While almost all of the restaurants we ate in offered a non-alcoholic juice pairing, Field was one of only a few that provided a list of what our drinks were. There wasn’t a ‘miss’ on any of them. They paired great and we enjoyed the uniqueness of each one.
Amuse Bouche is always fun and there was no shortage tonight!
We arrived via taxi to the unassuming front of Field about 10 minutes early. No need to be too early as the doors absolutely do not open until 6pm. As well as doing the non-alcoholic pairing, we each ordered a glass of something special. We both took the sommelier’s suggestion, I never pass on a champagne and Bob enjoyed the Schwarzberg Riesling from Germany.
Tableside preparation occurred twice during dinner, once for the sturgeon and again for dessert. We were treated to a beautiful show for the frois gras course and loved the fun!
Veal can be such a strong flavor that a lot of times it’s a turnoff. The veal served at Field is tender, tasty and anything but ‘gamey.’ It was excellent.
Ending with our lovely and not overly sweet dessert and a glass of local cuvee, we would return anytime to Field to partake in a relaxing, upscale adventure that was not just dinner but an experience.