Explaining the new venture Brice says, “We fell in love with the food, layout, design, and location. We knew we could make great things happen in this venue.” Brice, whose extensive experience lies heavily in fine dining and steakhouses, plans to expand the restaurant’s core menus as well as raise the bar on genuine old-school service. “I want our guests to feel at home and well cared for, whether grabbing a quick lunch or an evening celebrating with friends and family. For me, the answer will always be ‘yes’ … now what is the question?”
In addition to the restaurant’s popular Bone Marrow, Roasted Beet Salad, and Smoked Pork Chop, diners are already enjoying new menu additions, including a Jumbo Lump Crab Cake, Prime Filet Mignon and Truffle Mac & Cheese. Specials will change regularly. The restaurant will continue to feature local organic meat and produce, locally-sourced fish and seafood, and an extensive cured meat and charcuterie program.
The greatest change in menus will be at lunch. “Setting a time and price point that will appeal to both those meeting for business and pleasure is first and foremost,” says Brice. The Federal Grill’s lunch menu will allow diners with limited time the ability to get in and out within 30 minutes. Daily $10 lunch specials, such as “Fried Chicken Thursdays” will continue, with more menu items at the $12 to $15 price point being offered.
There will be significant changes in the bar, including new happy hour and bar menus, more tables and TVs. “Currently our bar area is underutilized during the day, yet it’s the perfect place to grab a quick bite for lunch and get caught up with the latest news or sports,” says Brice.
The Federal Grill will continue to offer an impressive array of artisan beer, boutique wines, American whiskeys and bourbons, and other spirits highlighting the restaurant’s menu. Bourbon flight offerings will expand and there will be a greater focus on wines as well, with an equal mix of small vineyard wines and popular mainstream wines. The restaurant will also offer an extensive list of wines by the glass.
Brunch lovers will also be pleased to learn that they will be able to enjoy the restaurant’s Bacon-Wrapped Shrimp & Grits, Braised Veal Benedict, Truffle Egg Sandwich and Chicken Pot Pie on Saturdays as well as Sundays when new hours go into effect.
Beginning in March, the restaurant will open seven days a week, serving lunch and dinner on weekdays and brunch and dinner on weekends. The restaurant’s kitchen will open from 11 am to 9 pm on Sunday, 11 am to 10 pm Monday thru Thursday, and 11 am to 11 pm on Friday and Saturday. The bar will remain open one hour after the kitchen closes each night.
For more information visit www.thefederalgrill.com or follow on Facebook at www.facebook.com/