Smyth

07/19/2026

Braised abalone and black bolete mushrooms.

07/16/2026

Monterey Bay Abalone, braised in a white veal broth with barley koji, citrus, kinome, dried scallops, and mushrooms.

Paired with black bolete mushrooms and fresh spring herbs, finished tableside with an emulsion of abalone liver, wild mushrooms, brown butter, and seaweed.

07/11/2026

Monterey Bay Abalone.

Sourced from the same cold Pacific waters as our seaweed—a natural loop, as this exact kelp serves as the abalone's primary diet.

07/07/2026

Enoki Cannoli, one of three bites to begin the evening.

07/03/2026

Enoki Cannoli.

A crisp shell of potato, leek, and mushroom, lined with Pleasant Ridge Reserve pastry cream. Inside, golden enokis marinated in a birch gastrique are dressed with spruce wood oil, fresh garden herbs, and seasonal blossoms.

06/29/2026

Golden enokis from , grown just down the street from us.

While we have featured enokis over the years, this dish focuses entirely on the architecture of the raw mushroom, highlighting its distinct structural texture. A celebration of proximity and clean flavor.

Photo by .

06/25/2026

There’s a specific kind of magic that happens when you host an event with us.

Whether you need our intimate private dining room, or a full buyout of Smyth or The Loyalist, our goal is a completely tailored, thoughtful experience.

Photography by the incredibly talented .

06/21/2026

Behemoth Oyster, aguachile, wampee, and kumquat puree.

06/18/2026

Early summer at the rooftop garden.

Early spring mornings begin with a cycle of harvesting the daily flush of rosebuds. This brief, seasonal window secures our production for the year ahead, transforming the blossoms into house-made oils, syrups, and vinegars to carry through the upcoming menus.

06/16/2026

Willapa Bay Behemoth oysters, quickly brined in ice water and returned to the shell.

Suspended in a "seawater" of clarified tomato, mussel stock, and citrus zest, and served alongside a dipping sauce of kumquat juice, sea lettuce oil, and fresh wasabi.

06/11/2026

Behemoth oysters from Willapa Bay, Washington. True to their name, they are exceptionally large and meaty, carrying a crisp sweetness reminiscent of cucumber with a clean, understated brine.

Their scale and texture make them incredibly versatile—ready for the grill, smoker, or the plancha.

06/05/2026

06/05/2026

North America's 50 Best Restaurants class of 2026!

Which talented chefs can you spot from this year’s unveiling of North America's 50 Best Restaurants 2026, sponsored by S.Pellegrino & Acqua Panna, in New Orleans?

Learn more about the just-revealed list here: https://bit.ly/NA50BR26

Sanpellegrino Acqua Panna Visit New Orleans