No snakes, but plenty of corned beef

Hello, Feastlings.

As the majority of you are already aware, our staffing issues have kept us closed on Sundays for about ten months now, but I know we’d be in hot water if we let Saint Patrick’s Day go by without corning our own beef and serving it up with cabbage on the big day.  For weeks now, we’ve been steadily brining briskets to ready them for the 17th, and despite people likely going into overtime, we’ll be open on Saint Patrick’s Day, beginning seating at noon and seating until 8:00 pm.  We just knew we’d get an earful if we didn’t whip up some corned beef the Feast way.

What, you may ask, is the Feast way?  We do a couple of things differently.  First, no short cuts- the briskets are brined for weeks.  Second, no additives- there’s no saltpeter and no nitrates in our corned beef.  It’ll be brown rather than red.  Third, no boiling- instead of the springy corned beef you’ve had since you were a kid, we’ll be braising the beef so it’s tender, and we’ll be slicing thick slabs, since it won’t come out so salty that it needs to be sliced thinly.  Fourth, no apologies- we make it the way we make it, so if your cage is rattled because your corned beef doesn’t arrive bright red and swimming in nitrates, we suggest you grab a grocery store version of corned beef and sit at home hydrating.

We’ll be making soda bread, too, and Guinness chocolate cake, though we won’t be putting food coloring in our beer.  The important thing is that if you want to enjoy it here at Feast, a reservation is an excellent plan.  You can make one here


or call us at (520) 326-9363.  We hope you’ll join us.

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