He partnered with co-owner and executive chef Mike Pitts, formerly of Ford Fry’s Inman Park restaurant BeetleCat and Nobu and Momofuku in New York, to deliver what he calls “chef-driven, elevated bar food” with a “funky, hip vibe with color abounding outside at the patio bar.”
The burger from Field Day.
Pitts’ menu, which Bouton said will change weekly and potentially even daily depending on the availability of locally-sourced ingredients, will feature dishes including grilled cheese with Napa kimchi, white cheddar and gruyere; a burger with Tillamook cheddar and Champ sauce; and duck confit with pear, endive, arugula, duck fat vinaigrette and pecornio.
Daily specials will also be offered; a sous vide hanger steak with grits and onions was a hit during last weekend’s soft opening, Bouton said.
He said the pricing of menu items was important, with all dishes priced at $20 or less.
Bar manager David Petro, formerly of One Eared Stag and Bon Ton, developed a cocktail list with options including the Baker’s Zombie with cognac, coco loco, maraschino and bitters and the Whiskey Woebegone with bourbon, Pedro Ximinez, islay scotch and benedictine, as well as classics including the Moscow Mule and the Gimlet.
Other beverage options include handcrafted sodas, pitchers and tall boys of “cheap” beers like Miller High Life, white and red wines served by the glass, as well as a few rosés.
The Field Day space, which Bouton said is “basically a brand-new building” after a remodel, features an open kitchen and custom wood tables and cabinetry and seating for 25.
He describes the covered patio, which seats 50, as “laid back and playful” with turf on the ceiling and color-changing light boxes.
Field Day is open from 5 p.m.-11 p.m. Sunday-Monday and Wednesday-Thursday and 5 p.m.-midnight Friday-Saturday. Bouton plans to add weekend brunch service in the new year.
668 Highland Ave. NE, Atlanta. 404-941-7079. fielddayeveryday.com/
Scroll down to see the opening menu for Field Day:
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