The Federal Food Drink & Provisions
Federal Jumbo ‘Biskit’ – buttermilk, honey apple cider glaze
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Carmeliz’d Onion & Crab Dip – lump crab, pickled radish, brown butter, crusty bread
Punkin Spiced French Toast – gingersnap cookies, pumpkin butter, salted caramel, whip cream, maple
Pig Wing and Waffles – country fried pork shank, cornmeal waffle, housemade ‘hot’ honey
Jar o’ Duck – duck confit rillete, charred fluff, candied sweet potato
Knowingly overestimating the dining capacity of co-travelers, but attempting to make the most of limited time, second brunch on Saturday saw our trio seated at Buena Vista hipster hangout “The Federal Food, Drink & Provisions” where although the bottomless brunch bubbles seemed to be a hit with several loud surrounding tables the experience was average, at best, for those sober enough to know the difference.
Strip-mall located with a tight interior decorated in taxidermy beleaguered by kitsch as servers parade around nonsensically offering anecdotes, without particularly accomplishing much as relates to presenting plates, it was from a recently retooled menu that our meal was crafted and having done away with the prix-fixe shared plates concept in favor of a la carte the five plate meal progressed quickly, an unadorned jumbo biscuit starting things off right with a tremendously flaky interior imbued in buttermilk beneath a golden tan ever so slightly sweet.
Admittedly an interesting menu despite service and ‘scene,’ it was not long after the biscuit that the creamy crab as well as the crispy waffle arrived and although the bread served with the dip was nearly inedibly dry the spread itself was intensely flavorful, the same to be said for a lightly breaded pork shank that effortlessly shredded from the bone to outperform all but the finest fried chicken and waffles tasted to date.
Served ‘small plates style,’ but still a touch out of the order that would be expected, it was in follow-up to the dip that thick slices of French Toast were delivered and although each a bit doughy the accoutrements of pumpkin puree, sticky caramel, and spiced whip each dazzled – the later strikingly similar to the toasted marshmallow fluff plated alongside caramelized sweet potatoes and a jar of confit duck – a signature dish, indeed, though again held back by poorly conceptualized bread.
http://www.thefederalmiami.com/
