The Federal Restaurant Group was started by partners Ralph Santaniello and Michael Presnal in 2002 with the federal restaurant and bar and Federal Catering. Michael Presnal and Ralph Santaniello easily integrate the white linen elegance of that bygone era with a fresh and innovative “new american” cuisine that is perfectly prepared and impeccably served. Strong Italian and French influences inspire the contemporary culinary style of Chef Presnal in dishes such as his red beet risotto, burnt tangerine glazed cod, and white-chocolate panna cotta.
The federal is dressed up as a special occasion restaurant, but is sociable and affordable enough for every occasion. it enjoys a dedicated following of appreciative diners from new york to boston.
In 2012, the Federal Restaurant Group opened Vinted Wine Bar & Kitchen located in Blue Back Square of West Hartford, CT. Vinted offers an unprecedented selection of more than 60 wines available by the glass, accompanied by a Modern American Tapas menu specifically created by The Federal executive chef Michael Presnal to complement the impressive wine list.
The entire wine list, including exclusive “reserve” selections, is available by the 1-ounce taste, 3-ounce half glass, and 6-ounce full glass. Vinted utilises state-of-the-art WineStation technology to preserve and dispense all wines, storing them at the proper temperature for maximum enjoyment under inert gas, allowing them to be served fresh for up to 60 days after opening. Vinted also features a full bar, featuring craft beers, house-made spirit infusions, and our signature “spin” on classic cocktails.
About Executive Chef Michael Presnal
a native of western massachusetts, executive chef michael presnal received his formal training at vermont’s prestigious new england culinary institute. after training under some of new york’s and boston’s most acclaimed chefs, michael was appointed executive chef at savoir fare, a contemporary american restaurant on martha’s vineyard. named “the island’s best,” the restaurant attracted a loyal following of locals and celebrity vacationers.
michael opened his first restaurant – alchemy – on martha’s vineyard in 1999 where he served as executive chef until 2002. his unique and creative take on french bistro cuisine and knowledge of fresh ingredients turned alchemy into the island’s hottest restaurant.
michael’s dream of bringing a sophisticated contemporary restaurant to the pioneer valley was realized in 2002, when he found and remodeled the former federal hill club in agawam, massachusetts. presnal now brings his unique and playful perspective to new american cuisine six nights a week.