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| The entrance to Feast@316. |
by Seth Sjostrom
Feast. Bolstered by the success of Harvest, Chef Tim McCusker opened his second Camas-based restaurant – Feast@316. Launching on New Year’s Eve with a sold-out dining room, Feast@316 is a steak and seafood house designed to be as open and family friendly as the community it calls home.
Feast. Bolstered by the success of Harvest, Chef Tim McCusker opened his second Camas-based restaurant – Feast@316. Launching on New Year’s Eve with a sold-out dining room, Feast@316 is a steak and seafood house designed to be as open and family friendly as the community it calls home.
“I always want my restaurants to be accessible. Really good food, made from scratch at prices a family can afford,” Chef McCusker explains.
He and his team really do go to great lengths to deliver a high-end culinary experience. A visit to his stockroom revealed a solitary can on otherwise bare shelves. Sourcing as much as he can from local ranches and farms, even the pasta they use is made local and delivered fresh.
Most elements of a dish served at Feast@316 come from the toils of Chef McCusker and his team of fine chefs. An elegant, creative dining experience, with a touch of mad food-science whimsy is always expected on a Chef McCusker menu.
Chef brings his experience from kitchens across Europe, the Mediterranean and New Orleans to Southwest Washington. Surprisingly, Chef McCusker dials in Pacific fresh cuisine adeptly as well. “I always encourage my chefs, and the restaurants I consult with, to draw from their community. What food is naturally sourced there, what are the flavors of that region and then apply your personal touches to it.”
He approaches restaurant design much in the same way. Feast@316 and its family-friendly design echoes Camas’ spirit and rich history. Relic machine parts once part of the paper mill which center to the town’s history are displayed on the walls. Offsetting each piece of historic industry is richly painted period art by local artist Omar Pleitez.
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| Feast@316 diners enjoy the 16 oz. Cowboy Cut Rib-eye and the Monkey Glad Hanger Steak. |
Recognizable elements from other town fixtures like the Liberty Theater, Lutz Hardware and Camas Bike and Sport have been mixed in to the décor as well. The bar, which offers craft cocktails, sits in view of the open kitchen Feast’s dishes are created in.
“I wanted to bring something in that Camas did already have – a steak and seafood house where people come in and feel at home. I wanted the restaurant to be a part of the community,” Chef McCusker says.
Bill Kolacek, the General Manager of Harvest and Feast@316 weighs in, “We have worked hard to create Feast as upscale, yet not uptight.”
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| From the Happy Hour menu: Black and Bleu Grinder. This is delicious, with blackened steak, peppers, onions, topped with house bleu fondue. |
Chef McCusker grins, “It is arrogant to think you have to go to the city…like Portland… for fun, exciting food. You can have it right here in the suburbs.”
Of the ambiance of Feast, Chef adds, “Here you can share a plate. Enjoy the kitchen. Enjoy being with us and your neighbors.”
The success of Harvest and the launch of Feast@316 adds to a long list of culinary accomplishments Chef McCusker pins to his resume. The award-winning chef is most known for his restaurant consulting business, The Rustic Palate. Chef has created menus and designed kitchens and concepts for over 68 restaurants in the last 5 years alone.
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When asked what’s next, Chef McCusker laughs, “Well, I’m exhausted. Oh yeah… and I’m creating my first cookbook.”
To experience the latest from Chef Tim McCusker, visit Feast@316 in downtown Camas, 316 NE Dallas Street.
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