Cary Attar and Chef Edelberto Goncalves are the distinctive forces behind Fielding's Culinary Group, a fast expanding restaurant company based in The Woodlands, Texas, and focused on quality-driven concepts. Since we opened in 2013, we've been listed in the Top 100 Best New Restaurants by the Houston Chronicle and Alison Cook. Fielding's Wood Grill, our first concept, is our all-natural wood grill & rotisserie serving craft burgers, steaks, salads, and hand-spun milkshakes. The full bar offers craft beer, seasonally changing cocktails, and an extensive selection of wines. In 2015 we opened Fielding's local kitchen + bar, our casual, upscale restaurant in Creekside Park Village Green serving dry-aged steaks, fresh handmade pasta, house-cured charcuterie, open flame pizza, and re-invented desserts. 'The Watering Hole' bar offers over 25 draft beers, hand-crafted cocktails, a 130-bottle wine collection and over 200 spirits. Our latest concept, Fielding's Rooster, opened in 2017, is a chicken-obsessed concept serving reinterpreted American comfort classics mixed up with new and modern recipes along with craft cocktails, beer, wine and spirits. We are locally-owned and we use as much local, natural, hormone and antibiotic free products as possible. We source our products from 44 Farms, Houston Dairymaids, Springer Mountain Farms, D'Artagnan, Mill-King Family Creamery, small wineries and craft brewers everywhere. We make everything in-house, grind our meat twice daily, dry-age our own steaks, cure our own bacon, make our shakes sauces, sides, and buns - yes, we even have a gluten free bun from our in-house bakery at Wood Grill. Our restaurants are built using as many repurposed and energy efficient materials as possible. We use flow-through water heaters to minimize the waste of holding hot water. The majority of lights are LEDs, the heating and air conditioning systems are environmentally friendly and our grills only use wood as their energy source.