With all the charm and whimsy of dining in a bucolic barn coupled with the convenience of a quick Uber there and back, Field & Vine in Union Square ups the ante on Boston’s well-trodden locavore scene. Owners Sara Markey and Andrew Brady began as a pop-up duo committed to their community, and have continued their mission in the brick-and-mortar space with a menu of small plates and bespoke wines dedicated to fresh, local, and sustainable New England cuisine.
Everything on Field & Vine’s menu is made from scratch in the restaurant from ingredients that are as local and recently picked, plucked, and purveyed as possible. Things start off light with the raw bar and ramp up with a selection of assorted snacks while you consider your next move. The rest of the menu is divided into Vegetables and Not Vegetables, both rife with simple preparations and bold flavors that put the ingredients first in a series of shareable dishes.
The room is intimate and warm, full of worn wood, growing plants, and plenty of light. If you’re lucky enough to get a seat at the counter overlooking the open kitchen you’ll be treated to dinner and a show, but the rest of the room won’t be missing much, with aromas from the wood-fired oven permeating the space.
The wine program at F & V is as ethos-driven as the menu, built around producers from the Old World and the New who let their land shine through in the making and flavor of their wines. There’s plenty of interesting red, white, and bubbles by the glass to keep you in pairings, and a moderately-priced, thoughtful bottle list if you’re into that level of commitment. The beer list is hip and fickle, with rotating craft selections from around New England, and a smattering of nifty amari and aperitifs to open or close the evening. (If you’re in the mood for a cocktail, head around the back of the building to BackBar, where you’ll find a small menu of Field & Vine bites to snack while you sip.)
9 Sanborn Court
Somerville, MA 2143