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