اسمیث (رستوران)

اسمیث
اسمیث
اطلاعات رستوران
بنیان‌گذاری	۲۰۱۶
سرآشپز	جان شیلدز
گونه خوراک	امروزی
رتبه/درجه	(کتاب راهنمای میشلن)
خیابان	شمارهٔ ۱۷۷ خیابان نورث اِیدا
شهر	شیکاگو
ایالت/استان	ایلینوی
کدپستی	۶۰۶۰۷
کشور	ایالات متحده آمریکا
مختصات	۴۱°۵۳′۷٫۰″ شمالی ۸۷°۳۹′۳۸٫۱″ غربی / ۴۱٫۸۸۵۲۷۸°شمالی ۸۷٫۶۶۰۵۸۳°غربی

اسمیث (انگلیسی: Smyth) رستورانی در شهر شیکاگو است^[۱]^[۲]^[۳] که به همراه رستوران آلینیا تنها دو رستوران سه‌ستارهٔ این شهر محسوب می‌شوند. اسمیت در طبقه دوم، بالای باری به نام لویالیست قرار دارد که توسط مالکان اسمیت اداره می‌شود.^[۴]^[۵] برخی از مواد اولیه مورد استفاده در غذاها از باغ خودشان تهیه می‌شود.^[۶]

منابع

↑ Ashok, Selvam (25 August 2016). "Tour Smyth, A Fancy & Farm Fresh Refuge In The West Loop". Eater. Archived from the original on 3 May 2018. Retrieved 3 May 2018.
↑ Vettel, Phil (20 October 2017). "Michelin awards two stars to Smyth; 24 other Chicago restaurants honored". Chicago Tribune. Archived from the original on 14 August 2019. Retrieved 3 May 2018.
↑ Vettel, Phil (14 October 2016). "Smyth is a triumphant return to Chicago for chefs John and Karen Shields". Chicago Tribune. Archived from the original on 3 May 2018. Retrieved 3 May 2018.
↑ Basada, Antonio. "Smyth + The Loyalist: Fine dining upstairs, dive bar downstairs: It's a split personality in the best way". Archived from the original on October 14, 2022. Retrieved January 4, 2023.
↑ Ruby, Jeff (November 16, 2016). "Smyth's Fine Dining Shines, but Loyalist Lacks Luster: The ballsiest prix fixe menu in Chicago overshadows its less-ambitious sister restaurant". Chicago. Archived from the original on December 3, 2022. Retrieved January 4, 2024.
↑ "Smyth:177 N. Ada St., Chicago, 60607, USA". Michelin Guide. 2024. Archived from the original on December 23, 2023. Retrieved January 4, 2024. A quail egg, gently smoked and topped with caviar, is given a twist with barley caramel. Resting inside its shell, plump Maine uni, amplified with a divine peach gel and wasabi cream, is both stunning and memorable. The chef's creativity is on full display in an utterly unique Dungeness crab dish, while wagyu sided by a truffle-flavored doughnut with marrow glaze is yet another hit. Savory sweets, like new potato ice cream, a corn macaron with peppery nasturtium, or the dark chocolate tartlet studded with kombu, raise the bar.

پیوند به بیرون

وبگاه رسمی

این یک مقالهٔ خرد دربارهٔ یک رستوران یا غذاخوری است. می‌توانید با گسترش آن به ویکی‌پدیا کمک کنید.

[1] Ashok, Selvam (25 August 2016). "Tour Smyth, A Fancy & Farm Fresh Refuge In The West Loop". Eater. Archived from the original on 3 May 2018. Retrieved 3 May 2018.

[2] Vettel, Phil (20 October 2017). "Michelin awards two stars to Smyth; 24 other Chicago restaurants honored". Chicago Tribune. Archived from the original on 14 August 2019. Retrieved 3 May 2018.

[3] Vettel, Phil (14 October 2016). "Smyth is a triumphant return to Chicago for chefs John and Karen Shields". Chicago Tribune. Archived from the original on 3 May 2018. Retrieved 3 May 2018.

[Basada-4] Basada, Antonio. "Smyth + The Loyalist: Fine dining upstairs, dive bar downstairs: It's a split personality in the best way". Archived from the original on October 14, 2022. Retrieved January 4, 2023.

[Ruby-5] Ruby, Jeff (November 16, 2016). "Smyth's Fine Dining Shines, but Loyalist Lacks Luster: The ballsiest prix fixe menu in Chicago overshadows its less-ambitious sister restaurant". Chicago. Archived from the original on December 3, 2022. Retrieved January 4, 2024.

[6] "Smyth:177 N. Ada St., Chicago, 60607, USA". Michelin Guide. 2024. Archived from the original on December 23, 2023. Retrieved January 4, 2024. A quail egg, gently smoked and topped with caviar, is given a twist with barley caramel. Resting inside its shell, plump Maine uni, amplified with a divine peach gel and wasabi cream, is both stunning and memorable. The chef's creativity is on full display in an utterly unique Dungeness crab dish, while wagyu sided by a truffle-flavored doughnut with marrow glaze is yet another hit. Savory sweets, like new potato ice cream, a corn macaron with peppery nasturtium, or the dark chocolate tartlet studded with kombu, raise the bar.

[۱]

[۲]

[۳]

[۴]

[۵]

[۶]