Old Fields
- American, Steakhouse
- Greenlawn
- 631-754-9868
Stats
- # of Reviews:
- 6
- Members Been Here:
- 3
- Member Favorites:
- 1
Member Reviews
Most Recent Reviews
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Food is delicious, service is usually spot on. One of our neighborhood favorites!
Published March 5, 2013 -
food is great and decor is interesting -from the mounted steer horns to the lighted fireplace and creative centerpieces, it feels like an old-school lodge where guys can go to be guys but with a modern twist that makes it comfortable for anyone.
i'm kind of a steak snob, so i was hesitant to order it at a 'non-steakhouse' but the ribeye was spot on -cooked perfectly, aged well and lightly-seasoned with s+p. the bone-in filet was tremendous.
Published February 1, 2012 -
Wow! What a great experience! My whole family was able to find something delicious. Almost everyone had one of the specialty burgers which were cooked perfectly to their taste. I tried the tuna steak burger which was brushed with an aioli that married the flavors together. My fav were the Ipswich clams. Perfect blend of fried sweetness! The beer selection is extensive, would love to see a sampler or something on the menu. Can't wait to go back!
Published December 18, 2011 -
This is my newest favorite place to eat and hang out. The bar area is small but comfortable with an extensive choice of beers. The food is the best for the money; the burgers are to die for and the chef creates extraordinarily good tasting meals that seem to be a blend of comfort and gourmet. He adds seasonal specialties. Can't wait to see what's coming up next. The clam chowder is the best I've ever tasted, so I hope it will be a keeper.
Published December 10, 2011 -
- Foodie
Burgers (eight types), beer & brunch now are the best offerings here -- and totally worth going for -- since it was sold, closed & renovated. Don't deviate from those basics; its new chef's innovations are incoherent combos of flavors that don't belong together. (And, don't believe the hype: it's LOST the marinade recipe that, once upon a time, made its filet mignon the best-kept secret in these parts.)
Published August 1, 2011
Mar. 2013