John Shields
Smyth | Chicago | May 2018
FEATURED DISHES
Poached Dungeness Crab, Scrambled Kani Miso, Salt Water-poached Foie Gras, Kelp Chips
Burnt Salsify, Razor Clams, Sunchoke-Chicken Bouillon, Fermented Asparagus, Yeast
Poached Kushi Oyster, Grilled Radish Dashi, Radish-Apple Slushy
Grilled Shima Aji Ribs, Sorghum Syrup, Sake Lees Vinegar, Fish Sauce, Pickled Spruce Tips, Imperial Beluga Caviar
Shrimp, Shrimp Miso, Compressed Green Almonds, and Shrimp Broth
Black Licorice-cured Egg Yolk, Frozen Yogurt Meringue, Preserved Black Raspberries
Burnt Honey Cream, Apples, Bay Leaf, Roasted Kombu, Crispy Potatoes
Photography by Alexa Bendek
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