Blog
May 22, 2014

The Federal Celebrates Memorial Day Weekend

THE FEDERAL HOSTS MEMORIAL WEEKEND BARBEQUE PALOOZA
Special Weekend Line-up Offers Sneak Peek at Their Summer 2014 Menu

Chef/Owner Cesar Zapata, GM/partner Aniece Meinhold and their fellow rogues at The Federal, Food, Drink and Provisions are hosting a reprieve from the South Beach insanity this Memorial Weekend with a special Barbeque Palooza menu held during dinner service on Friday, May 23 through Sunday, May 24. To wash it all down, The Feds are offering their regular Happy Hour – bottomless bubbles and beer for $15 and $5 house cocktails – all night Friday and Saturday and $20 bottomless bubbles and beer during Sunday night dinner service.

Channeling his Texan culinary roots (and a few other ‘que favorites), Zapata creates an enticing menu of modern-American barbeque complete with a milieu rich of smokey and peppery flavors. For the Middle ($8-$14,) which boasts shareable starters, sides and small plates, includes lighter fare such as the large, head-on Peel & Eat Shrimp with Old Bay cream and grilled lemon; Hamachi Crudo with crisp watermelon, jalapeno, radish and garden sweet basil; Chef Zapata’s popular Smoked Fish Dip – applewood smoked daily catch and housemade chips; Grilled Peaches & Coach Farm’s Ricotta with goat’s milk ricotta, blueberry, smoked honey and lemon balm; and the Summertime Watermelon, a sweet and savory melding with bourbon, chipotle, lemon and mint. Mouthwatering heartier choices include a Roasted Hackleback Potato – a Yukon Gold with herb butter, sour cream and smoked salt; Braised Collard Greens with smoked pig tail and pickled peppers; delectable Baked Beans with braised brisket, bacon and poached egg over housemade Texas Toast; Texas Style Elote with charred poblano pepper aioli, lemon pepper and cotija cheese; Crispy Brussels Sprouts tossed in a molasses vinaigrette with pickled apples and onions; and the creamy Southwest Mac & Cheese – three cheeses, poblano peppers and chipotle biscuit crumbs.

From The Pit ($8-$22/MP) features savory barbeque items, mostly from the restaurant’s outdoor smoker including The Fed’s famous BBQ’d Deviled Eggs, this time topped with pulled pork, pickled Serrano and creamy horseradish; Ceez’s Smokey Fried Chicken, a smokey, spicy, sweet and perfectly crunchy half-a-chicken with honey, buttermilk ranch dressing and pickled watermelon radish; Campfire Bacon – grilled, house made bacon with maple and chives; dry-rubbed St. Louis Style Pork Ribs with creamy slaw and tangy-sweet pickled peaches; Hawaiian Duck Leg grilled with a Coca-Cola Hoisin glaze and topped with scallions and sesame seeds; applewood smoked Jumbo Chicken Wings with sweet jalapeno and pickled celery; smoked bone-in Short Ribs with an additive espresso-chile dipping sauce; the “Ham” Steak – a peachwood smoked pork shoulder in spiced pineapple glaze; Grilled Sausage Platter – Andouille, bratwurst and chef’s choice, served with mustard and sauerkraut; and the limited-time and oh-so-decadent PIMP Burger – a juicy 10 ounce beef patty, chuck-short rib-brisket, foiegras, truffled beef jus, tobacco onions and triple crème brie. For the non-meat eater, a delicious Whole Roasted Market Fish with garden herbs over baby greens truly delights.

Federal Classics ($6-$12) such as the Jar O’ Duck – duck rillettes, charred fluff and candied sweet potato; the Buttermilk Biskit with honey apple cider glaze and butter; and the Buffalo Style Pig Wings with blue cheese and pickled celery and carrots, and the $39 Chef’s Tasting Menu round out the offerings.

Owned and operated since January 2012 by husband and wife team Chef Cesar Zapata and Service Maven Aniece Meinhold, The Federal is a modern American tavern serving comfort food classics with an updated edge. Geared to be a neighborhood meeting point where folks congregate to enjoy great food and drink, the restaurant sources ingredients exclusively from American artisans. Describing their restaurant/concept as a celebration of American integrity, ingenuity and craftsmanship, Zapata and Meinhold make light of their demanding positions referring to themselves as “Stove Master and Pig Whisperer” (Zapata) and “Bar Wench and Pot Stirrer” (Meinhold). Born in Colombia, reared in New Jersey and taught his craft in Texas, Zapata creates good ol’ American comfort food classics, utilizing old world French techniques and infusing touches from his diverse upbringing. The restaurant offers Supper, Weekend Brunch, bottomless Happy Hour and a progressive bar program with innovative beer and wine cocktails.

Located at 5132 Biscayne Boulevard in the MiMo district, The Federal, Food, Drink & Provisions is open for Supper Tuesday–Thursday from 6:00pm – 10:00pm, Friday–Saturday from 6:00pm – 11:00pm and Sunday from 6:00pm – 9:00pm. Their $15 Bottomless Happy Hour takes place Tuesday–Friday from 5:00pm-7:00pm. The Boozy Weekend Brunch is Saturdays and Sundays from 10:30am – 3:30pm. Parking is free Tuesday–Thursday in front and rear parking lots; $3 Valet Parking offered on weekends. Telephone: 305.758.9559; www.thefederalmiami.com

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