Fielding's Culinary Group recently opened its third concept, Fielding's River Oaks, at 3750 Westheimer Road on Dec. 8.

The details

Fielding's Culinary Group has two restaurants—Fielding's Local Kitchen & Bar in The Woodlands and Fielding's Wood Grill in Shenandoah.

Their newest River Oaks location is located on the first floor of the Novel River Oaks luxury apartment development, featuring a large bar area, a lounge with live music, a private dining room and two outdoor patios, according to a Dec. 4 news release.

“Fielding’s River Oaks is a concept nearly two years in the making,” said Cary Attar, CEO of Fielding’s Culinary Group. “We’re excited for lunch, social hour and dinner service to begin in December, and we’re confident it will add a distinctive layer of upscale offerings to the Houston restaurant scene, just in time for the holiday season.”


What's on the menu

Fielding's River Oaks menu features locally sourced steaks from 44 Farms, fresh seafood, fresh pastas and craft pizzas. The dinner menu features starters such as foie gras with brioche and curry apple butter and cassis. Small plates include risotto with clams, saffron, Grana Padano, fennel and chervil, as well as cauliflower hummus with pistachios, Peruvian peppers, Aleppo oil, cilantro, socca and cucumbers.
Fielding's River Oaks offers locally sourced steaks from 44 Farms (Courtesy of Fielding's Culinary Group)
Fielding's River Oaks offers locally sourced steaks from 44 Farms. (Courtesy of Fielding's Culinary Group)
Live-fire steaks can be topped with truffle butter or a miso barbecue sauce and served with pommes puree and dashi broccoli. Other dinner menu items include bucatini with Piri Piri shrimp, Calabrese sugo, black olives, basil and Grana Padano, as well as salmon with a brioche crust, celery root fondue, verjus reduction and chervil.

Several pizzas are on the menu, including the Piccante with tomato sauce, soppressata, mozzarella and Calabrian peppers. A burger with raclette fondue, tomato concassee and frisee on a brioche bun and butter chicken with steamed rice, cashew cream, peanut chutney, garlic naan and mint round out the dinner menu.

“We wanted a marriage of flavors that creates an altogether new taste,” said Edelberto Goncalve, corporate chef and Fielding’s co-founder. “The menu is both refined and approachable.”


Complementing the menu is a 1,400-bottle wine collection stored in a temperature-controlled room that is a focal point of the design.

For dessert

Pastry chef Marchè Rutherford will offer creative and unique desserts, such as a red pralines tart with a passion fruit coulis and a croissant bread pudding with ivory chocolate and a rum raisin gelato.

More details


The restaurant will be open 3 p.m. Dec. 8-16 for social hour featuring the bar menu, with dinner service beginning at 5 p.m. Lunch service starts Tuesday, Dec. 17. Breakfast and brunch will be introduced in January.