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Food at Feast ‘Uncomplicated Yet Flavorful’

What the critics are saying this week

Spread at Feast
Feast

Chef Air Casebier returned to the Lowcountry and in 2015 to launch her catering business Feast. The concept of grew and evolved into a brick-and-mortar establishment with the same name on Isle of Palms this past summer. After a few months passed, it is naturally time for the Charleston critics to descend on the petite beach cafe.

City Paper writer Suzanne Cohen treks out to Isle of Palms to try out Casebier’s fare.

Though it's a humble exterior, don't let the tiny house tucked away on Carolina Boulevard fool you. The menu is simple but adds up to more than a couple of sandwiches and salads. Every item has been carefully designed to be uncomplicated yet flavorful.

Cohen places a large takeout order (there isn’t much seating at Feast) and dives into the avocado tartine, burger, pork sandwich, vegetable salad, and breakfast burrito. The winner? The kale and cauliflower salad: “It was so good that it took me a minute to realize that I was speed eating the salad and that I needed to consciously remind myself to breathe in between bites.” The complaints are subtle, like the burrito is overwhelmed by beans and the bread on the pork sandwich could be “touch crispier.” All in all, it’s kind words for newcomer Feast.

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