The entire premise of Feld is that the menu is written each morning based on what arrives from partner farmers. No standing dishes — each course reflects the produce available that day. Chef Potashnick displays each ingredient in multiple forms: raw, prepared, as a purée, as a foam. Recent dishes have featured raw asparagus with cured lemon emulsion, tempura asparagus, and asparagus juice; poached Maine halibut with maitake mushroom purée and grilled maitake; cherry-seared scallops with sherry butter and mussel bagna cauda.
Tips from diners
Come with an open mind about vegetable-forward cooking — the restaurant celebrates produce in all its forms, and presentation is minimal and artistic.
Book via Tock and arrive precisely on time — the kitchen operates on a strict schedule with only one or two seatings per night.
Mention dietary restrictions or allergies when booking — the kitchen can accommodate, but needs advance notice to build the menu.
A main course that showcases protein but never overshadows the supporting ingredients. The halibut is poached gently to preserve its subtle flavor. Maitake mushroom appears three ways: as a silky purée, as an airy foam, and grilled for textural contrast. The dish demonstrates restraint — no heavy sauce, no complexity for its own sake.
Tips from diners
If available, this dish appears frequently as it relies on cultivated mushrooms and line-caught fish that are available year-round.
An example of Feld's philosophy: a single ingredient displayed in multiple states. Thin-sliced raw asparagus showcases the vegetable's natural sweetness, while cured lemon brings acidity and brightness. The emulsion adds richness without masking the produce's character. Simple, intentional, and reflective of hyperlocal sourcing.
Tips from diners
Request seating at the chef's counter to watch how the kitchen approaches each vegetable with precision and respect.
A dish that leans on technique and premium ingredients. The scallop receives a quick sear for textural contrast, finished with sherry-brown butter. Bagna cauda — a traditional Piedmont anchovy sauce — is reimagined with mussel broth, bringing umami depth. The dish balances richness with the natural brininess of seafood.
Tips from diners
This dish showcases why the chef trained in France — technique is refined but never showy, and ingredients are treated with respect.
A course that exemplifies Feld's minimalism. A single turnip is diced into precise cubes no larger than a pea, suspended in delicate dashi infused with Benton ham. The interplay between the sweet vegetable, savory cured pork, and the purity of the broth showcases Potashnick's understanding of flavor balance.
Tips from diners
This course often comes as a surprise — pay attention to how the kitchen layers flavors in what appears to be a simple broth.
Feld opened in June 2024 in Ukrainian Village under the direction of Chef Jacob Potashnick, who trained at Michelin-starred kitchens across France, Sweden, Germany, and Japan. The restaurant seats just 20 diners and builds its nightly menu around hyperlocal, seasonal ingredients sourced from small sustainable producers. In 2025, Feld earned one Michelin star and a Green Star for sustainability.
Book your reservation on Tock months in advance during peak season (spring and fall). Tables fill quickly for this 20-seat restaurant.
There is no late-night option — the restaurant typically has one seating on Wed-Thu and two on Fri-Sat. Arrive on time or expect to forfeit your reservation.
At approximately $185 per person before drinks and tip, this is a significant investment. Pair with house wine rather than premium bottles to keep the total reasonable.
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