Smyth

Earning two Michelin stars in less than two years, the combo tasting menu restaurant (Smyth) and downstairs tavern (The Loyalist) make up a fever dream for which Chicagoans want no cure. Executive Chef John B. Shields, a veteran of Charlie Trotter's and Alinea, and his Executive Pastry Chef wife, Karen Urie Shields (TRU and Charlie Trotters) have created some genuine magic with their seasonally driven multi-course menus at Smyth. This is the place where farm-to-table really lives as the couple sources directly from The Farm, located an hour south of Chicago, that grows ingredients exclusively for the restaurant. It may sound hoity-toity but the atmosphere is informal and warm featuring an open kitchen and wooden tables in a homey atmosphere. Come as you are and choose a five, eight or twelve-course tasting menu (two, two and a half and three hours) that can be complemented with an optional beverage pairing.