How Smyth became North America’s #1 restaurant, even as Chicago restaurants struggle

At [ _Smyth_ ][1] , the tasting menu on any given night might include petals from Chicago-grown magnolia trees atop caramelized eel on brioche toast or quail eggs marinated with spring onions, black walnut and caviar. There’s also the pistachio praline tart with a kombu (kelp) shell and passionfruit...