An Eatery Fit for an Eco-Conscious Lifestyle
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Tucked away in the beautiful forestry enclave of The Woodlands, 28 miles north of Houston, Fielding’s Wood Grill has the perfect setting. Since opening its doors in 2012, the restaurant has become part of the fabric of The Woodlands – a fact that the founders are very thankful for. Inside, you’re greeted by a well-planned, eco-friendly interior design that breathes an atmosphere of casual sophistication. It’s easy to understand why the locals love it - t's a hidden gem with an inspiring atmosphere, thoughtfully prepared food, creative cocktails, and a good selection of craft beers.
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Founding Fielding’s
Cary Attar and Edelberto Goncalves, the founder and co-founder of Fielding’s Wood Grill, thought up the concept after identifying a need and opportunity in the area, and committed to opening a sustainable eatery, “Producing food with a clean deck with a focus on using updated and modernized classic foods, technique and ideas,” says Cary. With a setting this good there’s a desire to look after it, so it’s no surprise that Cary and Edelberto have gone the extra mile to make the eatery as sustainable and environmentally-friendly as possible.
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Sustainably Sourced
At Fielding’s Wood Grill, the focus is to source locally and all-naturally whenever possible. They steer towards organic produce and promoting farms working with traditional and clean methods. Sourcing locally reduces the need for chemicals required when transporting food items over long distances. It also supports the community and ensures that the ingredients are much fresher, accentuating their flavors, and having a positive health impact on customers. It’s not a responsibility that they take lightly. They, “Love using Fitzgerald Farm's eggs,” which are free of antibiotics and laid by pasture-raised hens on the local Fitzgerald Fresh Egg Farm. They source beverages from small wineries and craft breweries in the country, source meat from local farms, and serve fish that is sustainable or wild-caught.
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But sustainability doesn’t stop at the food. It’s a philosophy that encompasses the entire operation.
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Start From the Ground Up
The restaurant was built using repurposed and energy-efficient materials. From the antique-oak wood to the concrete counters and sinks – reclaimed materials were employed as much as possible to create a warm and appealing space.
In terms of power, there’s a big emphasis on energy conservation, limiting carbon emissions, and reducing water waste. The lighting in the restaurant is provided by LED lights that use over 75% less energy than incandescent lighting. The temperature control and cooking systems are governed by an eco-friendly energy management system that optimizes energy efficiency. True to its name, Fielding’s Wood Grill uses “good, old-fashioned wood,” to power the stoves. All grilling and rotisserie is powered by wood as opposed to gas or electricity. To top this all off, they have a custom water filtration system for cooking- and drinking-water that minimizes the waste associated with holding hot water.
The In-House Advantage
At Fielding’s Wood Grill, they do as much in-house production as they can. They cure their bacon, hand-cut their steaks, dry-age the beef, make the pasta and bake scratch-made breads and pastries, in the kitchen, every day. Produce that is traceable to the source is the most sustainable and in-house production means that the dishes come out with a fresh, homemade taste. Ultimately, it’s about prioritizing customer satisfaction above everything else.
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They’ve also teamed up with Geva Coffee, a local Houstonian Coffee shop, to create their own, premium, organic coffee: ‘Fielding's Organic Blend.’
Partnering with the Community
Fielding’s Wood Grill is a drop-off location for Meals on Wheels, a community initiative that donates food to homebound seniors. You can find a list of foods that they critically need here and drop it off the next time you grab a take-out. The restaurant is only open for take-out and delivery at this time. Details about placing orders can be found on their website.
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The COVID-19 Situation
Cary and Edelberto are staying positive during the coronavirus pandemic. As an ethical business operation, they’re doing everything in their power to ensure the safety of their staff and customers. They’ve increased the intensity of their sanitation and disinfecting procedures while using the highest-grade commercial cleaners, and medical-grade sanitizers and disinfectants. The restaurant has implemented all processes in line with the requirements from the CDC and the WHO.
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Fielding's Wood Grill is currently running a ‘Nightly Dinner Feature Meal Deal’ program in addition to their regular menu. They also have Family Meal Deals, ready-to-cook cuts, and other specials that have been designed to offer value for money and support the community. Essential products are also available for take-out and delivery.
Despite the restrictions, they’re looking to the future and are working on rolling out a loyalty program. I think it's positive attitudes like this that we need in times like these. As Cary puts it, “We believe Wood Grill can and will grow. First here in Houston, then to Dallas, Austin, and San Antonio. We get requests all the time to grow to these areas. We will be here when this is over and when we reopen, we will have an updated menu and spread out dining room to better serve. Corvid-19 will slow us down, but it will not stop us!”
With a lifetime of hospitality experience between the founders, world-class fresh food, a restaurant that ticks all the eco-friendly boxes, and customer preferences that continue to shift towards sustainability - the future for Fielding's Wood Grill looks bright.
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