Founding Farmers Tysons Opens in February!

Farmers Restaurant Group and Washington’s Greenest Restaurant Expand to Northern Virginia with New Menu Features, LEED Gold Design Standards


FFT press release header

The front entrance/reception area at FFT. Courtesy of GrizForm Design Architects.

Founding Farmers Tysons is owned by regional and local investors, which include North Dakota Farmers Union, National Farmers Union, and a number of private individuals that share a passion for supporting and promoting sustainable agriculture and sustainable business practices.

THE FOOD & DRINK
Tysons Founding Farmers will offer classic, heartland-inspired dishes that millions of guests have come to know and love in the other Founding Farmers locations, developed by Executive Chef Joe Goetze and a deep culinary team. Approximately 35% of the food menu reflects culinary and recipe traditions of Virginia and new menu items. Open early and serving until late 7 days a week, the restaurant will offer breakfast, express breakfast (to take), lunch, dinner, and weekend brunch styled after the highly popular Farm Market buffet style found at Farmers Fishers Bakers.

Many new items and categories have been added, including: freshly butchered cuts from the in-house butchery, where whole and half animals will be received and finished to provide top quality meats at an excellent price point; direct-from-Virginia products like artisanal honey glazed hams; house-churned butters for cooking and on the tables for guests; Southern-style biscuits, and other pastry items unique to FFT that will be baked daily, and on display in the bakery case at the entrance.

Executive Pastry Chef Ashley Soto has built upon pastry and dessert signatures and favorites featured at other Founding Farmers locations, with delicious creations of special inspiration and note, such as: the Mille Crepe Cake, award winning, croissant-style Jefferson Donuts, and Butterscotch Bread Pudding.

The bar and beverage menu by FRG Beverage Director Jon Arroyo showcases a variety of Virginia-made products, such as Founding Farmers’ proprietary line of Rye Whisky and Farm Gin, produced in partnership with Copper Fox Distillery in Sperryville, VA, wine from Virginia, and all 12 beer taps will feature only Virginia brewed beers. The back bar is a showcase of whiskies and other spirits from the Old Dominion, state. True to the Farmers brand, the cocktails and non-alcoholic beverages will include fresh house-made syrups, elixirs and bitters. With the opening, Arroyo and team will introduce a new cold-pressed bottled juice cleanse, a menu of peak-fresh nutrient-full juices for guests to enjoy in the restaurant or on the go, for detoxing or cleansing from processed foods, or as a healthy, vitamin-rich supplement to regular meal consumption.

THE SPACE

FFT View 2 Dining Room-Bar

The ‘barn’ over the bar area at FFT. Courtesy of GrizForm Design Architects.

The design of the 12,000 square foot space was conceptualized by VSAG and designed by the GrizForm Design Architects team that also designed Farmers Fishers Bakers in Georgetown. Designed to meet LEED Gold Certification standards, the restaurant has been organized with stylistic representations of rooms and areas typically found in and around a classic Virginia farmhouse. In both subtle and more visible or interactive ways, guests will experience the Founding Farmers version of a barn, a front porch, kitchen, dining room, formal space, living room, and a bedroom as they move through the restaurant.

“The farm house was a gathering place, a place to come in from the cold, a place to relax, a place to eat, a place to talk, a place for ideas,” describes architect Griz Dwight. “While the modern farm house restaurant should not look like its inspiration, it needs to fulfill all of the functions of the original version.”

Other unique design elements in the restaurant include: eye-catching, commissioned artworks and installations by emerging and established artists such as hand whittled creatures, farm scene vignettes, a quilted colonial flag, woven bird’s nest basket lighting fixtures, a large family tree sculpture and others that will be included in a ‘gallery tour’ on the website; a phone closet for guests to take or make calls in private without having to leave the restaurant, as well as custom designed furniture from artisan craftsmen at the Beachley Furniture Co., in Hagerstown, MD. As in all Founding Farmers restaurants, and to all finishes, upholstery, and the carpeting are made from reclaimed, recycled, or post-consumer content materials when possible.

December 2nd, 2014
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The Farm is Hosting a “Greener Future” Hiring Open House!

