contemporary
Low FODMAP at Smyth - Fine Dining Guide
Navigate low FODMAP dining at Smyth in Chicago. Tips for communicating dietary needs at this two-Michelin-star restaurant.
Last verified: January 1, 2025
✓ Safe Items to Order
| Item | Notes | Modifications |
|---|---|---|
| Farm Vegetables | Smyth Farm produce | Request low-FODMAP vegetables |
| Grilled Proteins | Farm-sourced meats | Request no garlic, onion, or high-FODMAP seasonings |
| Grains and Starches | Various preparations | Request simple preparation |
✗ Items to Avoid
- • Garlic-based preparations
- • Onion, shallot, or leek dishes
- • Cream-based sauces
- • Bread service
Example Orders
Farm-to-Table Experience
- ✓ Contact restaurant 48+ hours in advance
- ✓ Discuss farm-sourced ingredients
- ✓ Request modified tasting menu
Tip: Own farm provides ingredient control
About Smyth
Smyth is a two-Michelin-star restaurant in Chicago’s West Town, led by husband-and-wife team John and Karen Shields. The restaurant sources from their own Smyth Farm.
Quick Summary
Best approach: Contact the restaurant 48 hours in advance. Smyth’s farm-to-table approach means complete control over ingredients for dietary modifications.
The Farm Advantage
Smyth’s own farm provides:
- Complete ingredient control
- Flexibility in vegetable selection
- Seasonal adaptation
- Farm-fresh quality
This guide provides general FODMAP guidance for fine dining. Menu items change with farm seasons. Always confirm ingredients directly with the restaurant.