John  Shields at The Loyalist

Bio

After four successful years at Town House and Riverstead Inn, Chef John decided to return to Chicago to open Smyth + The Loyalist.

My Restaurants

  • Smyth
    177 N Ada St
    Chicago, IL

Behind the Scenes

Chef John  Shields reviews  at post.venue.name
"Final course from lasts nights @theworlds50best @nextchicago of course this now famous dish from my mentor and friend @grant_achatz Although its inception is only years old, the combination of flavors took me back to the days of Trio. This wasn't from a past menu but its essence and taste, were distinctly familiar. It reminded me of those magical days, when a young man I idolized, was setting the country ablaze. The world was void of social media and the internet was in its infancy. The only way to experience it, was to be immersed in it. Perhaps I'm becoming more nostalgic as the years pass....thank you old friend"
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Chef John  Shields reviews  at post.venue.name
"This simple dish is really a way to enjoy the new and extremely tender pumpkin seeds..mixed with some of their cream, they sit in a savory panna cotta of cooked cucumber..glazed with a layer of raw cucumber juice and an aromatic oil of @___the__farm___ lemongrass, verbena, citrus leaf, mint and new ginger @smythchicago"
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Chef John  Shields reviews  at post.venue.name
"After staring @___the__farm___ carrots growing out of our raised beds, we finally settled on this presentation..sort of recreating the feeling..a lightly pickled crudite with lovage mayonnaise, pickled marigold flowers and dried & smoked copper river salmon @smythchicago"
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Chef John  Shields reviews  at post.venue.name
"A 'floating island' with olive oil custard, lavender fermented honey gelee, pickled sweet nasturtium flower paste with a soup of the first apricots, yellow plum and their pits @smythchicago"
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From My Menu

Chef John  Shields reviews Rhubarb for dessert, roasted and poached  at Smyth
$$$ | Southern | Modern | Takes Reservations
"The underside of rhubarb roasted and poached together... We're thinking of two different rhubarb desserts this year. One roasted, floral and spicy...another, green, bright and herbaceous @smythchicago"
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Chef John  Shields reviews Asparagus caramelized with fresh cottage cheese, lilac, green pine cones, honey and asparagus cooking butter at Smyth
$$$ | Southern | Modern | Takes Reservations
"Asparagus..finally on the menu!! Some caramelized with fresh cottage cheese, lilac, green pine cones, honey and asparagus cooking butter at the table @smythchicago @___the__farm___"
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