Smyth Joins the World Table

I've been eating at Smyth in Chicago since 2018. Seven years of watching John Shields build one of the most singular dining experiences in America — three Michelin stars and still evolving. What makes Smyth different from every other restaurant at that level isn't the accolades. It's the sense that the kitchen is still searching for something. After all these years, that's still what pulls me back.