Feld

Feld was one of our favourite meals of this year (if not ever). The pace, the flow, the fact that all of the team did everything from folding napkins to talking to diners to dressing your dish to presenting it, it was wonderful to see that and unparalleled to any Michelin (or other) place we’ve been to before. It felt like dining at a close friend’s open kitchen, and still felt like felt dining which is a hard balance to strike! Cozy, and still worthy of being a place we want to celebrate at. Things I won’t forget any time soon: How personally proud everyone there seemed about the food & the way it comes together, the smoked berries & milk gelato (best bite, cleanest, tastiest bite of the night for me), the lobster hollandaise, the first tomato tart, the fried garlic shavings on the green beans, the fennel puree with the lobster, the grilled peach with honey & thyme. The only somewhat question mark for me in the whole meal of 20+ bites for me personally was the very rare beef. While I could appreciate the texture it brought with the jus & florets, it was extremely hard to cut & chew. My husband didn’t mind it and seemed to enjoy it too, so down to a personal preference! Every moment of this dinner felt delightful and full of anticipation. Can’t wait to return in another season. Glad team Feld stuck it out and are here to stay in Chicago 💛

This 20 seat, plated in the round, fine dining restaurant is very fruit and veg forward this time of year. Chef Jacob and staff creatively highlight these flavors in novel ways that are really exciting. Some of the best asparagus and peas we’ve ever had ! EVERYTHING successfully contributed to the unique vision of this Chef in sourcing, preparing and serving what the Earth is giving us in this exact moment, day to day. Courses are often composed of 3 or more plates carrying various iterations of the featured ingredient. Everyone is served all at once and you are watching the almost assembly line production as it’s happening. To drink with these dishes, there are a couple featured cocktails (Strawberry Manhattan and Seafood Martini on our night), a couple of wine pairing menus, wine by the glass, non /low alcohol selections as well. No matter how experienced an imbiber you are, there will be something you haven’t had before and it will be a thoughtful and excellent pairing. After the first few courses (which were light on proteins yet still provided a substantial meal), there were a few seated dessert courses (as well as a study of one cheese across 3 days cheese course) before heading out to the back patio fire pit for DIY s’mores! Team service was friendly, enthusiastic, attentive and anticipatory of our needs (the thoughtfully provided SHOUT! stain remover wipes were needed more than once !). Throughout the evening, our celebratory occasion was acknowledged and our take home menu personalized to further commemorate our evening. 2 Accessible single restrooms were bright, warm, with ample hooks and surfaces for your stuff, the aforementioned Shout! wipes handy, very nice toilet paper. It was a fun evening, food was outstanding, no detail was overlooked — we are going back soon and you should too! Reservations around 2 1/2 months out at this time. Dinner: A Bathrooms: A Overall: A

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!