Smyth, a restaurant from chefs John Shields and Karen Urie Shields, will offer a limited-time menu featuring Greatest Hit dishes from the restaurant's opening in 2016. The menu will be offered beginning Tuesday, March 21 to Thursday, March 23, and again from Tuesday March 28 to Thursday, March 30. Located in the West Loop in Chicago, the restaurant will offer the Greatest Hits menu alongside their current tasting menu from Chef Shields and Executive Chef Luke Feltz.
Greatest Hits from Smyth will be packed with dishes ranging from the first months of operations all the way to current offerings on the menu. Smyth’s Licorice Egg Yolk will make a come-back appearance. Conceived by Urie Shields for the debut tasting menu in 2016, the dessert is an egg yolk soaked in salted licorice and surrounded by frozen yogurt meringue.
Other options like the Lone Mountain Wagyu will be part of the menu. Chefs Shields and Feltz will prep the cut from the New Mexico cattle ranch like they did in days of old, pairing flavors to the marbled cut of beef. Smyth’s Cheese Doughnut, a new signature from the current tasting menu, also makes an appearance, as well as other returns including an Egg Tart and Smyth’s Uni glazed in egg yolk with habanada pepper.
The Greatest Hits menu will be priced at $215 per person and only available for a limited time.
Smyth, a restaurant from chefs John Shields and Karen Urie Shields, will offer a limited-time menu featuring Greatest Hit dishes from the restaurant's opening in 2016. The menu will be offered beginning Tuesday, March 21 to Thursday, March 23, and again from Tuesday March 28 to Thursday, March 30. Located in the West Loop in Chicago, the restaurant will offer the Greatest Hits menu alongside their current tasting menu from Chef Shields and Executive Chef Luke Feltz.
Greatest Hits from Smyth will be packed with dishes ranging from the first months of operations all the way to current offerings on the menu. Smyth’s Licorice Egg Yolk will make a come-back appearance. Conceived by Urie Shields for the debut tasting menu in 2016, the dessert is an egg yolk soaked in salted licorice and surrounded by frozen yogurt meringue.
Other options like the Lone Mountain Wagyu will be part of the menu. Chefs Shields and Feltz will prep the cut from the New Mexico cattle ranch like they did in days of old, pairing flavors to the marbled cut of beef. Smyth’s Cheese Doughnut, a new signature from the current tasting menu, also makes an appearance, as well as other returns including an Egg Tart and Smyth’s Uni glazed in egg yolk with habanada pepper.
The Greatest Hits menu will be priced at $215 per person and only available for a limited time.
Comments
View Comments (0 )
Never miss an eat.
Sign up for breaking news from the Chicago food scene.
Follow Us
Recommended Articles
Like us on Facebook for exclusive news and pictures from the Chicago Food Scene!