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619 W Randolph St,
Tel: +1 3127150708
As Blackbird’s first Chef de Cuisine, Mike Sheerin has stepped up to the stoves of one of Chicago’s most beloved and respected restaurants…and he delivers in droves! To watch his easy manner and quiet confidence, though, you wouldn’t know that this 30-year-old has taken on such a responsibility as he tackles complex and original cooking that belies his modest years. Whilst a delicate departure from that of Executive Chef Paul Kahan, Sheerin seems to carry on Kahan’s uncanny ability to make quietly revolutionary food shaking up the menu with disarmingly pedestrian ingredients, such as garnishing parsnip soup with puffed rice (simply fried in oil and seasoned), as well head-turning preparations, such as his delicious bacon caramel and smoked grapes with venison, and a crisply bitter radicchio sauce with pike. His fried shallot broth, served with lamb and butternut squash panisse riff on traditional preparations in a most modern way.Thoroughly modern dining in a classic contemporary setting.
Formal Fine Dining
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