October 2012
1 post
Phuc Yea! reappears during ART BASEL at SCOPE ART
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,...
February 2012
1 post
6 tags
Phuc Yea! is now no more...
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
info@thefederalmiami.com
We’ll see you at the new spot!
Phuc Yea!...
December 2011
3 posts
November 2011
12 posts
8 tags
#ARTBASEL is here!
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:
...
HAPPY GOBBLE GOBBLE PEEPS!
HAPPY THANKSGIVING, folks…
A slight change of Operating Hours:
CLOSED - today & Saturday
OPEN - tomorrow, Friday 5:30p - 10:00p
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Piggy Smallz vs Cho
New CERVEZAS in the hizz-ouse!!
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Piggie Update: The Unveiling
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...
5 tags
Piggie Update
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...
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EAT...MORE...PIG...FACE...
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...
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Here Piggie Piggie
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!
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Vote for Phuc Yea!
Vote for Miami’s So Hot Right Now Restaurant, Vote for Phuc Yea!
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Hey There, Sweetie
Hey there, Sweetie. You look great today. And I bet you taste delicious.
Don’t flatter yourself, I’m talking to the Sweetbreads.
So you kinda look like brains, and you belong to a family of ingredients comprised of all the squeaky, squiggly, flavor-packed “nasty bits” that only real food-lovers could appreciate. But DAMN, are you tasty.
Whoever decided we should try to...
2 tags
What the Phuc is a Periwinkle?
While perusing this weeks menu, you may have said to yourself “What the Phuc is a Periwinkle?”
Well, its a marine gastropod mollusk from the Littorinidae family. Wait, you still don’t get it? Ok, fine, its a snail. Before you start picturing escargot drowned in butter and garlic to the point where you don’t taste it anymore, don’t. These briny babies are smaller,...
October 2011
18 posts
Saturday Night Noms - Happy Hallow's Eve Eve......
1 - một Imperial Rolls = Chả Giò = 7.5 shrimp - pork - crab - greens - herbs Summer Roll = Gỏi Cuon = 7.5 fresh shrimp - lemongrass chicken - herbs - rice vermicelli - peanut hoisin Bánh Cuốn = 7.5 dry shrimp rice noodles - ground pork - wood ear mushrooms - pork terrine Bánh Mi = Cultish Vietnamese Mac Daddy Sammich = 6 (1 pcs) chicken liver paté...
1 tag
What's the 411? Fresh Newsletter - HOT OFF THE... →
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Where We At?
Havin’ trouble finding Phuc Yea? It happens…especially when you’re looking for a restaurant hidden in the back of an empty strip mall, like a glowing beacon of Vietmese dankness. So here it is, the guide to finding Phuc Yea. If you still can’t find us now, we can’t help ya. And don’t yell at LuLu, she’ll break yo face.
We are located in the Ingraham...
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Eat Me: Banh Cuon
We’re talkin’ Banh Cuon, which means “rolled cake” en ingles. But this ain’t no cake; its a rolled noodle containing dried shrimp which we top with a heady mixture of ground pork, wood ear mushroom, and chinese sausage. The finishing touches include bean sprouts, max herbage, and, of course, nuoc cham.
This dish ain’t for everyone… those looking for a...
Friedlander's Cinnamon Challenge Attempt
After watching Chico’s inspiring Cinnamon Challenge video, Friedlander made her own attempt at this deceivingly difficult undertaking. The result? FIRE BREATHING DRAGON!
Think you’ve got what it takes? Come on in and try it for yourself. A successful attempt will win you a free dish!
Saturday Night Noms 10.22.11
1 - một Imperial Rolls = Chả Giò = 7.5 shrimp - pork - crab - greens - herbs Fresh Rice Paper Roll = Bo Bia = 6 dried shrimp - chinese sausage - herbs - jicama - carrot - peanut hoisin Bánh Cuốn = 7.5 dry shrimp rice noodles - ground pork - wood ear mushrooms - pork terrine - shrimp chips Bánh Mi = Cultish Vietnamese Mac Daddy Sammich = 6 (1 pcs)...
