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2 total

About the restaurant


Upscale, creative New American dining. Rustic-chic venue offering tasting menus of inventive, high-end New American fare & wine pairings.


177 N Ada St #101, Chicago, IL 60607, USA


  • Mon: 05:00 PM - 10:30 PM
  • Tue: 05:00 PM - 10:30 PM
  • Wed: 05:00 PM - 10:30 PM
  • Thu: 05:00 PM - 10:30 PM



Eater image

1 year ago


It’S Not Often That One Finds Two-Michelin-Starred Fine Dining And One Of The Country’S Best Burgers In One Place. But That And More Are What Draw Eaters To Smyth And The Loyalist — John And Karen Urie Shields’S Bi-Level Destination In The West Loop Where Diners Are Awed By The Rural-Inspired Farm-Fueled Tasting Menus Upstairs At The Upscale Smyth And The Burgers, Cocktails, And Creative Bar Food Downstairs At The Loyalist. Prepare To Make Reservations Well In Advance And Open The Wallet Upstairs ($95-$205 Depending On The Number Of Courses Splurged For), But Walk-Ins Are Taken Downstairs Where There’S Also First-Come Bar Seating.


Michelin Guide image

1 year ago


⭐⭐ | Housed in what looks like an unremarkable industrial building, find this setting worthy of interior design magazine covers. Once inside, head up the few stairs to arrive at Smyth; then proceed into a space, which feels so comfortable that it’s easy to forget you’re in a restaurant. The service staff is hospitable, down-to-earth and manages to keep the ambience relaxed despite Chefs John Shields and Karen Urie's intense craftsmanship. Beyond, the open kitchen mixes white tiles and cutting-edge equipment with a roaring hearth fire. There is a “come as you are” feeling among the crowd here, but everyone has dressed up a bit, as if in deference to the superb meal that awaits them. Original, and at times even pleasantly experimental, this kitchen's cooking has a clear vision that is sure to meet every expectation of its versatile diners. Some dishes deliver surprises through strong and gutsy flavor combinations, like a well-aged ribeye rubbed with yeasty Marmite. Other menu items strive for subtlety, such as the dried pear “jerky. ” Creativity reaches its height in the “milk chocolate” dessert, which is more of a brilliant umami-bomb than confection, served with huckleberries and shiitakes.

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