Congratulations to latest James Beard Best Chef Great Lakes winner !! This 20 seat, plated in the round, fine dining restaurant is very fruit and veg forward this time of year and Chef Jacob and staff creatively highlight these flavors in novel ways that are really exciting. Some of the best asparagus and peas we've ever had ! Courses are often composed of 3 or more plates carrying various iterations of the featured ingredient. Everyone is served all at once and you are watching the almost assembly line production as it's happening. To drink with these dishes, there are a couple featured cocktails (Strawberry Manhattan and Seafood Martini on our night), a couple of wine pairing menus, wine by the glass, non /low alcohol selections as well. There were a few seated dessert courses (as well as a study of one cheese across 3 days cheese course) before heading out to the back patio fire pit for DIY s'mores! The dining room is comfortable , neutral in decor and minimally adorned with flowers in wall sconces on one side and 2 paintings on the other wall. The kitchen with live fire oven is the 3rd wall across from the entry. Everyone somehow was relaxed throughout the service, attentive and anticipatory of our needs (the thoughtfully provided SHOUT! stain remover wipes were needed more than once !) and the team approach resulted in the chance to interact with all these up and comers as well as Chef Jacob. It was a fun evening, food was outstanding, we are going back soon and you should too! read more

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After just one visit, Feld has become one of my favorite restaurants in all of Chicago. The whole experience from start to finish was simply perfection. This is a restaurant where the kitchen is in the dining room (or is it the other way around?) and all the chefs are the ones serving and explaining each dish to you. It was really amazing getting to see how all the staff worked together seamless to make dinner service go smoothly, and I especially enjoyed seeing the dishes being prepared. Every course of the dinner was delicious for me, even the ones where I wasn't really sure if I'd like or not because of unfamiliar or disliked ingredients. The small size of each course (the first ones come out as single bites) really lets you try an extremely wide array of flavors and textures. Feld uses fresh ingredients that they source via relationships they've established, and you can really taste that. I got the alcoholic beverage pairing, and honestly every drink did enhance the flavors of the dishes. I know that this is a splurge meal, but I think I'll be back. Can't wait to see and taste what Chef Jacob and his team come up with next! Food: 5/5 Price: 4/5 Service: 4.75/5 Ambiance: 4.5/5 Overall: 4.75/5 read more

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Very inventive dishes served to the entire restaurant at the same time. Advanced reservations a must, and plan to be charged a down payment. If you're worried about the cost you probably should not go. Great communication with the restaurant concerning what to expect, food allergy issues and drink options. Too many courses/bites to count and all are explained in detail including sources for the ingredients. Stellar, and intimidating wine list (even for serious wine drinkers). My party of four had very few complaints. It is loud when all the servers are describing the courses at the same time and they talk very fast. Both meat eaters at my table agreed the lamb was too undercooked for our taste (it was white). The service is above and beyond just as you would expect from this level of dining. It is definitely a destination restaurant. It wouldn't be on my regular rotation but for a special experience and to see the menu change it would be a wonderful evening. read more

Great experience throughout! Staff was very attentive and friendly to talk to. The bites were very thoughtful and innovative. Even the non-alcoholic drink pairing was fairly well done! (my wife and I often find that places often treat non-alcoholic drink pairings as an afterthought) As with most fine dining places, there will be a few dishes that will not be up your alley due to taste preferences. Feld did well in this regard in that even the dishes that I didn't personally enjoy, I could still appreciate the depth of flavor and time that went into the prep and presentation. It was also a nice touch to be able to see the dishes being built in the island in front of you! The only drawback is the price point. Of the fine dining places we've been to in Chicago, this one is on the pricier side. That being said, would I do it again? For a special occasion, absolutely! read more

