Frequently Asked Questions
Can I order your cocktails or craft beers online?
You can call us to order cocktails to go. Our online ordering system does not allow guests to order alcohol that way.
Where do you deliver?
Our third party services deliver within the range they allow. Please check with those services to see if you can get delivery to your location.
How far ahead should I call for curbside pickup?
25 minutes is the maximum wait time for orders when it’s busy. Average wait time for orders is 15 min.
Is your restaurant kid-friendly?
What type of parking is available at Fielding's Wood Grill?
Parking Lot Parking
What type of seating is available at Fielding's Wood Grill?
Booth, table, high top and bar.
Do you offer live music?
Do you offer outdoor dining?
No, but we have plans in the works for patio seating soon!
Can I schedule a party or an event at Fielding's Wood Grill?
Always! Email us at email@example.com with your special event inquiry. For large parties please call ahead to book your reservation 832-616-3275
What do you mean when you say your ingredients are local and natural?
We source meat, eggs, and dairy from local farms. Our produce is also grown locally. We pick suppliers who have all natural practices free from hormones and antibiotics.
Do you have vegetarian and vegan meal options?
Do you have gluten-free options?
Do you have soy and dairy-free options?
Yes, please consult with your server as they are not denoted on our menu.
Who are your chefs?
Chef Edelberto Gonçalves is our executive chef.
A native of Paris, France, Edel entered the culinary world at the young age of fifteen as an apprentice at Goumard, a two-star Michelin restaurant. After graduating from EPMT culinary school in 1987, Edel worked in several Michelin-star restaurants and hotels, first in Paris, then in Lyon at La Rotonde under Jacques Maximin who is known as the most gifted French Chef of his generation.
Edel traveled to Houston, Texas in 1998 to work as the Executive sous-chef at Grille 5115, by Ruggles in Saks Fifth Avenue at the Galleria. In 2000, he took the Executive Chef position at Masraff's. Edel opened Rouge Restaurant in 2003 as the Executive Chef partner. It was during this time that he was voted one of the top 10 chefs in Houston by H Texas Magazine. Rouge was voted one of the Best New Restaurants of 2004 by Travel & Leisure magazine. Edel also had the honor of being a guest at a James Beard Foundation event in Houston.
After three successful years at Rouge, he accepted the challenge of heading up the culinary operations at HEB Central Market, including the Café on the Run concept and the opening of the Central Kitchen. In 2008, he joined Hubbell & Hudson Market & Bistro as a Founding Member and the Corporate Executive Chef. He co-created the “&” bistro concept. In 2010, Hubbell & Hudson Market & Bistro received the Specialty Food Retailer of the Year award by the NASFT.
In 2013, Edel partnered with Cary Attar to open Fielding’s Wood Grill in The Woodlands, Texas. He is the Culinary Director for the company. Alison Cook of the Houston Chronicle ranked Fielding’s in the top ten new restaurants of 2013 and in the top 100 best restaurants in 2014, 2015 and 2016. In July of 2015, Cary and Edel opened Fielding’s Local Kitchen + Bar which again made Allison’s list in 2017 and 2018.