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  "title": "Feld",
  "description": "Feld is a Contemporary farm-to-table restaurant in Chicago's Ukrainian Village, where chef Jacob Potashnick builds menus on seasonal ingredients sourced within a four-hour radius; it earned one MICHELIN star and a Green Star in 2025.",
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        "value": "Wed \u0026 Thu 7:00 pm–10:00 pm, Fri–Sat 5:00 pm–11:00 pm; closed Mon, Tue \u0026 Sun"
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        "value": "$$$$ (per MICHELIN Guide)"
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        "value": "https://www.feldrestaurant.com/"
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        "value": "Jacob Potashnick"
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    "summary": "Feld is a Contemporary farm-to-table restaurant in Chicago's Ukrainian Village, where chef Jacob Potashnick builds menus on seasonal ingredients sourced within a four-hour radius; it earned one MICHELIN star and a Green Star in 2025.",
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        "title": "MICHELIN Guide: Feld",
        "author": "MICHELIN Guide",
        "url": "https://guide.michelin.com/us/en/illinois/chicago/restaurant/feld"
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      {
        "id": "guide2025",
        "title": "All the Stars in The MICHELIN Guide Chicago 2025",
        "author": "MICHELIN Guide",
        "date": "2025-11-19",
        "url": "https://guide.michelin.com/ca/en/article/michelin-guide-ceremony/michelin-stars-in-the-michelin-guide-chicago-2025"
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    "body": "**Feld** is a Contemporary/Farm to table restaurant in Chicago's Ukrainian Village (2018 W. Chicago Ave.), with Jacob Potashnick as chef.[^profile2025]\n\n## Overview\n\n**Feld** is located in Chicago's Ukrainian Village, at 2018 W. Chicago Ave. Chef Jacob Potashnick focuses on seasonal produce, and the restaurant says most ingredients come from within a four-hour radius; MICHELIN Guide gives examples of the same asparagus served raw, tempura-fried or as a juice, and mentions Maine halibut with maitake mushrooms.[^profile2025] The guide describes the kitchen team working in the center of the room with all eyes trained on them; the chef emphasizes sustainable sourcing — using only products in season at that very moment, purchased only through small sustainable farmers and producers, and reducing food scraps and waste through a large focus on fermentation and preservation. When weather permits, guests can sit by the fire pit in the backyard and spy the restaurant's sour cherry trees, which naturally also appear on the menu.\n\n## Dishes \u0026 Highlights\n\n- One ingredient in multiple forms: raw asparagus with cured lemon emulsion, tempura-fried asparagus, or as a juice\n- Poached Maine halibut with maitake mushroom purée, thyme foam and grilled maitake mushroom\n- Backyard fire pit seating and house-grown sour cherries\n\n## Honors\n\nThe official 2025 Chicago star list named Feld a one-star restaurant, and it was simultaneously included among Green Star restaurants. Only the one star is counted in the star list.[^guide2025]\n\n## Practical Information\n\n- Address: 2018 W. Chicago Ave., Chicago, IL 60622\n- Hours: Wed \u0026 Thu 7:00 pm–10:00 pm, Fri–Sat 5:00 pm–11:00 pm; closed Mon, Tue \u0026 Sun\n- Price: $$$$ (per MICHELIN Guide)\n- Website: https://www.feldrestaurant.com/\n- Facilities: backyard fire pit seating\n\n[^profile2025]: MICHELIN Guide, “Feld,” restaurant profile, https://guide.michelin.com/us/en/illinois/chicago/restaurant/feld\n[^guide2025]: MICHELIN Guide, “All the Stars in The MICHELIN Guide Chicago 2025,” 2025-11-19.",
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        "th": "การคัดเลือกร้านอาหารรายภูมิภาคและรายปีของคู่มือ MICHELIN",
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