Building on success
Fielding’s is expanding this summer, opening a second location in the new Creekside Park Village Center later this month.
Grass-fed bison chili, sustainable wild fish, homemade organic ice cream and rotisserie chicken cooked over Texas pecan and oak wood.
Those are a few of the items that set Fielding’s Wood Grill apart from other area restaurants.
The food at the Research Forest Drive restaurant is made fresh daily, with no added growth hormones or antibiotics.
“Our food is all natural, real food,” said Cary Attar, founder and CEO of Fielding’s. “We never use ingredients we can’t pronounce.”
Fielding’s is expanding this summer, opening a second location in the new Creekside Park Village Center at the end of July. That restaurant will be called Fielding’s Local Kitchen & Bar and have more upscale menu offerings, though it will still be a casual, family-friendly restaurant.
The menu at the new restaurant will include regional flavors and offer unique cuisine, Attar said.
“It will be local food designed for the people living there,” he said. “The menu will be in part driven by the season and what we can get fresh, locally.”
The children’s menu there will be a smaller portion of the adult offerings, rather than the typical basic kids menu.
Fielding’s Wood Grill primarily focuses on burgers, made from 100 percent natural black angus beef from 44 Farms in central Texas.
Other customer favorites include the baby back ribs, pulled brisket sandwich and the rotisserie chicken, which is free-range, all natural with no antibiotics, no growth stimulants or hormones.
A large walk-in fridge in Fielding’s kitchen is lined with containers of freshly chopped vegetables, fruits and sauces.
“We make all our own sauces, ketchup, mustard, bread, bacon, butters, we hand-grind our own meat,” Attar said.
Fielding’s cures its own bacon using sea salt, herbes de Provence and paprika and smokes it over Texas pecan and oak wood.
In addition, the restaurant makes homemade ice cream using organic milk from a Waco family farm. And the milkshakes made with the ice cream is a top seller, he said.
The restaurant also has several other homemade desserts, including crème brulee, Fielding’s bread pudding and bittersweet chocolate ganache.
Fielding’s has 18 beers on tap, with a mix of beers from Texas and national brands. The restaurant also has a large array of wine and a full bar.
The restaurant is decorated with warm, modern décor, using reclaimed materials, including wood and stone. And work by different local artists is on display on the walls of the restaurant.
Fielding’s is jointly run by Attar; Edelberto Goncalves, founder, partner and culinary director; and Mark Keller, who runs daily operations.
Attar previously ran Hubbell & Hudson and Goncalves was the culinary director there. Attar also previously owned Black Walnut Café in The Woodlands.
And as the trio is preparing to open their second location in Creekside Park, they are also talking about a third location, called Fielding’s Bistro.
“Fielding’s Bistro would offer higher-end dining, mostly for business customers,” Attar said.