New Menus for Downtown Diners Just in Time for the 4th

The week-long Fourth of July festivities just got even better as Farmers & Distillers has released all new menus that feature many of our restaurant specialties and guest favorites, including some big news: more beloved choices from our sibling restaurants.

Diners will notice the addition of Founding Farmers Reuben Melt and Farmers Fishers Bakers Roasted Vegetable sandwich, as well as our Founding Farmers perennial guest favorite starter, Glazed Bacon Lollis.

Also of interest is our Southern Fried Chicken & Donut, a delicious nod to the famous Founding Farmers Chicken & Waffles, but with a Farmers & Distillers twist. For lunch and dinner, instead of a waffle on the side, it comes with one of our maple glazed donuts, made fresh in small batches throughout the day. Be sure to save room for both. Breakfast Chicken & Waffles will be available on the breakfast menu.

Steak House choices, including select cuts of beef, are now primarily coming from family-owned J.W. Treuth, who work directly with Pennsylvania cattle farmers to ensure we are getting the highest quality meat. There are also delicious and sustainable seafood choices, a great grouping of burgers and sandwiches, and some of the best garden-fresh salads in town.

Everyone has their own comfort foods. This menu shares some of our Co-Owner Dan Simons’ favorites, such as the IMPOSSIBLE Meatloaf, a tasty vegetarian recipe using the plant-based IMPOSSIBLE Burger served with mashed potatoes and sautéed green vegetables, and our Spaghetti Squash Pomodoro, a delicious medley of roasted squash, roasted garlic tomato sauce, and pecorino.

Other highlights include our hand-pulled Chinese shop style noodles, an array of noodle dishes with lamb, beef & pork meatballs, chicken, or beef combinations. Of course, we will continue to have a whole host of our fresh, house-made donuts, including a new favorite flavor, cinnamon roll.

As always, our craft cocktail menu is sure to delight many with a creative, yet classic array of drinks, many made with our very own Founding Spirits, distilled here in-house, including our award-winning craft vodka and Arroyo’s “Never Bitter” Amaro.

With all of our menus, we work hard to make sure there is something for everyone and we continue to make everything from scratch using ingredients primarily sourced from American family farmers we know.

However you plan to spend this Star-Spangled Banner time of year, we have new choices and old favorites, including cool and tasty drinks, and delicious food. We are also super close to all of the Fourth of July celebrations on the mall!

Come on down and check out our new menus. If possible, we recommend making a reservation.

Get Your Soft-Shell Crabs at Farmers & Distillers

Farmers & Distillers is celebrating the end of spring and the start of summer with two soft-shell crab dishes.

That’s right. It is soft-shell crab season here in the nation’s capital. We all know our fine neighbors in Maryland are famous for their delicious crabs. Early in the season, those crabs are harvested at peak time and make for some of the region’s very best culinary offerings.

We are serving a soft-shell crab sandwich for $18 and an entrée for $30. Our Maryland soft-shell crabs are lightly battered and fried. The sandwich includes our famous bacon, lettuce and tomato, on a house-made bun, with a side of our tasty tartar sauce and choice of one of our crop sides. Our entrée includes two Maryland soft-shell crabs, served with a choice of two of our crop sides and our tasty house-made tartar sauce.

Both are delicious ways to celebrate this special time of year and will be available for a limited time only. So, scurry down to Mt Vernon Square for some tasty soft-shells. If possible, we recommend making a reservation.

Memorial Day Brunch In the Midst of All of the Weekend Festivities

Memorial Day weekend not only marks the beginning of summer for most, it is a time of gathering with family and friends and remembrance of our nation’s fallen heroes.

What better place to gather and remember than around a brunch table in the heart of downtown DC at Farmers & Distillers. We are located in the midst of all of DC’s Memorial Day national celebrations, from the largest Memorial Day parade in the country to the National Memorial Day Concert on the West Lawn of the U.S. Capitol to Rolling Thunder. We are also steps away from all of our National Mall memorials, including the Vietnam Veterans Memorial, the World War II Memorial, the Korean War Veterans Memorial, and the American Veterans Disabled for Life Memorial.

If you are planning your weekend around some of these activities and memorials, consider adding a rest stop at Farmers & Distillers. Come in to cool down and fuel up with our famous brunch on Saturday, Sunday, and Memorial Day Monday. It is a great place to enjoy some downtime with family and friends.

