Field & Tides, located in Houston’s historic Heights neighborhood features an open canvas menu that reflects Executive Chef Travis Lenig’s culinary experiences. Chef Lenig’s roots stem from his love for many different types of cuisine such as Southern, Italian, French and Asian. “Field” is represented by locally sourced vegetables, pork, poultry, beef and game, while “Tides” is seafood that is locally sourced as well, with an emphasis on the Gulf. The upscale casual restaurant is open for lunch and dinner daily with brunch served on Saturday and Sunday.
FIELD & TIDES IS LOCATED IN HISTORIC HEIGHTS DISTRICT
ADDRESS: 705 EAST 11TH STREET HOUSTON, TEXAS 77008
HOURS OF OPERATION:
MONDAY – THURSDAY: 11:00 AM – 10:00 PM
FRIDAY: 11:00 AM – 11:00 PM
SATURDAY: 10:00 AM – 11:00 PM
SUNDAY: 10:00 AM – 10:00 PM
HAPPY HOUR: MONDAY – FRIDAY 3:00 PM – 6:00 PM
WEEKEND BRUNCH: 10:00 AM – 3:00 PM
RESERVATIONS ARE ONLY ACCEPTED FOR PARTIES OF 6 OR MORE.
ONLY COMPLETE PARTIES WILL BE SEATED AND TABLES WILL BE HELD FOR 15 MINUTES AFTER THE RESERVATION TIME.
INDOOR AND OUTDOOR PATIO SEATING
Every chef dreams of opening their own restaurant someday and Chef Lenig is no exception. In October of 2016, Chef Lenig was presented with the opportunity to follow that now, attainable dream. He is looking forward to bringing his vast culinary experience to the table and serving familiar faces and new patrons alike at his first restaurant, Field & Tides.
All of Ramirez’s 23 years of experience in the hospitality industry have prepared him to launch his latest venture, Field & Tides with his friend and business partner, Chef Travis Lenig. The sense of community that the historic Heights possesses resonates with Ramirez. As an owner and operator, he wants his patrons to feel right at home, bringing their family and friends in to dine often and for them to be sure to say, “hello” when they do.
Beverage Director Monique Hernandez brings seventeen years of unique bartending and bar management skills to Field & Tides. Hernandez is responsible for configuring an ideal cocktail menu that guests can appreciate and enjoy, as well as the selection and rotation of the craft beer and wine menus, tasting products and selecting what fits Field & Tides and its guests. She facilitates a cohesive relationship between Field & Tides’ bartenders and servers to make sure her guest’s palates are pleasantly satisfied with delicious libations year round.
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