Feld Chicago: Jake Potashnick’s 20-Seat Tasting Room, Now on the Eater 38

Feld Chicago just joined the Eater 38. Eater Chicago’s fall 2026 update, published October 9, added Jake Potashnick’s 20-seat tasting room in West Town to its list of the city’s essential restaurants, calling it a tasting menu restaurant like no other. It is the newest honor in a run that already includes a Michelin star, a Michelin Green Star and the 2026 James Beard Award for Best Chef: Great Lakes.

The timing works in your favor. Feld’s next batch of reservations goes live on Tock on Thursday, October 15, 2026, at 5 PM, and every seat comes with a night of 25 to 30 small courses built around whatever the farmers delivered that morning.

A menu written that morning, cooked in the middle of the room

Potashnick calls Feld a relationship-to-table restaurant. Each evening’s menu is written that day from what a small network of growers, ranchers, fishermen and dairy farmers bring to the door, so the meal you eat on a Wednesday in October is built for that night alone. The name is German for field, and the cooking follows the season wherever it goes.

The room is part of the show. Feld sits in a 140-year-old building at 2018 W. Chicago Avenue, and the kitchen is in the center of the dining room, with only the table between you and the cooks. Everyone at a seating sits down at the same time in the 20-seat room, and the cooks carry the dishes, tell you who grew what and even pour the wine. The equipment list is tiny for a Michelin-starred kitchen: one small oven, a four-burner induction stove and a wood-fired hearth where most of the cooking happens.

What lands on the plate at Feld Chicago

Think product first and technique second. Late summer belongs to Jerry Boone’s heirloom tomatoes from Froggy Meadow Farm, never refrigerated, cut thick to order and glazed with a dry-aged pork and caramelized honey jus. The fan favorite Potashnick described to the MICHELIN Guide is a diver scallop from Stonington, Maine, grilled on one side over cherry wood embers and set in a swirl of four sauces: vin jaune beurre monté, black garlic vinaigrette, raw almond butter and a mussel take on bagna cauda the kitchen calls magna carta.

Winter brings an uni tart of Maine sea urchin with preserved scotch bonnet emulsion, green apple and a jelly made from preserved strawberry pickling liquid. Spring brought white asparagus that Flatwater Farms in Buchanan, Michigan grew exclusively for Feld after more than a year of convincing, and summer meant grilled peas tossed in goat butter and ramp oil with spruce tips. This fall the menu leans on the hearth and on the fruit, vinegars and preserves the team put up at the peak of summer.

The chef behind the hearth

Potashnick is a Chicago native who studied hospitality at Cornell, then cooked in Michelin-starred kitchens in France, Sweden, Germany and Japan, including Narisawa in Tokyo and Daniel Berlin’s restaurant in southern Sweden. After running the kitchen at Barra, he came home and opened Feld in June 2024. Knife Edge, the Apple TV series, filmed behind the scenes as Feld found its feet.

The hearth is the emotional center of the place. Potashnick insisted on true wood embers, a mix of hardwood and cherry wood, and the fire sits in the middle of the kitchen where the whole dining room can watch it. Dry-aged ribeye from Kankakee Valley Homestead arrives with grilled cipollini, brown butter with preserved pear and a sauce of aged beef jus and cranberry.

Why Chicago keeps handing Feld trophies

Feld earned a Michelin star and a Michelin Green Star for sustainability in the 2025 MICHELIN Guide, about 16 months after opening. Bon Appétit named it one of its Best New Restaurants of 2025 and singled it out as that year’s Sustainability Stewards. In January 2026 Feld won both Best New Restaurant and Best Hospitality at the 2026 Jean Banchet Awards, the Chicago Tribune named it a 2026 Critic’s Choice Award winner, and in June Potashnick won the 2026 James Beard Award for Best Chef: Great Lakes, the only Chicago chef to take home an award at that year’s ceremony.

The front of house is in the running too. General manager and sommelier Nathan Ducker is a finalist for Sommelier of the Year at the 2027 Banchet Awards, with the ceremony set for January 31, 2027. If the farm-driven cooking at Smyth is your idea of a perfect night, Feld belongs at the top of your list.

Pour, pairing and the bottle list

Ducker runs a beverage program with a deep bottle list and a shelf of rare sipping spirits to start or finish the night. Both the alcoholic and the non-alcoholic pairing change daily to match the menu, and you can add either when you book or when you sit down. Feld does not allow corkage, so plan to drink from the list, and email the team ahead if there is a particular bottle you would like opened for your visit.

