Haute Feast

Haute Feast Custom-tailored catering with a farm to table focus.

Reservations for Memorial Day weekend are live. Here is what you are booking:A seat on Barnegat Bay. Day boat fish cooke...
05/12/2026

Reservations for Memorial Day weekend are live.

Here is what you are booking:
A seat on Barnegat Bay. Day boat fish cooked over Chef Pablo’s open fire. Freshly harvested oysters from Matt Gregg’s oyster farm. The season’s finest produce from Jeff’s Organic Produce. Handcrafted wine from Alba Vineyard. Gorgeous blooms from Daybreak Flower Farm on every table.

And a farm market stocked with everything you love about the dining experience - available to take home.

Friday through Monday 12PM-8PM.

Comment RESERVE and I’ll send you the link directly.

📸

“As a native Cape Codder, I’ve eaten well over 1,000 bowls of chowder - and Pablo’s was hands down the best I’ve ever ha...
05/09/2026

“As a native Cape Codder, I’ve eaten well over 1,000 bowls of chowder - and Pablo’s was hands down the best I’ve ever had.”
- D.B. Mother Shucker Club Member

We don’t take that lightly coming from a Cape Cod native.

Welcome to the Mother Shucker Club, D.B. We can’t wait to see you at the table this summer. 🦪

📸

Summer 2026. Barnegat Bay. We’re hiring.Front of House and Back of House positions for people who take hospitality serio...
05/07/2026

Summer 2026. Barnegat Bay. We’re hiring.

Front of House and Back of House positions for people who take hospitality seriously and don’t take themselves too seriously. People who show up energized, stay present, and give a damn about the details - even the ones nobody notices when they’re right.

This is a seasonal restaurant on a working oyster farm. The setting is extraordinary. The standards are high. The team is small, the work is real, and you must play well with others - our entire operation runs on teamwork.

If you’re looking for something easy, this probably isn’t it. If you’re looking for something worth showing up for every single weekend all summer long - comment TEAM and I’ll send you the details.

📸

A summer pass to the best raw bar on Barnegat Bay.The Mother Shucker Club is a seasonal membership - capped at 100 peopl...
05/07/2026

A summer pass to the best raw bar on Barnegat Bay.

The Mother Shucker Club is a seasonal membership - capped at 100 people. Swipe to see what it gets you.

Memorial Day through Labor Day. 100 memberships total.

65 have already been sold. 35 remain.

Comment MOTHER SHUCKER and I’ll send you the link directly.

This is where it happens. Wood fire. Salt air. The bay thirty feet away.This is Chef Pablo Toxqui’s kitchen — open to th...
04/29/2026

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 this grill carries the same mark: the char of real wood, the discipline of someone who has been doing this his entire life.

Chef Pablo believes the best food is the simplest food. Honest ingredients. The right heat. Nothing unnecessary between the two.

Mark your calendar. We open in 23 days.

📸

Seven seasons ago, Pablo and I started Haute Feast with a single belief: that great food and honest sourcing aren’t a tr...
04/28/2026

Seven seasons 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 docks, in fields, and in backyards. We have served guests who drove three hours and guests who walked off their boat. We have built menus around what a farmer texted us that morning.

This season — our second summer at — we are building something we have never had before. A kitchen garden. A farm market. A new dessert program. A dining space that keeps growing into itself.

Seven seasons in. We are just getting started.

Follow along as we count down to opening weekend!

Meet your oyster farmer. His name is Matt Gregg. Matt co-founded alongside Scott Lennox - and what they have built on ...
04/25/2026

Meet your oyster farmer. His name is Matt Gregg.

Matt co-founded 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 was nearly wiped out in the 1950’s. What Barnegat Oyster Collective has done since is bring it back.

The oysters on our raw bar - farmed on Forty North Oyster Farm right here in this water - travel a distance measured in minutes from Matt’s farm to your plate.

That’s not a line. That’s just where we cook.

Follow and learn more at barnegatoyster.com

The season starts in 28 days. Barnegat Bay. Open-fire cooking. Day boat fish and Forty North oysters farmed right here i...
04/24/2026

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. Follow along - it starts now.

📸

You’re invited to experience the new event space Join us Thursday, May 14th from 6-9pm for an evening walkthrough of on...
04/20/2026

You’re invited to experience the new event space

Join us Thursday, May 14th from 6-9pm for an evening walkthrough of one of Asbury Park’s most beautiful hidden venues. Explore the gardens, graze the table, enjoy passed hors d’oeuvres - and imagine what’s possible.

Ideal for rehearsal dinners, showers, milestone celebrations, and intimate private events.

Presented by and

Complimentary to attend.

Comment KULA and we’ll send you the RSVP link.

Address

Ocean Grove, NJ
07756

Website

Alerts

Be the first to know and let us send you an email when Haute Feast posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Haute Feast:

Shortcuts

Share

Category