Phuc Yea

Phuc Yea! reappears during ART BASEL at SCOPE ART

cesani — Fri, 12 Oct 2012 11:44:57 -0400

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…

With over 50 art fairs spanning more than a decade, SCOPE has solidified its position as the premier showcase for international emerging contemporary art and multi-disciplinary creative programming. SCOPE’s extensive reach enables an unrivaled opportunity for networking with art patrons, creative professionals and a culturally relevant public audience. Renowned for presenting the most innovative galleries, artists and curators, SCOPE Art Shows in Miami, Basel, New York, London and the Hamptons have garnered extensive critical acclaim, with sales of over $300 million and attendance of over 500,000 visitors.

Phuc Yea! is now no more...

cesani — Thu, 09 Feb 2012 16:01:00 -0500

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! Cru

We out…

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

cesani — Sat, 10 Dec 2011 16:57:00 -0500

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.

Hopefully, Phuc Yea will make a come back at some point in the near future, but until then, visit us at The Federal Food Drink & Provisions come January. As one door closes, another one always opens. We’ll see you on the other side - the upper east side, that is.

T minus 3 Days… We’ve extended through the weekend...

cesani — Thu, 08 Dec 2011 11:38:10 -0500

T minus 3 Days…

We’ve extended through the weekend by popular demand.

Thanks for all of the requests and your support!

EXTENDED HOURS TONIGHT!!! Open from 5:30p - 11:00pm … plus...

cesani — Sat, 03 Dec 2011 14:52:44 -0500

EXTENDED HOURS TONIGHT!!!

Open from 5:30p - 11:00pm … plus SUNDAY & MONDAY.

#ARTBASEL is here!

cesani — Tue, 29 Nov 2011 13:00:00 -0500

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!

Click here to check out the shuttle schedule by our friends at the DDA.

HAPPY GOBBLE GOBBLE PEEPS!

cesani — Thu, 24 Nov 2011 12:27:33 -0500

HAPPY THANKSGIVING, folks…

A slight change of Operating Hours:

CLOSED - today & Saturday

OPEN - tomorrow, Friday 5:30p - 10:00p

FOOD PORN 2!

cesani — Tue, 22 Nov 2011 21:00:00 -0500

Crispy Beefy Bits

Golden Spicy Chicken Wangs

Elvis Foie Gras

Mackerel Crudo

Pig Ear Terrine

Crispy Sweetbread Bao Bun

Short Ribs & Tripe

Casava Fritters

Porchetta di Testa

Squash Blossoms and Crab

FOOD PORN 2!

Piggy Smallz vs Cho

flavorist — Mon, 21 Nov 2011 16:33:25 -0500

New CERVEZAS in the hizz-ouse!!

epicuriouschic — Sat, 19 Nov 2011 18:49:08 -0500

Piggie Update: The Unveiling

flavorist — Tue, 15 Nov 2011 11:51:00 -0500

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!

Piggie Update

flavorist — Fri, 11 Nov 2011 14:15:00 -0500

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.

EAT...MORE...PIG...FACE...

epicuriouschic — Thu, 10 Nov 2011 11:18:00 -0500

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.

Our advice? Live on the wild side…Why not?

So here’s the competition…
We have no clue what to call this “porchetta-ish” dish. Facebook or Tweet us name suggestions and you’ll WIN yourself a PRIZE.

Here Piggie Piggie

flavorist — Wed, 09 Nov 2011 12:46:00 -0500

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!

Vote for Phuc Yea!

cesani — Tue, 08 Nov 2011 13:27:17 -0500

Vote for Miami’s So Hot Right Now Restaurant, Vote for Phuc Yea!

Hey There, Sweetie

flavorist — Tue, 08 Nov 2011 12:17:00 -0500

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 cook thymus must have been a little nutty, but good thing they did. With a unique, meaty flavor and tender texture, they work well in a variety of preparations. At PY, we lightly fry them and serve them in a steamed bun, complimented by Cee-Roks’ satay sauce.

