Feast is finished



A meat pie with bubble and squeak from Feast New Orleans.
  • A meat pie with bubble and squeak from Feast New Orleans.

Feast has closed, though the restaurant hasn’t quite served its last meal here.

Feast got its start in Houston, where a focus on traditional, old-world English and Continental cuisine and a devotion to responsibly-raised meats and locally-sourced produce earned it rapturous praise from local and national media.

Created by English-born chefs Richard Knight and James Silk and Silk’s wife Meagan, Feast expanded last year with this second location in the Warehouse District, taking over a spot that previously had a short run as the Creole Skillet. The Silks moved to New Orleans to run the place. The menu they installed here was very similar to the Houston model, with mainstays like savory pies, braised meats, a lengthy specials list and a bargain lunch deal. As at the original Feast, the owners sourced their meats from farmers they believed raised the animals ethically and sustainably, and the chefs did a great deal of butchery in house to make extensive use of these animals. Here’s my review of Feast from December 2010.

While Knight confirmed that the New Orleans version of Feast closed last week, he said the restaurant will still serve a planned dinner next week, on July 21, as part of the Spirited Dinner series for the Tales of the Cocktail festival. The five-course meal, with drink pairings, costs $80 per person, and the menu looks representative of the Feast approach and flavor profile.

Under the circumstances, it will now serve as a last hurrah for the New Orleans Feast.

To make a reservation, call 504-304-6318 or email feastneworleans@gmail.com.

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