About John Shields

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

Where I Eat

Behind the Scenes

"We are now offering a new experience @smythchicago after dinner snacks, cocktails and desserts.."
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"Experiments cooking beef tongue in cream and hay, all day..with milk curd, butter and morels @smythchicago"
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From My Menu

Southern, Takes Reservations
1 Recommendation