And with a name like Sweetbreads, they can’t be that scary, can they?

What the Phuc is a Periwinkle?

flavorist — Thu, 03 Nov 2011 11:59:19 -0400

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, our broth is light and spicy, and to savor the flavor you’ll have to grab a toothpick and start digging.

Its worth the effort. The flavor is similar to other shelled marine creatures like clams, and Chef CeeRoks serves them in a lemongrass and chili broth to accent their deliciousness. Sometimes you gotta work for your food, but trust us, its phucin’ worth it.

Saturday Night Noms - Happy Hallow's Eve Eve... 10.29.11

epicuriouschic — Sat, 29 Oct 2011 18:12:11 -0400

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 - cha lua - pickled veg - chiles - cilantro - cracklins
When Elvis Met ‘Nam = 15
seared foie gras - caramelized banana - peanut butter - jalapeno jelly - nuoc cham caramel - red bean toast

2 - hai
Day Caught Fish Carpaccio = 12
day caught fresh fish - passion fruit - jellyfish - basil flowers - crispy shallot
That’s a Spicy Periwinkle = 8
cape cod periwinkles - lemongrass - chilis
Grilled Beef Salad = Xa Lach Thit Bo = 9.5
grilled hangar steak - cucumber - crispy shallots - nuoc mam - herbs - peanuts - chiles
Good 4 Ur Belly Papaya Salad = Gỏi Du Dủ = 11
green papaya - cherry tomatoes - roasted peanuts
Charred Romaine = 8.5
pineapple - crispy shallots - dry shrimp - scallion - peanuts - chiles
Steak Tartare Saigon Style = Bit Te Ta Ta = 11.5
ginger - scallions - herbs - taro chips
Trick or Treat Shrooms & Crunchy Bits = 9
trumpet royale mushrooms - spiced cola - cinnamon scented crunchy bits
Caramelized Pork Riblets = Suon Heo Rim = 9.5
soy - ginger - scallions - sesame oil
Golden Spicy Chicken Wangs = 8
chile ginger glaze - cilantro - scallions
Crispy Soft Shell Crab Salad = 12
ginger golden delicious apple - pineapple - jalapenos - radish
Lil’ Fishies Salt ‘n Peppa Style = Cá đốI Rang Muoi = 12
whole smelts - salt ‘n pepper seasoning - jalapenos - spicy aioli
Drunken Steamed Mussels = So Hap Xa = 11.5
lemongrass - hefeweizen beer - herb - chiles

3 - ba
Imperial Bun 15
lemongrass chicken - imperial rolls - herbage - rice vermicelli - nuoc cham
Roasty ,Toasty Goodness 22
crispy duck confit - lettuce cups - house pickles - herbs - greens
Crispy Whole Fishy MP
nuoc cham - herbs - scallions - steamed rice
Caramelized Rock Lobstah MP
nuoc mam caramel - chiles - ginger - scallions - steamed rice

SPECIALS TONIGHT:

Stuffed Calamari in Red Curry 17
jumbo lump crab - pork - calamari - purple long bean - wing beans - red curry broth

Viet Steak ‘n Eggs 16
grilled hangar steak - scallions - charred tomatoes - spicy aioli - fried egg - steamed rice

MENU CHANGES DAILY / 18% gratuity included in parties of 6 or more / $10 minimum credit card charge per person
Corkage $15 per bottle or 6-pack beer - limit 2 per party
The consumption of raw or undercooked animal products may increase your risk of food borne illness.

What's the 411? Fresh Newsletter - HOT OFF THE PRESS!

cesani — Fri, 28 Oct 2011 14:55:10 -0400

What's the 411? Fresh Newsletter - HOT OFF THE PRESS!

Where We At?

flavorist — Fri, 28 Oct 2011 13:49:21 -0400

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 Building at 19 SE 2nd Ave between Flagler and 1st St. Enter thru the side entrance across from the Gusman Center in between the Sprint Store and the Travel Agency (look for the Phuc Yea sign on the sidewalk).

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