  • Are you a fan of our restaurants and wondered what it would be like to work in one?
  • Do you want to expand your food service experience and work with the best?
  • Ever wonder how green it is on our side of the fence?
  • Or, maybe you know someone who would be a great addition to our team?

Well, now is the perfect time to explore the work and career possibilities with Farmers Restaurant Group! We are currently hiring for all positions, and are seeking energetic, outgoing, motivated, friendly team members to grow with us.

Learn more about working with The Farm during our Open House Hiring Event this week and next. We’re hosting ‘meet & greets,’ informational sessions with refreshments, informal chats with staff and management, quick tours of the restaurant, and the opportunity to apply on the spot for a role with our team.

We invite anyone interested to learn more about working with us to come by our popular Georgetown Waterfront destination, Farmers Fishers Bakers, on any of these dates between 2pm-4:30pm (only):Founding Farmers 9159

· Thursday, Aug 21
· Monday, Aug 25
· Tuesday, Aug 26
· Wednesday, Aug 27
· Thursday, Aug 28
· Friday, Aug 29

 

Bring a copy of your current resume for review.

Laptops will be provided to complete the online application process on site. Hourly parking is available on K Street, NW, along the waterfront and sides streets; in several parking garages in and around at the Washington Harbour complex, and the Circulator stops right on K street a couple blocks away.

We are seeking motivated, energetic and talented individuals to join our close-knit and successful team. We can’t wait to meet you and show you what makes everything greener at Farmers Restaurant Group!

August 18th, 2014
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Now HIRING for all Positions for Founding Farmers Tysons!

BTysonsLogo_Web_Color copye a part of the highly successful and expanding Farmers Restaurant Group and the globally recognized Founding Farmers team by applying for a position at the new Founding Farmers Tysons, opening in November.

The new Founding Farmers Tysons is located just ONE BLOCK from the brand new Silver Line metro Tysons Corner station stop, and there is also paid parking available on site. We’re accepting applications now and will begin the hiring review and setting up interviews through September – now’s the time to get your application in!

All the details on all Front of House and Back of House positions may be found HERE, or by clicking on the “JOIN US” tab above.

 

August 1st, 2014
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Marilyn Hagerty Reviews Founding Farmers

June 11, 2014

 

marylynNorth Dakota food critic, Marilyn Hagerty, began reviewing restaurants during the mid seventies and has gained popularity for her candid review style. Founding Farmers DC was thrilled to learn that the legend’s granddaughter was sent to dine with us by Hagerty herself. The younger Hagerty had fantastic time while enjoying great food and service. She relayed stories of decadent mashed potatoes and a staff both courteous and knowledgeable. We were glad to introduce the younger Hagerty and her guest to the Founding Farmers signature dish “Chicken and Waffles!” Founding Farmers thanks both Marilyn Hagerty and her grand daughter for a fantastic review and welcomes both ladies on their next trip to the District of Columbia. Read the full review here.

July 24th, 2014
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Bethesda Magazine Celebrates the “Best of Bethesda”

Bethesda Magazine hosted their first ever “Best of Bethesda” gala on Thursday, May 1st. The event, held at the Bethesda Blues & Jazz Supper Club, featured the 9 restaurants who were named the Best of Bethesda 2014. Founding Farmers MoCo was in attendance whipping up our signature cocktail, The Bone. For those of you who have not had a chance to try The Bone yet, it includes Knob Creek Bourbon, Lime Juice, Tabasco, and a Bacon Lolli garnish. Check out more pictures of the event here.

We would like to take a chance to thank all those who came to help us celebrate and those who voted Founding Farmers MoCo the Best of Bethesda. Also a big thank you to the Bethesda Blues & Jazz Supper Club, the venue was amazing! If any of you are looking for a place to book for a corporate event or party check it out!

Cheers!

the bone
May 2nd, 2014
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Come Celebrate with The Farm!

Last Fall Founding Farmers celebrated the 5-year anniversary of the flagship location on Pennsylvania Ave. NW. This April, we mark two more notable milestones in the history of The Farm – the 5-year anniversary of our own Founding Farmers Rye, and the official release of The Farm Gin – the second in a growing line of proprietary, locally produced spirits from Farmers Restaurant Group. We call it ‘From Farm to Still!’

