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belly up

Feast, in its current incarnation, has had a bar for five years now.  And while it’s been a fine, fine bar, and we’ve served many a tasty drink and pleasant meal at it, for five years, we at Feast have been catching our collective hip on it, and everyone who sits on B3 and B4 […]

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gatemates

I met these two guys on Tuesday, and while they are thankfully neither keymaster nor gatekeeper, they are, even more thankfully, both gatemakers.  I think it’s turning out pretty sharp, and I’m quite fond of our exciting new gated dustbin area, which, you may recall, is the flattest one in town.  Or at least in […]

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hole-y moley, part CLXXVI, but I exaggerate

Yesterday there was a trench full of wire; today, the new heads go on the poles that light our parking lot.  Tomorrow, the parking lot will be seal-coated and striped, which means the people who miss the entrance to SWS will have to circle the block and come back around, like they used to when […]

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moving day

Royce and Flip are the two electricians who’ve been here pretty much daily.  Yesterday morning they came and mounted everything to the side of the new (old) walk-in.  They bent conduit, they pulled wires, and they bolted, twisted and torqued.  Flip wore a towel on his head.  Then John, the project manager, came and explained […]

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downtown brown

Robin has a heck of a beaux.  I don’t know how he got roped into this, but he did what appeared to be the grunt work yesterday while Robin, who’s no slouch herself, work-wise, finished up the grout, which toned down the brightness of the travertine quite nicely.  It’s kinda brown and soft-like.

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guest book, part III

Another signature in our guest book today (actually yesterday), but kind of illegible.  I realize I’ve got no place complaining about anyone else’s writing.  My signature looks like I wrote it from inside a blender.

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Monty, I’d like to pick door number two.

Eric and his cronies wasted no time in getting the walk-in over to the new space, and they were hard at work on it today.  One for raw materials and the other for prepped food?  One for the restaurant, the other for catering?  We haven’t decided yet.

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four on the floor

The floor guys were back at it today, in full force this time.  Twice as many, and redoing the floor from scratch, as they discovered our wall was not exactly parallel to the wall on the other side of the room.  They took the whole thing apart and started fresh, which is why there doesn’t […]

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hit the parking lot, Jack

  When the concrete around Feast started going in, I saw a guy in a hat checking in periodically to make sure everything was going according to plan.  He looked like the owner of Benchmark Concrete, which in fact he turned out to be.  And I imagined him strolling from one Benchmark job to the […]

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