Feld — Chicago Pop-Up Dinner Series by Chef Jake 🥬

Chef Jake was born in Chicago, spent years working at Michelin-starred Ernst in Berlin, and recently returned home to open his own restaurant, Feld, next spring. Last weekend, we got a sneak peek at his pop-up dinner — a glimpse of what’s to come. 🥬 The ingredient display at the entrance felt reminiscent of Ever’s iconic wall — most produce was hand-harvested by Jake from Froggy Meadow Farm. 🥬 Roasted carrots with turmeric — cooked in duck fat, making each bite taste surprisingly meaty. 🥬 Radish and turnip salad with shiso vinegar gel — bright, tangy, and clean, like an Italian crudité. 🥬 Broccoli with horseradish cream — subtly spicy and creamy, with a hint of sweetness. 🥬 Onion and sunflower sprouts with goat butter — another vegetable dish that carried deep, almost lamb-like richness. 🥬 Shiitake mushroom broth with onion — delicious first sip, but grew a bit salty. Would’ve been great with bread. 🥬 Duck liver from Au Bon Canard (also supplied to Michelin two-star Smyth) — cured with vinegar and maple syrup. Silky and rich, though the bread pairing muted its luxury. 🥬 7-day dry-aged Moulard duck with pickled daikon, roasted cranberries, and duck leg rillettes wrapped in savoy cabbage — tender, juicy, and deeply satisfying. 🥬 Rush Creek Reserve cheese with preserved sour cherries — creamy, funky, and perfectly balanced by the tangy fruit. The menu was decidedly vegetable-focused, yet each dish showed layered, thoughtful technique — a clear reflection of Ernst’s philosophy. Chicago’s fine-dining scene is in for some exciting competition next spring. 🌱🍽️ Feld: 2018 W Chicago Ave, Chicago, IL 60622 #ChicagoEats #PopUpDinner #FeldChicago #VegetableForward #FarmToTable #FineDiningPreview