Chef Edel and the team at Fielding’s Local put their unique spin on brunch for Houston Restaurant Week. We check it out.
Houston Restaurant Week 2020 is officially afoot, and for this first weekend, brunch was definitely in order. One of our favorite brunch spots in the Woodlands is Fielding’s Local; Chef Edel Goncalves puts his creative touch on this often run-of-the-mill meal, and the results consistently exceed our expectatons.
For HRW, Chef Edel and owner Cary Attar have been known to pull out the stops and create something memorable, and 2020 is no exception…
Fielding’s Local is offering a two-course, prix fixe brunch for Houston Restaurant Weeks. The menu features unusual dishes on each course, with three nicely curated choices for each course. We were pleased to see several dishes labeled as “Cleverley’s Choice”, in honor of Cleverley Stone, the Houston food icon and founder of Houston Restaurant Week who passed away this year.
The first dish we tried was the Belgium Waffle & Lox – Fielding’s twist on the brunch favorite. It’s a very clever dish; the gentle sweetnesses of the waffle is a deft counterpoint to the salt of the salmon and the cream cheese. The classic capers and onions layer on just the right degree of acid. Chef Edel’s European sensibilities have translated the Manhattan classic into something unique and delicious
Fielding’s Whipped Yogurt is a sweet, light option that is a wonderful way to start your brunch. Housemade yoghurt is infused with honey and draped with pecan granola, berries, and chunks of mango. The result is a fresh, tropical dish that is satisfying without being overly filling.
Now on to the second course…
The second course is the meat of the HRW menu, both figuratively and literally. But we first started with the light offering, Coconut Rice Grits. (Cleverley’s Choice – Plant based, and dairy free). Delicately friend cauliflower (Tennessee-style available, for those who love heat) atop a mountain of coconut rice, corn salsa, and avocado. The corn salsa makes this dish; its flavor layers smoothly over the coconut rice “grits” and the lush creaminess of the perfectly ripe avocado. The crispy cauliflower adds a textural contrast; this is an extremely well realized dish.
Our other second course choice is more traditional… but with a unique twist. BBQ Benedict Grits. A poached egg and gently spicy chipotle hollandaise enrobes a slice of biscuit and chopped brisket, resulting in a very Texas spin on the brunch standard. Big bold flavors grab your attention from the first bite, and demand that you clean your plate.
As much as we enjoy the food at Fielding’s, no meal there is complete without adult beverages. Fielding’s bar program is second to none in the Woodlands; what would their talented staff offer for Houston Restaurant Weeks? We find out next…
With so many choices on the cocktail menu, we were immediately drawn to a way to sample several: Fielding’s Flights. First up was the Mimosa Flight; four different styles, each unique, each very well conceived. This is a perfect introduction to brunch cocktails at Fieldings… we couldn’t decide which was our favorite.
Another flight caught our eye: Japanese Whiskys. Three different bottles from Japan’s famed Nikka distillery were offered; their complexity easily rivals the best from Scotland and Kentucky. If you’re a whisky drinker, this flight is for you.
The cocktail offerings are Fielding’s Local are both broad and well executed. We’ll have to return soon to sample more of Cary Attar’s impressive creations.