About Us

HONEST, WHOLE INGREDIENTS

Chef Ben Harman and family opened The Fieldhouse in downtown Billings, Montana in 2012. We are proud to serve from-scratch dishes made with a whole-foods approach. At The Fieldhouse, we strive to offer the very best brunch and dinner in Billings in a warm, comfortable, friendly environment.

Born and raised in Billings, Chef Harman develops all of The Fieldhouse recipes and guests will see him in the kitchen most every night, crafting meals of the Big Sky Country’s finest local beef, pork, fish, poultry, dairy, baked goods, and fresh-picked vegetables and herbs.

We are Montanans, and we are wholeheartedly committed to reducing the amount of waste we generate in the community—as well decrease the amount of water, energy, and resources we use in the production and transportation of the food we serve. We recycle and select disposables that contain post-consumer waste—no polystyrene. And the use of repurposed building materials is reflected in the rustic contemporary design of The Fieldhouse.

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Creating the Atmosphere

OUR STAFF

The Fieldhouse employs nearly twenty people, all of whom are knowledgeable and genuinely care about your dining experience. We enjoy each other, and love what we do.

Chef Ben Harman and wife Krystal Harman fulfilled a dream when they opened the doors of The Fieldhouse in 2012. They think of the restaurant as a true “mom and pop” shop. Born and raised in Billings, Chef Harman studied culinary arts at the Arts Institutes of California. “I care about quality and details,” he says. “I work to retain staff and treat them right. I love my staff.”

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Quality & Detail

OUR RESTAURANT

Our approach to developing dishes is with an artist’s mentality—always inventing and reinventing.

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We bring together diverse flavors using regional ingredients to craft new American dishes that surprise you, as well as those you know and love.

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