Alinea – The Best Meal You Will Ever Eat
July 9, 2025
The Greenbriar
September 3, 2025
Table of contents
- Introduction
- Amazake
- Course 1: Quail Egg Croustade and Dungeness Crab Donut
- Course 2: Sugar Snap Pea and Pumpkin Seed
- Course 3: Lobster and Raspberry
- Course 4: Caviar and Almond
- Course 5: Avocado and Peanut Milk
- Course 6: Main Scallop and Sapote
- Course 7: Rainbow Trout and Salted Cream
- Course 8: Vermont Quail and Malted Milk Bread
- Course 9: Lone Mountain Wagyu
- Course 10: Rhubarb and Clotted Cream
- Course 11: Aged Banana Custard
- Article Sponsor
- Final Thoughts
Overall Rating:
Introduction
Smyth personifies butcher block meets industrial chic. From the moment you enter this 3 Star Michelin restaurant you are instantly swept up by the brown decor of a modern steakhouse and the choreography of a well oiled machine. From your table, you have a fabulous view of the heart and soul of any restaurant-the kitchen. There is only cool precision in this heat fired environ. The chefs respond in unison to head chefs demands and work with intricate tongs to delicately build each plate. The show is in the commitment to excellence, the precision of service and the unique flatware and pottery that display each dish.
Smyth earned it’s 3rd Michelin star in 2023 making it Chicago’s second restaurant to achieve that status and placing it above its other 2 star contemporaries, Oriole and Ever. The trendy vibe and louder music creates a more casual atmosphere than most 3 Michelin Star restaurants. But don’t let it’s modern feel influence your judgement. This restaurant packs a flavorful punch into each meticulously plated dish.
To match its culinary prowess, Smyth also offers a full bar along with unique wine pairings. The sommelier is dedicated to sourcing its tastings from boutique vintners and provides a unique opportunity to sample obscure offerings. The flavors pair well with each of the dishes. I highly recommend choosing a wine pairing to fully enjoy the experience.
The presentation is in the pottery. Probably one of my favorite aspects about this restaurant is the unique serving utensils and platters that you eat off of. It feels like each piece of pottery was especially designed to showcase the cuisine it was delivering. We had an exceptional meal in June of 2025 at Smyth. I wanted to walk you through each course and showcase the stunning dishware.
SPOILER ALERT!
If you have a reservation at Smyth in the coming months, consider stopping here. What follows includes photos and detailed descriptions of each dish—and trust me, part of the magic lies in the surprise.
Amazake
Like many fine dining experiences, the journey at Smyth begins with an amuse-bouche—but true to form, Smyth offers a thoughtful twist. Instead of a traditional savory or smoky bite, the meal opens with a delicate, chilled elixir: a pour of iced fermented rice, gently crowned with aromatic, verdant berries. Light, subtly sweet, and beautifully balanced, this opening course felt more like a whispered welcome than a bold announcement. It was a refreshing, palate-cleansing start—clearing the senses and setting the tone for the precision and creativity that would follow.
Course 1: Quail Egg Croustade and Dungeness Crab Donut
This was, without question, one of my favorite courses of the evening. It began with a beautifully “laid” quail egg, delicately nestled in a bed of artistic wheatgrass—a presentation so charming it felt almost ceremonial. The egg itself was rich and savory, its yolk perfectly gooey and subtly infused with miso. Just as you savor that first bite and assume the moment has passed, a second surprise arrives: a warm, pillowy donut generously topped with sweet Dungeness crab. The contrast of textures and flavors was unexpected and delightful. The experience was elevated even further by the stunning pottery that cradled each component—thoughtfully chosen to complement not just the dish, but the story it told.
Course 2: Sugar Snap Pea and Pumpkin Seed
While the first course may have stolen my heart, the second certainly held its own. A vibrant celebration of early summer, the dish featured crisp, cool sugar snap peas paired beautifully with the nutty richness of pumpkin seed. Each bite was bright, fresh, and delicately layered—especially when enjoyed alongside the elegant Westhofener wine, which brought out the vegetal sweetness of the peas. As a charming detail, the course was served with the most delightful little golden spoon—tiny, gleaming, and almost too pretty to use. It was a perfect example of how Smyth elevates even the smallest moments into something memorable.
Course 3: Lobster and Raspberry
From chilled to warm, the progression continued seamlessly with one of the evening’s most exquisite offerings. A perfectly tender lobster claw arrived bathed in a rich, buttery sauce, its natural sweetness elevated by a bright, tart raspberry jus. The contrast of warm and cool, savory and sweet, was masterfully executed—each element enhancing the other in unexpected ways. It was a standout dish that lingered on the palate, a perfect harmony of indulgence and finesse. Honestly, it is hard for any dish to stand up to a lobster course!
