Biloxi
The fresh, bold flavors and colors of the Mediterranean await at a new Coast restaurant that combines the talents of a restaurant family, an acclaimed chef and an artist who specializes in tattoos.
Coast foodies clamored for a Mediterranean restaurant and Field’s Mediterranean in downtown Biloxi is their answer. In the historic Magnolia Hotel building, later turned Mardi Gras museum and most recently Field’s Steak and Oyster Bar, this new restaurant at 119 Rue Magnolia is something special for the Coast, said Jourdan Nicaud.
Field’s Mediterranean is the latest restaurant from Nicaud Restaurant Group, which owns restaurants and other businesses across the Coast.
Chef David Dickensauge, an award-winning chef who operated Cork & Clever and 27th Avenue Bistro in Gulfport before leaving the area, has more than 30 years of experience in kitchens across the United States and Europe.
He’s returned to South Mississippi and, with owner/chef Field Nicaud, has created a cuisine and recipes of familiar and fusion dishes using fresh seafood from South Mississippi and the ingredients and cooking styles of the Mediterranean.
“Our goal is to really have a seafood Mediterranean restaurant,” said Jourdan Nicaud.
Think Gulf Coast and other seafood melded with cuisines of India, Israel, Lebanon, Greece and other countries, he said.
Field’s Mediterranean is a blend of bold art painted by Coast artist Matt Stebly and bold flavors created by chef David Dickensauge. Hannah Ruhoff Sun Herald Familiar and new on the menu
Dickensauge is known for his farm-to-table cuisine and the all-scratch kitchen celebrates the fresh ingredients that define Mediterranean cuisine. Gulf seafood, seasonal vegetables, Mediterranean meze, shawarma and chargrilled oysters share the menu.
The restaurant opened with dinner service and now has added lunch Tuesday through Saturday. The lunch special is a Village Salad with choice of protein for $10, available from 11 a.m.-2 p.m.
Classic hummus is one of the authentic dishes at the new Field’s Mediterranean in Biloxi. The menu features fresh seafood and seasonal ingredients. Courtesy of Field’s Mediterranean
Field’s also features $12 daily specials for lunch and dinner. Tuesday any flatbread is $12. Wednesday any shawarma, which is seasoned meat served with naan bread, vegetables and toppings, is $12. The Thursday special gives diners a sample of the Mediterranean, with a hummus platter or chef’s charcuterie board, served with a glass of house wine or draft beer for $12.
Those who love Mediterranean food will find their favorites on the menu and those who aren’t as familiar will find dishes to try and enjoy.
Field’s presents a Mediterranean spread, featuring classic hummus with harissa oil, grilled halloumi and warm naan, lobster and crab stuffed dolmas with spiced shakshuka and fennel, sofrito house whipped ricotta with truffle honey, aleppo pepper and za’atar, Alaskan Snow crab cake with Moroccan tabouli and harissa remoulade grilled za’atar garlic naan bread. Courtesy of Field’s Mediterranean
Among the appetizers are Alaskan snow crab cake with fried onion crisp, crawfish arayas with smoked mozzarella and sumac harissa remoulade or roasted turmeric spiced cauliflower.
Friends and family can share the tasting boards that offer hummus platters, a Mediterranean dip platter or sea and land charcuterie
Colorful artwork painted by Coast tattoo artist Matt Stebly decorates the new Field’s Mediterranean restaurant in downtown Biloxi. Hannah Ruhoff Sun Herald
Four varieties of oysters give diners a chance to try something new, like harissa and pancetta barbecue oysters or lobster and crab stuffed oysters.
The restaurant is open Tuesday through Thursday from 11 a.m.-9 p.m., Friday and Saturday until 10 p.m., and is closed Sunday and Monday. Reserve a table at fieldsbiloxi.com.
Field’s Mediterranean in Biloxi on Tuesday, June 24, 2025. Hannah Ruhoff Sun Herald More development to come
The Nicaud brothers continue to build on their Eat, Play and Stay brand, adding more new restaurants, lodging, shops and attractions across South Mississippi. Here are updates on their latest developments:
▪ A second Field’s Italian restaurant is opening at the Pass Bungalows in Pass Christian around the end of July. The resort also will have an ice cream parlor and a cheese shop among its amenities.
▪ Artesian Hotel is open on Government Street in Ocean Springs, above Field’s Italian restaurant. Mirror Piano Bar is opening and a coffee shop and bookstore will open soon.
▪ Construction will be complete this month on 902 Howard Lofts, which are apartments across from the Shuckers’ stadium in downtown Biloxi.
▪ The former Billups restaurant on U.S. 90 in downtown Biloxi is becoming a hotel.
▪ Groundbreaking will be soon at the Ice House mixed-use development in Pascagoula at the site of an historic ice house that has sat empty since a fire in 2012. The first building will house shops and office space.
Alaskan snow crab cakes are one of the specialties at the new Field’s Mediterranean restaurant in Biloxi. Courtesy of Field’s Mediterranean 
Light and color flood the dining room of the new Field’s Mediterranean restaurant in downtown Biloxi, Hannah Ruhoff Sun Herald 
The fresh flavors of the Mediterranean are displayed in this dish of rice, beef and carrots at Field’s Mediterranean in downtown Biloxi. Courtesy of Field’s Mediterranean 
Branzino Acqua Pazza is fresh fish stuffed with fresh ingredients at Field’s Mediterranean restaurant in Biloxi. Courtesy of Field’s Mediterranean
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This story was originally published July 7, 2025 at 5:00 AM.
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Mary has won numerous awards for her business and casino articles for the Sun Herald. She also writes about Biloxi, jobs and the new restaurants and development coming to the Coast. She is a fourth-generation journalist.
Dining and Cooking