Federal Donuts

Restaurateurs Steven Cook and Chef Michael Solomonov of CookNSolo Restaurants (Zahav, Dizengoff, Abe Fisher and Goldie), Managing Partner Tom Henneman, Felicia D'Ambrosio and Bob Logue, opened Philadelphia's first Federal Donuts in October of 2011. The crowds came for donuts first, served either Fancy (glazed and decorated each morning) or Hot Fres... h (fried to order and tossed in flavored sugars). At 11 am, the Korean-style fried chicken rolls out. The super-crispy, twice-fried birds are coated in either dry seasonings or glazes. Federal Donuts quickly earned notice from press, including The New York Times restaurant critic Pete Wells, who called the cake donuts "world-class. Federal Donuts has appeared on ABC's The Chew and Good Morning America, Travel Channel's Bizarre Foods with Andrew Zimmern, and CBS This Morning. Print accolades include The New York Times, Philadelphia Inquirer, USA Today, Bon Appetit and Saveur, which selected the Spicy PB&J donut as one of the Top 50 Donuts in America. What's more: in January of 2017, Federal Donuts expanded it's imaginatively delicious impact on Philadelphia's food scene when they opened Rooster Soup Co., a diner-style luncheonette that donates 100% of its profits to Broad Street Hospitality Collaborative in Philadelphia. The Hospitality Collaborative provides meals and essential services to those experiencing homelessness and food insecurity in Philadelphia. Rooster Soup's diner-inspired menu is made from the backs and bones of Federal Donuts' chickens which transforms food waste into a sustainable funding source of profits flowing directly to Philadelphia's most vulnerable citizens.Read More