Entree highlights include a lovely roasted sea bass, with artichokes and Israeli couscous in a fennel-laced cream sauce. For more assertive palates, there's roasted chicken flavored with cumin, cardamom, turmeric and garlic, served over carrots and chickpeas with preserved lemons. This fragrant concoction tastes as good as it smells. Dessert is a mixed bag. A respectable creme caramel was wrecked because the caramel sauce underneath had been inundated with sprinkled cinnamon, rendering it bitter.
Service is generally good.
Our waitress lost track of our table on our first visit, spacing a three-course dinner over a very leisurely two hours plus, but subsequent visits found the servers considerably more prompt and attentive. More than 18 wines are available by the glass as well. In a couple of weeks, Sharpe will begin building an English-style conservatory behind the restaurant. That will cut in half Feast's outdoor garden, a pretty place for summer meals, but it will expand Feast's year-round seating significantly, which is a good thing. Feast 1835 W. North Ave.