Feld isn’t quite a local farm-to-table restaurant in Chicago, but instead chef and owner Jake Potashnick describes it earnestly as relationship-to-table. After a special cheese dinner plus a 27-course tasting menu, it has surprisingly become one of Louisa Kung Liu Chu’s favorite dining experiences. Those courses could be tiny, from a teeny teacup of hot chicken broth infused with the aged Alpine echo of Pleasant Ridge Reserve cheese, to a Midwestern fairground in miniature, with a squiggly sweet funnel cake dusted with aromatic spicebush berry sugar. They were in large part decidedly delicious and utterly fun, with minimalism masking the technical precision of not just Potashnick, but his team of accomplished cooks at Feld, open since June in the Ukrainian Village neighborhood. “Feld is a relationship-to-table fine-dining restaurant driven by the produce coming from the farmers and fishermen and ranchers that we work directly with, hand in hand, creating a menu based around their product, and trying to highlight it with as little manipulation as possible,” the chef said. Tap on our bio link to read more. —— Photo 1: Scallops at Feld restaurant (@feld_restaurant) on Chicago Avenue. Photo 2: The spicebush funnel cake, a plate of Grandma’s shortbread, pecan potato pie and maple candy, iced Oriana’s pear and a guest book. Photo 3: Owner and chef Jake Potashnick. Photo 4: The dry aged Moulard duck dish. Photo 5: Rush Creek Reserve cheese over ice cream. ? Louisa Kung Liu Chu / Chicago Tribune ? Tess Crowley / Chicago Tribune

Feld isn’t quite a local farm-to-table restaurant in Chicago, but instead chef and owner Jake Potashnick describes it earnestly as relationship-to-table. After a special cheese dinner plus a 27-course tasting menu, it has surprisingly become one of Louisa Kung Liu Chu’s favorite dining experiences.

Those courses could be tiny, from a teeny teacup of hot chicken broth infused with the aged Alpine echo of Pleasant Ridge Reserve cheese, to a Midwestern fairground in miniature, with a squiggly sweet funnel cake dusted with aromatic spicebush berry sugar.

They were in large part decidedly delicious and utterly fun, with minimalism masking the technical precision of not just Potashnick, but his team of accomplished cooks at Feld, open since June in the Ukrainian Village neighborhood.

“Feld is a relationship-to-table fine-dining restaurant driven by the produce coming from the farmers and fishermen and ranchers that we work directly with, hand in hand, creating a menu based around their product, and trying to highlight it with as little manipulation as possible,” the chef said.

Tap on our bio link to read more.

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Photo 1: Scallops at Feld restaurant (@feld_restaurant) on Chicago Avenue.

Photo 2: The spicebush funnel cake, a plate of Grandma’s shortbread, pecan potato pie and maple candy, iced Oriana’s pear and a guest book.

Photo 3: Owner and chef Jake Potashnick.

Photo 4: The dry aged Moulard duck dish.

Photo 5: Rush Creek Reserve cheese over ice cream.

? Louisa Kung Liu Chu / Chicago Tribune
? Tess Crowley / Chicago Tribune