What is hip?
Come join my brother, sister-in-law and me for dinner
at one of Chicago’s hippest restaurants, Blackbird.
Established in 1997 it’s not new, but it is definitely cutting-edge.
Cuisine that has been described as “quietly revolutionary.”
What is Hip? by Tower of Power, Chicago 1977
The title for this post was inspired by one of my all-time favorite bands, Tower of Power.
We went wild in the late ’70’s when in live concerts they would announce,
“ASPEN, COLORADO – WE CAME TO PLAY!”
A dry crisp refreshing wine to start the evening. A steely organic Sauvignon Blanc with a hint of grapefruit aromas with plenty of mineral overtones and citrus-y flavors. This is classic Sancerre—with lots of freshness and vibrant energy.
foie gras torchon with mandarinquat jam, sesame, and nasturtium
sauteed skate wing with little gem, almonds, pickled ramps, and whipped butter pudding
fermented black bean agnolotti with morels, pea vines, sherry and fresh wasabi
some dishes deserve their very own post, like this salad of endives, here
maple glazed veal sweetbreads with rutabaga, granny smith apple and black caraway
Domaine Billaud Simon Chablis Premier Cru Mont de Milieu 2006
“A Chablis that is as colorful as a basket of fruit.” Chablis from Billaud Simon is brisk, balanced, and mineral-driven. With its creamy texture, purity, and freshness – it paired very well with the salad of endives and our second courses.
grilled becker lane pork rib chop with caramel potatoes, green asparagus,
sea beans and cured egg yolk
This spicy complex Burgundy is approachable, juicy and plump, terrific with our main courses. “Serpentières” in 2007 delivers silkiness and finesse with aromas of black raspberries and a hint of fresh ginger. It continues with flavors of raspberries and plums and a long peppery finish.
miso-glazed quebecois veal tenderloin with artichokes, apricot and fresh cheese
Lori Lynn’s favorite
wood grilled sturgeon with smoked ham hock, red beet, cabbage, smoked dates and walnut broth
roasted farm chicken and sausage with cauliflower, maitake mushrooms,
kaffir lime, and applewood broth
8 spring book farm ‘tarentaise’ raw cow’s milk – roading, vermont
with pickled persimmon
8 shepherd’s way farms ‘big woods blue’ sheeps milk – norstrand, minnesota
with sweet loquats
adante dairy ‘contralto’ goat’s milk – petaluma, california
with mustard genois
le pommier ‘camembert’ cow’s milk – normandy, france
with black trumpet mushrooms
Don’s restaurant philosophy is “Try everything on the menu,
you never know when you’ll be back and you don’t want to miss their best dish!”
one of everything please
“WE CAME TO PLAY”
fennel seed croissant, rhubarb, fennel,and oatmeal ice cream
“Hipness is. What it is!
Sometimes hipness is, what it ain’t.”
This. Is. Hip.