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Feld is an important restaurant. Not just because the food is excellent (it is), but because Chef Jacob Potashnick and his team are trying to do something different -- to awaken diners to an experience that feels like a departure from everyday life. From the very first moment, it's clear this isn't your typical dinner out. You're welcomed with a table of beautiful, curious small plates -- It's not overwhelming, but it's a clear signal: you're about to go on a journey. That journey had many standouts. For me, everything with tomatoes was excellent-- the heirloom tomato with maple jus in particular. Both lamb courses (the lamb belly with celeriac and the 21-day dry-aged lamb with lemongrass) were beautifully executed and delicious. The albacore tuna with wasabi was another highlight -- pure, fresh, and perfectly balanced. The peach and poblano pairing showed how Feld can take simple seasonal produce and make it feel elevated and unexpected. What struck me most is how different Feld feels from a traditional fine dining experience. There's no bread, no pasta, no potatoes. Just dish after dish that celebrates fruits, vegetables, meats, and fish on their own terms. The dining room itself reinforces the departure from the everyday: tables along the sides, chefs plating in the center, staff moving like a ballet ensemble. On our night there were 12 diners and 8 staff, and it all felt seamless -- attentive, warm, and genuinely enthusiastic. Special kudos to Nathan, the restaurant director, who made the evening feel personal and welcoming. I also loved their low-ABV pairing. While my partner enjoyed a classic wine progression, I was treated to inventive beverages, each with its own personality. And just when we thought it was over, out came more desserts, and finally, an invitation outside to roast marshmallows by the fire pit -- a whimsical, communal ending to a meal already overflowing with creativity. Feld is not just a place to eat. It's an experience, a philosophy, and a celebration of food and seasonality. Expensive? Yes. Worth it? Absolutely. For me, it was one of the best meals I've ever had, and one I'll remember for a long time. read more

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Finally made it to Feld. Was definitely turned off initially by some of the reviews I read, so decided to give them some time to find their footing and perhaps make some adjustments. I'm really glad I did. I had an outstanding meal there last week and I'd definitely like to return in the spring to see whats new. Service - 5 stars. Staff was great. Took their time explaining everything and were very knowledgeable. I liked that everyone touched our table at some point. Nothing felt pretentious and every one was welcoming and fun. My only issue was that sometimes it was a little hard to hear. It's not a big space and if multiple people are talking at once I occasionally missed what the person was saying. Vibe - 5 stars. I loved the space and enjoyed watching them cook and plate everything. I was a little worried about sitting next to my companion for the entire evening because I have some minor neck issues and was worried about having to have my neck turned for 3 hours of conversation, but it wasn't terrible. Food - 5 stars. There were a lot of dishes and I think they only really missed in one of them. The dry aged beef tongue was just a little too chewy for me. I really really enjoy the grilled scallop, the beef tartare, the feldpege egg and all of the acorn squash that was on the menu. They ended the meal taking us out back, not to whack us, but to let us make s'mores with the chef. Speaking of, he couldn't have been nicer. Drinks - 5 stars. The sommelier made a suggestion of a pinot noir from Oregon that went well with a lot of what we ate. We chose not to do the pairings because usually that's too much booze for me. I like also when they brought out their interesting alcohols and asked us if we wanted to try anything. We didn't, but I liked the option. I have a lot of higher end places I want to try in Chicago still, but I will for sure make another visit to Feld. read more

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Comforting corn tea was a delicious amuse-bouche, and then 10 small courses hit the table at once, in the style of Korean banchan. Each course was great and the meal was thrilling right out of the gates. I enjoyed all of the courses, but the standout for me, that I can't stop thinking about, was the baby corn tempura, in which a whole immature ear of corn is tempura fried and dotted with basil aioli. This is one of my top three favorite courses I've eaten all year. The courses I loved were too numerous to name, but some favorites savories were Agedashi Eggplant with Oregon Wasabi, Buckwheat Gavotte with a squash blossom, Gargouillou-an homage to French chef Michel Bras, in which every seasonal vegetable ripe at once in a garden is individually cooked to perfection and dressed before being presented together in a symphony of colors, flavors and textures, and 21-Day Dry Aged Lamb. The parade of desserts seemed perfectly calibrated to my palate, as I don't care for desserts that are overly sweet or bready. My favorites were peach sorbet in a chilled tomato mint broth, beef tallow ice cream with parmesan and malt, a silky dark chocolate mousse, and fresh seasonal fruit on ice. I enjoyed the pairings, with my favorite being the 2017 Pra Amarone della Valpolicella, which was a showstopper with the lamb. Nathan Ducker did a brilliant job of explaining each pairing. He was fascinating and lovely to interact with. I'm looking forward to continuing to watch his star rise. After dessert we enjoyed 1-ounce pours of Laurent Cazottes Walnut Liqueur, and Nocino. I like to add them to sparkling water as an unsweetened bitters soda, which the team was happy to oblige. Each course was served in beautiful bespoke vessels, hot courses were served on warmed plates, cold courses served in cold dishes. The spoons with the dessert courses were chilled. Feld exemplifies thoughtfulness and attention to detail. My recommendation is that you make a reservation before next year, because Michelin would be foolish not to award them a star, and when that happens, it will be much more difficult to secure a reservation. read more

