Feast-ing at Grand Prize

Categories: On the Menu

Feast at GPB 010.jpg
Delicious fish pie with brussels sprouts and carrots for only $10.
My friend and I grabbed containers of food one after another over the line from the kitchen at Grand Prize Bar last night. Two filled with duck gizzard soup, two filled with a cassoulet-like mess of duck and beans, two more filled with fish pie and brussels sprouts.

On top of those went plates heavy with feta cheese and bread, sticky toffee pudding and clotted cream. We hurried them outside to a picnic table, where four more friends waited. Containers were popped open and plastic utensils passed quickly around the table before the feeding frenzy began.

Just another Wednesday night in Montrose.

Grand Prize is now serving food from Feast each night starting at 8 p.m., in a serve-yourself, cash-only sort of arrangement with transactions not too far removed from what I imagine black market organ sales to be like. Gizzards here, skin there, perhaps a heart or two.

It's the kind of set-up that only a marriage between Feast -- the one true nose-to-tail restaurant in Houston -- and the bawdy Grand Prize Bar could have produced. And although it's only about a week old, the food seems to be moving pretty swiftly.

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That's a lotta feta for $5.
It's a worthy successor to the bar's previous biweekly Ghetto Dinners, which have ceased production now that co-founder Adam Dorris has started working under chef Justin Bayse at Stella Sola on a full-time basis. The food is every bit as high-end and the prices are every bit not, with each item on the nightly menu costing either $5 or $10.

As we opened the containers of cassoulet, filled up with white beans and dark duck meat, my friend asked how much it had cost. "Just ten bucks," I replied.

"That's it? Jesus. The same dish at Feast itself would cost $24.95 at dinner!" came her astonished reply. Of course, a little of the Feast ambiance is missing here -- and you're eating out of to-go containers with plastic forks -- but that's what makes it so great.

Sitting outside on picnic tables in a cool breeze last night, it was the best of both worlds for my dining companions: the food we all love from Feast in a highly casual environment where the bartenders were shaking up Pimm's Cups and gin rickeys. One has to wonder, however, about the continued success of the pairing night after night. Part of the appeal of Ghetto Dinner, after all, was its limited availability on alternating Monday nights.

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Will the hipsters and Montrose kids that make up a large part of Grand Prize's clientele continue to purchase Feast's food every night? Will food lovers forfeit the pleasant environs of Feast's beautiful old house to eat in what can be perceived as a cliquey, tightly-knit bar of regulars? The two worlds don't seem likely to collide in any other setting.

But for now, the dinners (and occasional lunches -- follow Feast's Twitter account to keep fully abreast of the menu each day) continue. This past Sunday, it was wild mushroom soup and spiced lamb with couscous. Yesterday's lunch was pork cheeks and chicken pie, all of it delivered hot and fresh from the restaurant and ready to go.

Think of it as a non-mobile "food truck" with specials that change every day. Think of it as a collaboration between two Houston iconoclasts. Whatever you think of it, give it a try -- especially if you've never tried Feast's food before. With prices that nearly anyone can afford, I can't think of a better introduction to it than this.

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Grand Prize Bar

1010 Banks, Houston, TX

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21 comments
H_e_x
H_e_x

Do they have beer on tap yet?

grumblefish
grumblefish

Feast is legit. Too bad they've lowered themselves to being associated with such a hipster toilet. I still miss Ernie's.

TQro
TQro

Uhm, is that imitation crab in the fish pie?

Marie
Marie

Great idea, and nice to know the food doesn't suffer for being mass produced and schlepped across town.

Hala
Hala

I recognize those tats.

Kyle
Kyle

I've been really excited about this. It's hard to imagine a more exciting collaboration, actually.

Cliquey, though? I have always found GP to be an accepting bar for all people. I see people dressed nice, hipsters, regular Joes, and all other sorts, and they have impressive cocktail craft for a very reasonable price.

Eric S
Eric S

I think it's the perfect pair for a shitstorm of negativity from most of the commenters here. I just wanted to get in before it starts. What's the only thing that could be worse for the haters - something like a tasting dinner at Beaver's with special drink pairings by Anvil.

Seems like a fun idea. I hope they can keep it going for at least a little while, or maybe settle into Grand Prize's equivalent of a weekly steak night. More people eating Feast's food can only be a good thing.

Kyle
Kyle

Thank God it doesn't. Could we interest you in some pinball?

Wyatt
Wyatt

I'm sure the Feast people will be very upset to hear you feel that way. They may even throw in the towel altogether.

dan
dan

I've never seen brussel sprouts that are neon green. OUCH

Kyle
Kyle

Schlepped across town? Isn't it prepared in the GP kitchen?

Brittanie Shey
Brittanie Shey

Funny that I've looked at this post several times and only just noticed Craig's arm. I was too busy thinking about how delicious duck gizzard soup must be.

Katharine Shilcutt
Katharine Shilcutt

To be clear, because I adore GPB, that's a criticism that I've heard lobbed at it from several different people. Not my personal opinion. But I get why people might feel that way, especially if they go on -- say -- a Monday night, when it's primarily restaurant industry folks at the bar. It can feel a little cliquish at times like those.

But that's not really GPB's fault, is it?

H_e_x
H_e_x

You upside down cross, St. Peter.

Katharine Shilcutt
Katharine Shilcutt

That's probably due to the flash on my (borrowed) camera. My apologies.

Katharine Shilcutt
Katharine Shilcutt

It's prepped at Feast and then brought over to GPB catering-style.

Marie
Marie

"Yesterday's lunch was pork cheeks and chicken pie, all of it delivered hot and fresh from the restaurant and ready to go."

Hala
Hala

IT WAS AWESOME.

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