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  <description>Feld 是位于芝加哥 Ukrainian Village 的当代农场到餐桌餐厅，主厨 Jacob Potashnick 以四小时车程内的时令食材设计菜单，2025年获米其林一星及绿星。</description>
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    <summary>Feld 是位于芝加哥 Ukrainian Village 的当代农场到餐桌餐厅，主厨 Jacob Potashnick 以四小时车程内的时令食材设计菜单，2025年获米其林一星及绿星。</summary>
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        <title>MICHELIN Guide: Feld</title>
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        <title>All the Stars in The MICHELIN Guide Chicago 2025</title>
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        <date>2025-11-19</date>
        <url>https://guide.michelin.com/ca/en/article/michelin-guide-ceremony/michelin-stars-in-the-michelin-guide-chicago-2025</url>
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    <body>**Feld**（Feld）是位于芝加哥 Ukrainian Village（2018 W. Chicago Ave.）的 Contemporary/Farm to table 菜系餐厅，主厨为 Jacob Potashnick。[^profile2025]&#xA;&#xA;## 概况&#xA;&#xA;**Feld**位于芝加哥 Ukrainian Village，地址为2018 W. Chicago Ave.。主厨 Jacob Potashnick 以时令农产品为重点，餐厅称多数食材来自四小时车程范围内；MICHELIN Guide举例说明同一种芦笋会以生食、天妇罗或汁酱呈现，并提到缅因大比目鱼配舞茸。[^profile2025] 指南形容厨房团队在餐厅中央操作，宾客的目光都集中在他们身上；主厨强调可持续采购：只选用当下当季的食材，只向小型可持续农户和生产者采购，并通过发酵与保存工艺减少厨余。天气好时可以坐在后院的火塘旁，望见餐厅的酸樱桃树——这些樱桃自然也会出现在菜单上。&#xA;&#xA;## 菜品与特色&#xA;&#xA;- 同一食材多重呈现：生芦笋配腌渍柠檬乳化汁、天妇罗芦笋、或作配汁&#xA;- 水煮缅因大比目鱼配舞茸泥、百里香泡沫与烤舞茸&#xA;- 后院火塘座位与自种酸樱桃&#xA;&#xA;## 荣誉&#xA;&#xA;2025年芝加哥版星级名单将 Feld 列为一星，官方同时将其列入 Green Star 餐厅。星级名单中只按一星计数。[^guide2025]&#xA;&#xA;## 实用信息&#xA;&#xA;- 地址：2018 W. Chicago Ave., Chicago, IL 60622&#xA;- 营业时间：周三、周四 19:00–22:00，周五、周六 17:00–23:00，周一、周二、周日休息&#xA;- 价位：$$$$（米其林指南标注）&#xA;- 网站：https://www.feldrestaurant.com/&#xA;- 设施：后院火塘座位&#xA;&#xA;[^profile2025]: MICHELIN Guide, “Feld,” restaurant profile, https://guide.michelin.com/us/en/illinois/chicago/restaurant/feld&#xA;[^guide2025]: MICHELIN Guide, “All the Stars in The MICHELIN Guide Chicago 2025,” 2025-11-19.</body>
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