Chef Tim Meyers is launching his own restaurant, Field Guide, in Williamsburg, which emphasizes an American countryside theme and a farm-to-table dining experience.
Field Guide, a candle-lit restaurant with a 60-seat capacity, combines fine dining aesthetics with a focus on ingredient-driven dishes that reflect Meyers's culinary upbringing.
The menu at Field Guide features a variety of dishes, including Pork & Pistachio Terrine and Hokkaido Scallops, while maintaining a 'down-to-earth' pricing strategy that appeals to a wider audience.
Meyers's Field Guide balances upscale dining experience with grounded prices, offering appetizers starting at $13, and making gourmet dishes accessible to more than just elitist diners.
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