Blackbird Chef de Cuisine Prepares to Spread His Wings and Fly

David Posey first made his mark as a line cook at Blackbird, the Randolph Street restaurant oft credited with kickstarting the “Restaurant Row” boom. Since then, the dexterous chef has climbed the culinary rungs under executive chef Paul Kahan to serve as chef de cuisine, earning national acclaim and establishing credibility as one of Chicago’s most talented forces. On August 1, Posey will depart Blackbird to begin working on his own restaurant while simultaneously working as Blackbird’s private dining chef. In the interim, Posey will be going out with a bang via a “best of”-style tasting menu available July 18 through his departure.

Think of the “David’s Favorite Things” tasting menu as a sort of farewell concert tour, but with elegant contemporary cuisine instead of Cher show tunes. The degustation serves to celebrate Posey and showcase some of his mightiest dishes over the course of his four-year chef de cuisine tenure.

The eight-course blast from the past begins with an amuse bouche, followed by chilled turnip cream with smoked hamachi, chicken consommé, raspberry, and spruce. The second course is Sun Gold tomatoes with crispy rice, chorizo, and shelling beans, while cuttlefish with blueberries, Cynar, chamomile almonds, and green tomatoes take the plate third. Corned beef tongue is fourth, served with sprouted wheat berries, avocado, leeks, and beer vinegar, followed by a surf and turf of grilled sturgeon with ham hock, golden beet, smoked date, and walnut broth. Then it’s fermented black bean agnolotti with braised morel mushrooms, peas, and fresh wasabi. Miso-glazed Quebecois veal tenderloin marks the final savory course, with apricot, artichokes, and farmers’ cheese. Strawberry bubblegum ice cream is the dessert finale, along with banana, strawberries, whipped vanilla, and bubblegum mochi.

Blackbird
619 W Randolph Street, Chicago
(312) 715-0708
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