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219 Westheimer Road, Houston, TX 77006 713-529-7788
 "...the most interesting food in Houston, in Texas, maybe even in America." Alison Cook, Houston Chronicle
One of '2009 Top Ten Best New Restaurants in America' Bon Appetit Magazine
[Feast] has "no real peer in New York, Chicago, Los Angeles and other major cities that pride themselves on their epicurean adventurousness" Frank Bruni, The New York Times
Nominated by the James Beard Foundation for Best Chef Southwest 2010
Nominated by the James Beard Foundation for Best New Restaurant in the USA 2009
One of the 'Big Three' best meals in the USA 'elemental, gutsy and smart' GQ Magazine
One of the '50 Best New US Restaurants' Travel + Leisure Magazine
'Best Restaurant 2009' Houston Press
'Restaurateurs of the Year 2009' Houston Culinary Awards
'Best New Restaurant 2008' Houston Press
'Best New Restaurant 2008' Houston Chronicle
Welcome to the Web Page for 'FEAST'. We are located on Westheimer Road, between Taft and Bagby.
Opening Hours:
Monday- 5-10 Tuesday- CLOSED Wednesday- 5-10 Thursday- 5-10 Friday- 11-2:30 & 5-10 Saturday- 11-2:30 & 5-10 Sunday- Roast- 12:30-2:30 (Last Sunday of Month Only) Sunday- 5-9
Feast does not use ANY meat or meat product from factory farmed, intensively raised animals in our restaurant.
A full list of exactly where your dinner is coming from is posted on the website and on the back of the menu. We would love to drag as many of you as possible along with us on this and let's see if we can't change a few things! We look forward to seeing you in the coming weeks - thanks again for all your custom and support. Cheers! Our menu is divided into two halves. The first, 'Feast Favorites', is available at all times - barring unforseen complications. The second half of the menu, beneath the date, changes daily and contains more seasonal or adventurous items. We hope, in this way to provide the perfect balance of stability
and instability!
We look forward to seeing you soon.
Feast Favorites
French Fish Soup with Rouille and Croutons $8.45 Salad with Romaine, Cucumber, Radish, Celery, Herbs and Raisins $7.25 Scallops St. Jacques: Scallops with a Mushroom Brandy Cream Sauce and Cheese $9.25 [With which we recommend a glass of Alvear’s Fino $8] Salad of Pork Confit, Red Cabbage, Parsley and Capers $9.25 Albondigas: Spanish Style Meatballs with Tomato Sauce $8.45 Pork Rillettes $9.25 Black Pudding, Peas, Mint and a Fried Egg $9.45 Guinea Fowl Liver Mousse $9.45
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Cock-A-Leekie: Braised Chicken with Cream and Plums, Bacon, Leeks and Red Potatoes $21.95 Crispy Roasted Pork Belly, Potato Cake and Red Cabbage with Apples $23.95 Calf’s Liver and Bacon, Spinach, Mashed Potatoes and Onion Gravy $22.95 Fish and Scallop Pie topped with Leek and Cheese Crusted Mash and Roasted Brussel Sprouts $23.95 Braised Lamb Shank with Shallots, Roast Potatoes and Kale with Anchovies $24.95 Cassoulet with Beans, Confit Rabbit Shoulder and Pork $26.95 Bouillabaisse: French Fish Stew with Snapper, Mussels and Shrimp $25.95
Thursday March 11th Cardoon Soup with Apples and Yoghurt $8.95 Pig Brain on Toast with Mushroom Duxelle $9.95 Duck, Rabbit and Leek Terrine with Piccalilli $9.25 Scottish Smoked Salmon $9.75 Pan Seared Duck Livers with Poached Vegetables $9.95 Cheese Crusted Pig’s Ear Cake with Pear Chutney $9.45 Grouper Salad with Olives and Caperberries $9.25 Hog’s Head Cheese and Cornichons $8.45 Cured Pork Cheek and Melon $9.45 ********************* Duck Sausage (Head On), White Beans and Kale $23.95 Smoked Grouper, Horseradish Mash, Spinach and a Fried Egg $23.95 Bath Chaps, Garlic Rutabaga and Mustard Greens $21.95 Roasted Duck Breast with Lentils and a Balsamic Tomato Salad $27.95 Caramelized Endive with Parmesan, Sweet Peas and Carrots $18.95 Roasted Rabbit Leg, Crispy Polenta, Swiss Chard and Mushroom Sauce $27.95 Roasted Half Pig's Head (For Two), Colcannon, Braised Red Cabbage, and Sage and Onion Dressing $49.95 Extras Exmoor Toasts $3.45 Bubble and Squeak $3.45 Feta and Herb Parcel $4.45 Whiskey Prunes $3.95 Kalamata Olives $2.75 Welsh Rarebit $3.95
Lunch – Saturday March 6th
2 Courses for $12.95 3 Courses for $15.95
Spring Chicken Soup Nettle Soup Salad with Romaine, Cucumber, Radish, Celery, Herbs and Raisins A Chicken Onion Grouper Salad with Olives and Caperberries Hog's Head Cheese and Picallili Pork Loin with Caraway and Creamy Brussel Sprouts Guinea Fowl Liver Mousse Smoked Mackerel with Horseradish
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Cornish Chicken Pie, Creamer Potatoes with Herbs
Pork Cheek Bouguignon, Black Pudding Gratin and Cabbage
Bath Chaps, Rutabaga Mash and Mustard Greens
Caramelized Endive with Parmesan, Sweet Peas and Carrots
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Lemon Sorbet Chocolate Truffle Torte
Respect Your Meat
Today Your Meal Came From:
Sebastien Bonneau, Countryside Farms, Cedar Creek, Tx Ducks, Rabbits, Guinea Fowl, Oxtail, Bones, Livers, Fat etc etc
Henry Bryan, Bryan Farms, Brenham, Tx Chickens
Glen and Honi Boudreau, Jolie Vue Farms, Brenham, Tx Tongues, Heads, Livers, Kidneys etc
Allen Harrison, Harrison Hog Farms, Beasley, Tx Pigs
Dustin Hoeinghaus, Weimar, Tx Eggs
Niman Ranch Bellies, Shanks, Cheeks, Bacon, Lard
Feast T-Shirts have arrived! Come on by and pick one up!