Oh Damn, LuLus breakin' out the Sake Cocktails
In case you didn’t know, LuLu was a bartender in her past life. And in the one before that she was a ninja warrior, but that’s not relevant here. What is relevant is her new Sake Cocktails, which are sneaky, potent concoctions intent on playing with all of your senses with the perfect balance between sweet, sour, salty and spicy. Here’s a sample of what she’s been mixing...
Week 7: New Viet-noms
THIS WEEK’S MENU 10.19 - 10.25
1 - một Banh Mi = Cultish Vietnamese Mac Daddy Sammich = 8.5 chicken liver paté - cha lua - pickled veg - chiles - cilantro - cracklins Imperial Rolls = Chả Giò = 7.5 shrimp - pork - crab - greens - herbs Fresh Rice Paper Roll = Bo Bia = 6 dried shrimp - chinese sausage - herbs - jicama - carrot - peanut -...
4 tags
Only 6 Weeks Left.
Phuc Yea! Cru here… 6 Weeks down and 6 to go. If you still haven’t been into Phuc Yea!, let us break it down for you again. Phuc Yea! is Miami’s 1st Vietnamese pop-up restaurant. So what is a pop-up?
1. It’s a temporary restaurant in someone else’s space - We’ve taken over Crown Bistro’s space during their off time, and we’re doing it for about 3 months;
2. It’s not an...
3 tags
Phuc Yea Food Porn Contest!
What up PYCru 4 Life!
Been in Recently?
Post your Phuc Yea Food Porn Pix on our FB Page…
Winner for best food pic gets a pri-zise…
Start Entering! We’ll announce Winner on Wed!
www.facebook.com/PhucYea
Eat me: Banh Mi
This week we’re introducing a new banh mi sandwich, featuring our custom-made bread. What’s in it? Take it away LuLu:
“BANH-muther-truckin-MI!
Chicken Liver Pate, Garlicky Head Cheez, Cha Lua, Herbage, Chiles, Spicy Aioli …. zee perfect BREAD!
Come & get your fix!”
Well said LuLu, Can you tell she’s excited?
2 tags
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Crazy Phucin' Potatoes in the PY Kitchen
Potato Man
“Phuc” Yea
Cee-Roks loves Potatoes
Potato PacMan
Man Up and Try Some Chicken Feet
One of our new dishes this week is the Glazed Chicken Feet, dankified with orange, shitake mushroom, and chilis.
You heard right, chicken feet, aka phoenix claws. Scared? Can’t handle it? Man Up!
Our Chix Feet are a textural conundrum, sticky, chewy, and loaded with flavor.
Plus, it’s the world’s greatest aphrodisiac! Actually, I made that up, but something that crazy...
This Week's Dank Isht - New Dishes Comin Atcha
1 - một Grand Puba XXX = 14 (1 pcs) seared foie gras - lobster - cukes - pickled veg - chiles - cilantro - cracklins Imperial Rolls = Chả Giò = 7.5 shrimp - pork - greens - herbs Fresh Rice Paper Roll = Bo Bia = 6 dried shrimp - chinese sausage - herbs - jicama - carrot - peanut - hoisin Homemade Assorted Pickles = 7 winter spice shroom medley - ...
5 tags
the crunk list…
fizzy lifting drinkz pierre moncuit, blanc de blanc, champagne, NV, 90 - the dank isht huber, hugo, rose, sparkling, nv - pretty in pink, chocked full o’strawberries bortollotti moscato d’asti. nv - lightly sweet & fruity, apricots & elderflower galore eccentric whites…
dom. giacchino, vin de savoie, jura, fr, 2009 - super apple-ey, tart citrus, sour patch kid zing knoll, sylvaner,...
Saturday Nite Eats
Viet Steak & Eggs
1 - một Mini Grand Puba = Bánh Mì “Phuc Yea Style” = 12 (1 pcs) 2oz seared foie gras – cha lua - pickled veg - chiles - cilantro - cracklins Imperial Rolls = Chả Giò = 7.5 shrimp - pork - greens - herbs Fresh Rice Paper Roll = Bo Bia = 6 dried shrimp - chinese sausage - herbs - jicama - carrot - peanut - hoisin Oodles of...