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It was fine. It is a cool experience, but, of the many courses, there was very little protein and most of the courses were just vegetables they got from a different state's farm sitting in a sauce or broth. The food was ok but not extraordinary. Also, do not get wine by the glass or the espresso they offer if you do not want to drop a bunch of extra money. Weird choice to charge that much for one shot of espresso (we get it, you have a star, but but that is just kind of unnecessary). The service staff were very nice and created a very warm and cool experience, no issue there. read more

Friendly staff just some opportunities to potentially improve. The menu is seasonal and changing which is great but I think one item and seasoning was used in multiple courses. The dessert is a s'more over campfire outside which I love and feels nostalgic but perhaps homemade ingredients over store bought items (Hershey's chocolate bars) might be a better fit for this experience/ price point. They held a pre opening Halloween event in which drink was offered if coming in for a meal after opening - the staff recognized me (and I booked both reservations under my name) but unfortunately didn't honor this. A contrast to other fine dining experiences in which pours are always generous. The seating is also interesting- unless at the larger party size corner both- you must side booth it as all tables are along a bench along the wall facing into a shared prep space. read more

I had gone over the summer right when the restaurant opened. It was a very unique experience with the ever constant changing menu. Almost all of the food we tried was good, but I wouldn't say extraordinary. The chef told us that he does not try the food before it is sent out, only relying on the concepts of the ingredients and sometimes you can tell. The price you pay is for the intimate experience of a 30 course one if a kind meal, but the food itself doesn't blow me away. read more

Food was very good, but not excellent. So the food definitely did not warrant the arrogant vibe we received from the staff I was in a party of 4. Three of us also had the wine pairing also. One member, the driver of our party did not drink. He had asked for a soda, which they did not have. He was not interested in having a non alcoholic drink. Water was his only choice then. He asked if he could get an unopened bottle of pop out of the car and pour that in a cup of ice. He was told there would be a $15 corking fee to do this. I'm already spending a thousand dollars at your establishment and you can't do this without a fee? I would think you would do whatever the satisfying customer so they come back again and again. That was not the case here. read more

A really solid and enjoyable meal but I wouldn't go again. The space is set up nicely, you get to see all the guests and plating happening at two different stations real time. The pace of the meal was incredible. There was rarely more than a couple minutes between courses. Service was equally perfect. The food was a bit to vegetable forward for me to love it and come back, but if veggie forward is your thing this is worth a try. Most of the dishes were solid, great flavors, but not things I cared to eat like asparagus 5 times despite it being in season. Nothing was bad or forgettable. However, there were 5-7 dishes that were show stoppers, almost perfect dishes that gave you a flavor combo or taste you've never had before. Strawberry and fennel, hot and cold mackeral, pineapple weed sorrell, and pleasant ridge honey are just some of the items I will remember for a long long time. A fun experience, 3 hours flew by. I actually left full as well. Just not my flavor profile to drop $500 per person again. read more

A corkage fee for a Coke Zero? No soda available, you can choose between water or nothing. Seems like a money grab.

