Relaxed, yet sophisticated, Field Guide is perfectly at home in Williamsburg. The dining room shares a rustic-chic look with wood plank flooring, painted exposed brick, and linen-draped tables set with Shaker-style chairs. Meanwhile, Chef Tim Meyers’s à la carte offers an ingredient-driven approach in a contemporary manner. Dishes reflect a hint of Mediterranean influence and feature nicely calibrated flavors. A tartlet shell filled with finely chopped fava bean and dressed with fresh mint leaves, lightly pickled shallot, and a dab of preserved lemon is a lovely start. Then, creamy saffron rice grits are a bold creation accented with white asparagus, toasted pine nuts, and a dollop of Jimmy Nardello pepper “jam” for a touch of sweet heat.