Our Farmers Market Buffet Brunch is a bounty of delicious food with traditional breakfast fare such as French toast and bacon, a hot items & carving table, a cold table ripe with luscious salads, and lots of passed decadence.

We also have the best Bloody Mary in town, according to Washington City Paper and an amazing array of craft cocktails made with our very own spirits we distill in-house at our Founding Spirits. These include some delightful shared drinks that are worth the trip alone.

If a buffet brunch isn’t your thing, our sibling restaurant, Founding Farmers DC on nearby Pennsylvania Avenue, has a sit-down, a la carte style service that includes our ever-popular Chicken & Waffles made breakfast-style with scrambled eggs, we also have French toast, benedicts, buttermilk pancakes, and our famous applewood smoked bacon.

All of Farmers Restaurant Group will welcome guests in all seven of our restaurants for the three-day long weekend. Voted as a top DC Best Brunch spot by Washingtonian Magazine readers and Washington City Paper’s Best of DC, our brunch menus vary some by location. Our Farmers Market Buffet Brunch is also served at Farmers Fishers Bakers on the Georgetown Waterfront, at Founding Farmers Tysons, Reston Station, and King of Prussia in Pennsylvania. MoCo’s Founding Farmers in Potomac, MD has our sit-down, a la carte style service.

Whatever your Memorial Day weekend brunch needs are, we are pretty confident that one of our restaurants will meet them. If possible, we recommend making a reservation.

 

Who Wants a Free Donut?

With these crazy late snow days, we decided to encourage the arrival of spring and our annual cherry blossoms with three Monday mornings of free donuts at Farmers & Distillers.

Join us at our Farmers & Distillers cafe Monday mornings: March 26, April 2, and April 9. The first 100 guests will get to enjoy a complimentary Cherry Blossom Donut to go. In addition, if you win a donut and take a picture of your donut, tagging us on Instagram @FarmDistillDC, you will get a chance to win a Founding Spirits distillery Tour & Tasting, followed by our can’t miss Farmers Market Buffet Brunch for two.

That’s a whole lot of winning in honor of this year’s Cherry Blossom Festival.

Farmers & Distillers opens every weekday for breakfast at 7am. To accompany that free donut, you can buy our cold-pressed Farm Health juice blends, a cup of our First Bake Compass Coffee, or a cup of T Salon tea. Whichever adds a little spring to your step.

Chocolate Cherry Treats for Our Cherry Blossom Lovers

Join Farmers Fishers Bakers and Farmers & Distillers to celebrate DC’s famous cherry blossoms.

Every year, the Restaurant Association Metropolitan Washington (RAMW), highlights the area’s vibrant and diverse restaurant scene for the over 1.5 million visitors to the National Cherry Blossom Festival. The Cherry Picks Restaurant Program is now in its 16th year.

This festival celebrates the 1912 gift of 3,000 cherry trees from Japan to the U.S. that bring beautiful blooms to DC’s Tidal Basin every spring. We are joining the celebration with some cherries of our own.

Our pastry team has outdone themselves with a Chocolate Cherry Pie with White Chocolate Vanilla Sauce. The dessert will be available throughout the festival at Farmers Fishers Bakers and Farmers & Distillers.

This year’s festival runs from March 20-April 15. Participating restaurants in the Cherry Picks program will highlight items from their seasonal, springtime menus.

ATTENTION ALL FOODIES: RESTAURANT WEEK IS COMING!

Each year, Restaurant Week creates a buzz across the DC metro area. Participating restaurants open their doors and develop specialized, prix fixe menus for a limited time for friends, families, foodies, and all guests to experience and enjoy.

This year, Farmers & Distillers is proud to announce that we are participating in Restaurant Week. Located in downtown DC in Mt Vernon Square near Chinatown, Farmers & Distillers will welcome guests for Metropolitan Washington Restaurant Week.

From January 22–28, 2018, guests can enjoy our specially created, three course, prix fixe lunch menu for $22 and dinner menu for $35 (Saturday & Sunday brunch excluded), both including your choice of one of our delicious desserts.

As Restaurant Week is such a sought after event, we suggest making your reservation today. We would be delighted to help you celebrate one of DC’s best winter offerings.

