Food News

The Federal Swaps Lunch For Brunch

The Federal Food Drink & Provisions has decided to shutter lunch service and instead focus all of their attention on creating a spectacular Sunday brunch. Beginning next Sunday, March 18, you can get your duck eggs topped with crispy pig ears (just in time for soothing St. Patty's Day hangovers).

So what else is on the menu? It's broken down into sections that cover everything from "Bits to Share" (bites they've become known for, such as the "Jar o'Duck" and "Buffalo Style Pig Wings), to "Complement'uns," like fries with gravy, tator tots and buttery grits ($6). There's a "Sweet'uns" gathering of baked goods, ranging from scones to red velvet layer cake, depending on the day ($8), and a section entirely devoted to Lake Meadow Farm egg dishes.

It's sort of the Tim Burton version of traditional brunch fare. We

are already sold on the idea of a "Jackalope Benedict" ($14), which

apparently combines rabbit and elk to form a sausage patty, and is then

topped with bacon and a poached egg. You can also get your "wabbit" with

waffles ($19), and that totally tops fried chicken in our estimation of

brunch perfection. Seemingly savory and sweet, it's served with a

kumquat thyme butter and smoked maple

syrup. There's little doubt about how much we look forward to having

some smoke in our syrup.

Bottomless mimosas are priced at $14 per person, and The Fed's Blood Mary, made with celery bitters, beer and bacon salt, is available by the jug. Brunch starts next Sunday, March 18, and is served from 11:30 to 4 p.m.

Follow Short Order on Facebook and Twitter @Short_Order.<

KEEP MIAMI NEW TIMES FREE... Since we started Miami New Times, it has been defined as the free, independent voice of Miami, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Lesley Elliott
Contact: Lesley Elliott