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.

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.