The chic Smyth, with its lounge vibe and open kitchen, is led by Chefs John Shields and Karen Urie-Shields, who deliver bold, boundary-pushing dishes using seasonal ingredients, some from their garden. Standouts include a smoked quail egg topped with caviar and barley caramel, Maine uni with peach gel and wasabi cream, and an inventive Dungeness crab dish. A truffle-flavored doughnut alongside wagyu and savory sweets like potato ice cream, a corn macaron with nasturtium, and a dark chocolate tartlet with kombu showcase their creative flair.