What are the opening hours?

Monday 5pm - 10pm Tuesday 5pm - 10pm Wednesday 5pm - 10pm Thursday 5pm - 10pm Friday 5pm - 10pm Saturday 5pm - 10pm Sunday 10am - 2pm

The Loyalist

Chef-driven. Focused. Friendly. Sister Restaurant to 3-Michelin-Starred Smyth. By Chef John and Karen Shields.
(449)

Brunch | Sunday: 10 AM — 2 PM
Happy Hour | Weeknights: 5 — 6 PM
Burger, Beer, & Shot Special | Weekights: 5 — 7 PM

06/01/2026

Volume up for the crackle.

Chef was blown away by these racks, and after a week of dry-aging the skin, you’ll hear why. Limited to 11 Pork Chops per weekend—once they’re gone, they’re gone.

05/28/2026

It’s National Burger Day, and we’re here to remind you that our Burger, Beer, & Shot Special is still going strong.

Our OG Burger, a Miller High Life, and a shot of Westland Single Malt Whiskey. Just $28.

Weeknights / 5—7 PM.

05/26/2026

Clear your calendars + mark your schedules as we approach weekend in Chicago!

On Sunday, June 14, we’re hosting an exclusive afternoon conversation right here at The Loyalist. Chicago’s own culinary powerhouse Chef John Shields () is sitting down with celebrated journalist, NYT contributor, and premier burger devotee Maggie Hennessy () to dissect the history of America’s favorite handheld—and the meteoric rise of our very own Dirty Burg (turned OG).

The details for your calendar:
3–4:30 PM
Kickoff features a reception with passed canapés (yes, there will be OG sliders) and a cash bar.
Conversation and meet-and-greet to follow.

Tickets are live at the link in our bio. Space is limited—don’t sleep on it!

05/23/2026

Cruel and Unyuzual, revived.

Yuzu, bergamot, makrut lime, tangerine, and lemon. All built on a base of Snow Maiden Sake.

Topped with a "chello jello shot"— a yuzu vodka-chello kicker. Because we like to have a bit of fun with it.

05/19/2026

Pâté Maison with country-style pâté: venison, fig, and foie gras.

05/15/2026

Kanpachi Crudo with baby fennel & winter citrus. Built on the plate.

05/12/2026

A study in the Dirty Burg.

05/08/2026

The Peach-stacio.

Fresh-squeezed orange juice forms a house orange cordial with honey and baking spices. Shaken with pistachio crema and egg whites.

Complex, creamy, and dangerously easy. This one's a patio crusher, folks.

05/05/2026

Pavlova.

A (minimalist) meringue dome with a hidden interior: charred pineapple sorbet and caramelized white chocolate. Finished with a dusting of pineapple ash.

05/01/2026

Pâté Maison country style pâté.

Old-school French technique. Venison from (shoutout ), folded with cured foie gras and Madeira-poached figs. Served alongside crusty bread from .baking

04/26/2026

Frozen Dill Pickle Lemonade.

Mezcal, Aquavit, mustard seed, and . It’s tart, savory, and very frozen. Consider this your official invitation to early patio season.

04/23/2026

Heritage Pork Chop, on special.

We only have 11 of these a weekend, and they usually don't make it past Saturday morning. Heritage Berkshire pork from , dry-aged for a week to get the skin texture exactly right, then rendered in-pan. Served with EverCrisp apples and a proper red wine jus.

Come & make it yours tonight.

04/20/2026

East Coast Oysters by the half-dozen.

Lighter, brighter, and decidedly briny. The secret is the seaweed vinegar mignonette: steeped overnight with fresh horseradish and toasted peppercorn.

Finished with a touch of chive oil.

04/17/2026

A take on the Bodega Sandwich.

Complete with seared boudin noir, bacon fat onions, and a house-made hash brown on a toasted sesame bun.

Specifically engineered for Sundays and the solution to your hangover. Available 10 AM — 2 PM.

04/16/2026

A take on the Bodega Sandwich. Complete with seared boudin noir, bacon fat onions, and a house-made hash brown on a toasted sesame bun.

Specifically engineered for Sundays and the solution to your hangover. Available 10 AM — 2 PM.

04/13/2026

Tomato, Tomahto. A savory MSG bomb.

We sous-vide Botanist Gin for an hour with dehydrated tomatoes and black peppercorns, then stir it with vodka and balsamic vermouth. Finished with a drop of parsley oil.

Holding us over until we hit tomato season in Chicago.

04/07/2026

Kampachi Crudo.

Sourced from Baja, California, then butchered and kombu-cured in-house for 24 hours.

It’s a bright, precise balance of baby fennel, Cara Cara orange, and house-fermented Fresno chile. Garnished with kumquats.

04/01/2026

Huge thanks to for naming us one of the 25 Best Restaurants in Chicago. We’re incredibly proud to represent the West Loop, and honored to be listed among so many excellent Chicago institutions.

03/28/2026

A new breakfast sando has officially hit the Chicago brunch scene.

Introducing the Loyalist Breakfast Sandwich, stacked with boudin noir, pommes paillasson, and chili crisp.

Available Sundays from 10 AM — 2 PM.

03/25/2026

Tour de Menu, Part 7. We’ve made it to the finish line.

We highly recommend you save room. These are worth it.

03/20/2026

Tour de Menu, Part 6: The Burgers.

Our OG get’s some well deserved love, but don’t sleep on the The French Smash, with mornay, herb butter and frites. Which is your favorite?

03/16/2026

This could be your view in 3... 2... 1.

Heading to the United Center or a show downtown? Drop in for Happy Hour (5–6 PM). We’ll get you out in time for the first act.

03/12/2026

Tour de Menu, Part 5: Sides. They might not get the jersey retirement, but these fan favorites are the real MVPs of the pre-game.

Pregame with us before the Blackhawks puck drops tonight.

03/08/2026

House of 1,000 Carrots: Pecan Rum, ginger, and cream cheese.

Drink your dessert.

Address

177 North Ada Street #001
Chicago, IL
60607

Opening Hours

Monday	5pm - 10pm
Tuesday	5pm - 10pm
Wednesday	5pm - 10pm
Thursday	5pm - 10pm
Friday	5pm - 10pm
Saturday	5pm - 10pm
Sunday	10am - 2pm

Website

http://smythandtheloyalist.com/

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