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Taste of Southern Indiana, | Apr 21, 2015

A smokin' BBQ tradition


This New Albany BBQ joint is earning national accolades. What exactly should you order?


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Feast BBQ has three BBQ sauce options to drizzle or drench your food: the original, the hot B and the vinegar. The original sauce is a well balanced sweet and sour, the hot has a blast of cyan and the vinegar is more sweet and tangy. The restaurant buys all their sorghum - one of the spices in the vinegar sauce - from a mill in Gnawbone, IN. /Photo by Hannah Fleace

A tiny Southern Indiana barbecue eatery swiped the No. 8 spot on Paula Deen’s list of “Best Barbecue Across America” last year. The folksy celebrity chef said Feast BBQ offers “some of the best-smoked meat in Indiana and the state’s largest bourbon selection.” I trekked to New Albany to sample this acclaimed barbecue and get a taste of a Southern tradition done in good Hoosier fashion.

When Feast BBQ opened three years ago, owner Ryan Rogers didn't know business how well business would boom. Today they are opening a second location in Louisville. 

When classically trained chef and owner Ryan Rogers started the business in 2012, the downtown building, home to taverns and cigar stores for more than a century, was in disrepair. Today traces of its rich history are found in the exposed original brick and old floor joists turned tabletops. Photographs, relics and warm string lights create an ambiance of faded elegance. The dining room is tiny, so seating is first come, first served. Guests order and pay at the bar that features a local draft beer selection each night. Nearly every detail of the food is crafted in-house. It’s a place where family recipes meet French pastry school in the very best of introductions.






What to get: Appetizer

Ryan’s pick: Pork cakes ($9). “They’re the concept of a crab cake but with smoked pulled-pork, cream cheese, cayenne, green onion, sorghum, coleslaw and BBQ sauce. It hits all those things people like: a little bit sweet, a little bit spicy, a little bit crunchy, hot and cold.”

My pick: Fried pickles ($9). Each tray of breaded pickles and creamy ranch-style dip is a testament to Feast’s upscale dining with a nod to finger-friendly goodness.

What to get: Entrée

Ryan’s pick: Pulled-pork sandwich ($8.50) “You just can’t beat a classic pulled pork sandwich with any of the sides.”

My pick: Brisket ($12.50). The smoky sandwich is tender, moist and finely seasoned with in-house spices. Perfect alone or with one of Feast’s sauces.

What to get: Dessert

Ryan’s pick: Banana pudding ($4). “It’s a salted, caramel banana pudding with a house-made vanilla wafer crumble.”

My pick: Reverend Rogers’ White Chocolate Bread Pudding Sticks ($4). This family recipe with a culinary twist is dusted in sugar and served with a bourbon white chocolate sauce for dunking.

Directions & Hours:

116 W. Main St. New Albany 
Tuesday-Thursday 11:30 a.m. – 9 p.m.
Friday 11:30 a.m. – 10 p.m.
Saturday 5 – 10 p.m.

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