The Federal Presents Crawdaddy Tuesday and Chicken Fry Wednesday
How you doin'?
via Google CC
In many ways, Miami feels as if it has seceded from the South, but the Federal's new Crawdaddy Tuesday and Chicken Fry Wednesday might make us feel a bit down-home again.
Crawdaddy Tuesday began last week, and Chicken Fry Wednesday premieres tomorrow, April 3. Both promotions will last through spring and run from 6 to 10 p.m. on their respective days.
Taking advantage of our nearby crustacean population to serve the freshest possible seafood, the Federal is flying in live crawfish every week from the Gulf Coast.
Courtesy of The Federal
A traditional crawfish boil made with corn, potatoes, andouille sausage, and onions is available, but for something a little different, the Federal's Chef Zapata is also making creole-style crawfish 'n' grits and saffron-scented crawfish fritters served with a spicy corn rémoulade for dipping.
Courtesy of the Federal
Chicken Fry Wednesday will feature smoked, spicy, and sweet fried chicken served with candied kumquats and Carolina slaw. The slaw is made with Brussels sprouts, carrots, cabbage, and celery seeds and tossed in apple cider vinaigrette.
The toques at the Fed let the chicken marinate overnight in a special rub and then smoke it using apple and pecan wood chips. After the pollo gets fried, it's tossed in a honey-Buffalo sauce for the perfect combination of heat and sweetness.
All the animals are free-range and hormone-free. Additional sides available include Southwest mac 'n' cheese, bacon-braised kale, chargrilled corn, and townpark fries at $6 a pop. In the true spirit of the South, diners can drink their day away with "Bottomless Bubbles & Beer" for $20 per person.
If you're not familiar with eating crawfish, no worries. The Federal's owner, Aniece Meinhold, says you should just "suck the head and nibble on the tail." Sounds like good advice across the board.
Follow Ily on Twitter @realily.
Get the Dining Newsletter
The week's top local food news and events, plus interviews with chefs and restaurant owners, dining tips, and a peek at our print review.