Traditional Sunday Roast at Feast

I'm a frustrated world traveler. Too little time, too much responsibility, too many places to see. All these things conspire against my natural born wanderlust.

So I'm always looking for those opportunities in Houston where you can go and feel like you've been transported to a different country/city/culture or even a different time.

Once such experience is at Feast restaurant. The British co-chefs Richard Knight and James Silk, alongside James' wife Meagan, have transplanted a rustic British restaurant to lower Westheimer.

In addition to a constantly rotating menu of rustic European and British fare, Feast recently started offering a traditional Sunday Roast. The Sunday Roast is a mainstay of British culture. It usually consists of a roasted meat, roast potatoes and various accompanying vegetables and gravy.

On a recent Sunday afternoon I bundled up against the January cold and walked the few blocks from my house to Feast. Though only a few hundred feet in distance, the experience felt like a trip across the pond to the mother country.

Let's get this UK party started right with a glass of room-temperature Fuller's ESB Ale.

The Sunday Roast included a choice of Leg of Lamb or a Fish & Scallop Pie. I chose the lamb.

The dish included roasted leg of lamb cooked medium-rare with a savory/crackly skin, mint sauce made of fresh mint and apple cider vinegar, roast potatoes, garlic infused mashed rutabaga, and pan roasted brussels sprouts, all soaking luxuriously in a shallow pool of au jus.

In the UK, rutabagas (a kind of turnip) are variously called "swedes," "neeps" or "snaggers."

In Scotland, a variation of this dish is called Lamb with Tatties (potatoes) and Neeps (rutabaga).

The brussels sprouts were a nice choice for some greenery. I never imagined I'd be typing the following words: those brussels sprouts were spectacular. But they really were. Pan roasted simply in the oven with some meat drippings and minimal seasoning resulting in a rich caramelization.

The dessert course was a warm bread pudding infused with brandy, sherry and scotch (glad I was walking home).

This bread pudding was the silkiest, creamiest, and alcohol-iest (in a good way) I've ever tasted.

---J.C. Reid

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J.C. Reid
Contact: J.C. Reid