Chef

Doug Levy

"Four lamb chops, sumac-rubbed and roasted, with spiced lentils, pan-roasted fennel and sugar snaps. Grapefruit gastrique. #chopchop #dinnerspecial @feasttucson"

"#upcloseandpersonal Half a rack of lamb with baby purple carrots from @dirtygirlfarmette plus a purée of pear and sweet potato and a basil-#fernetbranca sauce. #dinnerspecial @feasttucson"

"Wednesday’s Special is grilled flat iron steak served with sautéed fava beans & morel mushrooms, spinach custard and a smoked citrus-black garlic-taleggio cheese sauce. #notyourmothers #spinach #taleggiocheese #feasttucson"

"How do you dress up your #spicy #noodle #salad? We add cabbage and serve it with grilled beef tenderloin and a warm wakame-pepper salad. #dinnerspecial #feasttucson"

"Bass so good we got more this weekend. With an olive-potato bundt cake, veggies and pistachios. #dinnerspecial @feasttucson"

"#nightofthecrustaceans @feasttucson - Maine lobster and Alaskan King crab in caper-clam butter with rapini and a piquillo-onion millefeuille. #yum #bicoastal"