Terrible service. Food was okay not great, ambiance nothing to write about. Wouldn't recommend nor come back. read more

Fantastic place. They didn't offer soft drinks which is understandable considering it's an upscale restaurant and most do not. Very knowledgeable wait staff and amazing service. read more

This is the next Michelin star restaurant in Chicago. The service was top notch, the ambience super warm and food inventive. It felt almost like dinner theater. Love the emphasis on what's in season and the pairings of unexpected flavors. Unlike anything in the Chicago food scene currently. Go if you can score a reservation! read more

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The room was elegant but not stuffy, the service charming and knowledgeable and the food was fantastic. Each dish was inventive, well-planned and very well executed. But more important than all of the above: the restaurant does its very best to give you an amazing experience - and they succeed quite well. Bravo Feld - Bravo!! read more

Feld - New American Near Me - Chicago, Illinois

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There are no words to describe the breathtaking experience me and my sons were provided. From the chivalry of the chef to the symphony of the flavors, no restaurant has competition. The attention to detail and understand of my ambidextrous challenges truly brought a tear to the eye. Definitely take this opportunity to meet the chef before he gets his stars because it will be impossible to get a reservation. utestående!!! read more

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We have waited for Feld to open with great anticipation as we watched this unknown chef, (unknown to us anyway) @notyetachef, articulate the vision; find, demolish, and redesign the space; and then visit farmers and growers and restaurants in preparation. For about 2 years we knew we would be there in the first days. All four of us enjoyed the intentionality of everything, from the farm to table approach to the ceramics, glassware, and cutlery. I could focus on particular dishes, but if this restaurant stays true to their mission, those dishes will change regularly! Still, let me say, the early tomato broth starter, tasted like summer in a bowl; the tiara cabbage with hollandaise was a strong top runner for me, the two preparations of halibut and the two preparations of lamb complemented the strong focus on fresh produce wonderfully. And delightful little surprises throughout will bring us back to this new favorite restaurant again and again. The team at Feld were attentive, knowledgable about the dishes and the wine served during the wine pairing. We enjoyed the approachability of it all. We were engaged throughout. The space is gorgeous! Even the way it is designed focuses you on the food and the experience. read more

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After about 5 seconds or so of hesitation, I've bit the bullet and decided to proceed because people need to know the truth. The higher the standard, the closer we are to G-d. In this restaurant, we need to move quite a few floors to get anywhere near a 5 star mark that everyone and their mother had given to this place. It is not good! It is not even remotely that good. I know what I am talking about. I am a fine dining connoisseur. I've eaten the real Passard egg at the real Arpege in Paris (plural times). Let's break it down. Customers service highlights of my night yesterday: extremely inconsistent, some people give you a novel about each dish, some give you nothing: the jokes are fake, the script is not authentic or organic sounding - all speeches appear unnecessary and pretentious overall. Also, who could forget the waiter spilling the entire hot soup onto my husband's Dolce and Gabbana custom suit - certainly not me, who cleaned him and wiped the table and his surroundings and not the restaurant staff, who could have and should have - no apologies of any meaningful kind, in case you were wondering. I am anxiously awaiting the dry cleaning bill next week. The food: sporadically decent, sequentially questionable. In summary, very inconsistent to be satisfying. I was not pleased overall. I was left puzzled and disappointed. Some dishes were not even seasoned well, some were not cooked well. This is unacceptable in a fine dining establishment where every element has to make sense and strive for perfection. The entertainment. You seat in your own bubble of your own table but every table is placed in the periphery of the room, facing the center where chefs are prepping the dishes. Seems very gimmicky and unnecessary. Hard to see the chefs as they are blocking each other constantly. Getting inside your seat after walking to and from another unnecessary intermission of being taken outside to stand undressed in a 42 degrees F weather without an overcoat, which is taken from you upon entering the restaurant and not returned when you are walked outside, seems pointless and uncomfortable, like they were searching for some kind of a gimmick since every restaurant of their caliber has it. Well, walking from station to station in Oriole actually makes a whole lot of sense. Here, it does not. Music is loud and meaningless, making it hard to have a conversation. Getting to and from the seat is uncomfortable and I am a skinny person, size zero, thank you very much, can't phantom the pain of your future experience if you are above size 8 - not a walk in the park (pun intended). In addition, what's with all the confirmation emails and phone calls to no end asking you to confirm and reconfirm and then confirm again your future presence, then respond to all preemptive alco questions in vain. Dude, we ARE coming, you have our credit card on file along with the prepayment that you've collected - just stop! Anyway, I do not recommend. I recommend Oriole and Smyth, if you must... read more

The team is lovely, knowledgeable, great service and enjoyed the farm to table concept too. Love their wine or nonalcoholic pairings, handmade unique ceramics, most of the dish was delicious and satisfying. read more

