Washington D.C. has a lot to bring to the table. Seriously, the food scene in D.C. has grown like crazy! These past couple of years, Washingtonians have been focused on Kombucha tea, kale, and smoothie bowls. Now, the latest craze is farm-to-table restaurants, with one restaurant leading the pack: Founding Farmers.
In 2005, the North Dakota Farmers Union (NDFU) wanted to find a way to bring their locally sourced goods directly to the customers. They wanted to show the community what a huge difference local farming could make in their economy, as well as in their food.
Mark Watne led this journey, and together with the NDFU, Founding Farmers was born.
cc: Founding Farmers
From Bourbon Batter French Toast to Slow-Braised Beef Short Rib, Founding Farmers boasts delicious food from breakfast to dinner, all of which is made from scratch in the restaurant. To give you some numbers of how much food they make per day, Founding Farmers has shared that they bake 118,000 loaves of bread per year, which is roughly 323 loaves per day. And remeber, this just covers the bread!
This "true food and drink", as they like to call it, is based on American culture and everything that goes into it. Basically, there is a bit of everything on the menu, even meatless options for those who choose it.
cc: Founding Farmers
Along with food, Founding Farmers loves a good cocktail. With a large variety of spirits, choices range from their own distilled gin to popular name brands like Beefeater. Not a drinker? No worries. The bar also makes plenty of creative, virgin cocktails that are perfect for all ages!
While Founding Farmers is great for a date night, groups are perfect for this lively and energetic space. Don't want to metro / drive into Foggy Bottom during dinner time (A.K.A rush hour)? Founding Farmers has two other locations, one in Tyson's Corner, and the other in Montgomery County.
If you're celebrating a birthday, holiday, or even just a Friday, try out Founding Farmers. Book those reservations now, so you don't miss out on the hottest new D.C. food trend!
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Article By Emily O'Rourke