Unique recipes distinguish Feast

Why: Feast 316 recently opened in historic downtown Camas. The restaurant is owned by Tim and Melissa McCusker, who also own Harvest restaurant just a few blocks away. Feast 316 is family friendly and features steak, seafood and pasta, as well as wine and craft cocktails.

What I tried: To start, my dining companion and I settled on the Brie en Croute. For entrees, I had the halibut scampi and a bowl of bleu cheese potato soup, and my dining companion had the Chicken Skizzle. For dessert, we shared the pot de creme.

The appetizer was artfully plated. A delicious, golden, crisp puff pastry filled with warm, creamy brie and candied pecans was placed on one end of a rectangular plate, and a portion of arugula with sweet, Peruvian teardrop peppers at the other end. Several slices of green apple and a swirl of sweet chili sauce filled the gap. We found the portion was perfect for two people to share, and the flavors and textures of this dish promised more good things to follow.

The soup arrived piping hot with a sizzling onion ring atop. Bleu cheese crumbles, Yukon gold potatoes and fresh herb flavors in the soup combined for a hearty taste. Instead of chunks of potato in a creamy broth, the consistency was more of a mashed blend similar to thick gravy. The onion ring was an unexpected touch that complimented the soup and allowed a taste of something else on the menu.

My entree consisted of a bed of angel hair pasta mixed with fresh green beans, different shades of cherry tomatoes, garlic and white wine. This was topped with a 5-ounce halibut steak that was perfectly seasoned, grilled and, thankfully, void of the gray, fishy layer on the bottom. Half of a grilled lemon accompanied the dish. The cherry tomatoes added a touch of tangy sweetness to the dish, which allowed every bite a fresh start on the palate. I took approximately half of the portion home and had it for lunch the next day and found it just as appetizing.

The Chicken Skizzle, served on a hot dish, features chicken breasts, sautéed apples, red onion and thick smoked bacon — all drenched in a scrumptious brandy and cream sauce and topped with some crisp, sweet potato cubes. My dining companion found the dish’s unique flavor very interesting and satisfying.

The pot de creme was swirled with sweet cream and topped with a berry mixture. It was a delectable finish to our meal and a must try if you like chocolate and berries together.

Menu highlights beyond what I tried: After sampling the onion ring in my soup, an order of onion rings with the housemade “no-mayo” (which speaks to my heart) bleu cheese dressing sounded delicious. The shrimp corn cakes sounded equally yummy. The deconstructed BLT soup consists of roasted tomato soup, candied bacon, arugula, sourdough crouton strips and crispy cherry tomatoes. The McCusker N Awlins Shrimp from the seafood choices sounded intriguing. It features eight sautéed shrimp glazed in an heirloom barbecue recipe dating 100-plus years, with creamy hominy and housemade honey jalapeño corn bread. Steak choices include a New York strip, hanger, rib-eye, porterhouse, and filet mignon. Sides include several different types of potatoes, brussels sprouts, green beans, creamed broccoli, truffle mac ‘n’ cheese and ratatouille.

Atmosphere: Brick walls enclose the space, which is decorated in a somewhat rustic fashion. An eclectic mix of locally sourced items create focal interest throughout the restaurant. Old world-style lighting fixtures add a subtle glow above the stained concrete floor. Each table has its own oil votive. The bar is separated from the main dining area by a pony wall, which helps to maintain an open feeling. The shelving of the back bar utilizes galvanized pipe and wood boards in a clever manner.

Other observations: The wait staff is polite and attentive, but the manager, Bill Kolacek, really makes the dining experience at Feast above average. He seats, serves and attends to diners with enthusiasm and expertise.

The freshness and quality of ingredients combined with the unique recipes and top-notch service make this a welcome new restaurant in Clark County.

Harris Ranch, Carlton Farms and Snake River are among the meat suppliers.

With a full house, the noise level can make conversation a challenge.

Cost: Starters are $6 to $12. Salads cost $7 and $8. Soups are $6 to $8. Pasta dishes are $15. Seafood dishes cost $16 to $25. Specialty dishes are $18 to $26. You may create your own “Feast” by pairing sides with steak options for upwards of $24.

Hours: 5 p.m. to 9 p.m. Monday through Thursday. 5 p.m. to 10 p.m. Friday and Saturday. Happy Hour is 4 p.m. to 6 p.m. Monday through Friday.

Telephone: 360-210-7498

Where: 316 Dallas St., Camas. www.camasfeast316.com

Health Score: Feast 316 has received a Pre-Opening Inspection and is scheduled for a routine inspection in the near future. Zero is a perfect score, and Clark County Public Health closes restaurants with a score of 100 or higher. For information, call 360-397-8428.