$20 + tax
We are now featuring our Tasting Menu on Sunday night through Thursday night alongside our regular offerings. The cost is $52.95 per person for a stream of Feast Favorites and specialities for you to sample and share. (Available until an hour before close and as time allows for the kitchen; please check with your server)
Please note: Unfortunately we do not have a parking lot. We do, however, offer a valet service for $3.
‘Feast’ is run by Richard Knight and James and Meagan Silk, bringing a traditional and relaxed European approach to dining to Downtown Houston. We offer simple, honest, rustic cuisine in a relaxed, homey environment. Our emphasis is on quality, local, seasonal ingredients prepared with passion and imagination. Our desire is to summon the spirit of a family meal shared around the kitchen table of an old-fashioned European family farm...
Here we are.
And here is our restaurant....
A little bit about us...
Richard and James grew up together on the south coast of England and have been eating, drinking and cooking together for their entire lives. Meagan, born and raised in Massachusetts and Arizona, joined the group and the 'Feast Family' was born. Their work together has repeatedly, and rightly, been described as a 'labor of love' and it is their unique style of hearty, passionate, European-style eating that they now bring into downtown Houston.
Richard has more than 20 years experience as a chef. Whilst in London he worked in, amongst others, Green’s and The Lindsay House, Michelin starred, high profile, establishments, before becoming Head Chef of a very successful restaurant in the world-famous artist community at St. Ives in Cornwall. He has lived in the US for 13 years, first in California, working as a private chef and caterer in Laguna Hills, before moving to Texas in 1998. Prior to opening ‘Taverna’with James and Meagan in Conroe, he was the Executive Head Chef at the Chevron Texaco Building in downtown Houston.
James has also worked in all aspects of the restaurant business for two decades. Amongst much other experience in London, he ran Charles Fontaine’s renowned Quality Chop House and Sam and Sam Clark’s award winning Moro restaurant. Most tellingly, he worked extensively at Fergus Henderson's St. John Restaurant, in central London’s Clerkenwell district, which was recently, again, named in the top twenty best restaurants in the world by Restaurant Magazine and, famously, is Anthony Bourdain’s ‘favorite restaurant in the world’. Here, following in his family’s tradition, he also trained as a butcher and a chef.
Meagan attended Northern Arizona University's school of Hotel and Restaurant Management. She brings her extensive experience in the world of catering and her own passion for food and drink. She manages the restaurant and is fundamental to creating the relaxed, warm, family style of service.
If anyone has any thoughts, comments, greetings or donations or would like to be added to our mailing list and kept updated we are contactable at feastcompany@gmail.com . For reservations please call the restaurant on
713 529 7788
Thank you for visiting our webpage and we look forward to 'Feasting' with you soon!!
Cheers!!
‘The industrialization--and brutalization--of animals in America is a relatively new phenomenon: no other country raises and slaughters its food animals quite as intensively or as brutally as we do. No other people in history has lived at quite so great a remove from the animals they eat. Were the walls of our meat industry to become transparent we would not long continue to raise, kill and eat animals the way we do. Tail-docking and sow crates and beak-clipping would disappear overnight - for who could stand the sight? Yes, meat would get more expensive. We'd probably eat less of it too, but maybe when we did eat animals, we'd eat them with the consciousness, ceremony and respect they deserve.’
Michael Pollan – ‘The Omnivore’s Dilemma’ used with permission
Unfortunately our restaurant is not wheelchair accessible. Hopefully we will be able to correct this situation in the future but for the time being we apologize for any inconvenience.
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