Set within a sophisticated minimalist space designed by celebrated architect Thomas Schlesser, Blackbird is home to a reinterpretation of classic American cuisine.
Described as quietly revolutionary, Chef Ryan Pfeiffer and his team use local, farm-fresh ingredients and cutting-edge culinary techniques to create a menu that is both highly creative and utterly approachable.
Pfeiffer originally joined Blackbird as Chef de Cuisine under co-found Paul Kahan in 2014 but was handed the reins and given the top job in 2019. Kahan, a James Beard winner and architect of Blackbird’s rise, remains in an advisory position as Chef-Partner.
Pfeiffer is working on bringing his own concepts to the menu and includes dishes such as the ‘Sablefish misoyaki’ and ‘Sturgeon grilled on a banana leaf’. He will need to maintain the high standards set by his predecessor, which has seen the restaurant earn a Michelin star every year since 2011.