Chicago, US

For chef John Shields and his wife and pastry chef Karen, Smyth is a distillation of two decades of experience at the forefront of the Chicago dining scene. The couple first met working for the legendary Chicago chef Charlie Trotter, and John was also a sous chef to Grant Achatz at Alinea. Today, they meld modern techniques with ancient ones, with many dishes cooked or finished over an open-fire grill. Nearly all of Smyth's produce comes from just 20 miles away, on a plot of land simply called The Farm where they grow more than 200 varieties of fruits, vegetables and herbs.

Key Information


177 North Ada Street 101, Near West Side, Chicago, IL 60607