A Moveable Feast
You’d be forgiven for wondering if a modest eatery tucked away in the East Village can live up to an audacious name like ‘Feast’, conjuring up images of large, elaborately prepared meals for an assembly of festive diners. But the brains behind this farm-to-table venture Brian Ghaw (Savoy Bakery) and George Chiang spied a gap in New York for large-scale fine-dining options and so Feast was born, a rustic space replete with generously-proportioned tables designed for fun communal dining. Chef Christopher Meenan, meanwhile, attends to the elaborate part of the name with seasonal finds and delicate American nouveau plates showcased over three sizeable tasting menus.
The first menu proves that vegetarian food needn’t be bland with inventive dishes like white gazpacho with cucumber, almond and grape, or the classic beetroot and goat’s cheese combination sprinkled with olive crumble. The pescatarian option has featured oyster escabeche and scallops with a saffron chipotle mayonnaise in the past, and the meat-eater’s menu carries the nose-to-tail promise with the likes of crispy pig’s ear and blackberry salad, or lamb shank stuffed with goat’s cheese, broccoli rabe and preserved lemon. Pudding concludes each feast with light bites such as buttermilk panna cotta with summer berries chambord, leaving you wonderfully sated and not fit to burst like Henry VIII. Perhaps not a feast fit for kings but certainly a refreshing and convivial option for the discerning New York diner.