Field & Tides, located in Houston’s historic Heights neighborhood features an open canvas menu that reflects Executive Chef Travis Lenig’s 29 years of culinary experiences. His 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.

Chef Lenig acquires his organic heirloom veggies from Huckleberry Farm, which is his father-in-law and mother-in-law’s farm in Round Top, Texas. Bobby and Ann Rauch grow tomatoes, eggplant, beets, potatoes, cucumbers, squash, and figs, as well as a variety of herbs and lettuce such as kale, arugula, and chard.

The upscale casual restaurant is open for lunch and dinner daily with brunch served on Saturday and Sunday.

Justin Syzdek grew up in a home where food was the heart of every gathering. Influenced by a rich blend of cultural traditions, he developed an early appreciation for global flavors and the way food brings people together. That passion led him to culinary school, followed by a degree in Global Hospitality Leadership from the University of Houston.

Justin joined Field & Tides because he was drawn to its unique take on Southern American cuisine, thoughtfully layered with global inspiration. As manager, he works hand in hand with Chef Travis Lenig to create a dining experience that’s both warm and memorable—rooted in bold flavors and genuine hospitality.