Fields Good Chicken opened to bring fast, casual, and delicious lunch options to New York City’s Financial District, showcasing simply and healthfully prepared grilled and roasted chicken. Running the kitchen is chef Field Failing, a financier in a past life who spent eight years as a competitive bike-racer before switching gears again to open his first restaurant at 101 Maiden Lane.
“While traveling cross-country in pursuit of a professional cycling career, my goal was to eat quickly and healthfully so I could get back on my bike and compete,” Field says. “I soon discovered that eating well felt just as difficult as biking 130 miles a day; there just weren’t good healthy options out there.”
At Fields Good Chicken, the air-chilled, antibiotic-free chicken is sourced from Free Bird and is either grilled, roasted, or pulled. It is never fried. Field has created house-made sauces like BBQ, Yakitori, Maple Chipotle, and Chimichurri to accompany the chicken, which is served in composed salads, sandwiches, and bowls.
Salad options include Christina’s Kale with yakitori chicken, kale, avocado, pickled onions, and sesame vegetables in a tamari ginger vinaigrette; Greek Beak with herb grilled chicken, arugula, Feta, olives, tomatoes, cucumbers, and pickled onions in a lemon herb vinaigrette; the Fields Good Cobb with herb grilled chicken, romaine, tomatoes, egg, avocado, applewood-smoked bacon, Blue cheese, and balsamic vinaigrette; and the Kalepeño with herb grilled chicken, kale, apple slaw, black beans, and aged Vermont Cheddar in a charred jalapeno vinaigrette.
Sandwich options include the FGC BBQ with pulled barbecue chicken and granny smith apple slaw on a pain d’avignon roll; Pollo Bueno with roasted chicken breast, guacamole, pico de gallo, and maple chipotle salsa on a whole wheat flatbread; The Harvest with herb grilled chicken, cranberry chutney, guacamole, and arugula on cranberry pecan; and the Applewood Club with roasted chicken breast, arugula, applewood-smoked bacon, and lemon herb vinaigrette on seven-grain bread. All sandwiches are accompanied by a side of truffle parmesan popcorn.
The bowls are composed of chicken and fixings over brown rice; no white rice will be offered. Bowls include the Country BBQ with pulled barbecue chicken, brown rice, black eyed peas and corn, apple slaw, and aged Vermont Cheddar; the Bueno Bowl with roasted chicken breast, brown rice, black eyed peas and corn, guacamole, pico de gallo, and maple chipotle sauce; The Olympian with roasted chicken breast, brown rice, slow cooked white beans, cucumbers, olives, tomatoes, and Feta; and the Spring Chicken with yakitori chicken, brown rice, sesame shaved veggies, and yakitori sauce.
Guests can also order a whole bird that has been brined for four hours, marinated in fresh herbs overnight, and roasted. There will also be a selection of additional sides to choose from, as well as a signature chicken noodle soup and desserts sourced from Greyston Bakery in Yonkers, New York.
Upon entering the 20-seat restaurant, guests will encounter a simple, clean open space designed by Nemaworkshop that features light wood, wooden spools, concrete, and steel, a combination of authentic construction materials that create an environment that echoes Field’s simple and straightforward approach to food. The seating area features reclaimed barn wood paneled-walls and dark wood butcher-block tables, which have been paired with white Shaker-style chairs. Guests can view the menu from a custom-made chalk-board and watch their food being made in the open kitchen concept.
Soon after opening, customers will be able to order their meals online and bypass the regular in-store order line and use a dedicated pick-up counter at the back of the restaurant.
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