The Family Secret to Our Glazed Cedar Plank Salmon

Glazed Cedar Plank Salmon has become one of the most popular menu items across all of our restaurants. No doubt, the recipe is a winner. But what lies beneath the salmon is critical to the rustic, smoky taste that pairs so well with the sweetness of the apricot glaze.

Our salmon is cooked atop cedar planks we source from Flame Grilling Products, a family-run company in Maine. What was once a business run out of their family farmstead has become a 30,000 square foot production and distribution facility in Waldoboro, ME, with a satellite center in Glennville, GA. They now have the largest selection of grilling and smoking woods and plank varieties in the world. Still, they operate with the same heart and values from their early days.

Flame Grilling Products receives wood daily from family farms and foresters from Maine to Florida. Many rural farmers rely on their business to augment their family income. Neighbors are accustomed to seeing deliveries coming in on old farm trucks and homemade trailers behind a family SUV.

Because of the family’s commitment to quality and the planet, their wood has always been harvested sustainably as they like to say, “long before sustainable harvesting became the buzz word of the industry.” It is not mechanically harvested and arrives clean and fresh, with the bark still intact. This extra care in harvesting is one of the reasons why their products are known for the best smoke and plank flavor on the market.

We know it is one of the secrets behind the deliciousness (and popularity) of our salmon. And we definitely think our salmon is delicious, especially with a glass of our crisp New York Vines White wine. As always, we work hard to make good food from scratch using sustainable sources that support American farmers.

At Farmers Restaurant Group, we know Everything Matters, even that cedar plank beneath your salmon. So the next time you are in one of our restaurants, take a peek.

The Impossible Burger Comes to Town

Beginning today, we are bringing our guests the plant-based burger that has been making headlines and wowing avid meat lovers in select cities across the U.S. It’s like a pre-holiday present for foodies, meat lovers, vegetarians, and vegans alike.

Farmers Restaurant Group is delighted to bring the Impossible Burger to our nation’s capital area and Pennsylvania. It is available now at all of our restaurants in and around DC, and will be on the menu at our Founding Farmers King of Prussia when it opens November 1st.

Impossible Burger is like no other vegetarian burger. It’s designed with meat eaters in mind, to taste, look, smell, and cook like meat. The secret ingredient is heme, a basic building block of life in all organisms, and what gives hamburger its meaty taste. But heme is also found in plants, and the team at Impossible Burger has figured out how to take heme from plants and produce it using fermentation. It is then mixed with just a few other ingredients, like potato protein for texture, as well as wheat protein and coconut oil.

According to Impossible Foods, the company behind the Impossible Burger, “Sustainability is their main ingredient.” Their CEO and Founder Pat Brown started the company “to make the global food system sustainable by replacing animal-based foods with delicious, nutritious, and affordable meat and dairy foods, made directly from plants.” Their cow-free burger uses a fraction of the earth’s natural resources, specifically; 95% less land, 74% less water, and creates 87% less greenhouse gas emissions than cows.

At Farmers Restaurant Group, we remain completely committed to offering delicious premium cuts of meats from American ranchers and their family-owned farms. Our exploration with Impossible Burger connects with our passion to innovate, as it relates to the tastes and preferences of some of our guests. We also hope to influence Impossible Burger in their sourcing for the wheat and potato in their recipe, and have already discussed the importance of American family farms with Pat Brown and his team.

The Impossible Burger is an unusual offering for us, since it is not scratch-made in our restaurants, like almost all of our food. And it doesn’t come from a farm or ranch. The heme is grown in a lab. “In our company, we are always weighing what is best for our guests, our farmers, and the environment,” says Co-Owner Dan Simons. “For us, the earth-friendly potential of the Impossible Burger pulled us in.”

It doesn’t hurt that this burger is also amazingly delicious. Seriously. It’s impossibly great and has been the buzz with our staff for weeks.

Come on in to try it and be amazed. Of course, if possible, we recommend making a reservation.

Let Us Labor for You This Labor Day Weekend with a 3-Day Brunch

What better way to celebrate summer’s end than brunch at one of our restaurants. At Farmers Restaurant Group will be welcoming guests for brunch for the entire three-day weekend – Saturday, Sunday, and Labor Day Monday – in all of our restaurants.

