Smyth + The Loyalist

Went to Smyth for wife’s birthday. What an amazing night. The ambiance is very warm and comfortable. There are only 12 or 13 tables, very intimate setting. The kitchen is entirely open, so you have the opportunity to fully immerse yourself in the entire experience. The service is impeccable and it is a team approach. You interact with a number of staff and they are all warm, helpful, informative, and caring. There is nothing stuffy or forced about the service or staff. It is clearly genuine and fully customer centric. The dinner is about two and a half hours in duration. We had 13 courses or menu samples by our count. All obviously prepared with great care and attention to detail. While most were delicious, you won’t love them all the same. But an important part of our experience was opening our palette to new dishes, ingredients and flavors. Smyth did not disappoint. Memorable night.

Smyth is now one of only 13 Michelin Three star restaurants in the nation. Upon your confirmed reservation, Smyth emails you a questionnaire specifying food preferences and allergies. Greeted at the door, Wendy led us to our table while passing the spotless open kitchens. Smyth is modern yet warm with its understated interior that is filled with custom crafted walnut tables and chairs. Walnut utensils are surprisingly included in the creatively shaped wooden utensils that change from course to course. By the time of the 3rd course, I found myself awaiting the next creative course but also looking forward to the shape of the upcoming wooden utensil. As if almost a disappointment when replaced with stainless, however unusually shaped also. That's just the heightened awareness of what utensils are next, none the less what creative dish will be served. The staff was tight, even recognizing by the second course that there was a leftie amongst us, placing the utensils on the proper side. Views of the line cooks, staff and the Expedtitor (assuming the Trotter trained owner) is seen from all tables. Witnessing their tight rhythm, I found it unparalleled in our industry. The tastings were thoughtfully creative while keeping in mind that one guest was a Pescatarian. Each course, with the exception of desserts, was placed atop the stone charger. The description of courses was thorough. At times, various cooks would come to the table and identify their dishes upon service. Offering a fully emersive dining experience. In my opinion as a Savory over Sweet diner, the dessert courses topped all but one Savory dish. The New Potato and Pecan Ice-cream served in a custom walnut bowl was outstanding. As was The Cheeseburger shaped Corn Macaron with Paw Paw and Parsley that couldn't be beat. Chocolate Tart & Kombu didn't linger in your mouth as did the numerous Savory courses with various seaweeds. A critique would be to offer more than one palate cleanser instead of the only one served during the tasting menu. One of our three guests sampling the tasting menu chose to include the wine pairings. Wendy was knowledgeable when pouring. With only one wine dissapointing -the 2020 SRC Etna Rosso, although difficult to obtain. A joy to have experienced Smyth and their pleasant staff! I do take issue of receiving a tab for 3 guests of $1,300 (including 20% gratuity) and then to be asked to pool in extra money for the servers health benefits.

Reserved a table the night they announced they had received their 3rd Michelin star. Went to Smyth as a party of 4 friends and due to Chicago traffic we were almost 1 hour late for our reservation, they waited on us, no questions asked. The ambiance is very warm and comfortable. The overall atmosphere is relatively casual compared to similarly upscale restaurants. They only have 12-15 tables so it is very intimate. The kitchen is completely open so you have the opportunity to fully immerse yourself in the experience. The dinner lasts about two and a half hours. We had 13 courses on their tasting menu: - Truffle Waffle - Maine Uni & Wasabi - Bluefin Tuna & Hibiscus - Lobster Coral Mousseline - Lobster Soup & Seaweed - Avocado & Fig Leaf - Dungeness Crab & Almond - Butternut Squash & Sikil Pak - Maine Unagi & Blade Kelp - Smoked Quail Egg - Duck Liver & Chestnut Custard - Aged Duck & Quince - Koji Cheese & Foie Gras Doughnut - Hojicha & Marquis Grapes - New Potato & Pecan Ice Cream - Corn Macaron, Pawpaw & Parlsey Kombu & Dark Chocolate Tartlet We like a stories about each course and that they tell you where the ingredients come from. Spent about $1900 for 4 people including 2 bottles of wine and 20% service charge. Memorable night for us!

I don’t have the words to describe the amazing experience my girlfriend and I had at Smyth. The team we had the good fortune to be with last night were kind, welcoming, knowledgeable, and professional but informal when needed. They have truly earned the recent recognition for excellence. We look forward to coming back!

Wow! This was such an incredible meal. I went for the full chef's tasting menu back in March and it was one of the best meals of my life. The different flavors that I tasted here were so unexpected and unique, truly unlike anything else that i've ever tasted. I love how there were so many different savory courses as well as desserts, most places only give 2 but there were 5 different desserts if you include the brioche baba (a transitional dish between savory and dessert), which was one of my favorite courses ever. There is so much creativity that goes into the dishes here, everything is plated so uniquely and Smyth is really pushing the boundaries of flavor. It's pretty hard to pick favorites but if I had to then a few of them would be, Rice Koji Porridge,Nantucket Bay Scallops, Dungeness Crab, Barbecued Ainan Tai, American wagyu ribeye, and Brioche Baba