We had the pleasure of talking with LeeAnn Trotter and NBC Chicago about @chefjohnshields & Karen Urie Shields' "Best Chef" James Beard Foundation nomination. Thank you for the support! nbcchicago.com/top-videos-hom…

Column: How does Gov. J.B. Pritzker — and how do local governments — collect taxes from businesses he’s shut down? - Chicago Tribune ⁦Lori Lightfoot⁩ ⁦JB Pritzker⁩ chicagotribune.com/columns/john-k…

Things we miss: Tuesday Burger Nights, Kevin Zieber’s killer Old Fashioned, @chefjohnshields’s handsome face 😉… but, most importantly, YOU!

not sure how i feel about having to plate things in delis these days, but John Shields said it was perfect for me. it’s something pretty you cover up 😂 almond pavlova, a tangy mascarpone and cherry vinegar cream, pickled & fresh cherries, sakura salt, and lemon balm. 💕

.@elliottpapineau, who grows over 200 varieties of edible plants for @chefjohnshields and his team, turns his harvests into nightcaps midwesterner.substack.com/p/an-illinois-…

Governor Parson what you are doing is selfish and much like Florida and Texas you are going to be personally responsible with human deaths and the deaths of all of the restaurants in MO. @GovParsonMO We are terrified that our business won't survive this. Please require masks!

If you're looking for a splurge night out in Chicago, get one of the outdoor tables at Smyth. John Shields has an *incredible* menu right now. Tables are extremely private. You feel like it's a private meal in a garden. Shaded from late afternoon on. Just perfection.

Two Restaurants + One Roof = A Winning Combination.

Chicago's John Shields and Karen Urie-Shields have figured out how to keep fine dining going in a pandemic at Smyth (but aren't counting out a potential future burger spin-off from The Loyalist) platem.ag/3kuhBOq (photo: Huge Galdones)

Chicago's John Shields and Karen Urie-Shields have figured out how to keep fine dining going in a pandemic at Smyth (but aren't counting out a potential future burger spin-off from The Loyalist) platem.ag/3kuhBOq Photo: Huge Galdones

Awesome article about what Monterey Bay Aquarium researchers are learning about ocean health from Victorian-era pressed seaweeds: mbayaq.co/3ouxYx3 The Guardian @ltrethew Guardian Environment Kyle Van Houtan, Ph.D. Emily A. Miller, PhD University and Jepson Herbaria at UC Berkeley

Good thing they’re setting up Xmas village in Philly. Stay home, don’t go out unless you must work, don’t even dine with anyone outside your household...but if you do go out, come visit here with the fam and neighbors with all the tourist and drink hot cocoa! 😲

What a way to start off my🎄holiday break! Just finished teaching my last lesson of 2020 - only to be put right to work “On the line” by John Shields . Trying my hand at Smyth only makes me miss their hospitality even more! I think I did pretty well even w the wine pairing!

And of course the chocolate bar! #delicious #michelinguide

Guinea hen #macaron w/ venison-#Armagnac consommé @ #Smyth. #brilliant.

🍽 The Loyalist by John Shields

#tbt to our Excellence Lunch hosted by John Shields & Karen Urie Shields at Smyth. VIP guests: Catalyst Circle Rock Charter school scholars. Michelin rated menu & service, questions & answers, engagement & inspiration. We ❤️ our chef partners! #education #culinaryarts

Well I don’t know who you are to make such an affirmation about me..but the Jesus I know will support women’s rights above men laws…Freedom versus imposition…we only respond to God individually and personally…and anyway religion should always be separated from state…

You might think that w/ all of #Smyth’s latest accolades that the kitchen would be content. My recent and best ever dinner at the newly crowned 3star #Michelin restaurant w/ an entirely new menu. #JohnShields #LukeFeltz