The Federal: A Fresh, Modern American Tavern

by Julia Loschiavo | June 13th, 2013 | Chef Interviews

herbsThe Federal, located in Miami, Florida, provides visitors with a fun and casual dining experience without sacrificing quality. Using fresh, garden-grown ingredients, this all-American tavern is rustic and classic. The Federal’s menu takes seasonal produce into account, and you’re sure to have a fresh, delicious meal in a welcoming environment.

I was able to speak with Ani Meinhold and Cesar Zapata of The Federal to find out more about the restaurant, particularly the fresh-grown ingredients they’re using.

JL: What types of foods do you grow in your garden?

CZ: We currently have bell peppers, Thai bird peppers, pineapple, tomatoes, French radish, herbs, chocolate mint, spearmint, lemon balm, Thai basil, oregano, Cuban oregano, sage, sweet basil, rosemary, Mexican tarragon, parsley, chives.

JL: Are there any seasonal items that you are growing/using right now?

CZ: Bell peppers and all of our herbs.

JL: How do the seasons influence your menu choices?

CZ: Very much. I try to use and purchase what is available based on seasonality so that products taste like what it’s supposed to; meaning it tastes best at its peak.

JL: Which fresh-grown ingredients inspire you most?

CZ: Herbs; so much flavor, aroma and variety.

JL: What atmosphere do you aim to create in your restaurant?

CZ: We do that Modern American Tavern thing; we are rustic and casual… but most importantly, people appreciate that we are seasonal, fresh and quality driven and yet they can get that in a casual, approachable environment.

JL: Any particular favorite menu items?

CZ: Baby heirloom tomato salad, a combination of flavors that explodes in your mouth, each bite hits a different note. It has coriander seeds, Thai basil flower, sweet basil flowers, fresh baby heirlooms,and spicy Cajun popcorn.

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