Dear Feastlings,
In the spirit of experimentation, and in hopes that we have a little more to keep us occupied during the lunchtime hours, Feast will conduct a trial this month. We saw enough new people through the doors during Sonoran Restaurant Week that we thought we’d extend the lunchtime offer for a bit longer to see whether it continued to draw lunch business. If you didn’t stop in for lunch during Restaurant Week, let’s catch you up. The menu was a choice of sandwich and salad options, and dessert options as well, from 11:00 am when we open until 3:00 pm when people typically have moved on from the lunchtime portion of their day. Here’s what it looked like when we did it, and we propose to continue offering this menu throughout the month in order to evaluate its impact on lunchtime in general. If it seems like a good plan, we’ll keep doing it. If it doesn’t, it’ll get the hook. But the menu, for the remainder of September, will look like this:
feast’s lunchtime prix fixe experiment
$25 prix fixe, plus tax and tip
Until 3:00 pm
Choice of
Feast grilled cheese~ seared Halloumi cheese, honey-roasted eggplant, tomato and red onion on a French roll. Served with mixed greens.
House-made duck sausage~ served on a hoagie roll with pickled beets, fried onions and baby bok choy. Served with mixed greens.
Pork schnitzel on a brioche bun with fresh spinach, relish of house-made pickles, and Parmesan aioli. Served with mixed greens.
Crispy duck salad~ mixed greens tossed with fresh grapes and goat cheese in a maple vinaigrette with crispy fried shredded duck. ◊
Choice of
Griddled angel food cake with gingered cherry preserves and goat cheese crème fraiche. ◊
Lemon-laurel pot de crème with streusel brown butter. ◊
Flourless chocolate cardamom cake with coffee Chantilly cream and cacao nibs. ◊
◊ – dishes can be prepared gluten-free.
* – Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.