My Friends

Arrow Up

Arrow Up
Arrow Down
,
  • Mon
    22
  • Tue
    23
  • Wed
    24
  • Thu
    25
  • Fri
    26
  • Sat
    27
  • Sun
    28
David Mitchell Sep 22, 2014 The author of Cloud Atlas and Book Catapult creator Seth Marko will discuss Mitchell's new novel, The Bone Clocks, about a fifteen-year-old psychic girl trying to solve multiple mysterious phenomena. Ticket price include a copy of the novel. 48 other events on Monday, September 22
 
Check 1, Check 2 | Music & nightlife
Band plays live for first time in 20 years
Concerts
Bands coming to town and just-announced shows
Film
New indie from Lenny Abrahamson tops our coverage of movies screening around town
Editorial
Lying signature gatherers add to undemocratic referendum process

 

 
Log in to use your Facebook account with
San Diego CityBeat

Login With Facebook Account

Recent Activity on San Diego CityBeat
 
Home / Articles / Eats / Grubby Bitch /  The Field does fish and chips right
. . . .
Monday, Feb 20, 2012

The Field does fish and chips right

There’s no trickery afoot at Gaelic hideaway in the Gaslamp

By Amy T. Granite
thefieldsandiego
- Photo by Amy T. Granite

When I read “fish and chips” on a menu, it’d better resemble the United Kingdom-born, working-class meal of battered, fried cod and greasier-than-usual, thick-cut potatoes. Chefs and restaurateurs: It’s amoral to serve a frou-frou “version” of the unmistakable classic and call it the same thing. Plagiarism of this sort makes diners feel tricked, especially when a breaded fish fillet and fluffy waffle fries arrive at the table—no matter how delicious they are.

You won’t have to worry about any such trickery at The Field (544 Fifth Ave., Downtown), a two-level Irish tavern with a dark first floor that’s like a countryside barn fit for a rager. It has a stage for folk music and dancing, enough whisky to make the world turn green and real fish and chips.

An Irish childhood friend of mine named Sinead (what else?) recommended the place to me, so I went hungry on a Saturday and willingly forked over $14.75 for three stout chunks of cod, hand-cut potatoes that still had some skin and creamy, simple coleslaw. (A small version for $7.95 is served during long happy hours—11 a.m. to 7 p.m. weekdays, 11 a.m. 5 p.m. weekends—and on Mondays, the full portion is on special for $9.75.) It’s served with the mandatory malt vinegar and tartar sauce—the latter not traced to Great Britain’s origins but a customary addition no matter where in the world you are and great-tasting regardless. Sinead also recommended a side of curry for dipping the chips, and it proved an addition that I’ll order from now on.

The crunchy batter was just the right thickness, encapsulating moist, flaky cod, and the chips—akin to steak fries—were penetrated with just the right amount of oil, making them silky and rich with some crispy skins here and there. Long after I was full, I couldn’t help but dunk every last one into the creamy, rich curry sauce. Yum.  

No-frills tavern fare served by a warm and friendly wait staff, many of whom are Irish (accents and all) makes The Field a Gaelic hideaway right under our noses in the Gaslamp Quarter. You won’t want to leave. Slainte, San Diego! 


Amy blogs at saysgranite.com and you can follow her on Twitter @saysgranite.




 
 
 
 
 
 
Close
Close
Close