Chuck Cook Photography Goodbye, little piggy.
Feast's friends and fans packed the little house at 219 Westheimer for a final taste of hearty delights such as fish and scallop pie and coq au vin. The sold-out final night was a fitting end for a place that convinced Houstonians that offal was not awful. Indeed, under the skilled hands of chefs James Silk and Richard Knight, it was often delightful.
When Feast opened five years ago, the Houston dining landscape was very different from today. Few casual diners knew what "bycatch" was and the idea of being able to order meals made with humanely-sourced meats was practically a pipe dream. The idea of using as much as possible from a whole animal seemed like a good notion, but how did that work in practice?
As Feast taught us, it worked deliciously. British food could be interesting and eye opening. We learned that pig's ear cake was similar to a savory bread pudding imbued with cracklins and brought alive with the tang of mustard.More »