Atlantis Paradise Island in the Bahamas has opened Fieldtrip, a fast casual eatery headed by James Beard Foundation Award-winning chef JJ Johnson.
The restaurant serves a variety of rice bowls from cuisines ranging from Asian to southern barbecue, focusing on heirloom grains, vegetables and unprocessed rice, and pairing them with proteins including braised beef, fried chicken, fish and chickpeas. Sides include sweet plantains with fire-roasted red peppers and hot honey, crab pockets made with blue crab, garlic herb cream cheese and sweet and sour sauce. House-made beverages include pineapple ginger lemonade and dragon fruit lemonade and sorrel, made with the hibiscus flower.
Fieldtrip, which Johnson founded, has four locations in New York. Johnson received the James Beard Foundation Award for Best American Cookbook in 2019 for the Afro-Asian-American cookbook “Between Harlem and Heaven,” co-authored with Alexander Smalls. He has also appeared on multiple TV shows, including Food Network’s “Chopped,” Netflix’s “Street Food,” and “Selena + Chef” on HBO Max. Esquire’s 2020 America’s Best New Restaurants list included Fieldtrip, the only fast-casual restaurant on the list.
“It’s been a pleasure experiencing JJ’s cuisine through Atlantis’ Nassau Paradise Island Wine & Food Festival and Table Takeover Series,” said Audrey Oswell, president and managing director of Atlantis Paradise Island. “Chef JJ and Fieldtrip are welcome additions to Atlantis’ culinary roster.”
Johnson joins the resort’s portfolio of internationally recognized chefs, including Michael White (Paranza), Nobu Matsuhisa (Nobu), Jose Andres (Fish) and Alon Shaya (Silan).
