbird Restaurant. Chef Mike Sheerin was named one of Food & Wine Magazine's 2010 Top 10 Best New Chefs, taking the helm from James Beard award-winning executive chef, Paul Kahan.
Amuse bouche (gosh, I can't even remember what this was now, some fish that was awesome):
Seared ahi with green garbanzos, picholine olives, smoked buttermilk and candied wild rice:
Grilled wagyu flat iron and warm bone marrow with pickled cippolini onions, caraway crumble, chickweed and pomegranate molasses:
The food was fantastic and it was nice to catch up with more peeps. I heart Chicago's food scene!
Seared ahi with green garbanzos, picholine olives, smoked buttermilk and candied wild rice:
Grilled wagyu flat iron and warm bone marrow with pickled cippolini onions, caraway crumble, chickweed and pomegranate molasses:
The food was fantastic and it was nice to catch up with more peeps. I heart Chicago's food scene!
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