Smyth 1/8/2025

As America's most recent recipient of a coveted 3rd Michelin star, Smyth is a restaurant that challenges expectations. Its elevation to such an elite status came as a surprise to many, including Chef John Shields himself, who called it "a complete shock." Given the more widely celebrated reputations of other Chicago establishments like Ever and Oriole, Smyth’s ascent has been met with a mix of admiration and skepticism. However, after experiencing it firsthand, I can confidently say that Smyth is not just worthy of its new ranking—it’s a revelation.

Smyth's defining trait is its embrace of rustic, deceptively simple cuisine. Unlike many three-star establishments that revel in molecular gastronomy, Smyth focuses on highly intelligent, flavor-driven cooking without unnecessary embellishments. The dishes feel organic and deeply considered, offering layers of taste and texture that linger in memory long after the meal concludes. The meal opens with a poached and cured quail egg crowned with caviar, a visually striking and exquisitely balanced bite. A lamb sweetbread doughnut follows, served at the ideal temperature to enhance its complex flavors and perfect texture.

Several standout dishes punctuate the experience. The Dungeness crab salad, accented with jackfruit, amplifies the crab’s natural sweetness with remarkable elegance. The Maine lobster and guava dish not only delivers on taste but is among the most visually arresting plates I have encountered. A trout and porridge course offers unexpected comfort, but the dish that truly defines Smyth’s brilliance is "Caviar and Almond." This seemingly modest bowl, featuring brined green almonds, rose and hazelnut butter, walnut oil, almond milk, and caviar, achieves an astonishing depth of flavor. It evokes the spirit of groundbreaking dishes like Noma’s famed almond creation—an exploration of how simplicity, when executed with precision, can become transcendent.

Desserts maintain the restaurant’s high bar, with a standout being a strawberry shortcake covered in custard and sorrel flowers—a breathtakingly beautiful dish that tastes as extraordinary as it looks. And for those seeking a playful indulgence, Smyth offers an unexpected finale: the legendary burger from its sister restaurant, The Loyalist. A tip from a friend led me to request this addition to my meal, and I was rewarded with one of the best burgers I have ever had—so good that it outshone even Chicago’s famed Au Cheval.

Service at Smyth is an exercise in effortless precision. While an initial misstep (they forgot I was dining solo) momentarily disrupted the flow, the staff quickly recovered, delivering a warm yet polished experience throughout the night. The open kitchen fosters a sense of connection between diners and chefs, revealing a team that is not only talented but genuinely happy to be there. The restaurant exudes an understated confidence, with no need to flaunt its newfound three-star status. Even the Michelin plaque is subtly placed within the kitchen, out of view from guests—a quiet nod to the accomplishment without a trace of arrogance.

Smyth’s approach to fine dining feels refreshingly unpretentious. The ambiance, with its warm wood tones and absence of tablecloths, reinforces the restaurant’s philosophy: focus on the food, let the flavors shine, and strip away any excess that doesn’t serve that mission. While the menu price of $285 is accompanied by a mandatory 20% service charge (a practice that may raise eyebrows), the overall value remains strong compared to other three-star establishments, particularly in an era where top-tier wine pairings can exceed $1,000 elsewhere.

Ultimately, Smyth’s third Michelin star is well-earned. The restaurant does not seek to redefine fine dining but rather perfects a vision of it that feels deeply personal and uncompromising. For those who appreciate subtlety, seasonality, and an unwavering commitment to deliciousness, Smyth is a must-visit. Michelin’s recognition of its understated excellence is commendable, and I, for one, will eagerly return to see what new delights this kitchen has in store.

Smyth升成三星还是有道理的，确实比其他的米二更出色。算是日式与北欧的融合吧，食材的选择和调味技法非常日式，风格和理念又很北欧，整体呈现比较柔和，没有美国很多米其林餐厅的过酸和过咸，将时令与海“鲜”表达的很透彻。

主厨John Shields好像对坚果和海草情有独钟，贯彻了坚果的一百种做法，每桌的装饰花都是海草做的，全程seaweed和kombu贯穿始终。

总体是一顿新奇刺激味蕾的晚餐，没有一道踩雷，尤其经验的是黑松露牛骨髓donut。给料蛮大方，鱼子酱黑松露咔咔给，但丝毫没有堆砌之感，配合调味一切恰到好处。

100%开放式厨房，可以看见厨师制作所有菜的流程，一直会有一个经理会在厨房报菜名和每个客人的特殊要求，然后厨师们会跟着一起齐声喊一遍，特别像国内理发店开晨会打鸡血，无形之中打造了轻松好玩的氛围，同时又让食客感受到了团队的匠心和一丝不苟。