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week). Loud, crowded, and casual, it's a no-frills spot that buzzes
with energy. Chef/owner Jimmy Bannos's Cajun and Creole special-
ties come with a cup of soup and include such Louisiana staples as
red beans and rice, a catfish po' boy sandwich, and jambalaya. If you
don't have a taste for Tabasco, the extensive coffee-shop-style menu
covers all the traditional essentials: grilled-cheese sandwiches,
omelets, tuna—the works.
Heaven also has another downtown location just off the Mag Mile
at 600 N. Michigan Ave. ( & 312/280-7774 ); unlike the original
location, they accept reservations and credit cards and are open for
dinner. The ambience is more lively than gritty, making it a popular
spot for families.
111 N. Wabash Ave. (at Washington St.), 7th floor. & 312/263-6443. www.
heavenonseven.com. Reservations not accepted. Sandwiches $8-$12; main courses
$10-$14. No credit cards. Mon-Fri 8:30am-5pm; Sat 10am-3pm; 3rd Fri of each
month 5:30-9pm. Subway/El: Red Line to Washington.
2 The West Loop
The stretch of Randolph Street just west of the Chicago River—once
known as the Market District—used to be filled with produce trucks
and warehouses that shut down tight after nightfall. In the 1990s, in
an echo of New York's Meatpacking District, a few bold restaurant
pioneers moved in, bringing their super-hip clientele with them.
VERY EXPENSIVE
Blackbird AMERICAN Stylishly spare, Chef Paul Kahan's
Blackbird exudes a smart urban chic that could blend into the din-
ing scene of any major city. As in many newer restaurants, the noise
level can get high (and the tables are crammed much too close
together). Nevertheless, Blackbird is fun for people who like a scene
(everyone pretends not to be looking around too much), but I'd rec-
ommend somewhere else if you're looking for a romantic dinner.
Kahan is a big proponent of local, organic ingredients, so expect
top-notch quality—but you'll pay for it (a plate of two melt-in-your-
mouth Maine diver scallops goes for $14). Artfully prepared dishes
make up the entree list: pan-roasted monkfish with Parmesan, crispy
prosciutto, ruby grapefruit and salsify; grilled organic veal rib-eye
with cornbread porridge, rapini, bittersweet chocolate, black truffle,
and rosemary; and crispy buckwheat crepes with hazelnut “cas-
soulet,” fresh ricotta, pickled baby carrots, and grilled abalone mush-
rooms. Recent desserts included bittersweet chocolate brioche with
smoked banana, Manjari chocolate ice cream, and aged rum.
 
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