Feld Restaurant

“Every part of the dinner was fantastic. Best hospitality anywhere we've been :3 loved the celebration of asparagus and rhubarb throughout multiple courses 2 of my fav veggies. Life changing experience”

“Tremendous seasonal “relationship to table” tasting menu experience with lovely wine pairings. Spring menu featured asparagus and ramps, with many veggie forward dishes and a diverse variety of proteins. Seating is around the perimeter of the room which allows everyone to watch the chefs cook and plate the dishes in an open kitchen and central staging area. Service was warm, welcoming, and informative. Would highly recommended this experience and we look forward to returning in the late summer for peak local produce!”

“FANTASTIC FELD We live in a city that has exceptional food, but does not have any Michelin starred restaurants. So when we travel in March, we try to hit up a spot that has earned a star (or three) and seek out unpretentious places such as Feld. After dining here last night, I am über pleased to say I LOVED every moment of the experience and we are eager to return when we next come to Chicago. Parking was easy for us and I suspect we snagged a spot right in front of the unassuming door likely left vacant from the first seating of the evening. The neighborhood around the restaurant is not permitted and had loads of open spaces. First course started strong with multiple one-bite finger foods that were complex and delivered unique profiles in each bite. I especially enjoyed the incorporation of all parts of the fish or animal into the dishes and was impressed with the ingenuity involved. Flavor bomb after flavor bomb came out of their kitchen and it was so neat to watch the staff make our dishes in the middle of the tables. It really is a lovely culinary show. Desserts were SMASHING. So many awesome plates that it’s hard to narrow down on my favorite. Either the eggshell with meringue or the fresh cheese (made two hours before we ate it) with praline. My husband had the wine pairing and said it was the most impressive he has ever had. He marveled at how well the wines complimented each course and said he highly recommends indulging in the pairing. It’s obvious the sommelier Nathan takes great care and thought when selecting the wines to compliment the exquisite dishes. Non-alcoholic options are fire and I also liked my unique gin cocktail with lobster oil finish. Finishing the evening around the fire with your fellow diners was a nice touch and those who don’t like such a cozy experience are likely seeking that pretentious experience I am hoping g to avoid. My only regret was having to leave by 11:30 so we could get our car back before the valet closed at our hotel. Please note their cancellation policy is actually 8 days in advance and not a week like the website says. If you ask to cancel on the 7th day before your reservation (even well before your seating time on that day), you will be given option to get deposit refunded IF somebody fills your spot on the waitlist OR keep as is. We opted out of the free Hamilton tickets (we haven’t seen it) offered to us instead of canceling and are SO glad we did. We can see Hamilton some other time… Congratulations to Chef Jake and the Feld team for being awarded not just a Michelin star, but also a green star for sustainability! Your service last night was cohesive, impeccably organized, and each person on the staff made my family feel special. Future stars or not, y’all are amazing in the kitchen and I hope the magic continues for years to come.”

“My husband and I celebrated my birthday at Feld, joined by four close friends for what had been a highly anticipated tasting menu reserved months in advance. As a general rule, I have long believed Chicago’s dining experience treasures are often found in smaller, hole in the wall, mom-and-pop spots—places where the food is simple and speaks for itself. I’m just as happy with a perfect burger (shout out RHR-IYKYK) or incredible tacos and believe good food is good food. Often, I find that at least amongst the Chicago food scene, a high price tag for a dining experience doesn’t come with higher satisfaction and the fine dining experience has left me wanting. So while we had heard plenty about Feld—early buzz through tv and social media publicity, some stumbles, a reboot, diner reviews, ultimately the Michelin recognition—we arrived curious and a bit unsure of what to expect. But from the moment we approached the nearly unmarked door on Chicago Avenue, this dining experience felt intentional. We arrived at 6:45 for our 7:00 seating, and before we could even reach for the handle, the door opened as if by magic. On the other side the dark busy street , the entire chef team greeted us warmly, took our coats, wished me a happy birthday and guided us to our table. The space is earthy, warm, and inviting. Tables are arranged “Paris café–style” in a U-shape, with diners seated next to vs facing one another, looking out to two central prep islands where the Feld team plates each course. All guests are seated by 7:00, and dinner begins in unison. While at first you might be worried you won’t be able to enjoy the company of those you came with, this fear dissolves immediately and you feel as though you are a part of the meal that unfolds. There’s something deeply communal about sharing the rhythm of the evening with fellow diners and the chef team while still enjoying your own private experience with those you came with. The atmosphere and Feld team strike a rare balance of refined but relaxed, with intentional but unpretentious service that allows you to ask questions and engage, not worry about if you grabbed the wrong fork or spoon, or laughed just a little too loud. Service was entirely chef-led, with each dish presented by the Feld team. With a focus on seasonal ingredients, courses arrive in thoughtful succession—initially lighter bites that build throughout the meal to “heavier” more protein based dishes, finishing with several, not too sweet perfectly balanced desserts that feel like a continuation of the more savory dishes. Most of our party opted for the beverage pairing (highly recommend both the Wine and NA options) which complemented the progression beautifully. I wish I could detail all 20 courses—they truly deserve it, but we’d be here for a while. Feld showcases seasonal ingredients with such precision, elevating even the simplest component to make it the star of the plate—a tiny grilled kumquat absolutely stunned me and the opening mushroom tea (a warm broth) was so deeply comforting I would have happily sipped it again for dessert and taken a thermos to go. I found myself genuinely torn between the sadness that was savoring the final bite of each dish and tempering excitement for what would arrive next. On the drive home and before bed, my husband and I found ourselves revisiting the entire menu course by course (thank you for printing it for us!)—which should tell you everything you need to know about this meal. Standouts included the mushroom tea, raw scallop, cheese and cabbage, a slow-roasted lamb, golden beat and lamb tartare, chestnut ice cream soup, cheese and caramel doughnut, and flan. (But again, everything was delicious) We ended the evening with a selection of cordials and a hand-pulled double espresso (shout out to Mika!)—a perfect close to what I consider a near-perfect meal. Worth every penny and then some. Book the reservation for a special occasion-or, just because you love exceptional food and exceptional service. We can’t wait to be back.”

“Great food and service. The menu has an interesting collection of seasonal vegetables and proteins. The food tasted great. We got the non alcoholic pairings which went really well with the course and well thought through. Enjoyed the dinner!”