Feast, a new concept restaurant focusing on large format, seasonal meals opens in the East Village today. Feast styles its menu around the idea of dinner parties, where diners "share plates of food and long conversations" as they would dining at someone's home. Two different "feasts" are available at dinner time, including a Union Square Greenmarket feast that changes with the seasons and a nose-to-tail feast focused around a rotating selection of animals. Diners are seated around large, communal tables made from reclaimed wood, surrounded by vintage pieces like a cast iron stove from Cape Cod, hay pulleys and picture frames.

Chef Christopher Meenan chose lamb as his opening protein, offering a $48 per person Mighty Lamb Feast that includes lamb carpaccio, Merguez stew with tomato, "shepherd's pie", potato gratin and lamb lasagna among other courses. The vegetarian USQ Farmer's Market Feast runs $38 per person and includes a smoked goat cheese tart with forest mushrooms, spaghetti squash with mushroom bolognese and roasted cauliflower with hazelnuts and grapes. Both feasts include a special dessert by pastry chef Emily Wallendjack and wine and beer pairings are available at a supplement.

Both feast options require full table participation, but smaller parties are welcome to order off the additional a la carte menu, with dishes like "steak n' egg ($22) with oxtail and cripsy bernaise egg or porcini crusted halibut ($25) with eggplant caviar, spinach and a truffle emulsion. “It’s okay to dabble,” says owner Brian Ghaw, “but ultimately we want you to tell your friends and come back with a group to 'feast.'"

Ghaw, who runs the delightful Savoy Bakery in East Harlem—this author must resist temptation to buy the pork buns and turkey bacon and cheese buns on her daily commute—brings some of his freshly made dough downtown each morning to bake breakfast pastries on site at Feast. The restaurant opens daily at 7:30 a.m. to serve up coffee and the breakfast bites to the locals. Look for Saturday and Sunday brunch arriving sometime in April and lunch soon to follow thereafter.

102 3rd Avenue; 212-529-8880. Feast is open 7:30 a.m. - 11 p.m. Monday through Wednesday; 7:30 a.m. - 1 a.m. Thursday through Saturday; and 7:30 a.m. - 4 p.m. Sunday (closed for dinner)

Feast Opening Beverage Menu by