Feast

The menu at Feast is an ode to offal—calf’s liver, rabbit’s kidney, braised beef tongue and pig’s head terrine. What do you expect from a couple of blokes who met as teens in Bognor Regis, a diminutive resort town in West Sussex, England? Now, if owner-chefs Richard Knight and James Silk were cooking this stuff up for sheer shock value, we would pooh-pooh their efforts. But they’re not. These guys are passionate about the food they grew up eating, even though their execution falters at times, such as overcooking the sausages or drenching lettuces in dressing. But when they soar with a dish, they soar very high. Feast’s menu changes weekly, so it’s hard to say what to expect, but expect to be surprised. How serious do these guys take their meat? Owners Richard Knight, James Silk and wife Meagan Silk all got matching tattoos to match their restaurant logo—three adorable little spotted pigs with upturned snouts.

The lunch menu is one of the mest values in town, with two courses for $13.95 and three for $17.95. Or head in for happy hour between 5 p.m. and 6:30 p.m. for half price wine and cocktails and $4 appetizers.