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From the moment we walked into feld, we knew were in for an experience unlike any other. Jake and his entire team greeted us in the vestibule the instant we opened the door. It was quite a welcome surprise and really set the tone for an evening that was to defy all expectations and preconceived notions. When I booked my seats, I noted that both members of my party are vegetarian. Jake personally emailed me to confirm my dietary restrictions and I was grateful for the personal attention. The feld team are a delightful group of people who clearly have passion for what they do. There's a vibrancy and vitality in the plating, composition, and presentation of each dish. The progression of the tasting menu had a beautiful rhythm, with big moments and quiet moments, dishes that I had a frame of reference for, and others that were totally new to me. We were offered a wine pairing, but as neither of us imbibe, we politely declined. To our surprise, we were informed that they have non-alcoholic pairings as well, which we opted for. The in-house crafted beverage pairings were exquisite and spoke to the creativity of the person who dreamed them up. Jake visited our table several times throughout the meal, and we observed that all parties in the restaurant received the same care and attention. It was a convivial atmosphere, almost intimate in that it felt to me like all the diners were joining together to experience and share this special meal, which we were. Now to the decor - my goodness this place is beautiful. From the inlaid logo in the floor to the minimalist vases adorning the wall, there are thoughtful touches everywhere. The lighting is particularly excellent; highlighting the tables where the team do their work, and indirect and diffuse for the diners. Even the washrooms are beautifully lit, with suitably upscale fixtures. My partner and I have had the good fortune of dining at a few superb Chicago restaurants, and we are grateful that we have had the chance to enjoy the creative and truly delicious cuisine at feld. We look forward to returning. read more

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They don't have any soda and they will charge you a $15 fee to open a soda on top of the already expensive $195 per person price

Dishes lack perspective of composition, and are honestly just generally basic manipulation of ingredients. That said, I do appreciate the focus on and commitment to seasonality and ingredients. This is the first tasting menu in a while during which I actively disliked a dish or two and didn't particularly understand the intent or perspective. Maybe props for taking risks? But I'd like to think I'm quite fair in assessing, even if I don't like, I appreciate what the chef was trying to convey. Plating is pretty rough, likely due to centralized playing area in restaurant setup (all tables face this central area). Pacing is logistically challenging, but generally ok. I could see issues with pacing if someone went to bathroom or similar though. Service is generally good, but variety in quality based on specific server. Wine somewhat low risk, but generally good. They're still fresh, so not trying to be too harsh. Will try again after they have more time to sort and amend this review. read more

This is one of the more thoughtful and enjoyable food experiences I've had. Chef Jake and his whole team are deeply knowledgeable about all of their products and the stories of the people behind them (farmers, producer, etc). They work with respect for each other and their guests which creates a really lovely environment. read more

I'm breaking my vow against writing reviews because I believe that Feld deserves accolades for its exceptional cuisine, impeccable service and soothing ambiance and my excitement at witnessing the beginnings of what promises to be a great career for a young chef. In the old tradition of a dinner and a show, the entertainment here is watching Chef Jake Potashnick and his team prepare and plate course after course as we lucky diners, all facing the center of the room, wonder what taste treat will arrive next. Flavors and textures and colors are creatively combined as the courses move from lighter starters to more robust plates. The dishes are well-matched by the sommelier's wine pairings. As we dined at Feld, we wondered whether we were experiencing the early days of a chef who will soon be getting well-deserved national and international recognition. read more

I've never had a dining experience like Feld offers. It was so unique and enjoyable. Farm to table is one thing, but this was like farmer to table- I could sense the farmers passion in their ingredients in every bite. The chef clearly invested in sourcing every item. Every component of the experience was so thoughtful. Each of the small bites was intentional and the dishware that went along was beautiful. The flavors were true to the ingredients but elevated at the same time in a way I've never seen before. It was hard to decide which dish was my favorite (and whoever reads this probably won't get to have the same ones since the menu changes daily) but I think the sweet potato leaves stood out the most because it was both delicious and the most surprising. I've never had this before and it make me wonder why the rest of the world hasn't jumped on this ingredient. Thank you for a truly special evening. read more

