Recent social media posts
09/10/2026
Corn from has taken many forms here: first as a plated dessert, then as a savory corn-and-caviar sandwich.
This led to a new breakthrough from : Corn Cloud, bridging sweet and savory in an opening bite.
09/06/2026
The road to Michelin: A 10-year retrospective.
08/31/2026
on a decade at Smyth & The Loyalist.
08/29/2026
A peek into the menu behind our 10-year anniversary celebration.
In collaboration with John Shields, Christopher Kostow, Johnny Spero, Kyle Connaughton, Ron McKinlay | Chef and Trevor Moran.
Photos by Bonjwing Lee
08/26/2026
10 years of Smyth & The Loyalist, Presented by and
A special night of collaboration, bringing together five of ’ closest friends and most formative collaborators. Thank you to , , , and for joining us for such a momentous evening, and for helping shape Smyth over the past decade.
Thank you to our guests who have walked alongside us throughout this decade-defining journey. Here’s to the next chapter.
Photos by
08/19/2026
Uni Cloud and Lobster Custard.
08/11/2026
Maine Uni Parfait.
A frozen uni cloud sits over a custard of N25 Kaluga Caviar, smoked lobster meat, pineapple barley, pink lemon juice, Dungeness crab, and roasted hazelnut.
Finished with delicate plum blossom petals and fresh pink lemon zest.
08/10/2026
10 Years of Smyth & The Loyalist, Presented by Resy and Tock
To celebrate a decade of Smyth, John Shields welcomes five of his closest friends and collaborators for an extraordinary one-night anniversary dinner on Friday, August 22.
Joined by Chefs Christopher Kostow (Team Kostow, The Charter Oak Restaurant, The Restaurant at Meadowood), Johnny Spero (Passage at the Inn at Langley), Kyle Connaughton (SingleThread - Restaurant - Inn), Ron McKinlay | Chef (RWMcKinlay Culinary), and Trevor Moran (Locust), the evening is a celebration of the relationships that have shaped Smyth’s journey.
Together, these world-renowned chefs will create a singular tasting menu that reflects ten years of collaboration, exploration and innovation, honoring the past while looking toward the future. An unforgettable evening with some of the most influential voices in modern cuisine. Presented by Resy and Tock.
Starting at 12 p.m. CT on 8/10 reservations will be available on Tock.
https://www.exploretock.com/smyth/experience/618703/10-year-anniversary-dinner?date=2026-08-22&size=2&time=20%3A00
08/07/2026
The Uni Cloud.
An ethereal mousse of Hokkaido uni, beeswax, and rich lobster stock. The emulsion is aerated and flash-frozen so that it can be precisely sliced.
08/03/2026
Hokkaido Uni and dulse tart.
07/31/2026
Uni and Dulse Tart.
A shell crafted from pickled dulse seaweed and tomato, layered with habanada oil and chewy tomatoes compressed in rose syrup.
Hokkaido uni forms the core, capped with a pastry shell lined with rose dulse butter and fresh Monterey Bay dulse.
07/28/2026
Hokkaido Uni. Hand-selected in Japan and arrived at our kitchen within hours.
The sub-zero, nutrient-dense waters of Japan's northern island yield an unmatched product. Because these urchins feed exclusively on premium kombu (the same kelp used in our dashi), they develop a buttery texture and sweet umami finish.
Address
177 North Ada Street #101
Chicago, IL
60607
To get to North Ada Street in Chicago, you can take the CTA Blue Line to the Grand station and then transfer to the 65 bus. Ride the bus until you reach the intersection of North Ada Street and West Fulton Market.
If you prefer to drive, take I-90/94 to exit 50B for Lake Street. Continue west on Lake Street until you reach North Ada Street. There is street parking available as well as several paid parking lots in the area.
Opening Hours
| Tuesday |
5pm - 10:30pm |
| Wednesday |
5pm - 10:30pm |
| Thursday |
5pm - 10:30pm |
| Friday |
5pm - 10:30pm |
| Saturday |
5pm - 10:30pm |
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What people say
New American restaurants are known for their innovative and creative approach to cuisine, blending traditional American flavors with modern techniques and global influences. Smyth, located on North Ada Street in Chicago, is a shining example of this culinary trend.
Led by Chef John Shields, Smyth offers a confluence of warmth, vitality, and artistry that is sure to delight diners. The restaurant's name pays homage to the chef's time spent in Smyth County, Virginia, where he honed his skills and developed his culinary vision.
At Smyth, guests can expect surprises at every turn. The menu features thoughtful dishes made from pristine products that are both imaginative and grounded. The open kitchen allows diners to watch as their meals are prepared with care and attention to detail.
The atmosphere at Smyth is informal yet intimate, with cozy tables and a living room-style lounge that invites guests to feel at home. Whether you're looking for a romantic dinner for two or a night out with friends, Smyth has something for everyone.
To enhance your dining experience even further, Smyth offers three different experiences that can be complemented with an optional beverage pairing. From start to finish, the staff at Smyth will ensure that your visit is unforgettable.
Overall, if you're looking for a new American restaurant that embodies warmth, vitality, and artistry in every dish, look no further than Smyth on North Ada Street in Chicago.
