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Haute Feast
Home
Our Approach
The Restaurant
Weddings
Intimate Gatherings
Ticketed Events
Recent Work
Market
Join the Team
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This is where it happens. Wood fire. Salt air. The bay thirty feet away. This is Chef Pablo Toxqui’s kitchen — open to the sky, built around a fire that he lights every afternoon and tends all through service. Everything that comes off t
Seven years ago, Pablo and I started Haute Feast with a single belief: that great food and honest sourcing aren’t a trade-off. That you can build something elevated without losing the thing that makes it real. We have cooked at farms, on dock
Meet your oyster farmer. His name is Matt Gregg. Matt co-founded @barnegatoyster alongside Scott Lennox - and what they have built on Barnegat Bay isn’t just a shellfish operation. It’s a restoration. The bay’s oyster industry
The season starts in 28 days. Barnegat Bay. Open-fire cooking. Day boat fish and Forty North oysters farmed right here in this water. Plus our new farm market - opening up Memorial Day Weekend. We have been building towards this one all winter.

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We proudly feature photography by:

Alyssa Mancini, Jenelle Kappe,

Lauren C. Allison, Jared Carlin Harris

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