FOOD + DRINK

New restaurants, independent makers and the people shaping Great Lakes food culture.

FEATURED

FELD
A tasting menu built around what’s available right now.

At Chicago’s Feld, chef Jacob Potashnick creates an ever-changing tasting menu around ingredients sourced from growers, ranchers, fisherman and dairy farmers. In 2026, Potashnick won the James Beard Award for Best Chef: Great Lakes, representing Illinois, Indiana, Michigan and Ohio.