The Federal makes its own ketchup, which is tomato-based and spiked with cinnamon, star anise, tamarind and molasses; you can also try homemade relishes, pickles, dressings and salts. Via CityEats.com Read more.
Chef Giancarla Bodoni is an ace with vegan and vegetarian dishes; she also prepares raw dishes, like Living Seasonal Vegetable Lasagnetta with Cashew Ricotta and Pesto. Via CityEats.com Read more.
Get brazen with your beverage choice. We’re fans of the sweet, non-alcoholic beverage Chichi Morada, which is made from purple corn, as well as the Pisco Mojito. Via CityEats.com Read more.
Though the entrees are exceptional, appetizers like meaty crab cakes and slow-roasted pork wontons with guava sauce make a superb small-plates meal. Via CityEats.com Read more.
Don’t count carbs here. Chef Christian Joualt’s first love is baking, as evidenced by the crackling baguettes, croissants and rich, pillowy bread pudding. Via CityEats.com Read more.
For huge deals that are usually hush-hush, check the restaurant’s Facebook page. A recent special included three brews, mussels and fries for $7. Via CityEats.com Read more.
There are plenty of options for vegans and gluten-free diners, including grilled tofu, wheat-free pastas and oven-baked Corvina Al Cartoccio With Veggies. Via CityEats.com Read more.
