John and Karen Shields' "other" restaurant, the sister to showstopper Smyth, impresses at a lower price point.
See photos from Smyth here.
A tangle of charred octopus tentacles over shelling beans gets a bit of a spark from shishito peppers.
— Zbigniew Bzdak / Chicago Tribune, Oct. 14, 2016Grilled-avocado puree and pumpkin-seed butter distinguish this beet salad from many similar salads around town.
— Zbigniew Bzdak / Chicago Tribune, Oct. 13, 2016Lightly smoked potatoes, crushed and fried for a crispy-tender effect, surround a salt-cured egg in a nest of sauerkraut.
— Kristen Norman / Chicago Tribune, Oct. 14, 2016Spend the $6 for one of the homey biscuits, large enough for two (eating) or four (nibbling). It's served with n’duja butter, spicy enough to balance the sweet dough. — Kristen Norman / Chicago Tribune, Oct. 14, 2016
Karen Urie Shields and John Shields are the chefs and owners of The Loyalist and its upstairs fine-dining counterpart, Smyth. — Zbigniew Bzdak / Chicago Tribune, Oct. 14, 2016
The Loyalist is a drop-in-anytime kind of place, dark as a grotto and outfitted with long bar-height tables, a few booths, and stools pulled up to the long bar. — Kristen Norman / Chicago Tribune, Oct. 14, 2016
The dark atmosphere is suited to ordering one of the cocktails, which are well-made and cleverly named. — Kristen Norman / Chicago Tribune, Oct. 14, 2016
Cocktails include the No True Scotsman, made with blended scotch; and the Papa Doble, a strong rum drink. There are only six wines available, offered by the 6- or 12-ounce pour, or by the bottle.
— Zbigniew Bzdak / Chicago Tribune, Oct. 13, 2016This cheeseburger boasts two patties made from short rib, chuck and ground bacon, topped with housemade pickles and American cheese. But the real reason to stop in your tracks is the use of onions — some pickled, some charred, some raw, teamed with an onion-infused mayo that adds even more richness. — Kristen Norman / Chicago Tribune, Oct. 14, 2016
Slow-roasted pork gets a sweet-sour-smoky sauce and is served with a charred wedge of cabbage over an onion cream sauce.
— Zbigniew Bzdak / Chicago Tribune, Oct. 13, 2016The restaurant's bar tables offer communal seating, while these booths give parties a little more privacy. — Kristen Norman / Chicago Tribune, Oct. 14, 2016
Though The Loyalist does take reservations, the restaurant encourages walk-ins to grab a bar stool, table or booth.
— Zbigniew Bzdak / Chicago Tribune, Oct. 13, 2016Molasses and blueberries dress up lemon grass ice cream on a sundae, one of three desserts.
— Zbigniew Bzdak / Chicago Tribune, Oct. 13, 2016The restaurant sits below Smyth, a tasting-menu-only spot from the same chefs.
— Zbigniew Bzdak / Chicago Tribune, Oct. 14, 2016