Joy Godfrey
Pizza de Gallo, with diced tomatoes, onion, garlic, jalapeños and smoked mozzarella, topped with New Mexican gremolata and carne adovada
Hidden within a run-of-the-mill strip mall in Midtown, eager diners will find Dr. Field Goods Kitchen, a local treasure and testament to locally sourced, farm-to-table ingredients transformed into dishes made well by owner/chef Josh Gerwin. The small and unpretentious dining room screams laid-back, while the menu whispers, simply, "Eat me." From hometown faves like enchiladas both veggie and meaty ($14-$18) and breakfast burritos stuffed with signature Field Good potatoes, a delightfully crispy interpretation of the home fry ($12.50), to Cuban sandwiches ($14.50), expertly fried fish served on coleslaw laden potato wedges ($14.75) and a full-on wood fire pizza menu ($13-$16), there's something for all. Daily specials entice; an evolving dessert menu ($7-$8) offers truffles, bread pudding and a creme brulee that changes flavor accents daily; and a robust drought list is scrawled on a blackboard. That all means it's worth the sometimes-wait to get in. Go hungry, we say, but leave satisfied and surprised that such an unassuming eatery could boast such irregular and excellent delights.
2860 Cerrillos Road, 471-0043
Lunch and dinner daily
