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Feast BBQ Restaurant Review: This historic storefront once housed the Sunny Side Saloon when it opened in 1882. The period atmosphere lingers thanks to exposed brick and antique wooden tables and countertops. Now, it’s home to Feast, where the pork, chicken, beef brisket, ribs and even tofu are brined for days and smoked for an undisclosed period of time to achieve succulent, fork-tender effect. Chef/proprietor Ryan Rogers serves his meat with equally toothsome sides, including puffy tater tots, smoky baked beans (seasoned with enough pork to be a dish on its own), creamy or vinegar slaw, and sweet potato fries. Can't decide? "Presidential Feasts" offer multiple meats culminating in the "William Howard Taft," which features quarter-pound portions each of four meats and four sides. Small appetites will appreciate the meats served in tacos and sliders. The unique fried chicken also is smoked before being flash fried to attain a flaky, crunchy crust. Beverages include an impressive lists of draft craft beers (served in Mason jars) and bourbons.