Stephen Collins, Operations Manager and Co-Founder
Moe Samieian, Co-Founder
Ali Pejman, Co-Founder
Jacob Deacon-Evans, Consulting Chef
Field & Social is a specialized and seasonal eatery focused solely on delivering well-balanced fresh salads.
Sparked by collaboration of four friends, Field & Social aspires to set the bar high, bringing new life to the downtown lunch scene. Inspired by a love of good food, design and travel, our goal is to offer the highest quality product while being deeply rooted in the community from working with up-and-coming chefs to local suppliers and partners.
The Food | A refined menu of eight carefully created salads, chef designed using only the freshest ingredients, with local produce with seasonal treats. Salads will include both leaf and grain based options, each with it’s own special something. To keep your warm during the colder months, alternating soups will be on offer. Finally, we couldn’t forget about the sweet tooths – guilt free treats, vegan, gluten and refined sugar free.
The Drinks | An assortment of refreshing cold beverages, including 05 Kombucha on tap and bottled, as well as a selection of ice teas and lemonades made in-house.
“Look for fun and bold ingredient inclusions, like ramen-style egg, double dressings, and grains on the farm-sourced salads.”
“Field & Social is going for a more elegantly reserved style. The goal is to really take salads to a restaurant level, the couple explains, with an eye on taste, healthfulness, and portion size.” Vancity Buzz
“Eating is more than just about food and nutrition – it is an experience to be enjoyed and savored, regardless of how busy you are or where you find yourself.” Scout Magazine