Smyth Chicago

Smyth in Chicago is one of the most interesting places to eat in the USA.
I visited in 2019 and they showcased a strong farm to table ethos and were starting to really hum in regards to their fermentation program . 6 years later they have been bestowed with Three Michelin stars and have a unique style with slight nods of Japanese and Scandinavian influence , but focusing on acidity and lactic fermentation.

The menu starts with raw sugar snap peas paired with pumpkin seed milk and miso spheres , the peas really popped with sweetness while the pumpkin seed and miso worked for balance.
Lobster and raspberry was a wild ride for a very small dish , lobster knuckle and a lobster tamale custard worked very differently with the raspberry , I don’t love the combination with the lobster meat , but the pairing with the tamale custard was intense and incredible .
Smyth has an ever changing menu but almonds and caviar is more or less the signature dish . Pickled green almonds , walnut oil , almond milk and Nocino are served with caviar . We are asked not to mix the elements too vigorously instead you taste them individually in whichever progression you desire . It was creamy , buttery , sharp , salty . Astonishing.
California avocado is served chilled as a palate cleanser , paired with peanut milk , spruce and guava , it is another unique combination of flavours , I particularly enjoyed the spruce.
Asparagus and sesame was a miss for me, the gently warmed asparagus tips were a little shy in flavour.
Coho salmon and papaya was next, the salmon was delicate and flaked beautifully .
However regardless of quality I don’t think Salmon really has a place on fine dining menus .
Meat courses were excellent Vermont quail breast was cooked on the hearth and served with puffed grains and morels, the quail leg was cooked tempura style with citrus zest, accompanying the bird was a luscious milk bread topped with toffeed veal glaze.
Elysian farm lamb rack was encrusted by a maitake also glazed with veal jus , while the lamb sweetbread was grilled over binchotan with an apple juice marinade.
Desserts continued in the comments … Less

Smyth, a three-Michelin-starred restaurant in Chicago’s West Loop, is helmed by husband-and-wife chefs John Shields and Karen Urie Shields. After refining their craft at Charlie Trotter’s and Alinea, they gained acclaim at Town House in Virginia before returning to Chicago in 2016 to open Smyth. Named after Smyth County, Virginia, the restaurant reflects their culinary evolution, blending innovation with seasonal ingredients, some sourced from their own garden.

Smyth’s contemporary tasting menu pushes boundaries with bold flavors and artistic presentations. Its open kitchen fosters an immersive dining experience, merging fine dining with a welcoming ambiance. Achieving its third Michelin star in 2023 solidified its status as one of Chicago’s top restaurants. Diners praise Smyth for its inventive dishes, creative ingredient pairings, and exceptional service. With a relaxed yet refined atmosphere, Smyth sets itself apart by combining meticulous technique with an approachable, intimate dining experience in the heart of Chicago.

This meal was a masterclass in flavor depth and balance, reinforcing Smyth’s ability to execute dishes with precision and originality. The menu unfolded with a progression of well-thought-out courses, beginning with a playful yet refined Guanciale Donut & Quail Egg, a clever contrast of textures and flavors that set the stage for the evening. The Honey Mussel & Apple provided an unexpected yet elegant pairing, with the apple’s sweetness enhancing the briny depth of the mussel. Meanwhile, the Maine Uni & Sungold Tomato offered a stunning harmony of umami and natural sweetness, allowing the pristine quality of the ingredients to shine.

The Dungeness crab dishes showcased exceptional craftsmanship. The Dungeness Crab & Duck Skin featured a brilliant contrast of crispy and tender textures, while the Dungeness Crab & Enoki Custard introduced a silky, umami-rich element that felt both luxurious and deeply satisfying. The Caviar & Almond course was a study in refinement, balancing salinity with nutty undertones. The Avocado & Pistachio provided a more delicate yet texturally compelling experience, adding to the meal’s steady progression of layered flavors.

As the menu transitioned into heartier dishes, the Golden Beet & Pumpkin Seed brought an earthy, well-balanced combination that worked beautifully as a midpoint in the meal. The Rainbow Trout & Sichuan Peppercorn was a standout, demonstrating a well-judged use of spice that lifted the richness of the trout without overwhelming it. The Vermont Quail & Boudin Noir delivered deep, complex flavors, with the quail rendered perfectly and the blood sausage component adding a rich intensity.

The Elysian Fields lamb courses were among the most memorable. The Lamb Sweetbreads & Malted Milk Bread had an incredible depth of flavor, with the caramelized notes of the bread playing beautifully against the creamy texture of the sweetbreads. The Lamb Rack & Juniper followed, offering a rich yet refined dish where the herbal notes of the juniper subtly elevated the perfectly cooked lamb.

Desserts were just as impressive, beginning with the Mandarin & Toasted Rice, a bright and warming palate cleanser that bridged the savory courses to the final sweet sequence. The Truffle & Citrus Blossom was an unexpected yet elegant pairing, balancing earthy and floral elements. The final dessert series was exceptional, with the Aged Banana Tart providing a deeply caramelized, layered sweetness that stood out as one of the highlights of the meal. The Pinecone Truffle and Kombu Caramel added further depth, while the Scoby Pâte de Fruits provided a nuanced, fermented finish that left a lasting impression.

To round out the meal, Smyth added a welcome surprise—the burger from The Loyalist, the restaurant’s more casual downstairs counterpart. This was a very nice touch, offering a comforting yet impeccably executed end to an already exceptional menu. The burger’s rich umami, balanced by its perfectly toasted bun and well-seasoned patty, provided an unexpected but delightful contrast to the refined tasting experience.

The wine list was excellent, complementing the meal without overshadowing the flavors of the dishes. Service was impeccable—attentive, knowledgeable, and warm, maintaining the perfect balance between professionalism and hospitality.

Smyth continues to impress with its ability to deliver a dining experience that is both innovative and deeply satisfying. This meal reinforced its status as one of Chicago’s finest restaurants, proving that its Michelin recognition is well deserved. With a clear culinary vision, exceptional technique, and an unwavering commitment to flavor, Smyth remains a destination for those seeking a truly remarkable meal. Less