At Smyth ($$$$), our food critics consistently recommend: Wood-Fired Carrots with Koji Butter, Lake Superior Whitefish with Pine and Celery Root. Wood-Fired Carrots with Koji Butter scores 95.0/100 on our credibility scale — based on expert assessments from chefs, sommeliers, and food critics.
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Smyth's signature vegetable course: heritage carrots roasted in the wood-burning hearth with fermented koji butter and sunflower seeds.
"Smyth's koji-buttered carrots from their wood-burning hearth demonstrate how fine dining can exalt a humble vegetable. This is Midwestern cooking at its most refined."
Sustainably caught whitefish with Midwestern pine oil, foamed celery root, and roe.
"Smyth's Lake Superior whitefish with pine and celery root is the Midwest's natural resources expressed through a fine dining lens. Sustainably caught whitefish, pine needle oil from a forager, foamed …"
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