Field & Main Restaurant — Restaurant in Marshall

Changed 4 stars to 5 stars because we have been here twice and the food and service is excellent. Noted that they are not open on Mondays and or Tuesdays, wanted to have lunch on my wife's birthday but it was not open on my wife's birthday since it was on a Monday. The following week, we decided to stop in on Sunday around 5 or 6pm to pickup dinner, but when we called, a nice lady answered the phone and said that curbside pickup is not available today, because they were busy with people dining in. Attempted to call to schedule reservation, left voicemail, used their website to schedule reservation, they returned my call 1 hour later and I told them that I scheduled reservation via their website, they said looking forward to seeing you for lunch tomorrow. Keep reading, it gets better.

Arrived for 1st scheduled reservation, food and service was excellent. Cindy, our server, was excellent. Other servers brought our food to us as well, they were nice too. We ordered a mock tail and the lemonade, they both were good. The toast with honey butter tasted good as well. My daughter and I split the smash burger and crispy potatoes, and the smash burger was really good. My wife had the steak and cheese and she enjoyed it as well and took some home. We ordered the brownie bits and took it home, we all loved it and my wife wanted more. We tried to order the strawberry shortcake but they ran out or did not have any more. The cabana (outside seating) is a unique and very nice experience. We definitely want to return. Marshall seems like a nice little town to travel to from our home, use interstate 66 and see the sights of mountains. Keep reading, please.

Scheduled another reservation for our wedding anniversary weekend. Asked for a high chair since our 1 and 3 year old daughters would be with us. Called them the day before our reservation, asked them of we would be able to have the strawberry shortcake dessert, they said that that should be possible. Almost 1 hour before our reservation, they called me and told me that they would not have the strawberry shortcake but they would have a French peach dessert and a chocolate chip dessert on the menu. We arrived, called, told them that we arrived, they said that our table is ready, I went inside, they showed me to our cabana, and the high chair was there at the table. Devin was our server and she was really nice; she said happy anniversary to us several times and she loved our 2 daughters. We saw Cindy, she brought us food and some plates and spoke to us briefly. The food was excellent. My wife had the shrimp and grits and I had the steak and cheese. We all had the 2 desserts, a chocolate chip marshmallow cookie and a French peach dessert; we both liked the chocolate chip marshmallow cookie better than the peach dessert, because it had more flavor, the peach dessert was a bit too tart for my wife, so I ate it all. All of their personnel are really nice.

We received their newsletter email, saw their advertisement about their Thanksgiving meal, we scheduled reservation for the Thanksgiving meal, their reservation receipt email mentioned that street parking is currently not available and had additional parking across the street in the back of Red Truck Rural Bakery and some other location which seemed farther away, so we parked in the parking lot across the street behind Red Truck Rural Bakery as planned and there was plenty of parking since we arrived just before 12pm. We walked across the street and entered Field & Main Restaurant and recognized that they had a new room for the host and those waiting to be seated, it was very nice. The lady hostess was nice as well. We were seated upstairs, first group to be seated upstairs. Restroom was on the 2nd floor near the steps and outside of the dining room on the 2nd floor. The dining room was really nice. Allison was our server and she was really nice. The Thanksgiving meal was different. We had salmon, turkey entree and kids turkey meal as well. We had the pumpkin cheesecake and milk chocolate custard...

The Field & Main Restaurant in Marshall, Virginia is a comfortable, modern establishment that's made it through the pandemic and may have come out better for it. Field & Main is a passionate team who come together to provide fine creative dining with a farm-to-table flare, which is both gorgeous and delicious. When the pandemic struck, they struggled but found ways to evolve. They expanded their dining experience outside of their main building and created heated private social distanced cabanas, which kept them afloat during the hardest months.

​The restaurant is clean, modern, upscale and refined, and the menu is eclectic with creative spins on classic flavors and many others that were new to me. Their food is locally sourced with some of the vegetables and herbs grown on-site. Each and everyday their menu changes as certain ingredients can show up or not show up as they source direct from nearby farmers. The farm-to-table taste is evident in every bite, and it's a beautiful, refreshing way to dine. The owners suggested I try the 6-course tasting plate with wine pairing, and it was a memorable experience!

Firstly, beyond the food, I really enjoyed sitting near the kitchen, where I could watch their team work together fluidly. When communication was lacking and mistakes began to happen, they came together and discussed it and within a moments notice, they were back working well like a well-oiled machine. The service I received was excellent, timely, thoughtful, and with detailed as far as providing me with details of origins of certain ingredients and the paired wines.

