Smyth is a restaurant located in Chicago.[1][2][3] Alongside Alinea, Smyth is one of two restaurants in Chicago with three Michelin stars.
| Smyth | |
|---|---|
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| Restaurant information | |
| Established | 2016 |
| Head chef | John Shields |
| Food type | Contemporary |
| Rating |  (Michelin Guide) |
| Street address | 177 North Ada Street |
| City | Chicago |
| State | Illinois |
| Postal/ZIP Code | 60607 |
| Country | United States |
| Coordinates | 41°53′7.0″N 87°39′38.1″W / 41.885278°N 87.660583°W |
Smyth is located on the second floor, above a bar called The Loyalist, also operated by Smyth's owners.[4][5]
According to the Michelin Guide, "The very chic Smyth with its lounge styling and open kitchen is helmed by Chefs John Shields and Karen Urie Shields. Their cooking is bold and often pushes boundaries, all the while impressing. Sheer creativity is applied to seasonal produce, some of which comes from their garden."[6]
A reviewer for Condé Nast Traveller described some of the dishes: "Lobster Gelée (with Maine uni, melon ceviche, and bergamot oil), the Sunchoke Tart (with a caramelized-salted egg yolk custard, Maitake mushroom mayonnaise, and sunchokes skins); and the Braised Beef Cheek (with dried turnip, black finger lime, and burnt cabbage reduction)", concluding that Smyth offers a "more-casual-than-normal seasonal tasting menu".[4] In a review in Chicago magazine, the author wrote "Every dish at Smyth flaunts deep, unforgettable flavors—some discombobulating, others harmonious. All spark genuine exhilaration, like a Halloween haunted house where the knowledge that you’re in no real danger doesn’t lessen the thrill one iota." He described his favorite dish: "In a miraculous composition of Dungeness crab with foie gras and scrambled kani miso (crab “mustard” mixed with farm egg custard), the foie gets wet-cured, cut into chunks, poached for an hour and a half, then chilled and marinated in a sea salt brine for three days. The result is something completely new—foie gras with such an astoundingly concentrated flavor it’s almost unrecognizable—and Smyth’s finest effort."[5]
See also edit
References edit
- ^ Ashok, Selvam (25 August 2016). "Tour Smyth, A Fancy & Farm Fresh Refuge In The West Loop". Eater. Archived from the original on 3 May 2018. Retrieved 3 May 2018.
- ^ Vettel, Phil (20 October 2017). "Michelin awards two stars to Smyth; 24 other Chicago restaurants honored". Chicago Tribune. Archived from the original on 14 August 2019. Retrieved 3 May 2018.
- ^ Vettel, Phil (14 October 2016). "Smyth is a triumphant return to Chicago for chefs John and Karen Shields". Chicago Tribune. Archived from the original on 3 May 2018. Retrieved 3 May 2018.
- ^ a b Basada, Antonio. "Smyth + The Loyalist: Fine dining upstairs, dive bar downstairs: It's a split personality in the best way". Archived from the original on October 14, 2022. Retrieved January 4, 2023.
- ^ a b Ruby, Jeff (November 16, 2016). "Smyth's Fine Dining Shines, but Loyalist Lacks Luster: The ballsiest prix fixe menu in Chicago overshadows its less-ambitious sister restaurant". Chicago. Archived from the original on December 3, 2022. Retrieved January 4, 2024.
- ^ "Smyth:177 N. Ada St., Chicago, 60607, USA". Michelin Guide. 2024. Archived from the original on December 23, 2023. Retrieved January 4, 2024.
A quail egg, gently smoked and topped with caviar, is given a twist with barley caramel. Resting inside its shell, plump Maine uni, amplified with a divine peach gel and wasabi cream, is both stunning and memorable. The chef's creativity is on full display in an utterly unique Dungeness crab dish, while wagyu sided by a truffle-flavored doughnut with marrow glaze is yet another hit. Savory sweets, like new potato ice cream, a corn macaron with peppery nasturtium, or the dark chocolate tartlet studded with kombu, raise the bar.
