"Field Guide opened from Tim Meyers, who worked in the kitchens of Blanca, Eleven Madison Park, and Charlie Bird, as well as on the corporate side of John Fraser’s hospitality group. The restaurant is inspired by the American artist Andrew Wyeth with “sights, sounds, and flavors, and reframing the traditional farm-to-table concept for the modern palate.” Field Guide will serve dishes like pork and fig leaf terrine or squash-wrapped trout. Wine Director Mackenzie Khosla, a partner in Field Guide, comes to the 60-seat restaurant by way of Pasquale Jones, Bar Boulud, and Marta, according to a spokesperson." - Emma Orlow
