<p>“Just wait; it’s going to happen fast,” Jake Potashnick, the executive chef and owner of <a class="Link" href="https://www.feldrestaurant.com/" target="_blank" ><u>Feld</u></a>, warned with a smile. For several minutes, a quiet, if anticipatory, calm pervaded the dining room at this Michelin-starred temple to extreme seasonality in West Town. I sipped on a sprightly opener of chilled rhubarb, peach pepper nectar and chamomile.</p><p>Then, boom!
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