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We had a delicious meal and a wonderful experience at FELD, starting with being personally greeted by the chef and staff upon entering. The courses were well paced, beautifully presented and delicious. Loved the seating arrangement, all diners faced the center of the room where all the food was plated. We will definitely be back! read more

An unforgettable experience. Everything was flawless, the timing of plates, the wine pairings, the complex and deeply satisfying bites, the attentiveness of the staff, and the overall ambiance were all beyond exceptional. I'm looking forward to returning in the spring read more

Given that this night was a first-time event at Feld: "While the chef is away, the cooks will play", this also happened to be special night for my husband (his birthday). Upon entering the door, the chefs acknowledged this, but the rest of the evening no further mention was given. No birthday profiterole ?? or offer of a glass of sparkling??? Come on. If you want to make this a special event restaurant with a high price of admission, then make your guests feel special. Furthermore, we waited over 30 minutes upon being seated to receive a beverage other than water. We even had to flag someone down and ask for a wine list. The female sommelier (sorry don't recall her name) turned out to be gracious and informative and steered us to a great Chablis. Despite the high energy of the chefs , the food overall was uneven. Some food was salty and some under-seasoned. Portions are literally one-bite. Some outstanding bites for me were the lobster, the spinach salad and the rose-vermouth ice cream. The Malort canale was an interesting and delicious twist too. The chefs seemed enthused about their chance to shine that evening. And I do recommend Chef Jake take another night off and allow his staff to try again. I guess it's a quantity vs. quality thing. Why prepare 20+ tastings when only a few stand out. Furthermore, when staff are so focused on preparing so many detailed bites of food, you lose sight of the most important part of your business ---your guests. read more

Not bad. Enjoyed farm to table concept. Try this place before you can't get a reservation!

Service was great, but the food presentation and taste was incredibly disappointing. It was very underwhelming for the price the tasting menu cost. read more

Feld - New American Near Me - Chicago, Illinois

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I have been fortunate enough to eat at Feld twice already and it's an amazing experience. Both meals had almost completely different dishes but were equally incredible. Highly recommend. read more

Feld - Grilled romaine - New American Near Me - Chicago, Illinois

Feld was refreshing, innovative, service-oriented and was one of my best dining experiences in several years. They hit all the notes- food was delicious, service was exceptional, ambiance was amazing. Expect a Michelin star here , hands down. read more

When you try a restaurant or concept for the first time, you always hope for a unique experience. Feld definitely delivered and then some. Creative and amazing food combinations - impressive that it changes weekly based on freshness, availability of directly sourced foods - requires novel creations that "fit" together over 20+ courses, along with terrific wine pairings, and knowledgeable, attentive service beyond compare. Generated many memories--at least until our next visit. read more

An amazing experience. The food, wine, atmosphere, and service combined to a perfect evening with an old friend.

Impeccable. Appreciation to detail and world class talent by Chef Jake and his entire staff is so appreciated. Feld is one to watch. Clearing shooting for Michelin recognition and deserves it. We will be back! Cannot speak higher about the space, the engagement of the entire crew, the quality and composition of the courses, the ceramics and flatware, the wine choices and pairings, the level of care provided. Such an amazing experience and thank you! read more

Exceptionally personal service from the team. One of best meals I've had this year with surprises throughout the evening.

When we arrived at Feld, we were warmly greeted by Jake and his team, and they welcomed us into the amazing space, which is both open and intimate. Our vegetarian request was confirmed via a personal email from Jake, which was appreciated. We felt very cared for since the vegetarian option closely mirrored what other diners were having, instead of being totally different. The progressive tasting menu was a culinary adventure told through a farm to table narrative, and each thoughtfully composed dish was presented in beautiful ceramic or stone bowl or plate. Since we don't drink, we declined a wine pairing, but we were pleasantly surprised by the availability of a non-alcoholic beverage pairing option, which we chose. The wonderfully crafted cocktails were quite interesting and complimented each dish as it was presented. Jake's attentive service throughout the evening made everyone feel welcome and connected, and watching the chef and his team prepare and plate each dish in the center of the restaurant was a visual feast. We are adding Feld to our short list of amazingly unique dining experiences in Chicago. read more

Truly outstanding dining experience with excellent service. Every course was memorable. Can't wait to return.