Stazione di Federal is an authentic Italian restaurant featuring a scratch kitchen with the finest and freshest ingredients available. Our curated wine list features selections from all over Italy chosen to pair with our dishes, all reasonably priced. Our main dining room is located on street level and our second floor is dedicated to private dining space, as is our lower level Wine Room.
Richard Brackett began his restaurant career in Waltham, Massachusetts at the age of twelve at the site of what is now John Brewer’s Tavern. His first foray into fine dining was at Le Marquis in the Lafayette Hotel, under Michelin-starred Chef Louis Outhier. It was Chef Jean George Vongerichten’s (Chef de Cuisine) first dining room in the U.S.
Richard believes that extraordinary service and genuine hospitality separate good from great restaurants. Food quality and presentation are paramount, “we all eat with our eyes long before we taste.”
In addition to Le Marquis, his restaurant credits include Locke Ober Café, Biba, The Capital Grille, Max Stein’s, Rialto, Abe and Louis’, Scampo, Towne Stove and Spirits, and The Bancroft. He has appeared on WCVB Chronicle (“Richard is the Bill Belichick of restaurants”), Phantom Gourmet, Wicked Bites, Dining Playbook, TV Diner, and Lifestyles of the Rich and Famous. He has been featured in Esquire Magazine, Boston Magazine, The Boston Globe, and The Boston Herald.
Together with his wife, Laurie, he raised three children in Watertown, Massachusetts, where he is a lifelong resident. His family has been in the hospitality industry for generations. He is a direct descendant of Joshua Brackett proprietor of the O. Cromwell Head Tavern, an inn on Boston’s School Street near what is now the Parker House. Paul Revere engraved the stationary for the inn, George Washington was a guest while he was a colonel in the Army of Virginia.
Working in the restaurant and beverage operations industry for nearly 40 years, David Alphonse understands the importance of great hospitality and quality food. Beginning his journey managing his family’s restaurant in Maynard, Massachusetts, David has always been family-oriented and above all else, values building a personal relationship between business owner and clientele, and comes from a diverse background in the industry.
David created the beverage program for 33 locations in eight states and opened all of the restaurants for Legal Sea Foods from 1990 to 2004 and worked for the Back Bay Restaurant Group from 2004 to 2012. He increased beverage sales by 30% at Back Bay, and was acknowledged for his achievements creating exclusive beverage programs by several published works including Boston Magazine, Wine Spectator, Sante Magazine, and Cheers Magazine.
In 2013, David joined the Winebow Group, where he served as the on-premise business director for Massachusetts and Rhode Island, increasing the company’s sales growth from $15 to $26 million.
