The downtown fast-and-casual eatery scene is hardly one to inspire, but Field & Social challenges the status quo of mediocre coffee shop sandwiches and bready paninis with its seasonal eatery, focused on delivering well-balanced and delicious salads made right in front of you.
The team behind the sustainable and locally-minded space—lifelong friends Stephen Collins and Moe Samieian, and partner Ali Pejman—sets the bar high, using only fresh, local ingredients from notable suppliers such as Two Rivers and Ello Food. The trio worked closely with Vancouver chef Jacob Deacon-Evans (Farmer’s Apprentice and Wildebeest) in creating soups and chef-inspired salads featuring inventive ingredients (think marinated Persian cucumber, torn flatbread, walnuts, Caspian herbs and feta). There’s also gluten- and sugar-free treats prepared daily, house-made lemonade and Kombucha on tap.
And if all of that wasn’t enough, you’ll be able to enjoy your delicious, healthy lunch in their beautiful, Scandinavian-inspired space.
Look out for online ordering in April, and their dinner service coming soon. — Aleeza Khan
Field & Social, 415 Dunsmuir St., Vancouver. 778-379-6500, www.fieldandsocial.com.
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