We arrived at Founding Farmers around 7pm on a random Wednesday night. As soon as we walked in it felt more like a busy Friday night. The bar was vibrant and packed with people sipping cocktails. Every table appeared to be occupied with guests enjoying dinner and drinks. I could tell by the energy in the room we were about to have a great meal.
They first took us on a tour of their bar. Founding Farmers has one of the most unique bar programs in DC and their liquor selection is immense. For you bourbon enthusiasts, it is one of the few places you can get a swig of Pappy in the city. That’s right. Founding Farmers offers a full vertical of Old Rip Van Winkle’s bourbon from the 10 year old to the Pappy Van Winkle’s Family Reserve 23 year old. This is no easy feat and Founding Farmers is the only place I have dined that has all five bottles in their collection. Pappy is regarded by many as the best bourbon in the world and is incredibly hard to find, even on the shelf of a liquor store.
Pappy Van Winkle’s Family Reserve
Along with an amazing selection of spirits, Founding Farmers’ bartenders make excellent cocktails and there is no limit to their talent. You can put yourself completely in their hands and order a “Dealers’ Choice.” This is where you describe a flavor profile and the bartender makes a special concoction just for you. For example, would you like a sweet or savory drink? What is your spirit of choice? You can also request flavor accents such as smokiness or spiciness.
After our tour of the bar we arrived at our table and I decided to try their signature cocktail called The Bone. It was a delicious mix of Knob Creek Bourbon and fresh lime juice. A dash of tabasco was added for heat. It was garnished with a Bacon Lolli (also available as an appetizer) to add a sweetness and a smokiness to the tart and savory drink.
After our drinks arrived, it was time to get down to business. To begin our meal we ordered their appetizer of Fried Green Tomatoes. The tomatoes were battered in cornmeal and served with a green goddess dip and an herb goat cheese. The texture of the tomatoes was reminiscent of al dente pasta. The flavor was delicious, and I am not the only person who thinks so. Even Martha Stewart tried them and enjoyed!
Founding Farmers – Fried Green Tomatoes
Next we had the flat bread. It was nothing like the thin pizza type dishes that most restaurants serve. Rather it was thick slices of grilled bread that you are able to dress to your own taste. I recommend the Tomatoes, Goat Cheese and Pickled Red Onion Flat bread. The tomatoes were cooked with basil and other herbs. The brightness of the fresh, seasonal tomatoes shone throughout the dish. The pickled onions added an excellent balance of acid to cut the rich creaminess of the goat cheese. This dish was like a turbo-charged bruschetta.
I should note that Founding Farmers prides themselves on using only fresh foods in their dishes, and strive to bring in seasonal and regionally grown produce whenever possible. Much of it is also locally sourced. You can definitely taste the difference this makes in their food.
To our delight, the crab cakes were next. They were plump with jumbo lump crab meat. Only the bare minimum of breading was used to hold the cakes together. One tap of the fork and big chucks of crab broke free. The dish is perfectly seasoned to accentuate the flavor of fresh crab meat.
One of Founding Farmers’ signature dishes is the Low Country Shrimp and Grits. I have actually eaten shrimp and grits in South Carolina and elsewhere in the South at great restaurants. But they don’t hold a candle to Shrimp and Grits at Founding Farmers. The grits themselves shine with the flavor of fresh shucked corn. They were the creamiest grits I have ever had and the tomatoes, celery, and other vegetables in the dish were equally fresh. The shrimp were delicately cooked and had a wonderful texture. The sausage added a nice smoky kick to the dish, and the popcorn garnish was a fun addition. There is no question I will get this dish every time I go back.
We also had the Cedar Plank Salmon. The fish was tender and flaked off easily with a fork. It was glazed in a homemade maple syrup and apricot glaze. The sweetness of the maple syrup went perfectly with the strong flavor of the salmon. I think it was one of the best salmon dishes I have had in my life. If you love salmon you have to try this dish.
Founding Farmers – Plank Salmon
We finished the meal with Uncle Buck’s Beignets. True to their New Orleans heritage, they were served in a paper bag. They came with three dipping sauces: Raspberry Coulis, Semi-Sweet Chocolate Sauce and Caramel Sauce. Think little fluffy fried balls of dough that are crispy on the outside and light and airy on the inside. It was a perfect way to finish the meal.
A must order dessert – Uncle Buck’s Beignets
Founding Farmers serves great food in a very responsible way. They are a 3-star Certified Green Restaurant™ and were one of the first to earn this distinction in DC, as well as being the first LEED Gold Certified restaurant in the city. They have an intensive composting and recycling program and take conservation very seriously. It is impressive to see a very busy, urban restaurant with such a strong ethic of corporate social responsibility and a dedication to providing great food and great service to their guests.
- Shawn Keeley
Enjoy our review of Founding Farmers, check out our food section!
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