A two-Michelin-star restaurant in Chicago, celebrated for its modern American cuisine, multi-course tasting menu, and exceptional dining experience led by Executive Chef John Shields and General Manager Michael Muser.
Michael Muser is the acclaimed General Manager and Wine Director of Smyth, a two-Michelin-star restaurant in Chicago. While not a culinary chef, he is a pivotal figure in the fine dining industry, renowned for his...
After my disappointing experience at another two Michelin-star restaurant the night before, I honestly had some hesitation about coming to @smythchicago . I even considered cancelling, but with a non-refundable deposit, I decided to give it a chance — and I’m so glad I did.
From the very first dish, Smyth completely changed my expectations. The entire evening was flawless. There wasn’t a single course that missed the mark, and instead of feeling overwhelmed by the tasting menu, I found myself wanting more and more with every dish.
This is what a three Michelin-star experience should feel like. The techniques, ingredients, creativity, and execution were all at an exceptional level. Every detail showed the dedication and craftsmanship of the entire team. It’s not just fine dining — it’s a true expression of culinary artistry.
One highlight was the trout fried fish skin — honestly the best I’ve had outside of Hong Kong. It is incredibly difficult to master the technique of achieving that perfect balance of crispness, lightness, and flavor, but Smyth executed it beautifully
Beyond the food, what impressed me most was the consistency throughout the entire night. Every dish had purpose, every technique had meaning, and the whole experience felt carefully considered.
Smyth is not just a restaurant I would recommend for a special occasion — it’s a place I would genuinely want to return to every month. A truly unforgettable dining experience.
An amazing experience from start to finish. They have an open kitchen concept, minimalist design, no fuss- it was about the service and food. The service was impeccable. Everyone greeted us, knew every detail of the menu, and were just spectacular. When I got up to use the bathroom, the person opened the door for me, water was constantly refilled…Warm hand towels throughout, beautiful stemware and dishware and they were almost militant with who came; dishes that are coming out; food allergies- I mean everything was meticulous. I worked in the OR and they do a time out better than some hospitals! They hand signed a notecard for my friend’s birthday. Rich, decadent, crisp and fresh flavors. Venison, blood sausage, uni, lobster, quail, birch ice cream, rhubarb - all amazing flavors and textures - very thoughtful in culinary experience mixing the themes of spring into the menu. 10/10 to the end!
Smyth delivered one of the best dining experiences we’ve ever had. The service was exceptional—warm, knowledgeable, and attentive without being intrusive. Every detail felt carefully considered, and the team’s hospitality elevated an already outstanding meal.
The quail course was a standout, perfectly prepared and packed with flavor. And the Japanese milk bread was so incredible that my fiancée joked about sneaking an extra loaf home with us. Smyth fully deserves its three Michelin stars.
I will 1000% advocate this restaurant. My name is Gary and I've never written a review for anywhere. All my life, I've been seen as a picky eater. But not due to tastes, but due to textures. I came to this restaurant in hopes of conquering that. And everything I tried tasted phenomenal and it was an explosion of multiple different flavors. Even with dishes that had avocado and horseradish, which I'm not typically a fan of either, I thoroughly enjoyed. But what really put this place over the top, was the service I received. Unfortunately, due to the texture of some of the dishes, I couldn't keep it down. And that's purely on me. I felt really bad and they genuinely felt for me. They saw that I was trying my best because I genuinely wanted to experience the full experience and fight against my picky habits. But when I couldn't keep it down, first, they immediately offered to substitute it for something more palate friendly. They took our coats without question, got the doors, had constant service with a smile, interacted with multiple friendly engagements, and overall, it was truly an experience that I will never forget. Thank you so much to Smyth and all of the staff for being so accommodating and so understanding.
I wasn't exceptionally impressed. It's a regular single star Michelin service and cuisine under a three-star distinction. It didn't really deliver that top tier allure.
First of all, why the location? It feels like I'm about to get mugged if I were to intentionally walk to the restaurant in my fine dining attire. And it's not even a speakeasy type where it blends with the neighbourhood but wows you when you enter the actual restaurant. The architecture, the exterior frame is bland and continues to maintain that with a rather boring, zero-thought interior, set-up or decoration. You're in a big box of tables and chairs. Even by just sitting down, for a three-star Michelin restaurant, your eyes on their own should be able to explore, wander, AND wonder! Nothing. Considering it is a couple-owned restaurant, it doesn't feel cozy, or homey or elegant and inviting. Only when I finished my dinner did I notice that they actually have a lounge that is of no use at all. No one is sitting there. It's just there.
It's annoying because you know the staff would think they're delivering a three-star service, and you can see the effort to that, but having been impressed by even a single star elsewhere, outside the state of Illinois, outside the country, it did not deliver that high end distinction for a three-star. Maybe they need one or two of the stars knocking off to work a bit more on how they actually acquired their distinction, jog their memory a bit why they acquired it. There's no value for the price you pay.
As for the food, unfortunately, it's not worth remembering. None of the signature plates really took my breath away. I could not fathom why they had three stars in the first place even if I try as much to reconsider my assessment and see the good in it. Perhaps maybe the personalised letter but I was rather offended by the wilted flower on the vase and the inability to slice a lemon/lime garnish on the glass of water. Thank you though for thinking that I am making a lemonade. Points for that.
Not a single sight of the chef, no kitchen experience with the staff unless you explicitly demand at least one photo. A mignardise as a parting gift? Nope.
Overall, I find this minimalist fine dining approach an excuse to be rather extortionate.
