Accolades

  • Best Neighborhood Restaurant
    Miami New Times
  • Best Biscuits in the U.S.
    Food & Wine
  • America's Best Gluten-Free Desserts
    Food & Wine

My Restaurants

Where I Eat

From My Menu

Chef Gabriel Fenton reviews 'Buffalo-style' pig wings at The Federal
$$ | Modern | American
Little Haiti
"A braised pork shank that looks like a gigantic chicken wing is rolled in cornstarch and then deep-fried. The shank is tossed in a traditional Buffalo sauce and served with celery, carrots, and blue cheese. It's a delicious porky take on classic chicken wings."
Chef Todd Erickson reviews Crawfish 'n grits at The Federal
$$ | Modern | American
Little Haiti
"This dish has perfectly seasoned, sweet and salty crawfish tails on top of rich, creamy, and cheesy grits with crunchy bits of andouille sausage and sweet corn. It's perfect for sharing as an appetizer. However, I recommend getting your own; you most likely won't want to share!"
Chef Diego Oka reviews Biscuit 'n gravy at The Federal
$$ | Modern | American
Little Haiti
"Brunch is one of my favorite meals, but sadly it's only available on Saturdays and Sundays at many places. The Federal is the place to go for an amazing brunch. Aniece works the front of the restaurant while Cesar's in the kitchen, and they make an American tavern feel like home. Get the biscuits; they're buttery and fluffy with golden, crunchy edges."