feast

could be so good, but.... we have dined here many times as its in the hood. always seems to be new staff so service tends to be slow and 'green'. the regular menu items are quite delicious, so we can forgive the poorly trained staff. ordered spot prawns last night off the fresh menu and to no surprise our waitress hadn't tried the dish, did not know how many came in the order, and neglected to mention they areservedwhole. would have been nice if the menu indicated 'peel and eat', then we simply would not have ordered the dish. working for your food while wearing an expensive silk blouse - don't think so! the kitchen did not even put slits in the shells to make peeling them easier. we had to request finger bowls, and they took so long to beservedthat we were forced to use our water glasses! then we actually had to ask for our water glasses to be cleared and fresh ones poured! bowls for the shells and prawn heads were notservedeither. we spoke with the manager to explain that one should not be expected to peel their own prawns when they are over $4.00 each without even a finger bowl or a slit along the shell! she sarcastically explained that the chef's intention is for the prawns to beservedas they are in nature. naturally, it was a finger coated, 'unappealing' mess! to add to the unfortunate disappointment was the uncomfortable, crammed patio seating. too many tables, no chair cushions, and a horrible playlist of music! had the drinks beservedin a more reasonable time frame, maybe none of this would have seemed so irritating. the owner sat at a table across from us and neglected to address his customers dissatisfaction or his staff's lack of service, or his kitchens lazy intentions. maybe it's just a hobby restaurant for him? a passionate restaurant owner would have acknowledged the calamity and rectified it with finesse. a great chef would have plated the prawns in a more practical and appetizing manner. a good waitress would have taken the prawns back to the kitchen to have them shelled. too bad, because with a just little more attention to detail and charm, this place could be magic.

the dinner at feast included a four course meal, each paired with a fantastic wagner family of wine brands wine. wines that were featured included a conundrum white 25th anniversary, neverservedin bc before, mer soleil silver unoaked chardonnay, emmolo napa merlot and a special selection napa valley cabernet sauvignon. harvest, a caymus vineyards winemaker, provided an overview of each wine as they were beingservedwith the course.

when we visited feast, dundarave’s new neighbourhood bistro, it was abuzz with a patronage of girls in sleeveless blouses and well-appointed older couples, all gathering for oysters on a pretty patio bordered by herb-stuffed planters. for starters, avocado and beet fries ($12)—unusual and additive in a crispy light batter—and hearty crab cakes ($21.50). mains are elegant comfort food by chef kayla dhaliwall, like fusilli studded with smoky octopus slices ($24), squash curry with black rice ($22) and fast-food style fried chicken in a batter spiked with paprika and frank’s red hot,servedwith a flacon of gravy ($22). feast's ambiance comes from reclaimed wood furnishings and a baby-boomer slow-dance soundtrack (prompting a fellow diner to exclaim, “i haven’t heard this song since high-school dances!” with a wistfulness we’ll presumably one day feel for nelly’s “hot in herre”). current o

when we visited feast , dunderave’s new neighbourhood bistro, it was abuzz with a patronage of girls in sleeveless blouses and well-appointed older couples, all gathering for oysters on a pretty patio bordered by herb-stuffed planters. for starters, avocado and beet fries ($12)—unusual and additive in a crispy light batter—and hearty crab cakes ($21.50). mains are elegant comfort food by chef kayla dhaliwall, like fusilli studded with smoky octopus slices ($24), squash curry with black rice ($22) and fast-food style fried chicken in a batter spiked with paprika and frank’s red hot,servedwith a flacon of gravy ($22). feast's ambiance comes from reclaimed wood furnishings and a baby-boomer slow-dance soundtrack (prompting a fellow diner to exclaim, “i haven’t heard this song since high-school dances!” with a wistfulness we’ll presumably one day feel for nelly’s “hot in herre”). current off-menu dessert options include crème brulee or a paper bag of cinnamon sugar mini-donuts (no pne re

feast food delicious. enjoyed a great meal at feast, delicious food, something new for the neighbourhood, much needed, very fresh, just right portions, and a beautiful room. we shared the avocado and beet appie, the salmon, moist andservedwith light vegetables and the burger ( i could go on and on about the burger) and finished with creme brûlée topped with two churros and a few berries. yum! very friendly service. definitely will return soon.