A signature seasonal course that showcases the kitchen's commitment to highlighting single ingredients. Corn appears in multiple preparations—perhaps a silky puree, crispy kernels, corn silk as garnish—with black garlic adding depth and umami. The technique and creativity demonstrate why Shields' cooking has earned three stars.
Tips from diners
The seasonal menu changes frequently—ask your server what local ingredient is being featured tonight.
The pastry team creates a dessert that respects the season. Whether it's stone fruit, berries, or persimmons, the fruit is the star, with complementary elements—perhaps a grain, a cream, or a textured element—providing balance and interest.
Tips from diners
The final courses are designed to linger—take your time with the finish.
A palate-cleansing course that showcases the kitchen's foraged ingredient network. The greens are selected for flavor and texture contrast, the edible flowers add visual elegance, and the vinaigrette is balanced to refresh rather than fill.
Tips from diners
Ask your server about vegetable-forward options if you prefer lighter courses.
A course that brings North American ingredients into Italian tradition. The pasta is rolled and shaped by hand, with wild mushrooms from trusted foragers providing earthy, umami-forward flavor. The restraint in seasoning lets each ingredient shine.
Tips from diners
Pair this with the wine service—the sommelier has selected bottles that complement the earthy, delicate flavors.
The chefs work closely with purveyors to source ingredients at peak season. This course exemplifies that commitment—perfectly roasted squab with complementary vegetables and herbs that change based on what's available. The kitchen's boundary-pushing technique keeps it interesting across visits.
Tips from diners
The open kitchen design means you can watch the chefs work—position yourself to enjoy the experience.
Opened in 2016 by Chefs John Shields and Karen Urie Shields at 177 North Ada St, Smyth earned its first two Michelin stars in 2017 and ascended to three stars in 2025, joining Alinea as Chicago's only 3-star restaurants. The kitchen features an open design with a strong focus on seasonal North American sourcing. The restaurant operates The Loyalist at garden level, a more casual concept serving dinner and Sunday brunch.
Book as early as possible via Tock—this is Chicago's highest-rated fine dining destination.
The tasting menu is $420 per person. Pair with wine for an additional investment.
The open kitchen makes this a special experience—arrive hungry and ready to be impressed.
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