At Fielding's, Boozy Flights Are No Longer Limited to Wine and Beer

Add a little (or a lot) of Bloody Mary to your next brunch in The Woodlands.

By Brooke Viggiano April 14, 2017 Published in the May 2017 issue of Houstonia Magazine

0517 table bloody mary flight the woodlands fieldings tewz5z

Four times the flavor

Cary Attar really listens to his customers. After one table told him, We really love Bloody Marys, but we’re really tired of having tomato juice with celery, the restaurateur sprang into action. Now both of his eateries in The Woodlands—Fielding’s Wood Grill and Fielding’s Local Kitchen + Bar—offer an intoxicating twist on your standard brunch beverage: a $20 Bloody Mary Flight.

Attar’s bar team came up with four four-ounce versions of the Mary, for a result he says is in keeping with his theory that people in Houston and The Woodlands “look for an experience in a restaurant as much as they do food and beverages.” In other words? You need a little showmanship to go along with those local, natural ingredients.

The eye-opening quartet of drinks starts with the Fielding’s Mary, a spot-on rendition of the classic. Texas Hill Country–distilled 1876 vodka provides the base, while the rest of the magic—a fiery tomato blend with a hush-hush recipe (hint: we tasted wasabi) and house-brined pickles—is all made in-house.

Next comes the Mary Caprese, Attar’s personal favorite, made with Square One organic basil vodka and a garnish of mozzarella, basil and tomato, followed by the popular Bacon Mary, made with Dripping Springs vodka, a spiced-bacon-dusted rim, and house-cured, Texas-pecan-smoked-and-candied Duroc bacon (pros ask for extra on the side). Rounding out the flight is the Sriracha Mary with Stoli, celery and a bright-pink, beet-pickled quail egg.

“You can’t get them any other place in the known universe,” Attar boasts of the combo. And indulging in all four is such fun, you may forget about your actual brunch, but we would advise against that when there’s milk-jam-drizzled churros and sunny-side-up-egg-topped shrimp and grits to be had.

The flights don’t stop there, either. Both restaurants currently offer coffee and mimosa versions, with whiskey, Scotch and margarita flights all set to debut soon.

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