Smyth (restaurant)
Restaurant in Chicago, Illinois, U.S. From Wikipedia, the free encyclopedia
Smyth is a restaurant located in Chicago.[1][2][3] Alongside Alinea, Smyth is one of two restaurants in Chicago with three Michelin stars.
| Smyth | |
|---|---|
_logo.jpeg){kind=logo} | |
 | |
| Restaurant information | |
| Established | 2016 |
| Head chef | John Shields |
| Food type | Contemporary |
| Rating |  (Michelin Guide) |
| Street address | 177 North Ada Street |
| City | Chicago |
| State | Illinois |
| Postal/ZIP Code | 60607 |
| Country | United States |
| Coordinates | 41°53′7.0″N 87°39′38.1″W |
Smyth is located on the second floor, above a bar called The Loyalist, also operated by Smyth's owners.[4][5]
According to the Michelin Guide, "The very chic Smyth with its lounge styling and open kitchen is helmed by Chefs John Shields and Karen Urie Shields. Their cooking is bold and often pushes boundaries, all the while impressing. Sheer creativity is applied to seasonal produce, some of which comes from their garden."[6]
A reviewer for Condé Nast Traveller described some of the dishes: "Lobster Gelée (with Maine uni, melon ceviche, and bergamot oil), the Sunchoke Tart (with a caramelized-salted egg yolk custard, Maitake mushroom mayonnaise, and sunchokes skins); and the Braised Beef Cheek (with dried turnip, black finger lime, and burnt cabbage reduction)", concluding that Smyth offers a "more-casual-than-normal seasonal tasting menu".[4] In a review in Chicago magazine, the author wrote "Every dish at Smyth flaunts deep, unforgettable flavors—some discombobulating, others harmonious. All spark genuine exhilaration, like a Halloween haunted house where the knowledge that you’re in no real danger doesn’t lessen the thrill one iota." He described his favorite dish: "In a miraculous composition of Dungeness crab with foie gras and scrambled kani miso (crab “mustard” mixed with farm egg custard), the foie gets wet-cured, cut into chunks, poached for an hour and a half, then chilled and marinated in a sea salt brine for three days. The result is something completely new—foie gras with such an astoundingly concentrated flavor it’s almost unrecognizable—and Smyth’s finest effort."[5]
See also
References
External links
Wikiwand - on
Seamless Wikipedia browsing. On steroids.