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4122 E Speedway Blvd, Tucson, AZ | Directions   85712

32.236101 -110.904900

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Tuesday - Sunday, 11am-9pm

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Neighborhoods: Ward 6, Midtown

Frogs’ Legs Almondine with Grapefruit, Cucumber, Watercress and Sieved Egg Yolk, Braised Pork Belly with Quince Glaze, Grilled Romaine Lettuce and Coriander Tomatoes, Eggplant Napoleon, Wild Mushroom Sformato with Roast Garlic-Goat Cheese Cream and Crisps, Today's Soup, Mixed Green Salad, Peas-and-Carrots Chicken Salad, Watercress Salad with Watermelon Radishes, Fennel and Tangerines in a Truffle Oil Vinaigrette, Warm Salad of Butterbeans Shishito Peppers, Fennel and Salt Cod, Tossed with an Anchovy Vinaigrette and Served Over Romaine Hearts with Toasted Breadcrumbs, Zucchini Ribbons in a Yellow Pepper and Oregano Cream Sauce... more

Reviews for Feast

Doesn't Recommend
over a year ago

DO NOT GO HERE! – A total nightmare. Too noisy to enjoy a meal. Even if it was quiet, the food is so bad you wouldn't enjoy it anyway. They should put signs at the door that read "Enter at your own risk".

Doesn't Recommend
over a year ago

HOW are they still in business?! – One of the WORST meals I have ever had -- anywhere, and at any price.

I am, admittedly, a food snob. We all know that Tucson is not a center of Modern American cuisine. But even so, Feast is a GIANT culinary famine.

1. Service

A bit slow and disinterested. Our server only mentioned 1 of 2 specials. Used cutlery was not replaced until we asked.

2. Atmosphere

Typical contemporary design -- VERY noisy.

3. The Food

I can forgive front-of-the-house lapses, if the food is good. Unfortunately, the kitchen at Feast is a disaster. I agree with sandy13 about the menu.

No bread is offered at Feast - a foolish economy, when it keeps people happy while they wait for their food.

(a) Appetizer

"Spice-brined confit of pork belly, served over roasted turnips and chard with a molasses-stout glaze and crispy leeks". Portion size was correct, but that's all. Pork belly, when properly prepared, is a sumptuous, silky, melt-in-your-mouth experience. While allegedly a "confit" (meat slowly braised in the animal's own fat), the pork had a fried taste and texture. The meaty part was dry (hard to believe given the fatty cut!). The glaze was thin and bland, the turnips were ok , and the crispy leeks were MIA. The chard was literally inedible. I tried, but had to spit it out.

(Every skilled cook knows that chard, a mature green, needs minimum 30 min. of cooking. The longer cooking enables the tough fibers of the leaves to be broken down by heat, rendering the leaves tender enough to be eaten.)

(b) Main Dishes

(i)"Porchetta ~ roast pork shoulder, spiced with mace and oranges and served with a beurre rouge and a warm salad of sunchokes, pancetta and Brussels sprouts tossed with whole grain mustard."

How is it possible to cook a pork roast, COMPLETELY surrounded by a one-inch strip of fat, and end up with a meat that is dry?!? I was stymied. The tiny amount of "beurre rouge" was watery, and had a slightly bitter flavor, as though the chef had used orange peel with the white pith still attached. The sunchokes/sprouts were BITTER to the point of being inedible, not helped by their drowning in what appeared to be plain whole grain mustard. I left it, virtually untouched, on my plate.

(ii) 2-piece Fried Chicken Special (with request for dark meat only)

My companion's chicken arrived with only 1 piece of chicken, some white/pinkish gravy, and a small leafy salad. A few minutes later, a server brought out a second piece of chicken on a small otherwise naked plate -- no apology.

The chicken was not greasy (fried at correct temp.), the gravy was fairly tasty, and the salad was unremarkable. The chicken breading was slightly overcooked, and more importantly, 1 of the 2 pieces of chicken was mostly chicken back, with a small bit of thigh meat. MR. LEVY, PLEASE READ THIS: there is only ONE use for a chicken back in a professional kitchen, and that is to make stock. Never, never try to serve this bony mess to anyone, even if you try to cloak it in a breading. Unbelievable.

4. Conclusion

Spend your hard-earned dollars elsewhere. Support local chefs who are professional and competent. How this place is still in business is a mystery to me -- and the place was PACKED on a Wednesday night.

Doesn't Recommend
over a year ago

Dissappointing – What a dissappointment. This is a restaurant that seems to be aspiring to a big city style of establishment but they are doing it in a small town way.

The menu is sort of psuedo nouvelle cuisine. I guess the chef thinks people won't know the difference in Tucson between the kind of food one would experience in New York or San Francisco - and in Tucson. I've been to both places and I can tell you that this place has no idea what nouvelle is.

From the pathetic menu, I ordered the game hen. For $17 I got a tiny leg and thigh with a scoop of white rice and some rubbery green beans in a sauce with canned garbanzo beans.

No bread was offered. I've been all over the world and have eaten in all kinds of places and this was first for me. How chinzy can you get?

There was no salad with the meal and the waiter didn't bother to suggest it or to suggest an appetizer. But the waiter was very friendly and had lots of jokes. I'm not sure that's a criteria for being a waiter.

The desert menu was a joke. In what universe is there no chocolate offering? We had the strawberry shortcake that was built up to us by the waiter. The homemade cake, fresh strawberries and real cream sounded good - but in reality it was as if they toasted some white bread, put some strawberries on it and covered it with Coolwhip.

If this place thinks I'm coming back - they have another thing coming!

Doesn't Recommend
over a year ago

Inconsistent flavors and service – This was actually my third trip to Feast. I love every kind of food so I'm pretty easy to please and everyone I've talked to has had a good time there so I persisted. However, I have continually been disappointed and tonight was no different. I went on a Friday night and was ready to try new things. My brother and I arrived and were seated by a very nice guy( who I later learned was the owner/chef) but our server arrived at the table shortly after and acted as though she couldn't have cared less. We may look young but both of us are professionals and above the age of 26. We decided to forget about it and proceed with dinner. The appetizer was a goat cheese lumpia, or goat cheese egg roll. It looked good but the sauce (some berry reduction) was bitter, as was the eggroll itself. I realize goat cheese is supposed to have a bite but this was face- curddling. Next I ordered the lamb stew. The stew was sweet.(YUCK) I assume it was from the butternut squash marmalade that was a garnish, but when I took it off the stew remained sweet. I added at least 1/4 of the salt on the table to the dish to take away the sweet taste but in the end I just stopped eating it. Since I was still hungry I ordered a side of the mac and cheese (with NO breadcrumbs)....it came with breadcrumbs and it was watery. We told the waitress that we didn't like it and that I had asked for NO breadcrumbs. She was apologetic and took it off the bill (as we had eaten none of it).All in all the food was, yet again, not very good. I enjoy the fact that I can get certain wines there that I can't get in other restaurants but I will never return because I am never satisfied with the food.


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