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I went here once and I think I don't need to go again.
Field Table is another farm to table addition to the square. A unique aspect that I was impressed by was the chef's ability to take local ingredients and provide flavors that aren't classically found in a farm to table restaurant. For example the burger is Asian inspired, the lamb has a middle eastern quality, and one of the vegetables have an Indian flavor to it. While the flavors are pleasant they aren't overbearing for individuals who can't handle spicy foods.
My experience of Field Table is on one of the first few days of fall where the weather gets cold enough for a sweater and the complement of rain doesn't help the situation. We entered the restaurant whose windows were open. In other words, the place was cold. Also, half of it was poorly lit. Not like low lights for a nice, romantic dinner, more like this seems unwelcoming.
In order to make up for the cold temperature we asked to be seated in the back. Interestingly it seemed like a lot of people asked to be seated in the back. You would think that this would be a good hint that patrons felt like it was cold outside and the windows should be closed.
We had oysters, lamb, burger, and strip loin.
The oysters come predressed with house horseradish and an overly salted topping, maybe vinegar. It took away from the beauty of an East Coast oyster. No oyster forks and it was served in a bed of salt. When you pick them up, your hands get salty. When you slurp them down, you get extra salt from the bottom portion of the shell, which is in addition to the sea of vinegar salt.
The lamb was our favorite part. It was well cooked Again, great middle eastern flavor, and served on a bed of cous cous. The menu claimed for carrots to be apart of the dish but I didn't see or taste any. Also the meat was not at all tender.
The burger was okay. We asked for it to be medium well, it more came out medium, close to the point of medium rare.
The strip loin was actually undercooked. I asked for medium and parts of it actually seemed like it was nearly boston blue. I don't mind rare meat but even this had a texture in my mouth that didn't come close to rare. I didn't eat parts of it due to concern for my health. Again, the meat was not at all tender. Overall, the edible portions were enjoyable.
For the price we paid and the expectations we had, we were left underwhelmed. I left thinking that if this was local, why wasn't the meat higher quality? Wisconsin is known for high quality meat. Also being served undercooked meat isn't okay. Overall, I think for the money spent, there are places out there that would leave the diner better satisfied in terms of restaurant elegance, consideration of comfort, and quality of meal.
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