Feld
Restaurant · Ukrainian Village ·
Farm-to-table tasting menu restaurant with daily changing courses
Farm-to-table tasting menu restaurant with daily changing courses
"Opened in Chicago just a year and a half ago, this “relationship-to-table” restaurant has already earned its first MICHELIN Star, spotlighting farmers’ best products at their peak through 25 to 30 thoughtfully composed bites while showcasing Midwestern hospitality. It’s an incredibly collaborative environment where cooks handle much of the service—talking about dishes, marking cutlery, and even pouring wine—and a core tenet is designing dishes around products, not techniques, so guests leave thinking they’ve had the best spinach, tomato, and duck rather than fixating on preparations. Self-imposed limits define the experience: only 20 guests a night, a tiny kitchen with one small oven, a four-burner induction, and a hearth that does most of the cooking, with creativity driven by strict seasonality, preserves made at peak, and partnerships with a very specific group of farmers. One dish that crystallizes the approach features legendary German Stripe heirloom tomatoes from Jerry Boone at Froggy Meadow Farm—never refrigerated—sliced a la minute into thick raw slices, drizzled with a sauce of dry aged pork jus, honey, and a homemade vineyard peach vinegar, then finished with Jerry’s garlic chives. As the chef puts it, “The Green Star feels like recognition of process, and the Star is recognition of results. Together, it really acts as a validation of the Feld experience from start to finish.”" - Michael He
"It may be in the city—Chicago's Ukrainian Village neighborhood, to be specific—but Feld is focused on the farm, sourcing most products from within a four-hour radius. Their passion is clear, and all eyes are trained on the kitchen team as they work in the center of the room. Chicago native Chef Jacob Potashnick highlights in-season products, and the same ingredient may be highlighted in different forms, like raw asparagus with a cured lemon emulsion, tempura fried or as a juice accompanying fresh cheese, or in main dishes like poached Maine halibut with a maitake mushroom purée, maitake mushroom and thyme foam and a piece of grilled maitake mushroom. If the weather cooperates, sit by the fire pit in their backyard and spy their sour cherry trees, which naturally also appear on the menu." - The MICHELIN Guide
"In its second year, this West Town restaurant has earned both a Michelin Star and a Michelin Green Star in the 2025 Michelin Guide, a striking turnaround after a whirlwind 16 months and an opening that drew mixed reactions from critics and diners. It offers a 20-plus course menu built around local and seasonal ingredients, a commitment that sealed its Green Star designation for leadership in sustainable dining." - Jeffy Mai
"I can experience Feld in Chicago, a sourcing‑obsessed fine dining spot that exemplifies the city's refined culinary direction." - Arati Menon, Megan Spurrell
"In Feld I saw Jake Potashnick translate world-class training into a highly exacting tasting menu that foregrounds intimate producer relationships—like a dice-size turnip cube in dashi with Benton ham, cherry-seared hand-dived scallops in sherry butter, and a mussel-forward bagna cauda—presented as a two-hour, theater-like dinner that is earnest, meticulous, and rooted in months of farm visits and close collaboration with growers." - ByThe Bon Appétit Staff