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Specialties
Sustainable, local, organic, green… today’s «buzzwords» for foodies, yes? All are admirable and important. Executive Chef Susan Coulter was a bit ahead of her time as she has practiced these concepts for years.
Feast Bistro strives to be as local, organic and green as possible, in addition to being cost effective (for us and for you).
We take advantage of the locally grown, fresh produce available in the Ojai Valley. We try to keep our produce purchases within a 100 mile radius.
We are the only restaurant in Southern California serving EEL River Organic Beef Burgers.
Our Flat Iron Steak is Ojai’s own Watkins Cattle grass fed Beef, we serve free range Chicken, we recycle our fryer oil and water our plants with leftover water.
From our 108 square foot kitchen our culinary team creates seasonal menus to delight any palate!
History
Established in 2006.
Executive Chef/Owner Susan Coulter has been a chef for nearly 30 years, working for Chefs in Chicago such as Charlie Trotter and Tony Mantuano. Additionally, she spent many years as a Private Chef.
When moving to Ojai, an opportunity to establish her own restaurant presented itself and she ran with it.
Using her Italian and French cooking background, she and her partner, Beryl Schwartz, created a cozy, European Bistro in the heart of Ojai’s Historic Arcade. Entertaining guests from her open kitchen, her culinary team creates amazing and delightful meals to satisfy all palates.
Feast Bistro also recommends
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«A local gallery for over 30 years, Stan & Hallie Katz offering an amazingly creative selection of furniture, jewelry, clothing, and many more items.»
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Feast Bistro says,
«Bill Moses’ Organic wines, have complimented our wine list since our opening day, always creative and innovative.»
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Feast Bistro says,
«Lisa Casoni’s creativity an innovation show this gallery to be out of the ordinary and a lot of fun. What you see here, you won’t see anywhere else.»