Union City's Wine and Tapas Mecca Officially Announces its Presence

After being in Union City for several months, finally decided to make it official.

The restaurant celebrated its grand opening on Thursday, March 24. Patrons were treated to Federico's wonderful food and drink at their Union Landing location.

Owners Kiko and Rico Rodriguez greeted guests, shook hands and took pictures with city dignitaries and officials. They tended to the needs of the restaurant as well, clearing plates and refilling glasses. 

Christina Rodriguez, Kiko's wife, said this was business as usual for the two brothers.

"We have a small staff, so we're like a family here," she added. "Everybody works together."

The restaurant specializes in tapas, small dishes that can be shared by two or more people. Its menu has an international flair, with dishes from all over the world. But that's only half of it — Federico's has a wine selection that few, if any, other Union City restaurants can match. (Read more about the restaurant and find one of their recipes, .)

Grand opening party guests were treated a taste of their offerings.

A delicious leek, potato and corn soup whetted attendees' appetites. Main dishes included spinach salad with goat cheese and walnuts, chicken croquettes, black beans, two types of pasta and a side of baby carrots. Homemade house sangria, red and white, also flowed freely. 

Mayor Mark Green, and council members Lorrin Ellis, Pat Gacoscos and Jim Navarro were among those present at the opening. They stayed to dine and chat with local residents before leaving for a special City Council meeting.

Former council member Carol Dutra-Vernaci also attended the celebration. She was also one of the restaurant's guests during .

"I love it here," she said. "I had my swearing-out party here. It's good for any budget. If you have $10, you can find something. If you have $100, you can find something."

Real estate agent Ollie Smith is another restaurant regular.

"I've brought my family and quite a few people here," Smith said. "I always take out of town guests to this place."

The restaurant may have made its debut, but the cuisine was the real draw.

Smith summed it up best: "Anybody who tries the food will come back."