Page 35 - South Mississippi Living - February, 2020
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signature dynamite sauce, a Korean-inspired sweet chili sauce. The spice of the dynamite sauce against the sweetness of the royal red was divine, and the fried green tomatoes had a very enjoyable tanginess, which Joffrion says comes from bathing them in buttermilk before they’re fried.
Named for its steak and oysters, we knew we had to try one of the restaurant’s two specialties. We were lucky enough to enjoy Field’s signature filet, which is served with a house-made Wagyu butter and a flaming rosemary sprig. The presentation was nothing short of exciting, and the smell of the rosemary was entrancing. We devoured the entire steak, enjoying the flavor created by searing it in butter in a cast iron skillet. I’m now a believer – this is the way a steak should be cooked.
Dessert did not disappoint. Joffrion’s Chocolate Nemesis Cake would surely be the enemy of anyone on a diet, but as for me, I think it’s
my new best friend. The cake is a gluten-free, dense chocolate torte served with coffee ice cream and house-made cornflakes for an extra crunch. Sounds delicious, right? Our empty plate thought so too.
Field’s success comes down to great ingredients and even better people. Joffrion credits her amazing team: Wayne Berthelot, Emelie Wood and Lindsey Seymour. “I love the staff here,” Joffrion said. “I couldn’t do it without them. Even on our most hectic days, we keep the kitchen light and fun. It never feels like we’re at work, and that’s the way it should be.”
Field’s  let with house-made Wagyu butter.
Fried green tomatoes and royal reds.
Chocolate Nemesis Cake.
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