Comments (1) Best Restaurant - 2009
Feast
Frank Bruni, the restaurant critic of The New York Times, paid his props after a visit to Feast last spring. "It's a full-on, extended ode to offal that has no real peer in New York, Chicago, Los Angeles and other major cities that pride themselves on their epicurean adventurousness," he wrote in his Critic's Notebook column in the Times. With "nose-to-tail eating" getting more buzz in the food world than ever before, Brits Richard Knight (the chef) and James Silk (the butcher) have put Houston out in front of the entire country with their cutting-edge carnivore cuisine. Both Richard and James have worked for some prestigious, Michelin-rated places and people, most notably under Fergus Henderson of St. Johns, in London, where James studied the "whole beast" philosophy at the feet of the master. Better hurry up and order some beef heart or tongue and testicles in green sauce before the lines get too long.
