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3719 E Speedway, Tucson
Tuesday - Saturday 11am-9pm/Sunday 10am-9 pm

Restaurant Catering
(520) 326-9363 (520) 326-8383
Feast - Dining

Accolades & Press

Feast and Feast’s chef/owner, Doug Levy, have been positively featured in The New York Times, Food & Wine Magazine, The Chicago Tribune, The Arizona Daily Star, Phoenix Magazine, Arizona Highways, The Tucson Citizen, The Tucson Weekly, and The Desert Leaf.

Doug also makes regular appearances on KOLD 13’s What’s for Lunch? and on 92.9 The Mountain’s The Mountain Kitchen.

Feast has been either the winner or the first runner-up in the Best Caterer category of the Tucson Weekly’s Best of Tucson every year since 2003.

Tucson Weekly’s Best of Tucson, September 2010


Best Caterer

“Feast is one of Tucson’s most highly regarded restaurants, and the Feast catering team is more than happy to bring their talents and tasty food right to your front door. Perusing the catering menu may make you want to throw a party. Hell, the cold hors d’oeuvres alone—mini beef filet crostini; cheddar chive biscuits with ham, spinach and Dijon mustard aioli; mini risotto cakes; and so on—get the mouth watering. You can go tropical (banana bombs) or French (coq au vin) or Asian (soy- and sake-marinated flank steak). Desserts include bourbon pecan pie or individual warm strawberry shortcakes—and that’s only a small example of what the catering folks can prepare. They’ll make breakfast, lunch, dinner or anything in between.”

Tucson Weekly’s Best of Tucson, September 2008

“Best Nouvelle Cuisine- Feast is one of the few restaurants that manage to seamlessly fuse cozy and upscale. Looking around the small restaurant with mismatched table cloths, it’s surprising to find one of the most extensive wine lists in the city, not to mention an impressive and creative menu to boot…” Read More

Arizona Highways, April 2008

“Top 25 Restaurants in Arizona- With a menu that rotates twice monthly, Levy creates eclectic offerings perfect for constructing a made-to-order meal. Try a parsnip salad paired with seared opah, served over rice with yellow vegetable curry salad and fried garlic. Or, get adventurous and taste any of Levy’s other clever creations. For an after-dinner treat, or while you’re waiting for your order, splurge on one of his homemade desserts, like a triple chocolate terrine or chocolate truffle cookies.”

Tucson Weekly’s Best of Tucson, September 2009

Best Modern Cuisine


“At Feast, Doug Levy continues to dazzle with his new creations on a menu that changes every month to take advantage of the freshest ingredients available. Whether it’s a salad, a classic like beef Wellington or an inventive twist like corn pudding over grilled artichokes, red onion, kale and peppers from a local garden, Levy combines flavors like an alchemist to create a meal you’ll savor. Eat in the inviting dining room, or get well-packaged take-out for a fancy dinner at home; either way, you are indeed in for a feast.”

Wine & Cocktails