Nestled in Chicago's West Loop, Smyth embodies the creative vision of chef John Shields and his wife and business partner, Karen Urie Shields. This three Michelin-starred destination balances technical brilliance with genuine warmth, creating what Shields calls "a real honesty" in their approach.
Since opening in 2016, Smyth has garnered prestigious accolades, including three Michelin stars and placement on World's 50 Best Restaurants list. Yet these achievements merely fuel the restaurant's evolution rather than defining it. "We toast to it,” Shields says. “It's amazing and it builds our confidence to continue to learn."
What distinguishes Smyth is its living, breathing approach to cuisine. The kitchen team continually experiments with house-made ingredients, from sprouted grains and malts to fermentations and infusions. "The restaurant is alive, it's literally alive," Shields explains. "What makes it alive is the constant curiosity among people that work here and never settling for anything."
This creative ethos extends to the dining room, where director of operations Christopher Gerber has cultivated a distinctive service approach. "Our service is technically proficient and purposefully perfect,” Gerber says. “Riding alongside that is the more important rail of empathy, listening, validating, and ultimately fulfilling guests' needs.”
The ever-changing tasting menu balances innovative techniques with approachable flavors. Memorable creations like lobster custard with raspberry butter, hazelnut oil, and poached lobster claw garnished with a lobster tuile; quail egg cured in black walnut miso, fig honey, and magnolia vinegar; or caramelized butternut squash served with a foam comprising miso, sikil pak, mushroom vinaigrette, and more exemplify Shields's talent for unexpected combinations that create lasting impressions.
Behind the scenes, Karen Shields masterfully manages the business while the dedicated team — many longstanding members — helps bring the Shields' vision to life. Together, they've created a restaurant where consistent excellence meets boundless creativity, ensuring that, "People don't forget coming here," as John proudly states — a testament to their enduring culinary vision.
