Customers` Favorites
“Our first visit to Field and Main for my birthday 02/2024 was exceptional. We had made reservations well ahead of time, and were seated in the open kitchen area that was very interesting to watch. The head chef was the expediter, and all chefs called out the dish after he called it to them. A well oiled run machine that kitchen is!Kyle, our server was friendly, prompt and chatted with us about some wines. The Oomami smash burger was delicious, and the bread board was surprisingly rich and light with the truffle ricotta. Our main course of scallops in a parsnip puree and the buccatini pasta in a carrot sauce were to die for. Rich, elegant and warming. Now I want to attempt to make a carrot sauce!We will certainly return for future dinners, and can't wait to sit outside once the weather warms. Thank you Field and Main for a birthday dinner to remember.“
Customers` Favorites
“The food is fresh and delicious. The Brussel Sprouts is great as is the fish and chips. Ask for sweet potatoes fries which is an option instead of French fries. The Cobb salad with salmon is fantastic as are the chicken pot pie and chicken piccata. Service is friendly and attentive. Cozy pub atmosphere is wonderful especially if you sit near the fireplace. Ask for the Pub Bread..it's worth the carbs! A great place to gather.“
Customers` Favorites
“Stay away! The food here is delicious and the restaurant is extremely cozy and attractive - like something out of a movie scene... a log cabin restaurant in the country...which this is, lol. I loved it. It is small so make reservations. The service was great too. My friend and I had the cinnamon rolls and the eggs benedict. DEEEE-LISH! It was a great bday brunch.“
Customers` Favorites
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“The restaurant had a dark and romantic yet friendly and comforting atmosphere. We looked over the tasting menu and chose mostly different dishes from the options provided. We both ordered the lamb, which I found to be impeccable, and the wine pairings were thoughtful and tasty. The seafood was spectacular, but I felt the duck was a little undercooked. The port wine paired with dessert was spectacular, but the desserts themselves left much to be desired. Perhaps I'm not a fan of the deconstructed style. The staff was kind and considerate, allowing us to finish our dishes without rushing us. I was impressed by the unique features of the restaurant, such as being built in the basement and having reserved seating for special guests, with their names plated above certain seats.“