From Michael Jordan to Indian-born British artist Anish Kapoor, Chicago is no stranger to stars. However, with tonight's MICHELIN Guide Star Ceremony, the Windy City just received a couple more.
Taking top honors (and shining bright) is the MICHELIN Guide's newest Three Star, Smyth, where chefs John Shields and Karen Urie Shields offer a creative and seasonal menu behind an open kitchen. Other buzzy spots include new One Stars Atelier and Indienne: tucked inside Lincoln Square, Atelier's serves up intimate vibes along with original flavors from chef Christina Hunter, while Indienne stands out as Chicago's first Starred Indian restaurant.
And with so much incredible talent, we couldn't forget about Daisies, a new Green Star and pioneer of sustainable gastronomy focused on unique flavor profiles utilizing the freshest produce. Below, we reveal all the Stars making waves in Chicago—bon appétit!
New Three Stars
Smyth
Cuisine: Creative
The very chic Smyth with its lounge styling and open kitchen is helmed by Chefs John Shields and Karen Urie Shields. Their cooking is bold and often pushes boundaries, all the while impressing. Sheer creativity is applied to seasonal produce, some of which comes from their garden. 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 a plate of Dungeness crab with a creamy dip and almonds, 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.
New One Stars
Atelier
Cuisine: American
This Lincoln Square boîte has always blended in with its humble surrounds, but enthusiasts know that it’s the inside that counts and where culinary excellence has long thrived. In full view of the dining room, Chef Christian Hunter and his team chart new waters, ever determined to make their own mark on this intimate space. Working quietly and seamlessly, the kitchen delivers a carefully calibrated tasting menu supported by nearby farms and packed with flavor and originality. Familiar dishes like marinated beets, pimento cheese and Caesar salad arrive remodeled and refined, astutely seasoned, and never a leaf or morsel out of place. Hope that the warm clam chowder with lamb bacon and chive oil is still available. It’s a total showstopper.
Indienne
Cuisine: Indian
In a city where kitchens break molds and defy expectations, Chef Sujan Sarkar makes a splash of his own on this quiet strip of River North. À la carte is available, but first timers should start with the tasting menu, where Sarkar delivers an original, modern vision of Indian cuisine. His food may look like pieces of art but taste like familiar favorites pulled from across his vibrant homeland. At times showcasing a hint of French sensibility, pani puris, chats and curries arrive deftly spiced and elegantly presented. The kitchen is quick, and the overall effect is impressive refinement. All the while, the expansive room balances smooth warehouse floors and exposed ceilings with thick wooden beams, white tablecloths and rose-pink booths.
New Green Star
Daisies
Cuisine: Italian
As our new Green Star restaurant in Chicago, we wanted to hear from the team directly about their sustainable practices: "Our program starts with my brother’s farm, over 30 acres located 70 miles from Chicago. First and foremost, we use everything we can from this one location; and additionally, fruit is sourced from nearby. We have a dedicated fermentation program so we can best utilize all this product in the winter months and limit waste. Our compost program returns discarded produce back to the farm for use as fertilizer and chicken feed."
Previous Three Stars
Alinea
Cuisine: Alinea
Previous One Stars
Boka
Cuisine: Contemporary
EL Ideas
Cuisine: Contemporary
Elske
Cuisine: Contemporary
Esmé
Cuisine: Contemporary
Galit
Cuisine: Middle Eastern
Kasama
Cuisine: Filipino
Mako
Cuisine: Japanese
Next
Cuisine: Contemporary
Omakase Yume
Cuisine: Japanese
Porto
Cuisine: Portuguese
Schwa
Cuisine: Contemporary
Sepia
Cuisine: American
Temporis
Cuisine: Contemporary
Topolobampo
Cuisine: Mexican
Hero image: Galdones Photography/Smyth
