TWO STAR
Yall I had my first 2-star.
Do you know what a Michelin Star is? It’s essentially the holy grading scale of fine-dining. A restaurant can earn up to 3 stars - in les mis terms:
1 star - a very good restaurant in its category.
2 star- excellent cooking, worth a detour
3 star - exceptional cuisine, worth a special journey
Now, ontop of the stars, Michelin also has guides that calls out some solid spots. For example - all you Chicagoans (is that a word) -Au Cheval, Prime & Provisions, Coalfire are all on the 2020 guide. Want a look into your city - check out their guide…just don’t be thrown off by the Michelin man.
…Now back to my meal at Smyth
This experience was like no other. Class A experience - from the hostess hanging up our jackets and remembering our names - to the perfect booth love couch seating - to the dynamic duo serving crew who gave us all the little tips & tricks (including the sources of their pottery - Lilith Rockett - you are amazing). This was a 10 course meal (I only took photos of the last 8) - descriptions or pictures will not do it justice, but I’ll try…
Oyster, Shiso & Salted Plum (not pictured) - this came & went very quickly. One quick shooter of an oyster covered in foam, all the flavors in one quick gulp.
"The Farm" Carrot Aguachile (not pictured) - yall, I’m beyond so upset I didn’t get a picture of this. it was BEAUTIFUL. the carrots were cut so pristine and perfect and they didn’t taste like carrots at all…I honestly can’t explain
Scallop, Bergamot & Hazelnut - this had so much freshness - the little dollops of green completely cleansed your palate
King Crab, Foie Gras & Migas - I love crab, so the flavors of this tickled my tongue perfectly. The little crispy added the perfect amount of texture and saltiness
Trout, Juniper & Wasabi - I’ve never had fish that vanishes, I’m not kidding yall, straight up vanished - just disintegrated on my tongue, in all the best ways
Beets, Black Walnuts, & Summer Herbs - Probably top 2 favorite things. This beet had so much texture and toughness to it. I’m not kidding, it felt like true meat. Paired with the sauce and a little dollop of mushroom crema. I seriously dream of this dish.
Lamb with Braised Kelp and Brioche Doughnut - This course provided all the comfort. The lamb was great, but that brioche doughnut…I wanted to shove like 10 into my coat pocket and run out the door. BOH info: they took out half the fat in a normal brioche doughnut and substituted with beef fat and fried in beef fat. UGH - the flavor + the consistency of a cronut. DONE.
Egg Yolk & Salted Licorice With Frozen Yogurt Meringue - Weird, but unreal. This is the other favorite course. Here’s the thing, I love licorice, although there wasn’t that strong of a licorice taste, I can’t speak for you on this. Long story short - they took egg yolks and fermented then in salted licorice, which created these candied texture. You legit had to pierce the yolk for it to ooze. The yolk was still runny but was sweet…guys. no words.
Koji Caramel Apple - think the most pure vanilla bean ice cream and a caramel apple - times that by 10 and you have this
Milk Chocolate, Black Raspberry Preserves & Shiitake Mushrooms - such a sweet ending. I’m not the biggest milk chocolate lover, but this is an exception to the rule - it also had a little bit of cayenne or pepper kick I could get down with.
Also, pro tip: go a little early and head to the basement of the Loyalist to grab a cocktail or glass of wine. Super hipster, chill vibes. Apparently home of the best burger in Chicago…I haven’t tried yet, so tbd on that.