What are the opening hours?

Tuesday 5pm - 10:30pm Wednesday 5pm - 10:30pm Thursday 5pm - 10:30pm Friday 5pm - 10:30pm Saturday 5pm - 10:30pm

Smyth

A 3-Star Michelin restaurant from Chef John and Karen Urie Shields. No. 1 on North America’s 50 Best Restaurants 2026 by The World's 50 Best Restaurants.
(984)

Located in Chicago’s West Loop.

09/06/2026

The road to Michelin: A 10-year retrospective.

08/31/2026

on a decade at Smyth & The Loyalist.

08/29/2026

A peek into the menu behind our 10-year anniversary celebration.

In collaboration with John Shields, Christopher Kostow, Johnny Spero, Kyle Connaughton, Ron McKinlay | Chef and Trevor Moran.

Photos by Bonjwing Lee

08/26/2026

10 years of Smyth & The Loyalist, Presented by and

A special night of collaboration, bringing together five of ’ closest friends and most formative collaborators. Thank you to , , , and for joining us for such a momentous evening, and for helping shape Smyth over the past decade.

Thank you to our guests who have walked alongside us throughout this decade-defining journey. Here’s to the next chapter.

Photos by

08/19/2026

Uni Cloud and Lobster Custard.

08/11/2026

Maine Uni Parfait.

A frozen uni cloud sits over a custard of N25 Kaluga Caviar, smoked lobster meat, pineapple barley, pink lemon juice, Dungeness crab, and roasted hazelnut.

Finished with delicate plum blossom petals and fresh pink lemon zest.

08/10/2026

10 Years of Smyth & The Loyalist, Presented by Resy and Tock

To celebrate a decade of Smyth, John Shields welcomes five of his closest friends and collaborators for an extraordinary one-night anniversary dinner on Friday, August 22.

Joined by Chefs Christopher Kostow (Team Kostow, The Charter Oak Restaurant, The Restaurant at Meadowood), Johnny Spero (Passage at the Inn at Langley), Kyle Connaughton (SingleThread - Restaurant - Inn), Ron McKinlay | Chef (RWMcKinlay Culinary), and Trevor Moran (Locust), the evening is a celebration of the relationships that have shaped Smyth’s journey.

Together, these world-renowned chefs will create a singular tasting menu that reflects ten years of collaboration, exploration and innovation, honoring the past while looking toward the future. An unforgettable evening with some of the most influential voices in modern cuisine. Presented by Resy and Tock.

Starting at 12 p.m. CT on 8/10 reservations will be available on Tock.

https://www.exploretock.com/smyth/experience/618703/10-year-anniversary-dinner?date=2026-08-22&size=2&time=20%3A00

08/07/2026

The Uni Cloud.

An ethereal mousse of Hokkaido uni, beeswax, and rich lobster stock. The emulsion is aerated and flash-frozen so that it can be precisely sliced.

08/03/2026

Hokkaido Uni and dulse tart.

07/31/2026

Uni and Dulse Tart.

A shell crafted from pickled dulse seaweed and tomato, layered with habanada oil and chewy tomatoes compressed in rose syrup.

Hokkaido uni forms the core, capped with a pastry shell lined with rose dulse butter and fresh Monterey Bay dulse.

07/28/2026

Hokkaido Uni. Hand-selected in Japan and arrived at our kitchen within hours.

The sub-zero, nutrient-dense waters of Japan's northern island yield an unmatched product. Because these urchins feed exclusively on premium kombu (the same kelp used in our dashi), they develop a buttery texture and sweet umami finish.

Address

177 North Ada Street #101
Chicago, IL
60607

Opening Hours

Tuesday	5pm - 10:30pm
Wednesday	5pm - 10:30pm
Thursday	5pm - 10:30pm
Friday	5pm - 10:30pm
Saturday	5pm - 10:30pm

Website

http://www.smythandtheloyalist.com/smyth/

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