Smyth – Two Michelin Star Restaurant in Chicago
When it comes to Smyth, expect surprises. It is a confluence of warmth, vitality and artistry.
The name “Smyth” is an homage to the depth and richness of Executive Chef John Shields and Executive Pastry Chef Karen Urie Shields’ five wonderful years in the farmlands of Smyth County, Virginia, where they expanded their knowledge and vision. They now bring this sensibility back to their Chicago culinary roots to create thoughtful dishes from pristine products – dishes that are imaginative, yet humble and grounded.
The informal atmosphere features an open kitchen surrounded by intimate tables and a cozy living room-style lounge. From the warm greeting you receive upon entering until your final goodbye, we invite you to feel at home. The Dress Code is Come as you are.
Smyth offers 3 different experiences for guests to enjoy that include 5-course, 8-course or 12-course options. Each experience can be complemented with an optional beverage pairing. Smyth is open Tuesday – Saturday from 5 – 10pm.
In 2017, Smyth was awarded a Michelin star, and they have just been awarded two Michelin stars for 2018. (Only four Chicago restaurants earned two Michelin stars for 2018, and just two Chicago restaurants earned three Michelin stars.)
Chef John Shields, Executive Chef: Shields began his culinary training in the St. Louis area, attending culinary school and working in local restaurants. Shields then spent two years serving as sous chef at the world-renowned Charlie Trotter?s in Chicago before continuing his career with Chef Grant Achatz at Alinea as sous chef in 2005. During his two years there, Alinea grew from an exciting upstart to one of the best restaurants in the world. Shields returned to Chicago after successfully re-building the Town House in Chilhowie, Virgina which earened him the 2010 ?Best New Chef? by Food & Wine magazine as well as a James Beard Award Semi-Finalist in 2011.
Karen Urie Shields, Executive Pastry Chef: After graduating from Johnson & Wales University in Rhode Island, Karen Urie Shields moved to Chicago where she of worked as sous pastry chef for two years at TRU under James Beard Award-winning Pastry Chef, Gale Gand. Urie Shields gained incredible experience working under Gand and soon moved to Charlie Trotter?s where she rose through the ranks to become head pastry chef of the renowned restaurant. At Trotter?s, she met Chef John Shields who would soon become her husband. When at the Town House in Virginia, public interest in her work continued to grow and in 2010, Chef Karen was named by Star Chefs as a winner of the ?DC Area Rising Star Award.?
The Loyalist, the sister restaurant to Smyth, has a comfortable atmosphere and insightful cuisine and is located in the Garden Level, just below Smyth. Whether you’re looking for something light or hearty, sweet or savory, The Loyalist offers fare captured at the peak of its quality as well as seasonally-inspired cocktails, craft beers and hand-selected wines.
Smyth
177 N. Ada St.
Chicago, IL 60607
773.913.3773
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