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[ویرایش]

↑ 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[ویرایش]

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.

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