Page 34 - South Mississippi Living - February, 2020

DINING FIELD’S STEAK & OYSTER BAR
ADDRESS:
111 E. Main St., Bay St. Louis
PHONE:
228.231.1972
HOURS:
Mon. - Tues. Closed
Wed. - Thurs. 3 - 9 p.m.
Fri.
3 - 10 p.m.
Sat.
10:30 a.m. - 10 p.m.
Sun.
10:30 a.m. - 9 p.m.
fieldsbsl.com
Pan seared scallop plate with corn and bacon maque choux.
story and photos by Kelsey Sunderman-Foster
34 | February 2020
www.smliving.net | SOUTH MISSISSIPPI Living
Familiar but not too familiar is the theme of Field’s Steak & Oyster Bar in Bay St. Louis. The newest addition to the Nicaud family restaurant group, which includes Bacchus, Fillup with Billups and Charred, is making waves in the heart of Old Town, serving up creative twists on well-loved classics.
Led by the restaurant’s namesake Field Nicaud, the staff at Field’s is top notch. Together, they have created a warm and welcoming environment that draws diners in, and curated a winning menu that keeps them coming back.
Field’s right hand, Lauren Joffrion, serves as chef de cuisine and is responsible for many of the delicacies my husband and I tried on our visit. “A lot of my dishes are Southern with an Asian twist,” she said. “I enjoy testing people’s palates, keeping it familiar while adding something new and exciting to make it interesting.”
Our first course was a pan seared scallop plate served with a corn
and bacon maque choux, a classic smothered corn dish with Creole origins. The scallops were perfectly cooked – golden brown on both sides with a buttery and slightly sweet flavor.
While the scallops were fantastic, the star of the show may have been the two fried grit cakes. Joffrion sources her grits from the Mississippi Delta, and somewhere between receiving the grits and serving her grit cakes, she must be doing some sort of magic. The grits are creamy and delicious, and the batter is seasoned to perfection and just crispy enough. Paired with the texture of the scallops, it was a match made in heaven.
Our next dish was a new menu item at Field’s: fried green tomatoes and royal red shrimp served with a New Orleans-style barbecue sauce and their