Field Brewing

  • gnocchi

Restaurant Guide Category: Brewpub

  • Profile

    This Westfield addition to the local craft brewery scene would be dazzling enough for its mod fixtures, bocce ball court, and secluded sipping room. But owners Gregory and Jackie Dikos—he an orthopedic surgeon–turned-homebrewer, she a registered dietitian and champion distance runner—pegged former Cerulean chef Alan Sternberg to craft their menu, which is as daring as it is easy to pair with the Dikoses’ house brews. Crispy, meltingly tender lamb ribs topped with chimichurri are a standout small plate, and ubiquitous roasted Brussels sprouts are some of the best in town, deeply caramelized with just enough maple syrup and generous hunks of smoky bacon. Pastas, Sternberg’s current fascination, top most at local Italian spots, especially tender ricotta gnocchi tossed with butternut squash or light-as-air pasta ribbons made out of the grain left over from the beer-making process and tossed with broccolini, chickpeas, and an aromatic harissa butter. Chops, steaks, and salmon mean celebration dinners are in order, as well as more casual snacking with a brown ale or an Extra Special Bitter. Dinner Mon.–Sat.

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