Former Liberty Kitchen chef Travis Lenig’s culinary dreams have officially come true at Field & Tides, the Heights hottest new spot for enjoying the bounty of the land and the sea.
Patrons who frequented the building’s prior tenant, Zelko Bistro, will find a fresh new spin on the space. Raw woods, iron, leather, and art that provides a cozy lodge feel. The dining room’s showy chandelier, crafted by local artists, appropriately features antlers and Edison bulbs. A bevy of banquettes and tables along with comfy bar seating offers up plenty of room, as do the picnic tables on the casual, laid-back patio.
For the menu at Field & Tides, Lenig draws cuisine inspiration from French, Italian, Southern and Asian cuisines, producing dishes like crispy fried oysters and brussels sprouts, or the F&T “chicken wang,” doused in a sambal glaze and served with cilantro-garlic aioli. Diners will also find a selection of classy entrees featuring a variety of proteins, like bacon-wrapped pork loin served with IPA mustard, roasted rack of venison, and confit duck leg served with corn pudding and Benton’s bacon.
The restaurant’s beverage program, headed up by Monique Hernandez, focuses on classics with a spin. Try the Rip Tide, a riff on an Aviation with The Botanist gin, maraschino liquor and crème de violette or the El Vaquero, a smoky marriage of mescal, agave, lime juice and a touch of green chartreuse.
Field & Tides is now open for lunch and dinner service. Get ready to make those reservations, and in the meantime, feast your eyes on Houston’s chicest new spot for a plate of wild game courtesy of Eater photographer Ellie Sharp.