Loyalist

Below the Tasting Counter, Above the Ordinary

West Loop's dining identity has been shaped as much by what happens in the dining rooms below street level as by anything above it. The lower floor of 177 North Ada Street houses Loyalist, a French-American brasserie that operates in deliberate contrast to the tasting-menu format running upstairs at Smyth. Exposed brick, low lighting, and the steady hum of a full room give the space the character of a neighbourhood bar that happens to take its kitchen seriously. There is no ceremony at the door, no rigid choreography at the table. The room simply runs.

That contrast is worth holding in mind. In a city where Alinea, Oriole, and Kasama have each built their reputations around fixed, sequenced tasting formats, Loyalist's à la carte structure positions it differently. The food carries the same sourcing discipline as the floor above — produce from Smyth's own farm feeds both kitchens — but the format allows the diner to edit. You can arrive for one dish or stay for several. The room accommodates both.

The À La Carte Case in a Tasting-Menu City

American fine dining spent much of the 2010s consolidating around the tasting menu as its prestige format. Restaurants from The French Laundry in Napa to Lazy Bear in San Francisco built their reputations on the logic that a fully sequenced meal allowed the kitchen the most expressive control. Le Bernardin in New York and Atomix in New York City have each, in different registers, reinforced that structure as the vehicle for serious intent. Even Chicago's own Next Restaurant built its concept around the idea that the fixed format could carry a narrative.

Against that backdrop, Loyalist makes a quieter argument: that technical rigor and ingredient sourcing can deliver their value in a format that does not ask the diner to commit three hours and a fixed price. The kitchen, led by Chef Luke Feltz, applies the same supply chain , farm adjacency, seasonal produce, aged proteins , to a menu that moves between omelettes, seafood, aged meat, and vegetables without locking the guest into a progression. It is a different kind of discipline, one that requires each dish to justify itself on its own terms rather than as part of a curated arc.

The approach has drawn consistent recognition. Loyalist placed at #114 in Opinionated About Dining's Casual North America ranking in 2025, #78 in 2024, and #85 in 2023, while also appearing at #27 in the publication's Gourmet Casual Dining in North America list in 2023. Few Chicago rooms hold positions across multiple OAD categories simultaneously, which suggests the kitchen is being read as more than a casual annex to the fine dining operation above it.

What the Menu Signals

French-American brasserie is a category that covers considerable ground, from bistro replicas to technically ambitious kitchens wearing approachable clothes. Loyalist sits toward the latter end. The menu places farm-sourced beets alongside apples, tarragon, and Banyuls in combinations that read as considered rather than decorative. Wild mushrooms arrive with apple puree and Bordelaise sauce, a pairing that routes through classical French technique while using produce from the farm that also supplies Smyth. A biscuit with shallot puree and aged cheddar signals the same sensibility: recognisable format, sourcing and composition that refine it past casual.

The burger has attracted the most external attention. Built from a blend of chuck, short rib, and bacon, the patty is assembled with the layering logic of a composed dish rather than a fast-food stack. Cheese, onions, and pickles are not afterthoughts but structural elements, each adjusting the fat-to-acid ratio across successive bites. The sesame bun is calibrated to absorb rather than collapse. It is the kind of burger that appears on serious lists not because it is elaborate but because its internal decisions are demonstrably made. Restaurants like Single Thread Farm in Healdsburg and Providence in Los Angeles have demonstrated that ingredient sourcing and technical precision can operate at any price point and format; the Loyalist burger makes the same case at street level.

The menu's range , omelettes to seafood to aged meat to vegetables , also mirrors a broader shift in how ambitious kitchens in the United States are thinking about accessibility. Emeril's in New Orleans and 8½ Otto e Mezzo Bombana in Hong Kong represent different versions of the same question: how do you carry a serious kitchen's standards into a format that does not require the guest to be in performance mode? Loyalist's answer is a menu wide enough to function as a neighbourhood bar while disciplined enough to hold its own in the competitive Chicago casual-dining tier.

Where It Sits in Chicago's Dining Frame

West Loop has become Chicago's most concentrated block of ambitious cooking. The neighbourhood hosts everything from the fixed tasting formats at Smyth and Alinea's broader group to the Filipino tasting counter at Kasama. Within that concentration, Loyalist occupies a specific position: it is the room where the standards of the floor above become accessible without the commitment of the format above. That is a deliberate construction, not an accident of real estate.

The Google rating of 4.4 across 647 reviews is consistent with a room that draws a mixed audience , regulars who treat it as a weekly option and visitors who arrive specifically for the burger or the farm-sourced vegetable plates. Both groups tend to leave with the same basic observation: the food works harder than the setting suggests it needs to.

For context on Chicago dining beyond this address, see our full Chicago restaurants guide, or explore the city's broader offer through our Chicago hotels guide, our Chicago bars guide, our Chicago wineries guide, and our Chicago experiences guide.

Frequently Asked Questions

What should I order at Loyalist?

Start with the burger. The chuck, short rib, and bacon blend is the dish that has driven Loyalist's recognition across multiple Opinionated About Dining rankings, and it remains the most discussed item on the menu. Beyond that, the farm-sourced vegetable plates , beets with apple and tarragon, wild mushrooms with Bordelaise , reflect the kitchen's supply relationship with Smyth's farm and are worth ordering to understand how the brasserie format connects to the fine dining operation above. Chef Luke Feltz's menu is à la carte, so the sequencing is yours to determine; a vegetable dish alongside the burger is a reasonable way to read the full range of what the kitchen is doing.