 

Please join award-winning Bar & Beverage Director Jon Arroyo and our partner, Copper Fox Distillery for a special spirit tasting tour and party at Founding Farmers DC and Farmers Fishers Bakers. 

 

WHAT5-Year Anniversary Celebration of Founding Farmers Rye / Official Launch Party for The Farm Gin

Tastings, menu samplings, cocktail recipe creations and the inside perspective on a proprietary line of spirits in our DC restaurants.

 

WHEN: Tuesday, April 8, 2014 

Founding Farmers, 1924 Pennsylvania Ave. NW, Foggy Bottom

5pm-7pm

Farmers Fishers Bakers, 3000 K Street, NW, Washington Harbour, Georgetown

6:30pm-8:30pm

 

WHO: The Farm’s own Jon Arroyo, Master Distiller Rick Wasmund, current and former FRG bartenders, and US Bartenders Guild DC Chapter friends 

Founding Farmers

5pm-6pm > Juan Coronado, Think Food Group, and Taha Ismail of Graffiato/Kapnos/Mike Isabella Group join Jon Arroyo ‘behind the wood’

6pm-7pm  > Chu Yi, Founding Farmers DC circa 2009 (and current FFMoCo Head Bartender) Jaclyn Beasley, Founding Farmers circa 2010, and a surprise guest bartender TBA.

 

Farmers Fishers Bakers 

6:30-7:30pm > Jon Arroyo and Aaron Joseph, Wit and Wisdom – Agraria/ Farmers and Fishers circa 2010

7:30-8:30pm > Glendon Hartley, Cava Group, Agraria/Farmers and Fishers circa 2010, and Bob Vanlancker, Farmers and Fishers circa 2011 (and current FFDC Head Bartender)

 

WHY:  It’s a celebration of sprits and the art of distillation! Taste the FF Rye, meet Master Distiller Rick Wasmund and learn about the process of transforming barley and other botanicals into our distinctive spirits. Toast the line, the barley farmer, and the cocktails as you enjoy bites and snacks. (cash bar)

 

We invite you to come and learn about the spirits from the FRG award-winning bar staff as well as to enjoy libations prepared by Farm bar alumnus and friends. 

 

Cheers!

March 25th, 2014
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Escape the Cold with Our Seasonal Winter Stews

Pennsylvania Avenue Senate Bean_Jen Cubas

Trying to escape the Polar Vortex? Come down to Founding Farmers (DC and MoCo) to warm up with a winter stew. These hearty seasonal dishes are cooked low and slow, and served with thick-cut grilled ciabatta bread and a small salad.

From Kentucky Burgoo to New Brunswick Stew, four varieties will be available at lunch and dinner at both Founding Farmers  locations throughout the winter season. They just might make you wish the cold weather stuck around a bit longer!

> Kentucky Burgoo Stew ($13) – sirloin, potatoes, Kentucky bourbon
> Pennsylvania Avenue Senate Bean Soup ($13) – great northern, kidney, and black turtle beans, bacon
> Pork and Lentil Stew ($13) – green and yellow lentils, cilantro, lime, avocado, poached egg
> New Brunswick Stew ($13) – rotisserie chicken, lima beans, chickpeas, barley, bacon (pictured)

January 21st, 2014
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Order a Mini Red Velvet Cake for Valentine’s Day

Valentines Day Red Velvet

Make Valentine’s Day extra sweet this year with a Mini Red Velvet Cake from the pastry chefs at Founding Farmers.

A perfect treat to impress your sweetheart, these four-layer 6-inch round mini versions of the full sized cake are baked from scratch, iced with house made cream cheese frosting, and decorated with fondant hearts.

Each cake is $35 plus tax, available for pick up at Founding Farmers DC on Friday, February 14 before 6pm.

Orders must be placed via email to Jenny@FarmersRestaurantGroup.com no later than Monday, February 10 at 5pm. Cakes are available by pre-order via email only and must be pre-paid.

 

January 20th, 2014
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