The tasting menu of the day offered the following (in order): Pickled Shrimp & Crab Salad with Endive, Smoked Paprika & Garlic Bread Crumb, paired with Domaine de Fontsainte Gris de Gris Pinot Gris from France Grilled Cabbage with Green Sauce, Confit Egg Yolk, Pickled Trout Roe & Garlic Chives, paired with Greywake Sauvignon Blanc from New Zealand Miso Chilean Sea Bass with Spring Raab, Pickled Radish & Yuzu-Sesame Sauce, paired with Shichi Hon Yari Junmai Sake from Japan Ember Roasted Carrots with Carrot Mole, Salsa Macha & Queso Fresco, paired with Chateau Musar Grenache from Lebanon Ovoka Heritage F1 Wagyu Ribeye with Grilled Maitake Mushrooms & Black Garlic Sauce, paired with local Jake Bushing Wines Tannat-Petit Verdot "F8" from Monticello, Virginia Carrot Cake with Carrot Butter, Ginger Syrup & Cream Cheese Icing, paired with Chambers Muscat from Australia

Every dish was creatively designed and lovingly prepared, while each dish and paired wine took me for a tour of the world. I found the Chilean Sea Bass and Wagyu Ribeye to be among the best I've ever had, with complex flavors that sent me through a whirlwind of pleasure on my palette, and soon I was wishing for more. Specifically, the sea bass was the absolute best seafood I've ever had, and that's saying something, considering I've had fresh seafood on the coast of Aruba, France, Spain, Maine and Florida. The sea bass was buttery with bursts of salty, juiciness that left me astounded. I never knew it could taste so good. This paired dish was a rollercoaster of excellent flavor, perfection in its preparation, and it ended with a sweet sake that tasted of citrus and mushroom, pairing beautifully with...

My significant other and I recently dined at the Chefs table and it was an interesting experience to see how a kitchen runs. The service was impeccable, and very timely. We began our coursed journey with craft cocktails, a spiked apple and a miso dragon (I believe were the names) The miso dragon drink was exciting and complex; it provided a very sweet start and finished spicy, which was fun and unexpected. I personally did not care for the Apple drink, but that could be my own preference. The first course was a sunchoke dish, and it was phenomenal. The variety in flavor, temperatures, and textures make it worth while and pleasing to explore each bite. The 'foam' was perfect and my favorite aspect of the dish (please add more!) Overall a beautifully balanced and delectable start to the evening. The second course shocked us with its savory, buttery, and parsnip flavors that blended together like a symphony. The chicken and dumplings was nothing like your grandma's. It was flavorful, robust, and full. It felt like comforting hugs in a bowl, and I'd recommend this dish to anyone needing to heal from a tough time in their life. The gnocchi and the sauce were the life of this dish and I would gladly order just those with how hearty and packed with flavor they were. The third course was our least favorite, though still lovely; we found it mildly disappointing after enjoying the bold and dramatic flavors of the previous courses. This course was much more subtle, though cooked well, the fish wasn't very flaky and lacked the wonderfully delightful flavors of its predecessors. Upon mixing the flavors of the entire dish it was more enticing, but did leave room for growth. The fourth course was a perfectly crispy duck, pickled onions and crisp kale. The flavors were once again extravagantly bold and paired to perfection. I find that I usually do not enjoy a duck dish, but this was incredible as each aspect of the dish was cooked to its absolute best and paired magnificently with each other. The final course was a dessert that left tears in my eyes with how impeccable it was! My significant other usually does not enjoy chocolate and he was in love after the first bite. The chocolate cake was perfect in texture and held a miso chocolate cream and blood orange topping with a miso caramel sauce that was to cry for-and I did. It was rich and creamy while delicate and pristine. We found ourselves scraping the plate to consume every last delectable bite. Over all, a fantastic and beautiful experience. I would recommend that the restaurant use a cushioned bar chair, as the ones at present do cause a lack of circulation and numbness that can distract from the enjoyment of the meal and spectacle of the kitchen. My only other feed back would be to slow down the timing of the courses; we loved the prompt and courteous service, but could have used a few minutes between courses to converse and allow the food to settle a bit before engaging with the next course. As always, we enjoyed our evening and time at Field and Main, and look forward to more...