Chicago’s Future Michelin-Star Contender — Feld ✨

After a long wait, Jake’s new restaurant Feld is finally open. Went with a friend on its second night and enjoyed a whirlwind 27-course tasting menu bursting with farm-to-table creativity. Too many dishes to cover all, but here are a few highlights: 🐟 Trout Roe + Kohlrabi – Light, crisp, oceanic. 🌶️ Radish + Gochujang Butter – Spicy, savory, addictive. 🍞 Rye Bread + Lardo – Rich, smoky, unforgettable. 🦞 Lobster + Lovage – Sweet, herbal, elegant. 🍄 Mushroom + Bone Marrow – Earthy and luxurious. 🥔 Potato + Black Garlic – Deep, umami, comforting. 🍓 Strawberry + Shiso – Refreshing, floral, bright. The pacing was fast and smooth — impressive for just day two. The kitchen team was sharp (spotted several familiar faces from the pop-up days). Jake himself greeted us saying, “You’ve been to the pop-up, so I’ll skip the storytelling.” Given his background in Michelin kitchens in Germany and Japan, plus this polished opening performance, I’m calling it: Feld will easily earn a star next year 🔮. For two stars, they might need a more spacious dining room — the current space feels a bit snug. 📍 Feld 2018 W Chicago Ave, Chicago, IL 60622 #FeldChicago #MichelinWatch #TastingMenu #FarmToTable #ChicagoFineDining #WestTown