PhreshAsPhuc

They're baaaaack....

Officially now part of the Pious Pig Restaurant Group (comprised of the Federal Food, Drink & Provisions and Acme Bakery & Coffee), the Pholks from the Phuc Yea crew are makin' a comeback!

The Dankest Viet-noms in the MIA are showcasing their eats at the SCOPE Miami tent located in the heart of Midtown Miami from December 4 through the 9th.

Check, check, check it out...

Phuc Yea! is now no more... But never fear, The Federal is here!

We'd like to invite all of you peeps that have been with us at Phuc Yea! - through the thick, the thin, the good, bad and ugly...

  The Fed's located at 5132 Biscayne Blvd. Miami, Fl 33137

No Reservations Needed

www.thefederalmiami.com

[email protected]

  We'll see you at the new spot!

Phuc Yea! Cru

BOOM!!!

T Minus 1 hour …. let’s get this party started…

What an amazing experience to have been able to share our style of Viet-noms with all of you!

We’d like to THANK everyone who supported us with our phunktified pop-up restaurant - the #PYCru4Life-ers, the Tweeters, the Eaters, the Lovers & the Haters. This would have been all for naught without you.

T minus 3 Days...

We've extended through the weekend by popular demand.

EXTENDED HOURS TONIGHT!!!

The motto of the week,

"Loads of art to see and tons of things to eat!"

It's a time when people from all over the world comes to Miami to see works of art and fill their stomachs...With all of the going-ons on the mainland, doesn't it make a boat load of sense to catch us while you're here?

So while you're here, these are our new hours of operation:

The DDA has a shuttle taking folks all over Downtown MIA, Wynwood and Brickell. Don't want to deal with parking craziness? This may just be the best idea ever!

HAPPY THANKSGIVING, folks...

A slight change of Operating Hours:

CLOSED - today & Saturday

After cooking overnight and chillaxin' in the fridge for a day, Piggie is ready for his spotlight. We couldn't help but sneak a taste, and of course its straight porky dankness. 

The flavor and texture varied greatly depending on what part we tried; so far we've tried the snout and jowl sections, but personally I can't wait til we hit the ear section.

What will we do with this giant roll of porky goodness? Come on in this week to find out!

It's smellin' porky up in the PY kitchen!

After two days of marination, our piggie has finally made its way to the oven, where it has been slow cooking all night long. He'll need to chill out for a couple days after all that cookin', so look for our porky friend to hit the menu next week.

CeeRoks also made a mean stock with the skull, which he first roasted in the oven (after an intense staring contest with Chico), so look for this heady brew (badum-ching!) to also make an appearance.

CeeRoks has pulled out the stops and decided to roll up his sleeves and get nasty. Getting nasty rolling up some pig head that is. The best way we can describe this is through a preparation called “Porchetta di Testa,” an Italian salume (aka. prepared, salted meat) prep that takes a de-boned, rolled up pig’s head seasoned porchetta-style (with rosemary, lemon and garlic) left to poach and chill that later gets sliced and served. Clearly, this ain’t Vietnamese eats, but why fault us for wanting to run off a cliff for a minute? To make it PY style, we’ll be deviating from da Classics and seasoning the head with tons o’ginjah, star anise, 5-spice, lemon grass and cilantro. At this moment, Wilbur is chillaxin’ in the fridge getting all kinds of fragrant and waiting for his scented jacuzzi where he’ll be hanging out for the next few hours. Give him 2 days of relaxation and he’ll be ready for super thin slicing and even quicker consumption. You don’t have to order the porchetta if you need to satiate your cravings for the traditional dishes; we still have the banh mi, goi cuon and banh cuon for you folks. But if you ARE adventurous, CeeRoks will slice some up for you on a platter with fixings and BoBo-T can add it to your banh mi.

It's no secret that Chef Cee-Roks has a thing with pork. He's like the pig-whisperer, a porcine magician that brings delicious pork belly and chicharrones to those that enter our humble restaurant.

So when he got wind of a whole pig head nearby, he had to snatch it up. What will he do with this massive, meaty porker? Check back throughout the week to find out!