Menu to Taste

Feld

Contemporary American · Chicago · Michelin One Star · Chef Jacob Potashnick

Awarded one Michelin star, chef Jacob Potashnick's Feld in Chicago serves contemporary farm-to-table cuisine via a nightly tasting menu. Dishes prepared in the central open kitchen highlight local produce, including poached Maine halibut with maitake mushroom purée.

2018 W. Chicago Ave, Ukrainian Village, Chicago, IL, Chicago

  • 1 Michelin Star
  • Green Star

Menu

Dishes

  • Poached Maine Halibut — With maitake purée, maitake and thyme foam, grilled maitake mushroom.
  • Asparagus - Tempura — Tempura-fried asparagus.
  • Asparagus Juice — Asparagus juice accompanying fresh cheese.
  • Duck from Local Farm — Dry-aged duck with seasonal preparations. Source: feldchicago.com
  • Lamb from Local Farm — Midwest lamb with seasonal vegetables, fire-roasted
  • Goat Cheese Course — Local goat cheese with honeycomb and herbs
  • Sour Cherries — From backyard trees in outdoor fire pit space.
  • Asparagus - Raw — Raw asparagus with cured lemon emulsion. Example of ingredient showcased in multiple forms.
  • Nixtamalized Chickpeas — Chickpeas nixtamalized with ash from food scraps. Zero-waste technique.
  • Wisconsin Trout — Local trout with seasonal accompaniments. Source: feldchicago.com

Wines

  • Orange Wine (18) — Skin-contact natural orange wine selection
  • Natural Wine Selection (18) — Organic, biodynamic, and natural wines from small producers. Source: feldchicago.com
  • Biodynamic White Wine (16) — Selection of biodynamic white wines from sustainable producers

Tasting Menu

  • Daily-Changing Tasting Menu (225) — 20-35 courses depending on the day. Menu created each morning based on available produce sourced within 4-hour radius. A meal you could only have on the night you dine. Showcases ingredients in multiple forms.

The Experience

Expect a theatrical atmosphere. The meal is structured around a tasting menu and a wine pairing.

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