Smyth ***

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.