About Field’s

Our story is rooted in the historic heart of Biloxi. The beautiful 1847 building we call home was once the legendary Magnolia Hotel, a landmark we, the Nicaud family, were proud to meticulously restore. By preserving this architectural gem, we ensured its story would be told for generations to come, creating a foundation of history and community for the dining experiences that would follow.

Within these historic walls, we first opened Field’s Steak & Oyster Bar. The restaurant quickly grew into a beloved institution, a place where the community gathered for exceptional food and memorable occasions. This successful first chapter was a testament to our family’s dedication to quality and our commitment to creating a true gathering place on the Gulf Coast.

True to our spirit, our commitment to our guests drives us to constantly evolve. We believe in the power of innovation and the excitement of bringing new ideas to the table, which led us to imagine a new future for our landmark location. We sought to introduce a new culinary voice, one that would honor our history while offering a fresh and vibrant experience.

This vision led to a landmark partnership with renowned, award-winning Chef David Dickensauge, whose culinary artistry and passion were the perfect match for our next chapter. Together, we proudly introduce Field’s Mediterranean by Chef David Dickensauge. This collaboration combines our family’s deep roots in Gulf Coast hospitality with the celebrated expertise of a master chef.

Guided by Chef Dickensauge’s vision, we have transformed our restaurant into a coastal Mediterranean escape. The menu is a vibrant tapestry of flavors, centered on fresh-caught seafood, seasonal ingredients, and soulful, shared plates. From bright, herb-infused mezes to whole grilled fish, the cuisine is healthy, satisfying, and designed to be enjoyed together in our beautiful, historic home.