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Field Guide Brings Modern American Flavors to Williamsburg
November 1, 2024, 7:44.53 pm ET

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Photos: Oliver Jevremov

Field Guide, the highly anticipated debut restaurant from Chef Tim Meyers, has officially opened its doors in Williamsburg at 235 Kent Ave., bringing a sophisticated yet grounded take on farm-to-table dining. Known for his work in acclaimed kitchens such as Eleven Madison Park, Blanca, and Roberta’s, Meyers now channels his culinary vision into a restaurant inspired by his upbringing in Central New York. Field Guide’s menu blends flavors and ingredients reminiscent of pastoral landscapes, reimagined with a modern, refined touch.

The space, designed by female-founded Mammoth, is equally rooted in this ethos. With a 60-seat dining room, candlelit tables, and a striking 17-foot photo mural created by Meyers himself, Field Guide feels like a nostalgic tribute to nature while remaining distinctly contemporary. Natural textures of wood and brick balance with white linen-covered tables, adding both warmth and elegance to the space.

Dinner begins with Bread and Butter sourced from Meyers’ hometown. Appetizers include a Pork & Pistachio Terrine wrapped in fig leaves, Tomato & Apple with rose vinaigrette, and Duck Prosciutto paired with lemon verbena and tender greens. Warm starters like Eggplant Tortellini in charred cinnamon crema and Butternut Squash Rillettes with littleneck clams set the stage for an entrée selection that celebrates local, seasonal ingredients. Highlights include Chicken Breast with chamomile yogurt and savory granola, Rainbow Trout with a Meyer lemon-pine nut gremolata, and a Pork Loin “Prime Rib” with blackberry-shiso compote. For a sweet finish, there is Citrus Pavlova with Meyer lemon pastry cream and a Buckwheat Chocolate Torte.

Field Guide’s wine program is led by Partner and Wine Director Mackenzie Khosla, formerly of Pasquale Jones and Bar Boulud. The list spans France, Italy, and California, as well as selections from New York producers. Field Guide also offers a distinctive cocktail menu with both spirited and zero-proof options, including the mezcal-based “No Cash, No Credit, No Job History” and the alcohol-free “I Like to Be an Optimist” with lapsong and tomato flavors.

Field Guide is open Wednesday through Sunday from 5 p.m. to 10 p.m., and reservations are available on Resy. For more details, visit bkfieldguide.com or follow @bkfieldguide on social media.



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