Blackbird

Reserve

Blackbird Review

Being cramped next to your neighbor has never been as fun as it is at this hot spot run by foodie chef Paul Kahan. Celebs pepper the sleek see-and-be-seen crowd who come for the creative dishes. While the menu changes constantly, you'll always find choices that highlight seasonal ingredients, such as rack of lamb with leeks and spigarello (wild broccoli) in spring, or grilled sturgeon with mustard spaetzle in winter. It all plays out against a minimalist backdrop of white walls, blue-gray banquettes, and aluminum chairs. Reservations aren't required, but they might as well be; the dining room is typically booked solid on Saturday night.