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Chef Feldmeier joined The Bristol (a 13-year-old New American Bucktown standby) in the spring of 2020 and has since reimagined the menu with a mentality of timelessness over trendiness and a focus on seasonal menus. Chef Larry's seasonal eight-course tasting menu is very produce-driven and strikes the perfect balance between elevated and approachable, a theme that falls in line with price point and the welcoming energy and service at The Bristol. The current menu is an ode to the nostalgia of Chicago summers and will change in the fall! Chef Feldmeier has over fourteen years of culinary experience with executive positions in the kitchens of The Albert, the two Michelin star restaurant Sixteen, and Goldener Hirsch Inn. He discovered his love of fresh and foraged ingredients during his time in Colorado at Samplings Wine Bar (voted Best Restaurant by 5280) and has brought that passion back to his hometown of Chicago at The Bristol by implementing a garden in the back of the restaurant in Bucktown.