Whatever the season offers gets showcased here — spring asparagus, summer tomatoes, fall root vegetables. Simply seasoned with local herbs and quality olive oil, then roasted until tender with charred edges. The menu changes based on what's available from their network of farmers.
Tips from diners
Ask what vegetables are currently in rotation — this dish is a reliable highlight regardless of season.
Pristine diver scallop sliced paper-thin, dressed simply with a squeeze of fresh citrus, excellent olive oil, and a whisper of sea salt. The sweetness of the scallop is the focus. A refined, elegant preparation.
Tips from diners
Save for the middle of your progression — after oysters but before heavier dishes.
Dense, slightly sweet cornbread baked fresh daily and served warm from the oven. The accompanying herbed butter, made with foraged or locally-grown herbs, melts into the warm crumb.
Tips from diners
Arrives warm to the table — a reliable highlight and worth ordering even if you're not typically a bread person.
Seasonal oysters sourced directly from local purveyors, shucked to order and served with Field & Vine's signature mignonette featuring sherry vinegar and shallots. The simplicity lets the oyster's brine and mineral notes shine.
Tips from diners
Perfect opening course — ask your server for a white wine pairing from the natural list.
Grass-fed local beef minced to order and finished with house-made herb oil, capers, and finely minced shallots. The tartare is bright, savory, and designed to be eaten with good bread or crostini.
Tips from diners
Pair with a light red wine or natural orange wine from the list.
Field & Vine opened in 2017 on Sanborn Court, a hidden alleyway off Union Square, from owners Sara Markey and Andrew Brady. The restaurant began as a pop-up and evolved into an intimate natural wine bar with a menu divided into Vegetables and Not Vegetables. Every component is locally sourced or foraged, and the wine list prioritizes Old World and New World producers who emphasize terroir.
Make a reservation online or call — the space is tiny (around 30 seats) and fills quickly.
The natural wine list is a highlight. Tell your server your general preferences and let them guide you.
Open Tuesday through Saturday only, with shorter hours on Tuesday–Thursday (5–8:45 pm).
Tuesdays are quietest — good time to experience the kitchen's focus when the pace is less hectic.
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