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Central Newsmagazine is Central St. Louis County's
exclusive direct-mailed community newspaper. |
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Dining Spotlight |
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Pub culture thrives at John P. FieldsBy Suzanne CorbettCozy pubs are not always found on street corners. John P. Fields is found mid-block, along Central Avenue between Forsyth and Maryland, a short walk from the St. Louis County Government Center in Clayton. It is a location which locals and out-of-towners find inviting and describe as authentically British, from décor to ale. Painted hunter-green, John P. Fields sports rich walnut wood paneling that extends to its snugs (booths) and bar. “That’s real wood, not fake,” said Dan Putman, John P. Fields’ owner. “No expense was spared when the place was built, and that goes for the quality of our food as well. We make most everything we serve.” Here the mashed potatoes are real, smashed from red-skinned potatoes. The hamburgers are hand-shaped, not pre-frozen, pre-shaped patties. Those ordering the French Dip can rest assured that the beef was house-roasted and craved in-house by the chef. “We also make all our own salad dressings,” Putnam said, noting personal picks, the delectable Creamy Artichoke and 1000 Island. “People love our dressings and appreciate that we make them in-house. I feel our customers appreciate our attention to detail in preparing all our food. We even hand cut all our steaks – that allows us to maintain the quality of every steak we serve.” Along with grilled steaks, sandwiches, salads and stew, new items recently were added to Fields’ menu, including several fish entrees. A few of the menu’s new stars are the Parmesan-encrusted Salmon and the Blackened Tilapia served with a fresh tomato cream sauce. Wild Mushroom Risotto served with either scallops or shrimp is another standout dinner option that is based on a Putnam family recipe. Gourmet aside, comfort food rules at any pub and John P. Fields offers home-style classics each weeknight. Mondays bring Fields’ signature all-you-can-eat fried chicken; pasta and salad pairings are Tuesday’s feature; meatloaf is offered on Wednesdays; lasagna on Thursdays; and on Fridays, the fish and chips rules. Besides potato skins and nachos, Fields delivers more than the expected appetizer “pub grub.” Bacon-wrapped BBQ Shrimp served over a bleu cheese coleslaw temps the senses of gourmands, as does the Spinach Artichoke Dip laced with Gorgonzola, Parmesan, mozzarella, goat and cream cheese and toasted crushed pecans. To complement lunch and dinner, the bar stocks an impressive selection of beer and wine. Fields has 25 bottled beers and eight drafts, a combination of Anheuser-Busch products, imports and craft brews. The wine list is equally impressive with many available a by the glass. “You don’t have to spend a lot to get a good glass of wine,” said Putnam, whose goal at is to offer an affordable dining experience. “We’re affordable and provide ambiance without the Clayton prices.” John P. Fields offers a unique setting where classic pub culture thrives. Customers feel welcomed anytime, whether dressed in a business suit or a T-shirt. Fields’ one requirement: Relax and enjoy.
John P. Fields 26 N. Central Ave. Clayton, Mo. 63105 (314) 862-1886
Hours: Lunch and Dinner Monday – Saturday 11 a.m. to 10 p.m. Late night bar open until 1 a.m.
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