With diners ‘blown away’ at soft launch, Coast’s new Italian restaurant open for business
While work has been underway outside Field’s Italian Ocean Springs, inside the decor and menu were being perfected at the new restaurant on Government Street.
Just reading the description of their classic spaghetti — “twirled just right,” with their own marinara sauce and meatballs, topped with freshly grated cheese and basil — will lure people off the street and into the dining room.
The bar that opens to the street also beckons, with its colorful decor and the promise of a nice, quiet, upscale place to have a drink, said Jourdan Nicaud.
His family owns restaurants across South Mississippi, including Bacchus in Ocean Springs and Pass Christian, Toro Sushi & Sake in Bay St. Louis, and Field’s Steak & Oyster Bar in Biloxi and Bay St. Louis.
Field’s Italian is chef Field Nicaud’s latest venture and opened Tuesday, Feb. 25, at 1106 Government St.
A soft opening was held over the weekend and Nicaud said, “People were really excited and loved the food and ambiance.”
One couple commented on Facebook, “The flavors! The mocktails! The presentation! The quality ingredients! The portions! The service & attention to detail! We were blown away!”
The first month, Field’s will be open for dinner Tuesday through Thursday from 5-9 p.m. and Friday and Saturday until 10 p.m. After a month, the restaurant will then open for lunch and dinner Tuesday through Sunday.
Italian classic and contemporary
Field has again teamed up with executive chef Lauren Joffrion, who has created imaginative new dishes and overseen the opening of several of the family’s restaurants.
The menu is two pages of Italian goodness, starting with appetizers like crab stuffed mushrooms and sourdough bread with pesto butter, sun-dried tomato butter and Caesar butter.
Or choose from hot charcuterie with meatballs, Italian sausage and crab arancini, or cold charcuterie with assorted meats and cheeses and pickled peppers.
Also on the menu are soup and Italian chopped or other salads. Their Italian hoagie and other sandwiches are served with handcut chips, and the chicken, veal or eggplant Parmesan come as a sandwich or an entree.
Dinner can be lasagna or one of their coastal-inspired Italian favorites like seafood scampi. Lobster ravioli and handmade gnocchi, with Alfredo, roasted mushroom and artichoke, rosemary and Parmesan are other pasta dishes.
Lamb chops, pan seared scallops and tomahawk pork chop are also among the entrees, or go with a flatbread pizza. The varieties are classic cheese and pepperoni, or go a little crazy and order their white pie with Alfredo, mozzarella and ricotta cheese, a peppered pig or a scampi flatbread with Gulf shrimp.
Reservations are encouraged, but people are also welcome to walk-in for a try.
More on Nicaud menu
After getting the restaurant open in time for Mardi Gras, the Nicaud family continues to work in downtown Ocean Springs. The hotel above the restaurant is expected to open in late March and the Mirror Piano Bar will open around April.
Field’s Italian Pass Christian restaurant is under construction at Pass Bungalows, a mixed use resort right in the center of town at Market Street and Scenic. Drive. It’s on target to open this spring.
This story was originally published February 24, 2025 at 10:23 AM.
