In some parts of the country, defining a restaurant by its local ingredients is hackneyed. In Houston, breaking ground to grow high-quality, heritage produce is still, well, ground-breaking. It's on the rise, yes, but it still isn't easy to find restaurants with a satisfying combination of tasty dishes and meats and uncommon veggies that didn't travel far to the plate. But the Heights has a new entry with the debut of Field & Tides.

The restaurant opened on February 13 in the space previously occupied by Zelko Bistro. (Be careful when you look for it—the blue building only has the letters "FTRB" posted just under the white roof to denote that it's a business.) This might suggest a speakeasy vibe, but the collaboration between former Liberty Kitchen chef Travis Lenig and Christopher "Chico" Ramirez, most recently of The Boot, is light, bright and approachable. During our lunch, several small children took advantage of the kids' menu, while their harried moms enjoyed salads made with local produce. 

Brunch is served on Saturday and Sunday, but the pictures above represent the dishes we sampled from the all-day menu, which spans from down-home pimento cheese fritters to elegant Gulf fish dishes.

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