Room Description
Minimalist and comfortable, the decor is understated with white walls and platinum banquettes that outline the room. A private bar area with cherry-stained floor and a luminecent bar top creates a space for guests to mingle prior to dining.

Restaurant Description
Chef Paul Kahan shows extraordinary range with his seasonal American menu. The man is dedicated, and it shows in Blackbird's adventurous, market-fresh fare. Blackbird's Chef de Cuisine, Michael Sheerin, brings a new and innovative flair to Blackbird's menu. House-specialites include: salad of endives, crispy potatoes, pancetta, basil dijon and poached egg; crispy confit of swan creek farm suckling pig with braised endive, crab apples, sweet potato mustard and pork rind; and a new dessert favorite - goat cheese tart with meyer lemon sorbet and pumpkin seed granola.