There’s no doubt that downtown Bozeman is home to many dining establishments. But, if you venture just a few steps off Main Street onto Mendenhall you’ll find one of Bozeman’s hidden dining gems at Fielding’s. Led by executive Chef Shane Graybeal, the restaurant’s name is a nod to the building's original and influential late architect, Fred Fielding Willson, who completed the historic building in which the restaurant sits in 1941.
While Fielding’s originally opened in 2020, Graybeal and his team have recently re-concepted the menu and the entire dining experience to reflect a simpler time. Fielding’s is going back to the building’s 1940's roots with a Montana “Supper Club” style of dining. Graybeal executes a locally driven menu and proudly sources local ingredients—with many of their producers within 100 miles of Bozeman. The menu highlights include a sharable relish tray to start, a prime rib and a must-have take on the old-classic dessert–Grasshopper Pie. Not to mention their exquisitely crafted cocktails.
We sat down with Chef Graybeal who painted a colorful picture for us about the history and whimsical nature of the American Supper Club. “The supper club really came into prominence following Prohibition. Can you imagine the feeling of getting dressed up, putting on your best clothes and going out for a few drinks with your friends and neighbors after years of not! I think a lot of us can, following the pandemic lockdowns, economic and social issues we have seen over the last couple of years. I think it’s time for us all to come back together and celebrate our friends and neighbors, with a few good drinks and some great food.”
The supper club vibe has always resonated with him. Prior to honeymooning in Livingston and moving to Montana, he lived for almost 10 years in the Midwest. He reminisces about the vibrant supper club culture he witnessed. “You drive through a small town, down a dirt road, turn right past a broken-down truck and there it is—like a beacon in the desert with its flashing neon sign, your destination, the local supper club. Once you walk in the doors, you’re greeted by a wily bartender, serving her patrons who range from bankers in suits to local farmers wearing overalls, to a few rag tag kids running wild. The atmosphere is super relaxed, and the drinks are stiff. You find your way to the table and are greeted with the signature Lazy Susan. The dining room is dimly lit, and conversation is lively.”
When Graybeal first saw the dining room in Fielding’s, he immediately was inspired and felt the energy. Colorful artwork adorns the walls of the dining room with a vibrant energy. Fielding’s proudly showcases artwork by local talents, including LeeAnn Ramey and Hannah Uhde, which creates a space that celebrates all things Bozeman. “The floor design, the art on the wall, the open, low seating and natural light felt so inviting. I wanted to bring that energy to this beautiful neighborhood. We aren’t exactly down the same dirt road, but I think when you get here, you’ll feel it too.”
Graybeal, born in a small town in the mountains of North Carolina, has always had a knack for cooking. He went on to formally study culinary arts in college where he received his degree from the esteemed Johnson & Wales University. “I’ve engineered a menu inspired by the mountains and a taste for nostalgia that pulls influences from where I’ve come and a glimpse to what the future holds. Behind the bar, we are creating riffs on classic cocktails and every detail is meant to give a nod to the familiarity and comfort.”
Fielding’s is also open daily for breakfast and lunch. If you find yourself downtown on an early morning, grab a seat at Fielding’s for one of the best lattes around and the not to be missed Donut Holes, served piping hot with a coffee caramel dipping sauce. Or for an impressive business lunch, strategize with your clients over the quintessential Montana sandwich, the Smoked Trout BLT. Fielding's promises an exceptional dining experience rooted in the heart of our remarkable community.
“The floor design, the art on the wall, the open, low seating and natural light felt so inviting. I wanted to bring that energy to this beautiful neighborhood. We aren’t exactly down the same dirt road, but I think when you get here, you’ll feel it too.”