Our brunches, if you haven’t tried them, are a labor of love for our team and a labor-free treat for you. Voted as a top DC Best Brunch spot by Washingtonian Magazine readers and Washington City Paper’s Best of DC, we provide a diverse and delicious bounty of scratch-made food and drinks.

Brunch menus vary some by location. Founding Farmers DC and MoCo’s Founding Farmers in Potomac, MD have a sit-down, a la carte style service that includes the best buttermilk pancakes you may have ever tasted, stuffed French toast, a variety of egg benedicts, poached egg hashes, our specialty glazed, thick-cut bacons, and our ever-popular Chicken & Waffles made breakfast-style with scrambled eggs.

Our Farmers Market Buffet Brunch is served at Founding Farmers TysonsFarmers Fishers Bakers at the Georgetown Waterfront, and Farmers & Distillers in Mt Vernon Square. You don’t want to miss this decadent offering, which includes traditional breakfast fare – such as those same tasty buttermilk pancakes and bacon – and more. The buffet also has a butchers table, a gardeners table, and a dessert table. The fixed price includes a variety of dishes hand-passed by servers: cracker crusted shrimp, eggs benedict, spring rolls, our house-made doughnuts, and more.

As if all of that tasty goodness wasn’t enough, our brunch drinks are also fan favorites. Of course, we serve our delicious Compass Coffee First Bake Blend, designed and roasted especially for our restaurants. And our old-fashioned scratch sodas can usually quench anyone’s thirst. For those looking for a little more, our craft cocktails are scratch-made with our proprietary spirits and house-made syrups and mixers. We have one of the best Bloody Mary’s in town, according to Washington City Paper. Guests also love our Fisher’s Tikis at Farmers Fishers Bakers and our Whimsical Shared Cocktails at Farmers & Distillers.

So, take a load off. Let us labor for you this Labor Day weekend. Visit one of our farmer-owned restaurants for brunch on Saturday, Sunday, or Monday. If possible, we always recommend making a reservation. For specifics on our brunch hours and menus for each location, go to:

Founding Farmers DC

Founding Farmers Tysons

MoCo’s Founding Farmers

Farmers Fishers Bakers

Farmers & Distillers

With a Name Like Bubba’s Sweet Nectar, They Had Us at Hello

When we first learned about Bubba’s Sweet Nectar and the story behind their honey, we were all individually saying, “show me the honey.” Obviously we are excited about our recent partnership with this central Virginia-based honey company started by two friends who call each other “Bubba.” 

The Bubba crew wowed us with their honey, and we are happy to say we are now using Bubba’s Sweet Nectar in our food and drink. Their clover honey can be found in everything from our Founding Farmers house favorite, Skillet Cornbread, to our Honey Thyme Roasted Spatchcock Chicken to the whipped honey butter we serve with our biscuits to the multigrain bread we bake every day. Clover honey is also used in some of our dressings, sauces, and many of our scratch-made cocktails. For example, clover honey is a crucial ingredient to the tasty Farmers & Distillers Clementine Cooler, which uses Founding Spirits Vodka infused with clementine, Founding Spirits clementine bitters, lime, honey, and maraschino. Even some of our proprietary spirits use honey. We are currently using Bubba’s wildflower honey to sweeten our Founding Spirits Arroyo’s “Never Bitter” Amaro.

Bubba’s Sweet Nectar is 100% pure, raw honey that is not pasteurized, not ultra-filtrated, and doesn’t contain additives or artificial preservatives. They have two varieties: Clover is traditionally the honey most people use and has a light, mild flavor. Sweet clover plants come in a variety of types, are the highest nectar producing plants, and are the most important plants for honey production. Wildflower is a mixed floral honey derived from a wide range of flowers. It is usually a bit richer and tangier than clover honey, depending on the mix of seasonal wildflowers. 

The honey masters at Bubba’s Sweet Nectar are also devoted to the future of honey bees, and our planet, which aligns well with everyone across Farmers Restaurant Group. We are all big fans of honey and the hardworking producers of honey, honey bees. Our urban apiary at George Washington University is one of our most beloved partnerships. We are delighted to expand our hive and bring our guests Bubba’s Sweet Nectar. We hope you will join us in the honey love.