Smyth (@smythchicago) was announced as No. 90 of 100 in the extended list of the World’s 50 Best Restaurants (@theworlds50best) on Wednesday morning. The restaurant is only the third from Chicago to make the list, according to a representative for World’s 50 Best Restaurants. “This one is something that we’ve always had our eye on,” executive chef John B. Shields told the Tribune the morning of the announcement. “It’s a pretty special feeling.” Smyth opened in 2016 as Shields and executive pastry chef Karen Urie Shields’ grand return to Chicago after leaving in 2008. Following a successful run in rural Chilhowie, Virginia, with Town House and Riverstead Inn, the couple began a dual concept in West Loop: Smyth and the Loyalist. Tap on our bio link to read more. —— Photo 1: Smyth’s chef and owner, John Shields, at his restaurant on May 22, 2024. Photo 2: The sea lettuce tartlet. Photo 3: The restaurant Smyth, at 177 N. Ada St. in Chicago. Photo 4: The aged banana custard. ? Ahmed Ali Akbar / Chicago Tribune ? Terrence Antonio James / Chicago Tribune
May 22, 2024
Smyth (@smythchicago) was announced as No. 90 of 100 in the extended list of the World’s 50 Best Restaurants (@theworlds50best) on Wednesday morning. The restaurant is only the third from Chicago to make the list, according to a representative for World’s 50 Best Restaurants.
“This one is something that we’ve always had our eye on,” executive chef John B. Shields told the Tribune the morning of the announcement. “It’s a pretty special feeling.”
Smyth opened in 2016 as Shields and executive pastry chef Karen Urie Shields’ grand return to Chicago after leaving in 2008. Following a successful run in rural Chilhowie, Virginia, with Town House and Riverstead Inn, the couple began a dual concept in West Loop: Smyth and the Loyalist.
Tap on our bio link to read more.
——
Photo 1: Smyth’s chef and owner, John Shields, at his restaurant on May 22, 2024.
Photo 2: The sea lettuce tartlet.
Photo 3: The restaurant Smyth, at 177 N. Ada St. in Chicago.
Photo 4: The aged banana custard.
? Ahmed Ali Akbar / Chicago Tribune
? Terrence Antonio James / Chicago Tribune
“This one is something that we’ve always had our eye on,” executive chef John B. Shields told the Tribune the morning of the announcement. “It’s a pretty special feeling.”
Smyth opened in 2016 as Shields and executive pastry chef Karen Urie Shields’ grand return to Chicago after leaving in 2008. Following a successful run in rural Chilhowie, Virginia, with Town House and Riverstead Inn, the couple began a dual concept in West Loop: Smyth and the Loyalist.
Tap on our bio link to read more.
——
Photo 1: Smyth’s chef and owner, John Shields, at his restaurant on May 22, 2024.
Photo 2: The sea lettuce tartlet.
Photo 3: The restaurant Smyth, at 177 N. Ada St. in Chicago.
Photo 4: The aged banana custard.
? Ahmed Ali Akbar / Chicago Tribune
? Terrence Antonio James / Chicago Tribune
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