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
"Aged duck glazed in fermented chive blossom honey, sprouted seeds, @___the__farm___ popcorn and black currant wood vinaigrette @smythchicago"
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Chef John  Shields reviews  at post.venue.name
"The lilacs are finishing up..this is a dish of asparagus cooked in cultured butter, strained and puréed..asparagus roasted like meat until caramelized and finely copped into a paste..barely cooked asparagus..fresh cottage cheese seasoned with pine pollen honey and lilac vinegar..at the table we finish the dish with the asparagus cooking butter @smythchicago"
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From My Menu