Field & Fire — Restaurant in Greenville

A hidden gem in the Valley! 💎

After moving to the Valley from Minneapolis a few years ago, my husband and I long for and enjoy eateries that elevate the food scene here.

Here’s a few things you’ll find consistently at Field & Fire: A beautiful, comfortable dining room with an open kitchen Knowledgeable, passionate servers A rotating menu featuring local ingredients Smaller plates across the menu you can order lots of to share

We usually come for SUNDAY BRUNCH and it’s one of our go-to spots after church. However, we finally got the chance to come for dinner. It was excellent as usual!

This evening we enjoyed the Burrata, Spaghetti, Lamb, Sue Pizza, and Tart.

Burrata: perfection! The Romesco sauce on the plate was a refreshing diversion from the usual pairing to tomatoes, and the deep fried preparation turned it into an elevated mozzarella stick from your childhood.

Spaghetti: Good flavor, but it was difficult to eat. The sauce was very loose, so the peas and bacon had nothing to stick to kept rolling or falling off the fork from the al dente pasta.

Lamb: Excellent prepared, but at $48, the portion was extremely small. We think most things are respectably priced here, but they missed it on this one. 2 pieces of asparagus, a splash of sauce, and maybe 5 oz of meat once you cut it away from the bone.

Sue Pizza: Spicy, sweet, and their crust is some of the best in the Valley!

Tart: We were not expecting a deconstructed Mango Tart, but we weren’t disappointed! The curd was tart and creamy with fresh mango flavor, the whipped cream was stiff enough and not too sweet, the sprinkle of crust kept things light, and the mint syrup around the plate was so unique! Not many places in the Valley have amazing plates desserts that I think are worth it, but this is one...

I'm going to be brutally honest here, and I apologize if I offend anyone, but I felt like this was just...not good. They tried. Our meal just wasn't worth the $150 we spent. First, we ordered the cheese board. The apple butter was good. Weird pairing wise, because it wasn't "mix n match" like most cheese boards. It tasted like they bought a Costco cheese board and replated it. The prosciutto was NOT good. At all. Next we had the tenderloin. The potatoes were severely undercooked and the tiny chunks of carrots were difficult to eat. The meat itself was underwhelming. For $35 and a whopping 3 oz of meat, you'd expect something better than what we got. Not unique, not tasty, just whatever. Lastly... The crem brule was TERRIBLE. First of all, the Mason jar was a HORRIBLE choice. The glass heats up and stays hot, unlike porcelain, and I burned my finger BADLY on the mason jar. More over, there is not enough surface area on the top to make an effective crem brule, because you can only torch a tiny area. Mason jars don't make things better. Putting things in mason jars because it's the cool hipster thing to do, doesn't mean it's the intelligent thing to do. The peach stuff on the bottom of the crem brule literally tasted like vomit. No one at our table ate that nasty peach stuff. I felt ripped off by the underwhelming food, especially the dessert and appetizer. We will not be...

I've been here twice and it's been delicious both times and I'm defintiely making a point to come back every time I'm here at the home office. Its a small open kitchen wnviroment and as a business traveler food lover I enjoy being able to watch the well oiled machine that is the chefs at work. I sit at the bar as a party of one which is always packed and so are all the tables. Reccomend going earlier. First time I got the lamb and I love lamb, and this one was delicious, but the mushrooms were just spectacular--seriously chefs kiss fr! I also got the Hugo spritz which is a drink that I now crave regularly. To end it I had to get dessert because the meal was so good, I've never liked creme brulee but I got it on reccomendation and holy mother of God was is other worldly. I don't think I can ever try anything else it's so good. The sond time I got the scallop appetizer and the Joe pizza. The scallops are big and juicy and cooked perfectly, just plain good. The pizza had a sort of waygu bolognese for the sauce and jalapeño, and the bolognese was so so so flavorful and unctous. The crust was light and had a nice chew at the edges, my only criticism was a little sogginess under the bolognese, but that sauce just yummmm. Of course I had the Hugo spritz and creme brulee was just as good as I remembered. Will...