Cariño and Sanders BBQ Supply Co. were just named as two of the best restaurants in the country by the New York Times, and now Bon Appétit has named Feld—a daring newcomer in Chicago’s West Town—one of the 20 best new restaurants of 2025. The annual list highlights restaurants that opened between March 2024 and March 2025, recognizing chefs who tell personal stories through food.
At Feld, Chef Jake Potashnick delivers just that. The restaurant is described by Bon Appétit writer Joseph Hernandez as a “relationship-to-table” experience, built on deep ties with local farmers, ranchers and producers. Potashnick’s menu is strictly seasonal, devised each morning around whatever is freshest and most compelling from nearby growers.
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The result is a tasting menu unlike any other in the city. Feld serves more than 20 courses over two hours, with dishes that are both meticulous and surprising. Recent examples include a dice-size cube of turnip in dashi infused with Benton ham, cherry-seared scallops with sherry butter and mussel bagna cauda. Each plate reflects months of conversations and farm visits, turning ingredients into stories.
Potashnick is no stranger to fine dining. His résumé includes top kitchens in Japan, Sweden and Germany, but Feld marks his return to his native Chicago. He’s also built a following of more than 100,000 on TikTok, where he shares behind-the-scenes glimpses of farm trips and the restaurant’s creative process.
Bon Appétit notes that Feld quickly became “Chicago’s most divisive restaurant,” a lightning rod for critics of multi-course tasting menus. But for those willing to embrace the ride, Hernandez likens dinner at Feld to “a night of theater... a dynamic dinner-in-the-round that is as engaging as it is earnest.”
On Instagram, Potashnick downplayed the accolade, writing, “Recognitions like this are a huge honor, but we are also only as good as our service tonight. We continue to wake up each day ready to work on our craft and challenge ourselves. That’s what Feld is about.”
With its bold storytelling and ambitious cooking, Feld is making sure Chicago remains a heavyweight on the national dining stage.