Smyth
- Kira Jabri
- Dec 17
- 3 min read
12/16/2025
Smyth is where our love/obsession with framing menus began.
On a recent layover in Chicago, we realized it had been far too long since our last visit. Some restaurants stay vivid in your memory for a reason, and Smyth is one of them. With this year’s Michelin Guide reshaping the landscape, Smyth remains Chicago’s lone three-star an achievement that feels both rare and well deserved.
From the first course, the level of detail is unmistakable. Every dish is precise and luxurious, thoughtful without ever being overworked. A black walnut cured quail egg, caviar and pumpkin seed, Vermont Quail & Malted Milk Bread delivers depth and balance in just a few bites.
The venison royal is rich and composed, while the Dungeness crab with kabocha pumpkin manages to be comforting and intricate at the same time. Each course feels intentional, with flavors that unfold slowly rather than shout.
What continues to resonate with us most, though, is the story behind the restaurant. As family entrepreneurs, we’re always drawn to places built and run with shared vision and trust. Smyth is helmed by husband-and-wife team Chef John Shields and Chef Karen Urie Shields, and that partnership is felt throughout the experience from the cohesion of the menu to the warmth of the room. There’s a sense of alignment here that can’t be manufactured.
Smyth doesn’t chase trends or rely on spectacle. It rewards attention, curiosity, and time. And when the meal ends, it leaves you wanting to remember it, not just through photographs, but through something tangible. For us, that meant framing the menu and giving it a permanent place at home, a reminder of a meal that truly stayed with us.
Smyth: A Three Michelin Star Experience
Smyth has been on our culinary radar for years, and after finally experiencing it for ourselves, we can say we experienced some of the most beautiful food that was presented as artful as it was delicious. Tucked away in Chicago’s West Loop, this three-Michelin-starred gem (one of only two three-stars in Chicago) is known for its seasonal tasting menu. What we also loved was the beautiful layout. The open kitchen brought another level of fascination as it is always a treat to feel as if you are part of the process. The space is warm, minimal, and intimate—an environment that invites you to slow down and truly be present. Large windows flood the room with natural light, enhancing the already serene atmosphere.
The tasting menu was, quite simply, stunning. Each course arrived as one of the most beautiful plates we’ve ever seen: vibrant, thoughtful, and perfectly balanced.
Tasting Menu
June 12, 2024
Sapote Amazake
Sea Lettuce Tart Croustade
Dungeness Crab & Jackfruit
Crab Kani Custard
Spring Onion
Caviar & Almond
Avocado & Pistachio
Asparagus & Wild Rice
Steamed Brook Trout
Elysian Fields Lamb & Malted Milk Bread
Mango & Garden Licorice
Aged Banana
Black Walnut
Quail Egg
Sunflower Tart
Service was flawless. Every interaction felt personal and perfectly timed, never rushed, always attentive. As for younger guests, we’d say bring them if they’re open to adventurous flavors; the experience and food are too special to miss, regardless of age.
Now, it may feel odd to mention restrooms in the context of a three-star dining review but trust us: peek inside both. Each is styled uniquely and features beautifully framed menus from Chef John Shields and Chef Karen Urie Shields’ past experiences at Alinea, Tru, and Charlie Trotter’s. It's so charming and intentional, we’re inspired to do the same at home (though ours will hang in the dining room).
Smyth isn’t flashy, and it doesn’t need to be. It’s refined without being cold, elevated without being distant. It respects the craft, the ingredients, and the people lucky enough to dine there. We can only hope we’ll be among them again, soon.
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