Recent social media posts
05/29/2026
It’s an absolute honor to be named No. 1 on North America’s 50 Best Restaurants 2026.
As we celebrate 10 years since we opened our doors, this recognition is a direct reflection of the people who make this restaurant what it is each day: our team, our guests, our partner Keith Shapiro, and the farmers, fishermen, and producers whose work inspires our menu season after season.
Thank you for the recognition, The World's 50 Best Restaurants. We are deeply humbled.
05/21/2026
A kitchen in focus.
05/18/2026
The architecture of a bouquet.
05/07/2026
An ode to the wild and the refined.
In her latest Substack, reflects on her recent collaboration with us—a reminder of how art imitates life in the pursuit of flavor. It’s a true honor to work with you, Jenna.
Read the full piece, “Michelin Star Ice Cream Bar,” at the link in our bio.
04/30/2026
An evening in good company.
04/26/2026
The sun shines & the menu begins its fundamental change.
04/22/2026
The Process: Royale Sauce
The development of our Royale sauce begins with a blood oil derived from the traditional components of blood sausage—steeped, then carefully strained.
This oil is combined with a base of venison stock, wine, and warm spices, finally thickened with blood to achieve a rich consistency.
04/08/2026
Birch wood-infused ice cream, filled with a birch and black walnut caramel, dipped in house-made white chocolate, and served on a birch twig, in a bowl of snow.
04/02/2026
Trout, uni, rhubarb root butter, pineapple and habanada.
03/27/2026
Smoke In Chimneys Rainbow Trout.
Sourced from a historic 1930s hatchery in the mountains of Virginia, this trout is raised in mineral-rich water flowing directly from a limestone aquifer. The gravity-fed system mirrors the rhythm of a wild mountain stream, allowing the fish to grow naturally without the need for pumps or electricity.
The product? A clean, flaky trout that reflects the clarity of the spring water itself. It is an ingredient defined by its environment: pure, nutrient-dense, and deeply connected to its source.
03/22/2026
rainbow trout, poached in brown butter and spread with bruleed Maine uni.
Finished with Chef ’s hot sauce, tomato & dashi nage, crispy fried trout skin, and a jus of calamansi citrus, fermented pineapple, & habanada.
03/18/2026
In just a few days, our Head Chef is moving on to his next chapter.
Brian’s history with actually started back in 2014 at a pop-up in Virginia. After just one dinner, Brian knew he’d work for John someday; and he told him so.
“He’s someone I can always count on. Whether it’s a new dish idea or just needing to talk, work or personal. He leads by example, and he’s going to be one of the best and brightest in this industry.” —
Since joining us in Chicago, Brian has done it all. He worked his way up from the bottom, ran pastry, mastered savory, and eventually took the lead as Head Chef. His uiet confidence and consistency has been the backbone of our kitchen.
Brian, thank you for always keeping our food honest and alive. We’re going to miss you, and can’t wait to watch your journey unfold.
03/11/2026
Venison, cooked rare, with foie and pork blood sausage.
Layered with roasted beets, smoked tomato paste, roulette pepper oil spread, and pig’s ear terrine.
Finished with a drizzle of venison sauce royale (a play off of Hare Royale).
02/28/2026
The Process: Kombu and Pistachio Tart.
Roasted Japanese kombu is integrated directly into the tart shell flour—a take on a pâte sucrée. This serves as the base for pistachio praline, a layer of savory kombu jam, and green tea custard.
Finished with passionfruit seeds and a green tea sugar tuile, green tea oil and candied blade kelp.
02/27/2026
Leading ingredients in our Kombu and Pistachio Tart.
Seeds and juice from ’s fresh passion fruit.
Japanese Kombu, roasted and milled into a fine powder, incorporated into the tart base.
Pistachio, transformed into a deeply caramel praline.
02/18/2026
Kaluga Reserve Caviar from .
Known for its precision, consistency, and exceptionally clean salinity—it’s matured for up to two decades before harvest.
02/13/2026
Dungeness crab, kakai squash in a pumpkin tart shell.
02/08/2026
Crab Tart, the process.
02/06/2026
Crab Tart: pumpkin tartlet with pumpkin seed miso and finger limes, topped with Dungeness crab, hazelnut–crab emulsion, shell oil, fermented melon, and chestnuts.
01/27/2026
Avocado & Turnip
Dungeness crab dressed in almond oil, with almond milk, turnip–horseradish gelée, and a fermented rice–turnip slushy, topped with avocado glazed in reduced cream and finished with grated Marcona almond, lavender, and mustard green oil.
01/20/2026
Quince Amazake: quince cooked overnight with koji rice, then blended with a fermented quince–honey kombucha, mead, and junmai sake.
01/14/2026
Chef ’s quince amazake, in progress.
01/09/2026
Two strains of rice koji, housemade mead, toasted buckwheat, and fermented quince–honey kombucha come together as quince amazake, an opening beverage on our menu.
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.
