The restaurant is only the third ever from Chicago to make the list, according to a representative for World’s 50 Best.
Smyth’s chef and owner John Shields prepares aged strip loin dish at the restaurant on 177 N Ada Street in Chicago on Oct. 13, 2016. .Smyth was announced as No. 90 of 100 in the extended list of the World’s 50 Best Restaurants this morning. The restaurant is only the third ever from Chicago to make the list, according to a representative for World’s 50 Best Restaurants.to Chicago after leaving in 2008.
While the Loyalist downstairs offers an a la carte menu, the second-floor Smyth offers prix fixe only. There are two options: $325 for the Smyth menu or $425 for just one table nightly, where the chefs themselves serve and explain each dish. Named for the Virginia county where the chefs spread their wings, Smyth features creative, modern plates, an open kitchen and high-quality produce.
The Shieldses met working in the kitchen at the now-closed Charlie Trotter, another Chicago restaurant previously named to the World’s 50 Best Restaurants list before it closed in 2012. John was a sous chef and Karen was head pastry chef. John also spent two years as sous chef at Alinea, which for many years was Chicago’s only representative on the World’s Best 50 list, with its highest rankings at No. 6 in 2011 and No. 7 in 2012.
Smyth has swiftly climbed the ranks to extremely rare and exclusive company over the last year. In November 2023, the West Loop restaurant earned itsThe World’s Best Restaurant list is produced annually by British media company William Reed. The list is decided by votes from more than 1,000 restaurant industry experts around the world, including food writers and critics, as well as chefs and restaurant owners.
While half of the list has been revealed, the top 50 are yet to be named. They will be announced at an award ceremony June 5 in Las Vegas.Cyberattacks on Ascension, Lurie are the latest in a string of health care breachesHow California’s bursting budget morphed into a $45 billion deficit in just two years
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