<?xml version="1.0" encoding="utf-8" standalone="yes"?><rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom"><channel><title>3-Star on Gourmand Syndrome</title><link>https://www.gourmandsyndrome.com/chi/michelin/3-star/</link><description>Recent content in 3-Star on Gourmand Syndrome</description><generator>Hugo</generator><language>en-us</language><lastBuildDate>Tue, 17 Dec 2019 22:40:39 -0500</lastBuildDate><atom:link href="https://www.gourmandsyndrome.com/chi/michelin/3-star/index.xml" rel="self" type="application/rss+xml"/><item><title>The Smyth</title><link>https://www.gourmandsyndrome.com/chi/new-american/the-smyth/</link><pubDate>Tue, 17 Dec 2019 22:40:39 -0500</pubDate><guid>https://www.gourmandsyndrome.com/chi/new-american/the-smyth/</guid><description>&lt;h2 id="summary"&gt;Summary&lt;/h2&gt;
&lt;p&gt;I hadn&amp;rsquo;t done a lot of research for this restaurant other than two things: look for a nice restaurant in Chicago that is Michelin starred and the menu looks good.&lt;/p&gt;
&lt;p&gt;There were many other Chicago fancy restaurants I could&amp;rsquo;ve picked from, but looking at the example set menu, this looked like something up my alley. It wasn&amp;rsquo;t too strict on a direction, and it looked like one of those &amp;ldquo;we take ourselves seriously but not so seriously&amp;rdquo; type of restaurant, such as Blanca in NYC. I &lt;em&gt;settled&lt;/em&gt; on this Michelin 2-star restaurant.&lt;/p&gt;</description></item></channel></rss>