It may be in the city—Chicago's Ukrainian Village neighborhood, to be specific—but Feld is focused on the farm, sourcing most products from within a four-hour radius. Their passion is clear, as paintings of the farms they partner with line the walls, though all eyes are trained on the kitchen team as they work in the center of the room. Chicago native Chef Jacob Potashnick steers a tasting menu with dishes like pattypan squash roasted with brown butter and served in a fig leaf-infused cream. Other items include flame-kissed corn arranged over leek soubise and sauced with a caramelized onion broth; heirloom purple crowder beans in a pool of flavorful Benton's country ham stock; and Japanese white sweet potato pavé nestled in a creamy pecan puree.