An avatar of the New American culinary revolution since 1985, 21 Federal retains its creative edge, thanks to the ever-avant menus of chef Russell Jaehnig. Nothing is too outré, mind you, in this handsome 1847 Greek-revival house with sconce-lighted, dove-gray interiors—except perhaps the boisterous young crowd (the bar scene is quite popular). The cuisine, however, has a spark to match the spirited clientele: try the seared sea scallops matched with mango, avocado puree, and ancho chilis, or tender Kobe beef cheek atop white-truffle polenta with caramelized fennel. Pastry chef Benjamin Woodbury has come up with the showiest—and tastiest—dessert on-island: coconut blanc mange "oysters" nestled in white-chocolate shells, with dollops of passion-fruit mignonette.
Reviewed by monrutu from New York on 8/19/08
I had a very good meal here. The food was very good, scallops and striped bass. The wine list is good and acceptably priced. The interior is excellent and very cozy. The downstairs is preferable as is the back deck in the summer which tends to be popular for drinks. Evidently the owner eats here regularly and this is noticeable in the quality of the staff who are retained by the owner year round. Memorable.
Reviewed by ajack333 from Boston on 5/23/07
The Host/Manager was very rude and disrespectful to my wife. I went here for a anniversary diner. My wife stumbled in the entry way of the restaurant and she was not asked if she was ok. I was told by the manager that he didnt feel comfortable sitting us down and he was going to ask us to leave. My wife became embarrassed and uncomfortable. I decided to write a review and have found that this wasnt the first occasion this manager has made people feel uncomfortable. I have been to allot of restaurants and I have never be treated like this in my worst experience.
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