On a cold day last week, I decided to treat myself to a lunch at Feast. I had just read CVILLE’s post on Feast’s spectacular fall salad, so I ordered a half-size (minus butternut squash, since I dislike cooked veggies in salads) and a cup of smokey roasted red pepper soup. The soup was perfect for a crisp fall day – chipotle and smoked paprika added depth to an already-rich base of roasted red peppers and tomatoes with a touch of cream. Melted Parmesan shred added textural interest to the smooth consistency of the full-flavored soup. The salad was bright, fresh, and a perfect flavor compliment to the hearty soup. Bits of crisp, thick-cut bacon, shavings of caramel-tasting extra aged gouda, thin slices of local apple, and sweet-spiced pecans melded perfectly over a sherry vinegar-dressed base of fresh arugula. It was a lunchtime culinary masterpiece that left me satisfied and (almost) ready to get back to work.