I was having a serious fried food overload in San Antonio, Texas. No joke, grease was starting to seep through my pores. This was something that even a double dose of Proactiv would not cure. I was definitely going to return to California with a face full of zits, indicating that I had eaten some really bad, yet good, food.
It all started with these damn frickles (fried pickles) at Esquire Tavern. And it just went downhill from there.
It was time to turn this bus around. The next stop? Feast Restaurant in the King Williams Historic District. A mile walk from the hotel and completely worth it.
If grease was oozing out of my pores, trendy decor was spewing out of Feasts walls.
This would otherwise be a bit of overkill, but tonight it was a welcome change from cowboy hats, flag colored decor and picnic benches.
The entire San Antonio restaurant was bathed in pure white with clear glass and plastic accents.
The stark whiteness frightened me a bit. I spill things. Especially red wine.
The exception to the purity was a stunning, and colorful, brooch art piece. After you are done reading this, remind me to peruse the antique shops so I can hijack this creative idea.
I was also happy to see the monochrome decor broken up by my prismatic meal.
The Ahi Tuna Tartar ($11) made my mouth water as soon as it was placed on the table. Then again, I am a sucker for anything “tuna poke” related and it is purely a bonus if you toss in some fresh pomegranates seeds.
If there is farro on a menu I will order in 90% of the time. I first fell in love with this grain, an Italian staple, at Starlight Wine Bar in Sebastopol, California. And I have been stalking it ever since.
Feast was serving it with roasted butternut squash and pork tenderloin ($17).
Just ditch the meat and double up on the pseudo-risotto. Please.
Peter really wanted to try the foie gras with grape chutney ($17) and, since it was an offal I have not consumed, I was game.
Foie gras is duck or goose liver that is created by fattening the bird.
As of yet, I had not been a fan of any liver. I did sincerely try to love the chicken liver pate that seemed to appear on every menu in Northern Italy.
Foie gras was different. Thankfully. It was rich, creamy and mild in flavor compared to is other liver counterparts. Delicious.
Look mom. I cleaned my plate. Can I have dessert?
Have you every tried foie gras or other offal? Where is your favorite place to eat in San Antonio?
Discover more of the best foods in the world…
This post may contain affiliate links. If you make a purchase through my links, I earn a commission that helps to keep this blog running—at no extra cost to you. You can read my full disclosure here.
That place looks a little too modern for my taste, bute the food look super delicious! I've had foie gras before, but much prefer the pate that they make with it. The pork looks yummy!
I’m going to have to give the pate a shot, I’m sure I’ll love it!
That food looks so good and that wall with the flowers on it was really cool!
I really liked the flower brooch wall too, i definitely want to try to replicate it!
Girl, it's not fair to show us this! Looks amazing!
It was definitely I nice break from everything being deep fried 🙂
I am a huge fan of your blog and love to read about your adventures, however I have to point out that Foie Gras is one of the cruellest methods of creating food there is. I was a little upset to see an advert for it on one of my favourite blogs 🙁
Thank you for your comment and I do appreciate your opinion.
I have done much research on foie gras & am aware of the controversy surrounding it. Though, I do believe that, just as with every other animal, there are duck farms that treat their animals responsibly. Hudson Valley, being one of these responsible farms, has given full access to many reporters. In a nutshell, the articles said that these ducks were not tortured, nor did they notice any negative effects prior to slaughtering.
Unfortunately, it is difficult to know how all of the animals we eat are being treated prior to the grocery store, unless we are following them from farm to table. Though I try to eat responsibly, in my lifestyle, it is not possible 100% of the time. I am guilty of eating farmed salmon on more than one occasion and I do not ask every chef what farms all of his meats & fish are from.
Again, I do respect your opinion and I do hope you will continue reading.
DE-liscious! 😀
I'm digging the decor!
[…] having foie gras at Feast Restaurant in San Antonio, Texas, we headed over to The Monterey for the Apple and Cheddar […]
[…] having foie gras at Feast Restaurant in San Antonio, Texas, we headed over to The Monterey for the Apple and Cheddar […]
Foie gras is amazing! It's always funny to see the waiter's reaction when my ten year old sister orders it. They ask if she wants a kids menu of chicken fingers, and she says she'd rather have duck liver. Yeah, she's awesome.
Now that is impressive! She is a sophisticated little eater 🙂