New owners and a new culinary team have taken over the spot formerly known as Branch Water Tavern and rebranded it as The Federal Grill.
Longtime restaurateur Matt Brice purchased the restaurant earlier this year and has brought on chefs Michael Hoffman (formerly of Mockingbird Bistro) and Antoine Ware (formerly of Hay Merchant) to reimagine the concept. Some of the more popular menu items―the smoked pork chop and the bone marrow for instance―remain and new dishes that use local ingredients are being added to the mix. The jumbo lump crab cake and the truffle mac and cheese are sure to be instant favorites.
One of the more significant updates to the space is in the bar area, where more tables and flat screens as well as a revamped bar menu will make Federal a happy hour hub.
The Federal Grill is open daily for dinner and Monday through Friday for lunch. Brunch is served on weekends featuring Southern comfort dishes such as bacon-wrapped shrimp and grits and chicken pot pie.