Page 33 - South Mississippi Living - July, 2022

BAR
Aged Filet.
of stuffing is molded into a large patty, pan seared, and served atop collard greens. A large, fried softshell crab seemingly holds on tight to the crab cake, and the entire dish is drizzled in house remoulade. If you are a fan of crab cakes, this is absolutely the entree for you.
Still, if you are like me, you came for the steak. Field’s specialty aged filet is prepared using Nicaud’s signature Wagyu butter. Using a cast-iron skillet, Wagyu fat
is rendered and combined with clarified butter and rosemary, creating the perfect environment to sear and char each steak. Fried Brussels sprouts are the perfect accompanying dish, boasting a sweet and crunchy flare. It’s a truly remarkable meal, yet simple in its presentation.
Nicaud is proud to not only co-own Field’s but to help prepare the food as well. He attributes the restaurants immediate success to Head Chef Baileigh Reardon’s dynamic creations, as well as to his excellent team of servers and staff.
The new Biloxi location is simply gorgeous. Sip a cocktail at the swanky upstairs bar, celebrate a milestone in the beautifully-decorated main dining room, or
enjoy a date night outside on the patio, overlooking the Sound. No matter where you sit, Field’s Steak & Oyster Bar is sure to deliver exceptional service in an upscale atmosphere, but most importantly, you are guaranteed a phenomenal meal.
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July 2022 | 33
Caesar Salad.
Crab Fingers.
Field’s Onion Soup.
Seafood Gumbo.