It’s chef Tim Meyers’ debut restaurant after years working in some of New York City’s top kitchens
December 3, 2024
Tim Meyers has worked in some of New York City’s top kitchens, including Eleven Madison Park, Blanca, and Roberta’s. Recently, the chef decided to branch out on his own with Field Guide, a modern-American restaurant in the Brooklyn neighborhood of Williamsburg that’s inspired by the flavors of central New York state, where he was raised. It opened on Nov. 1.
Years of working in other chefs’ kitchens pushed Meyers creatively and fostered a desire to open his own restaurant.
“For years, I excelled at executing within someone else’s vision, and while I thrived in that environment, I began to realize I had something to say myself,” Meyers told Restaurant Hospitality. “Gradually, I shed the belief that I was just meant to work under another creative’s parameters and started trusting my own voice.”
At the same time, Meyers learned to hone the necessary operational skills and business savvy required to run a restaurant.
“That combination — knowing I could handle both the creative and the business sides — gave me the confidence to take the leap and open Field Guide. It was the right moment to create something entirely my own, where my vision could be fully realized,” he said.
Meyers is joined by partner and wine director Mackenzie Khosla, a seasoned sommelier who has worked with award-winning wine programs at Parc, Marta, Bar Boulud, Pasquale Jones, all in New York City.
The 60-seat restaurant was designed by Mammoth Projects and evokes country landscapes, using wood, brick, and aluminum to imitate the feeling of being outdoors. The dining room is dotted with white linen-covered tables and upholstered booths, and the custom bar is anchored by a 17-foot photo mural created by Meyers.
Modern-American restaurant Field Guide opened in the Brooklyn, N.Y., neighborhood of Williamsburg on November 1. Photo credit: Oliver Jevremov
Field Guide’s menu begins with complimentary sourdough rolls and cultured butter sourced from Meyers’ hometown in Chenango County. Cold appetizers include a pork and pistachio terrine wrapped in fig leaves, and chilled poached shrimp with ginger rooibos tea, grapefruit-vanilla vinaigrette, and mint. Warm appetizers include scallops with porcini mushroom broth, butternut squash rillettes with littleneck clams in miso-Gouda broth, and eggplant tortellini with charred cinnamon crema, toasted peanuts and aged Parmesan.
Mains are tightly curated, with just four options on the opening menu. A couple of highlights are rainbow trout with butternut squash, Meyer lemon-pine nut gremolata and black garlic, and beef filet with sunflower seed crumble and chanterelle mushrooms.
Diners can sip wines across a range of price points, with bottles highlighting unique growers from around the world. The bar is also making creative, ingredient-driven cocktails.
Williamsburg is a restaurant-dense neighborhood, so there’s a lot of competition for local diners and their dollars, but Meyers wasn’t interested in doing something different just for the sake of standing out.
“For us, it’s more about intention,” he said. “What sets Field Guide apart is that we’re creating something with real thought and purpose behind it. Since the pandemic, I’ve seen so many restaurateurs and developers retreat into safe, middle-of-the-road concepts that feel interchangeable. In a neighborhood like Williamsburg, which still holds onto its creative roots even as it’s grown up, I think there’s a real opportunity to build something more distinctive.”
Good food and drinks served in a comfortable setting can still win out, even among the noise of shiny new openings and well-funded restaurant groups.
“What we’re offering is a warm, welcoming space with a strong point of view — something that's become increasingly rare, not just in Williamsburg but across NYC,” said Meyers. “We’re not following trends or playing it safe; we’re betting on an experience that resonates with people on a deeper level.”
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