Happy to be included in a small group of us that sat with Field & Tide’s Chef Owner, Travis Lenig and tasted many new or enhanced menu favorites as he introduces his Fall Menu line-up! So many tasty delish seafood dishes that I treasured tasting were certainly his best thinking in every category that he serves in his consistently delish restaurant in the Heights. I always love it when the Chef talks to us and tells us his thinking behind each item, which is exactly what Travis did for us.
There were quite a lot of dishes and I have highlighted photos of some of my favorites, although I must say between the appetizers, entrees, desserts to die for and yummy cocktails, it was difficult to choose…….and we had a bite of it all.
Overview: Field & Tides fall menu items will offer patrons a fusion of flavors that stay true to his love for many different types of cuisine. With Chef Lenig’s continued desire to use locally sourced ingredients as much as possible, he acquires his organic heirloom veggies from Huckleberry Farm, which is owned by his mother and father-in-laws, Ann and Bobby Rauch’s farm in Round Top, Texas. There they grow tomatoes, eggplant, beets, potatoes, cucumbers, squash and figs, as well as a variety of herbs and lettuce such as kale, arugula and chard.
Many new seafood dishes such as the Snapper and Red Fish were two I remember well…..and if you are a carnivore you will love his pork chop. There are sharable plates with many options if you are like me and my fam and like to try many new things that way. Also a variety of new lunch items and to die-for desserts were plentiful.
Below, some of my favorites from my visit……
Poutine
