Field Guide — Restaurant in New York

Wow- very disappointing. All the other reviews are written in such a way that makes me think they might be paid or at least associated with people at this restaurant. I was extremely excited to try this place given the background of the chef.

I went in on a recent Saturday night and the place was dead. The interior is very 2000 Nordic. It’s trying to look like it’s fine dining, but the playlist is very casual. Boring interior.

The best thing about this restaurant was the staff. The server and GM were very nice. And they deserve A+.

Started with the clams and cockles that had I believe it was Sherry or Vermouth -some type of alcohol in the sauce the alcohol was not burned off, and all you could taste was the booze you could not taste any clam or anything else - super overpowering. Hard to eat.

They had the recommended the dumpling, which was one large dumpling that was somewhat dry inside and literally had four slivers of chicken. It was sold as a chicken and dumpling southern dish and it was just one larger dumpling with a few chicken pieces on it that were not even tasty. Lacked flavor and inspiration.

Also also had the fish wrapped in cabbage for the price, it was ridiculous. The cabbage and the fish tasted nice, but it was very bland in terms of a basic - also again in a white sauce. It was a good dish, but there didn’t seem any point for the fish to actually be wrapped in the cabbage, except the fact that you got very little fish overall (but were charged for something much more).

Finally ended with the pork jowl. It was good but a little tough the sauce with it was very good, but I wish I had more because the meat itself was a bit dry. There was also butchers twine left on the pork when it was delivered to the table which I had to pick off.

My dining companion hit the nail on the head the atmosphere and the food are completely soulless and there’s no point of view to this restaurant other than high priced and to make money - there was no love or warmth behind anything. There was vibe or warmth. There was nothing that made this place Something special that you wanna go back to. Very, very disappointed I don’t think this place will last long at all.

Nowadays with New York City competition and prices being so high, you have to really provide an experience or some sort of emotion or some sort of take away with customers. My grade for this was a B minus mostly because of the people...

The experience itself was nice: attentive service, interesting-sounding menu, cool space. However, the food has some room for improvement.

-Bread and orange-zest butter: appreciated the interesting butter and the bread was nice Baby gem & duck prosciutto salad: we love a good baby gem salad but the duck really didn't add anything to the flavoring Tomato & apple: I can't decide if I'm upset at myself for spending $13 on this. The flavor overall was okay but could have easily skipped this and thought not twice about it Gulf shrimp: I actually appreciated the combination of flavors for this and found the choice of shrimp for this dish interesting Hokkaido scallop: this was maybe the highlight of the night. Perfectly tender scallops in a delightful broth. But 2 scallops for $19 is ....not my favorite Roast chicken: we usually wouldn't have ordered this but tried to save a bit of money by not going the beef route. I was pleasantly surprised by this. I felt like the sauce was nice and the chicken skin was great. The only standout of the night Squash blossom risotto: I will never dislike a pesto-based dish so I thought this was fine but even I felt like it was a bit too much pesto. Buckwheat chocolate ganache: truly the only reason we ordered this was to spend enough to get the $50 off as advertised on the website and would not recommend this for any other reason. The buckwheat and the ganache did not work together to create anything...

Great spot! The interior is super sweet and the bar is wow! The glass top resembles a glass stairs case the chef once saw in Japan. The lighting jn the space is well done!!

Chef is engaging and the food is innovative on familiar dishes like pot roast. He grew up in the countryside of Upstate NY and worked in well-known kitchens like Eleven Madison Park and brings his experience forward.

Highly recommend going here. My favorite of the night was the duck fat dumpling with stewed hen and black truffle suace. Wow. Not a dumpling kn the traditional sense. There was cake,/ ?muffine/ biscuit on top of the stewed hen..you just want to keep.eating this dish. I would go back just to have that again. The scallop was outstanding!., my only complaint was, wish it was served in a different bowl so I could lick the bottom.

The pot roast was layers of flavor and the sauce was bangin! The potatoes may have bene one of the best

I wasn't crazy about the tomato and apple dish. My friends at the table l. Like 5 of them, all loved it. One ate mine as well. Could be as I'm not a fan of tomatoes on its own. But give me tomato soup or on a sandwich I'm down for it.

The dessert was perfect finish. Tart and sweet. Citrus pavlova with mandarin, blood orange, spruce syrup.

Definitely check out the spot. The chef is super talented and thw wine list was...