Page 32 - South Mississippi Living - July, 2022

DINING FIELD’S STEAK & OYSTER ADDRESS:
Blue Crab Cake.
119 Rue Magnolia, Biloxi
PHONE:
228.207.4137
WEBSITE:
Facebook @FieldsBiloxi
HOURS:
Wed-Thurs, 5-9 p.m. Fri-Sat, 5-10 p.m. Sun, 11 a.m.-2 p.m. and 5-9 p.m.
32 | July 2022
www.smliving.net | SOUTH MISSISSIPPI Living
story and photos by Kimberly C. Rasmussen
I love steak. Like, a lot. I love the flavor. I love the texture. I love the entire vibe. Whether it’s eaten at home fresh off a charcoal grill or plated in a fine dining restaurant after being seared to perfection in a cast-iron skillet, there’s something
so special about steak. It’s sophisticated without being pretentious. So, whenever there is an opportunity for me to try out a new steak restaurant, I am all in.
The Nicaud Restaurant Group has been showering the Gulf Coast with a multitude of restaurants that cover a myriad of palates. Following the success of Field’s Steak & Oyster Bar in Bay St. Louis, Field Nicaud wanted to bring his eponymous venture to Biloxi where he could showcase his talents to a new demographic. After renovating the old Magnolia Hotel, Field’s Biloxi opened in April and has since garnered some very well-deserved success.
The menu is precisely what you
would expect from an upscale steak restaurant without being overwhelming
or overthought. As a starter, try the Crab Fingers. Blacked crab claws are marinated in garlic butter, aioli, and Parmesan,
making the perfect pre-dinner snack. For the next course, find someone that will split the Caesar Salad and Field’s Onion Soup with you because you honestly
can’t choose between the two. Lump blue crab tops crisp romaine, garlic croutons, and Parmesan, which are all coated in a perfectly-seasoned, white anchovy Caesar dressing. For the soup, Vidalia onions are swimming in a sea of dark beef broth,
all hidden underneath melted Gruyere. Lump crab makes another cameo atop this decadent dish, resulting in another amazing choice. If you are truly hungry, order the Seafood Gumbo, boasting a dark, rich roux and garnished with a fried softshell crab.
Field’s entrees are equally impressive. The house Redfish Special is a must try if you go on the right night. Locally-sourced redfish is grilled and topped with a house tomato sauce and adorned with squash, zucchini, shallots, and cherry tomatoes. It is perfect if you are looking for something fresh and light. My favorite, however, was the Blue Crab Cake. A very generous portion of crab with just the right amount