Fielding's Steak — Restaurant in Houston

Let me be honest: First meal of Houston Restaurant Weeks? I had zero expectations. Nothing’s been exciting me lately. I’m jaded. I thought, “Whatever, let’s just eat.”

But Fielding’s at River Oaks said: “Sit down, baby girl. Let me show you what we do here.” And OH. MY. GOD.

🔥 First of all… the moment you walk in?

You don’t even sit down and you’re already relaxed. That smell?? It’s not just food — they’ve got their own signature scent in the air. It hits you like a warm hug, and suddenly you’re like, wait… am I falling in love in a restaurant lobby?

🍸 And the cocktails? Let me tell you.

I saw smoke. I saw flames. I saw a drink so pretty I almost gave it a name and took it home. You have to order one. Not optional. You’ll feel left out if you don’t.

💫 The space? Sexy.

Big open dining room, booths for your group chats, and this little dome-shaped romantic European cave in the back?? Like HELLO?? Someone propose to me there just so I can say yes over truffle pasta.

🐚 OK now let’s talk food — because this is where I blacked out a little • Scallops (raw): The moment they hit the table, I shut up. I couldn’t talk. My friend couldn’t talk. We just stared and nodded like, “Yep. This is it.” Sweet, salty, melt-in-your-mouth. Perfect. Don’t even ask, just order it. • Meatballs: Thought it was just meatballs? LOL. NOPE. Raspberry sauce. Milky mashed potatoes underneath. It was giving “comfort food from another dimension.” I almost teared up. • The steak: I don’t say this lightly: Bow down. Charcoal-grilled like it was kissed by fire gods. The smoke. The tenderness. Cooked medium rare exactly how we asked. Not one second over. • Red grouper: Look, most places overcook fish. But this? Juicy, fresh, sashimi-grade texture. Lightly grilled to perfection. EVEN THE BEANS UNDERNEATH WERE DELICIOUS. I don’t even like beans! • Lamb truffle pasta: Visually stunning. The pasta is shaped like a literal flower — like a rose. Lamb was so soft it calmed my anxiety. Truffle sauce smooth as silk. I couldn’t even finish it, had to take it home like a treasure.

🍰 Desserts? Baby, we had all three. • Strawberry crème brûlée: I’ve never had one like this in Houston. Ever. • Chocolate lava cake: Ridiculously smooth. Guilty, rich, addictive. • Tiramisu: Light, not too sweet, the perfect balance to the lava cake. Together? A ménage à trois of dessert greatness

👏 Service? On another level.

The server basically was the menu. Knew every dish, every ingredient, every cocktail. Water refilled without asking. Plates swapped out constantly. Even gave us a little hook to hang our takeout bag so it wouldn’t sit on the floor?? That’s ✨ detail ✨.

And the cherry on top? The owner came to greet us. Oh, and live music? A girl was singing Alicia Keys and I thought it was a recording — that’s how good she was.

🧼 PS. THE BATHROOM IS A WHOLE SKINCARE EXPERIENCE.

Yes, I’m talking about the bathroom. Sea salt scrub + heavenly hand lotion = baby-soft hands + perfume that follows you for hours. I didn’t want to wash it off. Still thinking about it

Final Verdict: I came in tired, unbothered, unimpressed. I left glowing, full, and texting people:

“You HAVE to go. This place just made Houston Restaurant Weeks worth it.”

Fielding’s River Oaks didn’t just cook a meal. They set a standard.

And now I’m not sure the rest of the month can compete.🤷‍♀️ Good luck to the others. Fielding’s is THAT girl. 👑 See you again at brunch. I already stalked your Google photos and YES — I’m coming back for that sexy brunch lineup.

Approved by Review Queen. 🫅...

I came here for a few happy hour drinks prior to having a dinner reservation. The drinks were amazing. I had the hazelnut old fashion and it was great! We also tried the pecan smoked one as well. The truffle fries were probably one of the best I have ever tried (can't wait to get those again) and we also had the Romaine salad (ceaser) it was excellent. We actually had it at the bar AND ordered it again at our table for our dinner reservation soooo I guess you can say we really enjoyed it.

Upon entry the hostesses were all smiles, friendly and prompt. They immediately wished a Happy Birthday which was a very thoughtful gesture. It definitely put a smile on our face.

As we sat at the bar, the owner was making his rounds greeting guests and making sure everyone was enjoying themselves. He was very kind so I can see why business was great for him that night. He definitely took his time to greet everyone and didn't make you feel rushed. A kind way of showing you are seen and your business is appreciated.

After we finished some drinks and the above bar bites, we moved to the main dining room for dinner. We were very pleased with the placement and service there as well. Everyone assisted each other and worked together really well ensuing nothing was overlooked. We both really enjoyed our dinner.

The restaurant itself is esthetically pleasing. The guests that dined there all were dressed very nicely for a Sat night out which added to the ambiance. There was a gentleman playing music at the bar area but you could hear him throughout the restaurant....just enough to continue the vibe and not be overbearing.

A nice touch in the bathroom are their signature body butter and hand scrub both of which are great!! Lastly, I loved that in the women's restroom there were "supplies" should those be needed. Little things like that show a great amount of care and thoughtfulness.

They have complimentary valet which is a +++++ especially for the area and they offer daily HH.

I mean you cannot beat it.

I can't wait to come back and I hope you try it and have just as an amazing...

A Culinary Symphony: Fielding’s River Oaks Elevates Dining to an Art Form

From the very first spoonful of their onion soup that transported me back 38 years to what had been the best onion soup I’d ever had at the Plaza Hotel in New York, to the second spoonful that erased that old memory with my new favorite onion soup from Fielding’s River Oaks, I knew I was in for something special. There’s a world of difference between ingredients hastily thrown together and those sourced with love and care, blended to create not just food, but culinary art. My father, my wife, and I were fortunate to be the very first customers of their curated brunch today. We had dined here yesterday and brought my 85-year-old dad back. All he could do was smile as he broke into his perfectly 3/4 cooked poached eggs, which he later swore must have come from a hen they had in the back, and savored the precisely cooked bacon. Small talk was minimal as we all wanted to savor every morsel.

Karen crafted what may seem like a simple task - a vanilla latte - for my wife. But as our wonderful barista Karen reminded us, it’s important to judge a barista not just on the complex creations, but on their mastery of the classics. My wife couldn’t put her latte down; I saw it warm not only her heart but her soul.

Both servers we’ve had in the last two days, Troy yesterday and Brittany today, not only knew the menu but were passionate and proud to be part of something truly magical. In a world of fast food, fast fashion, and fast service, Fielding’s at River Oaks invites you to slow down and be present in something truly remarkable and breathtaking - a celebration of ingredients, art, and love.

At 61, this is the first food review I’ve ever written, not because I had to, but because I was honored to. Excellence deserves adoration. I’m reminded of a quote: “I long to do a grand and noble task, but it is my chief duty to do small tasks as if they are grand and noble.” Everything they do here is grand and noble.

Fred Cuellar 
CEO, Diamond Cutters...