Went to Smyth for wife’s birthday. What an amazing night. The ambiance is very warm and comfortable. There are only 12 or 13 tables, very intimate setting. The kitchen is entirely open, so you have the opportunity to fully immerse yourself in the entire experience. The service is impeccable and it is a team approach. You interact with a number of staff and they are all warm, helpful, informative, and caring. There is nothing stuffy or forced about the service or staff. It is clearly genuine and fully customer centric. The dinner is about two and a half hours in duration. We had 13 courses or menu samples by our count. All obviously prepared with great care and attention to detail. While most were delicious, you won’t love them all the same. But an important part of our experience was opening our palette to new dishes, ingredients and flavors. Smyth did not disappoint. Memorable night.

Smyth is now one of only 13 Michelin Three star restaurants in the nation. Upon your confirmed reservation, Smyth emails you a questionnaire specifying food preferences and allergies. Greeted at the door, Wendy led us to our table while passing the spotless open kitchens. Smyth is modern yet warm with its understated interior that is filled with custom crafted walnut tables and chairs. Walnut utensils are surprisingly included in the creatively shaped wooden utensils that change from course to course. By the time of the 3rd course, I found myself awaiting the next creative course but also looking forward to the shape of the upcoming wooden utensil. As if almost a disappointment when replaced with stainless, however unusually shaped also. That's just the heightened awareness of what utensils are next, none the less what creative dish will be served. The staff was tight, even recognizing by the second course that there was a leftie amongst us, placing the utensils on the proper side. Views of the line cooks, staff and the Expedtitor (assuming the Trotter trained owner) is seen from all tables. Witnessing their tight rhythm, I found it unparalleled in our industry. The tastings were thoughtfully creative while keeping in mind that one guest was a Pescatarian. Each course, with the exception of desserts, was placed atop the stone charger. The description of courses was thorough. At times, various cooks would come to the table and identify their dishes upon service. Offering a fully emersive dining experience. In my opinion as a Savory over Sweet diner, the dessert courses topped all but one Savory dish. The New Potato and Pecan Ice-cream served in a custom walnut bowl was outstanding. As was The Cheeseburger shaped Corn Macaron with Paw Paw and Parsley that couldn't be beat. Chocolate Tart & Kombu didn't linger in your mouth as did the numerous Savory courses with various seaweeds. A critique would be to offer more than one palate cleanser instead of the only one served during the tasting menu. One of our three guests sampling the tasting menu chose to include the wine pairings. Wendy was knowledgeable when pouring. With only one wine dissapointing -the 2020 SRC Etna Rosso, although difficult to obtain. A joy to have experienced Smyth and their pleasant staff! I do take issue of receiving a tab for 3 guests of $1,300 (including 20% gratuity) and then to be asked to pool in extra money for the servers health benefits.