HRW2021: Fielding’s Wood Grill

Houston Restaurant Weeks is finally here! We kicked off HRW 2021 with a visit to one of our favorite spots in the Woodlands, Fielding’s Wood Grill. Executive Chef Edel Gonçalves Owner Cary Attar have put together a special menu for the event. Here’s what we sampled:

First Course

Roasted Beet Hummus – We started with the Roasted Beet Hummus. Chunks of goat cheese and deftly applied togarashi spices make this a multidimensional take on traditional hummus. Potato chips are housemade, of course, and fresh out of the fryer. A light and satisfying start to the meal.

Kale Caesar – This is a unique spin on our favorite salad. Chopped kale replaces the traditional romaine, Italian Grana Padano takes the place of the more common Parmigiano-Reggiano, and chill cornbread crumbs appear instead of croutons. Caesar purists will be pleasantly surprised; this unique spin on the caesar has Chef Edel’s stamp all over it, and the result, while non-traditional, is decidedly delicious.

Texas Deviled Eggs are also on the menu.

Second Course

Chorizo Meatballs were the star of the show. Finished with Fielding’s stellar romesco, manchego, and scallions, the gently spicy chorizo really sings with beautifully layered flavors, all in harmony. Meatball lovers should head right to this dish; the meatball averse may change their mind after sampling this stellar creation. Flexing their culinary chops, paella rice complements the delicious meatballs. Fielding’s does not take shortcuts, and this dish demonstrates it admirably.

Crispy Mahi Mahi Sandwich is an impressive creation. A slab of deep fried mahi-mahi is perched atop iceberg and a sweet, soft housemade brioche that has been toasted to a golden brown. Spicy tarter sauce with a hit of tabasco brings a smidge of heat to the creamy sauce, and the result is crispy, savory, sweet, spicy, crunchy, and satisfying. Learn from our mistake: Don’t be a hero and try to pick up this huge sandwich whole; carve it up with a knife into manageable chunks. Your dry cleaner will thank you.

Jerk Chicken Bowl is also available.

Third Course

Broken Pecan Pie – This Fielding’s classic makes a triumphant return for Houston Restaurant week. Crowned with housemade gelato, the smooth, creamy pie filling is studded with whole pecans and bits of the crunchy crust. Richness describes this dish, we love the creative presentation and smartly sized serving; perfect to end this satisfying meal.

Toasted Lemon Pound Cake is summer on a plate. Beautiful fresh strawberries, elegant chantilly cremé and the thick, delicious juice from the berries are draped across gently toasted, cunningly dense lemon pound cake. One bite brings the lemon, strawberry, and chantilly together, and makes the Texas heat outside just a bit more tolerable.

We, on the other hand, are going to stay inside at Fielding’s Wood Grill, order another cocktail, and savor this wonderful Houston Restaurant Weeks meal.