Smyth — Spring Visit to a Chicago Two-Michelin-Star Spot 🌟

It had been a while since my last visit to Smyth, so I booked the chef’s table with a friend for the full experience. 🍴 Started with a blood orange puff pastry shell filled with lemon-dressed oyster, topped with caviar and custom-cured ham from a local farm — rich, savory, and briny all at once. 🍴 Steamed egg custard with lobster roe, hazelnuts, and sea urchin, paired with a tender lobster claw — creamy, sweet, and luxurious.😂😁 🍴 Lobster consommé served with an inedible seaweed garnish — sipping it, the broth washed over the seaweed, blending flavors beautifully. 🍴 Maine uni ceviche with passionfruit and daikon purée — bright, tangy, and refreshing.😊🙌 🍴 Roasted snapper with golden enoki mushrooms (grown exclusively for Smyth). The mushrooms were flavorful, though I prefer them smaller — but the fish was sublime. 🍴 Wild pheasant and foie gras broth with pine nuts — a deeply woodsy, “forest-in-a-bowl” experience. 🍴 Steak wrapped in kombu — I loved the umami-seaweed infusion, though my friend found it a bit too “fishy.” Definitely a matter of taste! 🍴 Dessert: beeswax parfait with bergamot sorbet — light, delicate, and melted instantly on the tongue. 🍴 Barley mousse with caramelized chocolate — finished tableside with a caviar garnish by Chef John. A friend is trying to convince him to join a Chicago luxury food tour — if it happens, I’m signing up first! Smyth’s seafood mastery and layered flavor combinations are truly next-level. No matter how many times I visit, it never loses its magic. Smyth: 177 N Ada St, Chicago, IL 60607 #ChicagoEats #MichelinStar #SmythChicago #FineDining #TastingMenu #ChefsTable