In true Alinea fashion, the course is not complete with one piece of smoked fish on a beautiful platform. Flip the platform and BAM!! you are surprised by a fabulous mousse of char roe, hanging suspended on the underside of the platform. I enjoyed these flavors better than the fish piece.
Course 4: Caviar and Almond
A luxurious interplay of texture and flavor, this course brought together almond, caviar, and a silky crème sauce in perfect balance. The delicate pop of the roe offered just the right touch of briny salinity, beautifully offset by the richness of the creamy base. The crisp almond added an unexpected crunch—its nuttiness grounding the dish and giving it depth.
Course 5: Avocado and Peanut Milk
A beloved staple on Smyth’s menu, this course makes repeat appearances for good reason. It’s a masterclass in texture and restraint. The avocado is chilled to an almost popsicle-like firmness—a clever and refreshing departure from its usual creamy softness. Paired with a delicate pour of peanut milk, the dish strikes a beautiful balance between savory and subtly sweet, rich and light. It’s playful, unexpected, and lingers in the mind long after the last bite.
Course 6: Main Scallop and Sapote
Presented in an oversized scallop shell, this beautifully charred dish offered a seamless transition from the cooler, more delicate courses into the heartier savory selections to come. The warm, perfectly cooked scallop was rich and tender, its natural sweetness enhanced by a luscious sapote sauce that added just the right touch of tropical depth. It was a thoughtful and well-paced progression—bridging the refreshing chill of the avocado course with the warmth and richness that followed.
Course 7: Rainbow Trout and Salted Cream
So here again the wine pairings caught up to us and we did not get a photo of this dish. I totally dropped the ball on this one!
Course 8: Vermont Quail and Malted Milk Bread
I wouldn’t be surprised if Smyth’s signature milk bread played a role in earning its first Michelin star. Pillowy soft with an irresistibly sticky, savory glaze, it’s a beloved staple that has rightfully earned its place on every menu. On this visit, it was paired with a delicately prepared Vermont quail—a thoughtful combination that showcased the kitchen’s skill with game and grain alike.
While the dish was enjoyable, I couldn’t help but reflect on a previous visit when the quail was served with a thick, deeply savory sauce—so good, in fact, that the kitchen anticipated diners’ desire for more and brought out extra pots midway through the course. That memory has lingered with me, and though this version was well-executed, it lacked the same indulgent depth. Still, the milk bread alone remains a highlight—comforting, rich, and quietly unforgettable.
Course 9: Lone Mountain Wagyu
At first glance, this course may have appeared understated—but when the centerpiece is Wagyu, simplicity is a statement in itself. The cut from Lone Mountain was exquisitely prepared: tender, delicately marbled, and rich with flavor. No embellishment was needed. It was a pure, focused expression of an exceptional ingredient, allowing the natural elegance of the meat to shine through with quiet confidence.
Course 10: Rhubarb and Clotted Cream
This course offered a light, gently tart segue into the dessert portion of the menu—an elegant signal that the evening was beginning its final act. The bright acidity of the rhubarb was beautifully tempered by the richness of clotted cream, creating a balanced and restrained bite that eased the transition from savory to sweet. It was a thoughtful interlude—refreshing, refined, and timeless in its simplicity.
Course 11: Aged Banana Custard
And so, the meal came to a close with a dessert that felt both nostalgic and elevated: a beautifully presented aged banana custard. Lusciously sweet with deep, caramelized notes, it struck that perfect balance of comfort and refinement. If seconds had been offered, I wouldn’t have hesitated. Rich yet delicate, this final course was the perfect ending to an extraordinary tasting menu—warm, elegant, and utterly satisfying.
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Final Thoughts
We had an absolutely exceptional dinner at Smyth and will, without a doubt, return again. While its ambiance offers a distinctly different experience from its cross-town three Michelin-starred counterpart, Alinea, both restaurants share an unwavering commitment to detail, creativity, and craft.
Where Alinea leans into whimsical, often theatrical presentations, Smyth takes a more grounded yet equally captivating approach—focusing on the quiet beauty of precision, the artistry of plating, and the thoughtful use of stunning custom dishware.
If you’re in Chicago and seeking a world-class dining experience, you truly can’t go wrong with either. And if you’re planning your visit, don’t miss my guide on Where to Stay in Chicago for the perfect luxury hotel pairings to complete your culinary adventure.
