Fielding’s Wood Grill

The Texas Blues Burger is one of the specialty burgers served at Fieldingu2019s Wood Grill and is topped with bacon, blue cheese and jalapenos. The Smoke Burger at Fieldingu2019s Wood Grill includes bacon, aged Italian provolone, grilled onions and a fried egg on a milk bun.

The Texas Blues Burger is one of the specialty burgers served at Fieldingu2019s Wood Grill and is topped with bacon, blue cheese and jalapenos. The Smoke Burger at Fieldingu2019s Wood Grill includes bacon, aged Italian provolone, grilled onions and a fried egg on a milk bun.

One of the popular made-from-scratch shakes at Fielding’s is the Oreo S’mores Shake. One of the popular made-from-scratch shakes at Fielding’s is the Oreo S’mores Shake.[/caption]

Fielding’s Wood Grill is one of the first restaurant concepts owner Cary Attar created to bring natural and unique food options to The Woodlands.


Offering all-natural, hormone-free rotisserie chicken; local, fresh products; and made-from-scratch bread, sauces, ice cream and milkshakes, Attar said Fielding’s Wood Grill brings a unique offering of meals to customers.


“What makes us special is that we’re all-natural,” Attar said. “We opened in September 2013, and The Woodlands has been good to us. I’ve been in this business for 35 years, and the Fielding’s company is becoming part of the community. We have a very large menu.”


Brunch, lunch and dinner are offered at Fielding’s Wood Grill, with the core menu featuring popular items such as the Texas Blues Burger, a pulled-brisket burger and rotisserie chicken.


Attar said the popular brunch menu items, which are offered on Saturday, include French toast and a bloody mary flight. Food options are made with as much local, natural and hormone- and antibiotic-free products as possible.


“The core focus of the menu is on the burgers,” Attar said. “We have a unique burger category. And there is no more iconic food than hamburgers in the world.”


Attar said the success he has seen with the menu items and the restaurant as a whole would not have been possible without Fielding’s executive chef, Edelberto Goncalves.


“Edelberto Goncalves is a culinary genius,” Attar said. “He has a very powerful view of food and how to prepare it.”


With Fielding’s Wood Grill continuing to see more traffic since opening in 2013, Attar has also opened another concept that is a part of Fielding’s Culinary Group—Fielding’s Local Kitchen & Bar.


The new restaurant opened in August in Creekside Park, and although it is similar to Fielding’s Wood Grill, it provides different menu options.


“Fielding’s Local Kitchen has the same bones as Fielding’s Wood Grill,” he said. “However, the menu at [Fielding’s Local Kitchen] is more new American with a Mediterranean influence.”


Attar is not done expanding Fielding’s restaurants—he said he has another concept in mind for The Woodlands in the near future.


“We’re looking to develop Fielding’s Standard, which will be an upscale establishment,” Attar said. “We’re looking at the economy beforehand and looking at sites. We’re committed to growing carefully and thoughtfully to maintain quality.”



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