Acclaimed Atlanta chefs Shaun Doty and Lance Gummere are joining forces once again to open The Federal, named after the nearby Federal Reserve Bank, at 1050 Crescent Avenue in Midtown on November 15. The Federal’s menus feature a roadmap of Doty’s and Gummere’s culinary experiences from New York City to Belgium to previous Atlanta restaurants such as Shaun’s, MidCity Cuisine, and Mumbo Jumbo. The restaurant will open with weekday morning coffee bar service from 7:30 to 11 a.m. and nightly dinner beginning at 5 p.m., then add weekday breakfast, lunch and weekend brunch toward the end of November.
“Opening The Federal is our way of giving our Midtown customers what they have long been searching for in a neighborhood restaurant,” says Doty, a veteran of the Midtown dining scene. “We are looking forward to reconnecting with guests and offering some familiar favorites from our previous restaurants to our longtime patrons.”
Doty and Gummere have an extensive history of working together, from Mumbo Jumbo to Bantam + Biddy and Chick-a-Biddy, and the two are drawing inspiration from their travels around the world as well as from the tenets of French cuisine and the traditional American steakhouse for The Federal.
Midtown residents and office dwellers can start the day with a much-needed jolt from the coffee bar, which features a selection of hot and iced espressos, lattes and mochas available with house-made syrup options; iced shaken specialties like the café cielo cold brew with sorghum cinnamon and vanilla; a house blend brew and loose leaf teas by Rishi.
Dinner service begins daily at 5 p.m. and includes features such as:
Chopped chicken liver with toast and cornichons
Whole loup de mer with chickpea pancake, fennel, olives, saffron yogurt and bee pollen
Pork schnitzel with onion salad, peanuts and Italian parsley
Federal burger with American cheese, grilled garnish and fries
West Texas venison with cheese pierogi, red cabbage, sour cherries and leek ash butter
Side dishes include Anson Mills grits with Green Hill cheese, sautéed hen mushrooms, creamed or sautéed spinach, mashed fingerling potatoes, sautéed broccoli rabe with garlic pickles and fries with homemade mayo
There is also a selection of steakhouse traditions such as a 14-ounce dry-aged Kansas City strip, 20-ounce Iowa porterhouse and 16-ounce Strauss grass-fed ribeye all cooked in cast iron. Add-ons for steakhouse items include béarnaise sauce, Asher blue cheese, Green Hill cheese, au poivre sauce and Chasseur sauce.
For a sweet finish, the dessert selection offers Doty’s beloved sticky toffee pudding, Key lime pie with coconut mousse and a chocolate fried pie with vanilla bean ice cream.
The Federal’s thoughtfully crafted cocktail selection includes a Southern 75, a coconut rum punch called El Moro and Beer:30 made with beer, rye whiskey and St. Germaine. The beer list includes a few local favorites, and wines are available to order by the glass or bottle.
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