Smyth

Smyth A 3-Star Michelin restaurant from Chef John and Karen Urie Shields. No. 1 on North America’s 50 Best Restaurants 2026 by The World's 50 Best Restaurants.
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Located in Chicago’s West Loop.

05/29/2026

It’s an absolute honor to be named No. 1 on North America’s 50 Best Restaurants 2026.

As we celebrate 10 years since we opened our doors, this recognition is a direct reflection of the people who make this restaurant what it is each day: our team, our guests, our partner Keith Shapiro, and the farmers, fishermen, and producers whose work inspires our menu season after season.

Thank you for the recognition, The World's 50 Best Restaurants. We are deeply humbled.

A kitchen in focus.
05/21/2026

A kitchen in focus.

05/18/2026

The architecture of a bouquet.

The details.
05/10/2026

The details.

An ode to the wild and the refined. In her latest Substack, reflects on her recent collaboration with us—a reminder of ...
05/07/2026

An ode to the wild and the refined.

In her latest Substack, reflects on her recent collaboration with us—a reminder of how art imitates life in the pursuit of flavor. It’s a true honor to work with you, Jenna.

Read the full piece, “Michelin Star Ice Cream Bar,” at the link in our bio.

04/30/2026

An evening in good company.

04/26/2026

The sun shines & the menu begins its fundamental change.

04/22/2026

The Process: Royale Sauce

The development of our Royale sauce begins with a blood oil derived from the traditional components of blood sausage—steeped, then carefully strained.

This oil is combined with a base of venison stock, wine, and warm spices, finally thickened with blood to achieve a rich consistency.

04/08/2026

Birch wood-infused ice cream, filled with a birch and black walnut caramel, dipped in house-made white chocolate, and served on a birch twig, in a bowl of snow.

Trout, uni, rhubarb root butter, pineapple and habanada.
04/02/2026

Trout, uni, rhubarb root butter, pineapple and habanada.

Smoke In Chimneys Rainbow Trout.Sourced from a historic 1930s hatchery in the mountains of Virginia, this trout is raise...
03/27/2026

Smoke In Chimneys Rainbow Trout.

Sourced from a historic 1930s hatchery in the mountains of Virginia, this trout is raised in mineral-rich water flowing directly from a limestone aquifer. The gravity-fed system mirrors the rhythm of a wild mountain stream, allowing the fish to grow naturally without the need for pumps or electricity.

The product? A clean, flaky trout that reflects the clarity of the spring water itself. It is an ingredient defined by its environment: pure, nutrient-dense, and deeply connected to its source.

03/22/2026

rainbow trout, poached in brown butter and spread with bruleed Maine uni.

Finished with Chef ’s hot sauce, tomato & dashi nage, crispy fried trout skin, and a jus of calamansi citrus, fermented pineapple, & habanada.

03/18/2026

In just a few days, our Head Chef is moving on to his next chapter.

Brian’s history with actually started back in 2014 at a pop-up in Virginia. After just one dinner, Brian knew he’d work for John someday; and he told him so.

“He’s someone I can always count on. Whether it’s a new dish idea or just needing to talk, work or personal. He leads by example, and he’s going to be one of the best and brightest in this industry.” —

Since joining us in Chicago, Brian has done it all. He worked his way up from the bottom, ran pastry, mastered savory, and eventually took the lead as Head Chef. His uiet confidence and consistency has been the backbone of our kitchen.

Brian, thank you for always keeping our food honest and alive. We’re going to miss you, and can’t wait to watch your journey unfold.

03/11/2026

Venison, cooked rare, with foie and pork blood sausage.

Layered with roasted beets, smoked tomato paste, roulette pepper oil spread, and pig’s ear terrine.

Finished with a drizzle of venison sauce royale (a play off of Hare Royale).

02/28/2026

The Process: Kombu and Pistachio Tart.

Roasted Japanese kombu is integrated directly into the tart shell flour—a take on a pâte sucrée. This serves as the base for pistachio praline, a layer of savory kombu jam, and green tea custard.

Finished with passionfruit seeds and a green tea sugar tuile, green tea oil and candied blade kelp.

Leading ingredients in our Kombu and Pistachio Tart. Seeds and juice from ’s fresh passion fruit. Japanese Kombu, roaste...
02/27/2026

Leading ingredients in our Kombu and Pistachio Tart.

Seeds and juice from ’s fresh passion fruit.
Japanese Kombu, roasted and milled into a fine powder, incorporated into the tart base.
Pistachio, transformed into a deeply caramel praline.

Kaluga Reserve Caviar from .Known for its precision, consistency, and exceptionally clean salinity—it’s matured for up t...
02/18/2026

Kaluga Reserve Caviar from .

Known for its precision, consistency, and exceptionally clean salinity—it’s matured for up to two decades before harvest.

Dungeness crab, kakai squash in a pumpkin tart shell.
02/13/2026

Dungeness crab, kakai squash in a pumpkin tart shell.

02/08/2026

Crab Tart, the process.

Crab Tart: pumpkin tartlet with pumpkin seed miso and finger limes, topped with Dungeness crab, hazelnut–crab emulsion, ...
02/06/2026

Crab Tart: pumpkin tartlet with pumpkin seed miso and finger limes, topped with Dungeness crab, hazelnut–crab emulsion, shell oil, fermented melon, and chestnuts.

01/27/2026

Avocado & Turnip

Dungeness crab dressed in almond oil, with almond milk, turnip–horseradish gelée, and a fermented rice–turnip slushy, topped with avocado glazed in reduced cream and finished with grated Marcona almond, lavender, and mustard green oil.

Quince Amazake: quince cooked overnight with koji rice, then blended with a fermented quince–honey kombucha, mead, and j...
01/20/2026

Quince Amazake: quince cooked overnight with koji rice, then blended with a fermented quince–honey kombucha, mead, and junmai sake.

01/14/2026

Chef ’s quince amazake, in progress.

Two strains of rice koji, housemade mead, toasted buckwheat, and fermented quince–honey kombucha come together as quince...
01/09/2026

Two strains of rice koji, housemade mead, toasted buckwheat, and fermented quince–honey kombucha come together as quince amazake, an opening beverage on our menu.

Address

177 North Ada Street #101
Chicago, IL
60607

Opening Hours

Tuesday 5pm - 10:30pm
Wednesday 5pm - 10:30pm
Thursday 5pm - 10:30pm
Friday 5pm - 10:30pm
Saturday 5pm - 10:30pm

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