Gourmet burgers cooked over a wood grill are the centerpiece at Fielding’s Wood Grill, the original member of the Fielding’s family of restaurants. Founder Cary Attar sweats the details, and believes in making everything in-house, from the custom grind of 44 Ranch Beef to the house cured bacon. Culinary Director Edel Goncalves takes these ingredients and creates unique burgers and an evolving menu of appetizers and entrees that keep the regulars coming back for more. The appeal of Fielding’s extends past the burgers; a very popular weekend brunch features creative spins on brunch classics, and the bartenders pull mugs from a great selection of locally brewed beers when they’re not slinging craft cocktails. Service is brisk and efficient.