John  Shields

John Shields


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.

My Venues

Where I Go Out

Behind the Scenes

The first strawberries are
"The first strawberries are in..a raw jam at the bottom with a jus of grilled rose oil, black currant wood and sweet woodruff. On the side we serve a scoop of roasted kombu ice cream @smythchicago"
instagram icon
@jcarlisle22479 just recently
"@jcarlisle22479 just recently posted about using beef tenderloin..ironically enough we had similar thoughts, as this one has been aging for 72 days. The flavor is really special and although ours doesn’t have the Carlisle family beef fat as marbled throughout, we’ve made up for it by poaching it in rendered bone marrow. #80/90’s #rosemarysprig @smythchicago @theloyalistchicago"
instagram icon

At My Venues

Southern, Reservations, Restaurant
Near West Side
Mitch Lienhard
1 Recommendation