We recently visited Fielding’s Local Kitchen + Bar for a sneak preview of the new summer menu. Chef Edelberto Goncalves presented his latest creations. Fielding’s Local is an independent, locally-owned restaurant that specializes is elevated cuisine in an upscale, approachable setting. Housemade is the word at Fielding’s; the chef searches locally and throughout the world for the best ingredients, and creates everything from scratch. We’ve been consistently impressed with the food that comes from Chef Edel’s kitchen, and were exited to sample his latest creations.
Here are the highlights of the new additions to the menu.
First up: The 44 Farms Short Ribs stole the show. Grilled Korean-style, with a char siu marinade, and kimchi aioli. Lush Asian flavors, robust texture, served with killer elevated fried rice. The ribs were beautifully grilled, and retained a nicely toothsome texture. The pan-Asian aromas were intoxicating; these are some of the most layered, complex ribs we’ve encounter in the Houston area.
The fried rice was a revelation. Faro, pineapple, beech mushrooms, cashews and edamame join the lightly fried rice to create a truly elevated version of the Chinese classic.
Grilled Spanish Octopus atop Romescu mashed potatoes. Deftly charred octopus is smoky and tender; Romescu is a deft choice to elevate mashed Yukon Gold potatoes into a soulful accompaniment.
Fried Chicken Sandwich is Chef Edel’s love letter to Nashville. Tennessee hot spices bring the heat, a slathering of pimento cheese and slightly sweet pickle relish bring the flavorway into balance. An elevated version of this year’s hot sandwich.
Honey Peach Cobbler is a great finish to a delicious meal. Georgia peaches, local, honey, and house gelato inspire memories of Grandma’s house… if Grandma was a Cordon Bleu chef.