Smyth, a celebrated restaurant in Chicago’s West Loop, is a testament to the innovative culinary vision of husband-and-wife duo John and Karen Urie Shields. Named after Smyth County, Virginia, where the couple once operated a rural restaurant, Smyth has become a beacon of American gastronomy, earning three Michelin stars and a spot on The World’s 50 Best Restaurants list. The restaurant is known for its expansive use of ingredients from across the United States, including seaweeds from Monterey Bay and tropical fruits from Florida. Despite the complexity of the dishes, Smyth’s approach remains rooted in simplicity and honesty, with a strong emphasis on the relationships with their suppliers.
John Shields’ passion for diverse ingredients and innovative techniques is evident in the restaurant’s offerings, from “boshis” made of preserved fruits to desserts crafted from seaweed. His culinary philosophy, influenced by the simplicity of Japanese cuisine, focuses on allowing ingredients to shine in their natural state. Smyth stands out in the competitive Chicago dining scene with its commitment to purity, honesty, and collaboration, reflecting Shields' dedication to creating a refined dining experience.
