Chef Travis Lenig has been a long-time Urban Swank favorite. Our appreciation for his Southern-inspired cuisine began during his Liberty Kitchen days and we are more excited than ever that he is now creating those comfort driven dishes in his brand new digs!
Introducing Field & Tides (AKA FTRB), the recently opened (and quite charming) neighborhood spot that is giving both pescetarians and carnivores exactly what they want – from local land and sea. The “Field” portion of the menu focuses on locally sourced produce offering beef, chicken, pork, and other game dishes. While the “Tides” is focused solely on seafood with some Gulf coastal influence.
But before we jump into the food, can we give the restaurant’s curb appeal and decor a round of applause please?! The contrasting colors of white and dark blue are simple yet striking. A small and cozy bungalow-like space on the inside is balanced by a spacious and equally intimate outdoor patio. And as soon as you are seated and become a little more acquainted, you feel right at home. The contrasting scheme continues throughout pairing raw oak tables with a combination of leather padded seating, whitewashed chairs, and eye-catching copper.
The “open canvas” menu created by Chef Lenig’s is executed so beautifully. We can honestly say just point and order! Since we know you guys are not going to let us get away with that, here are some of our thoughts on the topic of what you should order…
For starters, if you like pimento cheese you can’t go wrong with their Pimento Cheese Fritters (local sharp cheddar and pepper jelly). The sharp cheese with a hint of sweetness is just enough to get the taste buds stimulated and ready for the next dish!
If you are an oyster lover you may want to start with a ½ dozen oysters on a half shell and then move on to the Crispy Fried Oysters and Brussels (cornmeal crusted gulf oysters, shaved Brussels sprouts, and chili honey glaze). The Brussels sprouts almost steal the show here, but once you get a little bit of the oyster, along with the Brussel sprout and honey glaze on the fork together, you have a show stopper! It is a bite you will be talking about for days after. This appetizer could easily be increased in size and moved to the entrée section of the menu, and no one would be mad (hint, hint Field & Tides team).
Next up is the Sloppy Tides (cornmeal crusted fish, coleslaw, chipotle anchovy, pickles, onions, fried egg, challah bun, and fries) and Sloppy Field (pulled pork, F&T BBQ sauce, coleslaw, cheddar, fried egg, challah bun, and fries). The thing that these two sandwiches have in common is the fact they are both incredibly sloppy! So if you are on a first date, please use a knife and fork, unless you know for sure your date is into this kind of thing!
The Tide starts with frying up the catch of the day and then layering on coleslaw, chipotle anchovy, pickles, onions, and fried egg. Let’s try something! Think of a basic fish sandwich and then close your eyes and imagine what would make it great. Open your eyes and behold the Sloppy Tides. The Sloppy Field is great in a pork kinda way, and the wow factor here is definitely the tenderness of the pork and the amazing house-made BBQ sauce.
We don’t want to belabor the point about our love for the menu selections, so we will just drop our last suggestion here and keep things short and sweet. The Pan-Seared Scallops (creamy shrimp and crab risotto and chive buerre blanc) #ShutTheYumUP!