September 2011
22 posts
Late Night at Phuc Yea: Chico-Monster
3 tags
Behind the Scenes at Phuc Yea
Lulu gets interviewed for Channel 7 Style File
Ninja Battle: Chico Vs. Cho
Mama attacks some sugarcane
Denny is totally over the sugarcane
This Week's Viet-Noms
1 - một
Imperial Rolls 7.5 - shrimp - pork - greens - herbs
Fresh Rice Paper Roll 6 - jicama - carrots - chinese sausage - shrimp - hoisin sauce
Oodles of Noodles 7.5 - shrimp rice noodles - ground pork - wood ear mushrooms - pork terrine - shrimp chips
Homemade Assorted Pickles 7 - winter spice shroom medley - smokey daikon - lemongrassy bok choy
2 - hai
Good 4 Ur...
Late Night at Phuc Yea: Chico Does the Cinnamon...
2 tags
What the Phuc is a Pop-Up?
Happy Friday MIA! Since we announced the opening of Phuc Yea, many have asked us about our Pop-Up concept, so lemme break it down:
1. It’s a temporary restaurant in someone else’s space - We’ve taken over Crown Bistro’s space during their off time, and we’re doing it for around 3 months
2. It’s not an underground dining society - Miami’s got a couple...
5 tags
The Phuc Yea Guide to Vietnamese
BoBo-T here, and I’m about to learn you some Vietnamese, Phuc Yea style. Clearly Vietnamese is super-easy, all you need to learn is a bunch of different tones, signals, diphthongs, and offglides… hmmmm maybe it’s not so easy. Whatevs, check out these essential Vietnamese phrases to get you started:
This food is super-dank: Các món ăn này là siêu ẩm
The cooks at Phuc Yea are...
1 tag
Feast on pork, pork & more pork at Phuc Yea!
http://www.miami.com/phuc-yea-article-0
The goods: Phuc Yea! is Miami’s first pop-up restaurant, a temporary Vietnamese eatery tucked away in an indoor mall downtown. The restaurant (pronounced “fook-yee”) will only be open through December 8, giving prospective diners a three-month window to enjoy the work of Aniece Meinhold and Cesar Zapata (Fratelli Lyon, The Blue Piano) and Daniel Treiman...
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Restaurant Pop-Up: Phuc Yea!
For the next two months we will be able to dine at Phuc Yea!, a temporary restaurant in Downtown Miami’s Ingraham Building. The Southeast Asian restaurant is helmed by a trio of creative culinary scenesters: Anièce Meinhold, who mans the front of the house, and Cesar Zapata and Daniel Treiman, who bring their skills to the kitchen. The menu consists of mostly small plates and will feature a...
Phuc Yea! by the Numbers
You’ve probably heard something about the city’s first Vietnamese pop-uprestaurant tucked away in a Downtown strip mall. Well, Phuc Yea! (pronounced “fook yeah”) opened last night, bringing crispy pig’s ears, Asian home-cooking and a sense of culinary maverick-ness to the city. Herewith, a statistical overview of the temporary den of pork and noodles. Number of days the restaurant will be...
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Phuc Yea in the Press
It's Official peeps... We are Opening TODAY!
What up PY peeps?
It’s OFFICIAL… Phuc Yea!’s opening its doors to you TODAY at 5:30pm. Come hungry cuz we gots the cure for that, but bring your own BOOZE. We’z a waiting on our license to come through.
A quick preview for tonight.
We held an intimate FnF yesterday for twelve of our tightest peeps so they could give us the nitty gritty on the food. General concensus -...
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Breakin' It Down Banh Mi Style
Whose got two thumbs and is obsessed with Banh Mi? THIS GUY. BoBo-T here, and we’re talkin’ Banh Mi, contender for Grand Puba of the World’s Greatest Sandwiches.
How much does T love Banh Mi? Back in the dizzle before BoBo joined the Phuc Yea Cru, he was chillin’ in NYC, eating his fav sandy in the back of a jewelry store and writing little ditties on Banh Mi for Saveur...
Pig Ear J - E - L - L - O
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What's The Parking #411?
What up peoples?
We are T minus 2 days prior to our “official” opening date… September 8th for those of you who don’t want to do math.
Parking in the DT gets kind of hectic during the daytime hours, so it’s a blessing we’re just doing the PM thang.
Thankfully, there is a ton of street parking at night; according to the DDA, there is a surplus of night time...