How to get a table at Feld Chicago

Every reservation runs through Tock. Feld is booking through December 31, 2026, and the next release opens Thursday, October 15, 2026, at 5 PM Central, so have your Tock account signed in a few minutes early. Feld announces each release date through its newsletter and Instagram. Booking the tasting menu takes a deposit of $110 per person for parties of one to six, and Feld counts toward the Amex Resy Credit for eligible cardholders.

Plans change, and Feld makes that easy: reservations are transferable, so you can hand your seats to a friend. Changes need at least a week’s notice, and a late cancellation is charged the full meal if the waitlist cannot fill the seats. For New Year’s Eve, Feld is selling a prepaid celebration built on a classic Feld menu at $720 per person.

Two more ways to taste Feld this month

On Sunday, October 18, 2026, Potashnick cooks in Evanston as part of Burl’s Sunday Supper in the Suburbs series. The dinner costs $175 per person for five family-style courses with paired drinks, but Burl now lists it as sold out.

Feld also opens its doors to the next generation. Starting in October 2026, the restaurant gives two seats at its Saturday 8:45 PM seating to Illinois culinary students, free of charge, chosen by lottery. Entrants must be at least 18 with a current school ID.

Before you go

• Address: 2018 W. Chicago Ave., Chicago, IL 60622 (West Town)
• Hours: Wednesday and Thursday 7 to 10 PM; Friday and Saturday 5 to 11 PM
• Price: $225 per person before tax, plus a 20% service charge that replaces tipping and goes to the staff
• Reservations: Tock; next release Thursday, October 15, 2026, at 5 PM
• Contact: info@feldrestaurant.com (Feld has no phone line)
• Getting there: metered parking on Chicago Avenue, free street parking one block away on Hoyne, and the 66 and 50 buses stop nearby
• Good to know: no dress code, recommended for ages 12 and up, photos welcome without flash

Feld Chicago FAQ

How much does dinner at Feld Chicago cost?

Dinner at Feld Chicago costs $225 per person for the tasting menu, before tax and a 20% service charge that replaces tipping. Two diners spend $540 before tax and drinks. Feld collects a $110 per person deposit on Tock at booking, and the alcoholic and non-alcoholic pairings are extra.

How do I get a reservation at Feld Chicago?

Book Feld Chicago on Tock. Tables are open through December 31, 2026, and the next release goes live Thursday, October 15, 2026, at 5 PM Central. Feld announces each release date through its newsletter and Instagram, and reservations are transferable if your plans change within a week.

Where is Feld Chicago and when is it open?

Feld is at 2018 W. Chicago Avenue in West Town. Dinner runs Wednesday and Thursday from 7 to 10 PM and Friday and Saturday from 5 to 11 PM. Every guest at Feld Chicago is seated at the same time, so arrive on time; late arrivals join the meal at the current course.

Can Feld Chicago accommodate dietary restrictions?

Feld Chicago cannot accommodate vegan, gluten-free, lactose-free or egg-free diets, because the menu is written each morning from farm deliveries. Vegetarians do best in late spring and summer. Share any restriction when you book or at least 24 hours ahead by emailing info@feldrestaurant.com.

Is there a dress code at Feld Chicago?

Feld Chicago has no dress code, and the restaurant asks guests to wear whatever makes them comfortable. The tasting menu is recommended for diners 12 and older, and parents can email to ask about younger children. Photos are welcome as long as you skip the flash.

What awards has Feld Chicago won?

Feld Chicago holds a Michelin star and a Michelin Green Star from the 2025 MICHELIN Guide. Chef Jake Potashnick won the 2026 James Beard Award for Best Chef: Great Lakes, and Feld took Best New Restaurant and Best Hospitality at the 2026 Jean Banchet Awards. Eater added it to the Eater 38 on October 9, 2026.

Further reading

• Feld official website
• Feld reservations on Tock
• Feld FAQ: pricing, dietary needs and policies
• Eater Chicago: The 38 Best Restaurants in Chicago (fall 2026)
• MICHELIN Guide: Feld Earns One MICHELIN Star in Year Two
• The Banchet Awards: 2026 winners
• Crain’s Chicago Business: 2026 James Beard Awards
• Evanston RoundTable: Burl’s Sunday Supper in the Suburbs series

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