Smyth
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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.
06/29/2026
Golden enokis from , grown just down the street from us.
While we have featured enokis over the years, this dish focuses entirely on the architecture of the raw mushroom, highlighting its distinct structural texture. A celebration of proximity and clean flavor.
Photo by .
06/21/2026
Behemoth Oyster, aguachile, wampee, and kumquat puree.
Early summer at the rooftop garden.
Early spring mornings begin with a cycle of harvesting the daily flush of rosebuds. This brief, seasonal window secures our production for the year ahead, transforming the blossoms into house-made oils, syrups, and vinegars to carry through the upcoming menus.
Willapa Bay Behemoth oysters, quickly brined in ice water and returned to the shell.
Suspended in a "seawater" of clarified tomato, mussel stock, and citrus zest, and served alongside a dipping sauce of kumquat juice, sea lettuce oil, and fresh wasabi.
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Contact the restaurant
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 |
