There’s a charming little house on 11th Street that serves up coastal flavors. It’s Field & Tides, which doesn’t just have a pleasant atmosphere, but pleasing seafood as well.
Field & Tides has three parts to its property. There is indoor dining inside the original Field & Tides space, then there’s a building next door that works as a cocktail lounge, plus a patio that curves from the front to the back of the property.
During my recent visit to Field & Tides, I dined inside and was met with my favorite decorative feature. The space in general is not really nautical or overly ocean-centric, which I think keeps it classy, but the ceiling is covered in what looks like sea sponge. This ceiling added a great balance of interesting decoration without going overboard.
I started my dinner with the Fresh Shucked Oysters. They are usually sold by the dozen and you have the choice between Gulf Coast or market, which were from the East Coast. The server said the difference between the two are that the former tend to be a little bigger and less pricey.
The oysters came out on ice along with lemon slices, small cups of cane vinegar mignonette, horseradish and a cocktail blend, along with crackers. Everyone eats oysters their own way. I mostly used the crackers and cocktail blend. The other two toppings were a little too strong and sour for me.
Alone, the oyster tasted like salt water, but not in a bad way. Just a saltiness that was natural to the oyster and were it came from.
For the main course I ordered the redfish, which was lightly crusted on top of a bed of anson mills farro, a type of rice, and topped by small chunks of tasso ham and green onion, along with okra.
What I liked most about the redfish is it didn’t have that off-putting fishy taste. It came apart easily with my fork and had a mild, sweet taste. The texture of the fish wasn’t too flaky or firm, but it was in a nice middle ground.
The light crust on the outside gave the fish an additional texture, though I wouldn’t say it was crunchy, just a bit crispy.
The anson mills farro was interesting, kind of like round rice. It didn’t provide much in terms of flavor, but that was OK because it offset the flavor of the redfish and the butter sauce underneath it, as well as the rich okra.
Field & Tides is upscale in price, and there’s lower-priced options, too, but you could drop by in shorts. It still has a welcoming vibe.
I look forward to diving into its other seafood options in the future.
Field & Tides
Address: 705 E. 11th St.
Hours: 11 a.m.-9 p.m. Monday-Thursday, 11 a.m.-10 p.m. Friday, 10 a.m.-10p.m. Saturday, 10 a.m.-9 p.m. Sunday
Healthy options: Yes
Star of the show: Redfish