We have a newly minted restaurant in the neighborhood, with Field & Tides opening in the former Zelko Bistro location, located at 705 E. 11th St., and I stopped by this week to check-out the menu and get a Fat Tuesday fix in.
For my Fat Tuesday lunch, I placed an order for the Sloppy Tides and a bowl of the She Crab Soup. The Sloppy Tides was a cornmeal crusted gulf fish, coleslaw, chipotle anchovy, pickles, onions, topped with a fried egg on a challah bun, and served with fries. I also ordered a bowl of the She Crab Soup, a lowcountry classic with boiled egg, aged sherry, and jumbo lump crab.
At the head of the kitchen is executive chef Travis Lenig. Chef Lenig’s roots stem from his love for many different types of cuisine such as Southern, Italian, French and Asian.
“Field” is represented by locally sourced vegetables, pork, poultry, beef and game, while “Tides” is seafood that is locally sourced as well, with an emphasis on the Gulf, according to a recent press release. The upscale casual restaurant is open for lunch and dinner daily, with brunch served on Saturday and Sunday.
The newly opened restaurant and bar is a partnership between Chef Travis Lenig and Christopher “Chico” Ramirez. The two business partners met while they were working at Liberty Kitchen Heights and became fast friends, both expressing their desire to do a restaurant together one day.
“Our craft beer program focuses on Texas beers and our 34-bottle wine program was done by Shawn Virene, Travis’s brother-in-law, former general manager and sommelier of Brasserie 19,” Ramirez said. “Beverage director Monique Hernandez created an eclectic cocktail menu that offers something for every palate.”
My Fat Tuesday lunch was rich and satisfying, and I’ll certainly be back for dinner and even brunch.