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Smyth

Chicago

Inventive dining with a progressive, farm-to-table approach

Chef CV: Karen Urie Shields and John Shields met working in the kitchen at what was then Chicago's most exacting restaurant: Charlie Trotter's. They were offered the opportunity to open Trotter's in Las Vegas, then, perhaps, the highest profile gig around. Instead, they moved to rural Virginia and re-imagined Town House restaurant with the use of locally grown and foraged produce, before returning to Chicago to open Smyth and The Loyalist, the more casual downstairs neighbour.

What's in a name: The moniker is an homage to the years spent in Smyth County, Virginia, the place where they honed their culinary ethos.

Labour of love: Smyth is all about partnership: of the couple at the helm (Karen on pastry and John on savoury), but also between ingredients, instinct and technique.The warm mushroom-chocolate tart is a frequently commented on example, something diners feel surprised to find they love. But it shouldn't come as a surprise that the Shields really know what they're doing.

Take your time: The Smyth experience is a tasting menu which takes a few hours, depending on which option you choose and which wine pairings you select from the mind of sommelier Louis Fabbrini. On the drinks menu, expect plenty of small-batch natural wines from all over the world. Choose the Chef's Menu during prime time and you'll be able to meet some of the staff preparing the plates.

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