I have a cousin whose first name is Field. I used to think it was a really weird name, but not as weird as his brother’s name (Cotter). I was worried they would get made fun of on the playground, same as I was for my maiden name (which is Lineberger, and appears to truly inspire the immature mind). But eventually I learned about Fred Fielding Willson, the famed and beloved architect responsible for many of Bozeman’s iconic buildings. That name makes the use of “Field” sound elegant. And elegance abounds within Fielding’s, Willson’s namesake restaurant in the historic Armory Hotel.

Designed by Willson and built in 1941, the Armory saw many uses over many years. In 2020, Kimpton Hotels opened the hotel we know today at 24 West Mendenhall. Fielding’s, one of the Armory’s three restaurant/bars, sits on the main floor and stands out with its chartreuse booths, Italian tile floor, and local art adorning the walls. The other day I met with Executive Chef Steven De Bruyn, Chef Nikki Smith, and PR whiz Blythe Beaubien to find out more about this unique restaurant.

Katie Thomas: How was Fieldling’s conceptualized?

Chef Nikki Smith: Fielding’s was originally conceptualized as a Montana supper club. That was the initial intention of this space – a supper club with locally driven, Montana- and mountain-inspired food.

Blythe Beaubien: And of course you know the history behind the name “Fielding’s,” for Fred Fielding Willson, who designed the original Armory building, which served as the primary base of operations for the 163rd Cavalry Regiment of the Montana National Guard for over 60 years.

KT: Yes, I love that. And what distinguishes Fielding’s from Sky Shed, your rooftop restaurant?

Executive Chef Steven De Bruyn: Here at Fielding’s we are really more focused on Montana and making it the Montana experience, whereas, at Sky Shed, we do have a little bit more freedom. At Sky Shed we’re bringing some different cuisines all together and creating more of a small plate environment. Fielding’s is a bit more elevated and less casual than Sky Shed. It’s not out of reach, but it is a place for locals to come in and feel comfortable and still get an elevated experience. At the same time, our hotel guests might just want to come in, sit at the bar, and have a burger. So we’re thinking of our guests staying in the hotel as well as Bozeman residents.

KT: What would you like people to experience when they walk through your doors?

NS: I think I’m aiming for a sense of community. There’s kind of an idea surrounding Kimpton properties that it’s supposed to be luxury and maybe out of reach to locals. But at the end of the day, maintaining that community and maintaining that local clientele is really what we strive for – including ensuring the hotel guests are happy, as Chef Steven mentioned.

SDB: And it can be a challenge to have people think of a hotel restaurant as a place to go and eat. Especially these days, people just Google restaurants nearby. So we want to be known; we want to come up in that search. We want everyone to know that we’re here and we’re a full-service restaurant. It’s important to move beyond the idea of a hotel restaurant just being a continental breakfast.

KT: What would you say makes Fielding’s unique in the Bozeman food scene?

NS: One of the big things is the environment. This is such an amazing, historic building and I think when they were building this place, they tried to maintain some of that history and honor Fred Fielding Willson. I also feel like our focus on locality and sourcing sets us apart. We try to rotate our menu seasonally so there’s always something different available, and that’s a big part of supporting local ranches and farms around here. That gives us a way of supporting the community while keeping things creative and fun.

SDB: Yes, and I think it’s just a little more interesting to have a bit of a rotating menu and keep people guessing somewhat. Nikki has great connections with the local purveyors, the people, and the community. She knows them well and has worked with them for many years. So that was a lot of fun for me coming in, because I’ve only been here since the first of May. Nikki already established all those connections and relationships.

KT: How would you describe the food offered at Fielding’s?

SDB: I’d say elevated Montana local. Comfortable yet elevated, which is what I think people are looking for. You know, the white gloves and stiff table service aren’t really what’s popular anymore. We want the guests to experience amazing food and wine, along with incredible service.

NS: Our servers are remarkable, and what’s really cool is that a lot of them end up creating this bond with their tables, which is great. Guests receive a personalized approach – kind of back to that supper club feel. Repeat guests become family, and I think there’s something on the menu for everyone.

KT: Are there any local purveyors or suppliers that you’d like to shout out?

NS: We use Reminisce Angus Beef out of Dillon; that’s where all our burgers come from. We also source some of our beef from Wickens Ranch, and we work pretty closely with the Western Montana Growers Cooperative. We buy some of our veggies from Amaltheia – they’re like the OGs of farmers in the valley. All our eggs are local too, from Mission Mountain Organic Eggs. And our microgreens come from our server, Traci Cota, who owns Community Craft Greens. They’re gorgeous. She has a really wide selection and she’s very passionate about her business. She does custom products for us – for the holidays, we needed micro-purple basil, and she made it happen. So we kind of get things from all over, as much as we’re able to. We love it.

KT: What drinks are included on your menu, besides the full bar?

NS: We have Coke products, coffee and teas, juices, all sorts of things. And there’s a whole list of seasonal cocktails that rotate through with our bar menu changes.

BB: There are also NA cocktails, which are called Tasty AF, meaning “alcohol-free.”

KT: That’s great. And what menu item do regulars keep coming back for?

NS: Our Reminisce Ranch Burger is a big one. Also our Snake River Farm Wagyu Strip and Eva’s Cornbread.

KT: Oh, I love your cornbread!

SDB: Yes, that’s going to be a staple for the duration of Fielding’s, I think. That’s Chef Eva’s cornbread – she is the hotel’s Executive Sous Chef and also does all of our pastries.

KT: Do you each personally have a favorite menu item?

NS: I like the Delicata Doughnuts (beer-battered delicata squash, parmesan, fermented hot honey) and the Bison Tenderloin (brown butter spaetzle, caramelized endive, verjus gremolata). 

SDB: I don’t have a favorite – I try to like everything that’s on the menu!

BB: It depends on the day, but I’m really into those doughnuts right now too. They’re fun. I mean, they’re squash doughnuts, so you feel like you’re getting your vegetables. 

KT: What do you enjoy most about being part of the Bozeman community?

NS: How close this community is. When you start working in restaurants around here you get to know everybody, between the bartenders, purveyors, cooks, and I think largely people are really interested in growing together in this industry. So I find that to be exciting, as well as the dedication to keeping things local and sustainable.

SDB: Same for me. I’ve been all around the world, but I love it here. I discovered Bozeman while working as a private chef. I always say I came for the winter and I stayed for the summer.

KT: Do you have any special events coming up?

NS: Coming up we have our Valentine’s Day coursed dinner. It’s $125 per person, and the menu will be a leek and sockeye mousseline tartlet, our Mixed Gem Salad, Bison Cheek Raviolo, a choice of braised short ribs or king salmon, and a Bourbon Baba with Chantilly cream and candied citrus.

KT: That sounds amazing. What’s the best way for people to follow your events and happenings?

BB: Folks can visit fieldingsbozeman.com or follow along on IG @armoryhotel.         

KT: Anything else you’d like readers to know about Fieldings?

BB: We offer a 20% discount to Montana locals, year-round. I don’t think any other restaurant in town does that.

That’s a fact. Nor does any other restaurant in town provide Delicata Doughnuts, and the experience at Fielding’s is worth it for those Doughnuts alone. But if squash isn’t your jam, maybe try the Rocky Mountain Breakfast or the French Toast Casserole. Or the Lobster Pappardelle or Scallop Risotto at dinner. The next time you’re strolling down Main Street deciding where to go for breakfast, lunch, or dinner, you might want to dip off the beaten path and into the Armory. Fielding’s will be waiting to offer you a delectable range of locally-sourced options and friendly, professional service. And don’t forget your ID for that discount!