Farmers Fishers Bakers Opening November 7th in Georgetown’s Washington Harbour

3000 K Street, NW

From a press release:

Today the North Dakota Farmers Union (NDFU) and The Farm, the restaurant management company behind Founding Farmers, officially announce the Wednesday, November 7 opening date of Farmers Fishers Bakers, their newest restaurant located at The Washington Harbour in Georgetown.

The unstructured American menu at Farmers Fishers Bakers offers an extensive and diverse selection of farmhouse and regionally inspired shared plates and dishes for lunch and dinner, as well as a weekend Farmers Market brunch. The reservations-only, 8-seat Sushi Bar is an exclusive experience to enjoy contemporary ‘Farmhouse’ sushi and optional cocktail experience. Every menu item is new, prepared from scratch with only fresh ingredients, from original recipes that are not found at Founding Farmers restaurants.

The open pantry Larder houses seasonal ingredients and preserves such as pickled produce, jams, jellies, sauces and chutneys, like chow-chow, that are used each day for service. The larder will be restocked on a regular basis, and will reflect the twice-yearly changing menu.

Led by The Farm’s Senior Executive Chef Joe Goetze, the culinary team includes Executive Chefs Lisa Marie Frantz and Tony Higdon, overseeing day to day operations. Uchi and Uchiko alums, Executive Sushi Chef Thomas Park and Head Sushi Chef Danny Tsay have created an inventive menu that blends traditional and contemporary sushi flavors and presentations. Pastry Chef Carrie Jenkins executes the dessert and bakery menus, which are prepared in a large open setting for guests to watch and smell items being made around the clock.

The Farm’s award-winning Chief Mixologist and Beverage Director Jon Arroyo has developed visionary bar offerings that range from ‘Tiki Redux’ to Beer Cocktails, Tiki-style blended drinks, and a 24-tap selection of craft beers from American and international brewers and interesting wines from around the U.S. and the globe.

The approximately 9,500 square foot waterfront space seats close to 290 guests,divided between the main dining room (150), bar area (25), sushi bar (8), patio (70), and larder/pantry area (36). An expansive outdoor patio with fire pits and heaters offers great year-round outdoor dining and views of the newly installed seasonal fountain and ice rink on the plaza, as well as the Potomac River. Washington, DC-based GrizForm Design Architects have finalized the restaurant interiors, where guests are treated to a sensory feast with a space defined by ‘micro-climates’ enhanced by unique artwork and installations by local artisans.

6 Comment

  • This press release is almost breathy and overwrought enough to give me a headache…that being said, I ate at Farmers & Fishers a couple of times a while back (is the main difference that they added “Bakers” and this new place is larger?) and thought the food wasn’t bad. Two key questions, though: 1) What is the North Dakota Farmers Union? Is it connected in any real way to either North Dakota or Farmers or is it some astroturf-for-food type of group?; and 2) What in the world is “farmhouse sushi”? (I’m a vegetarian, so it’s entirely possible this is a real thing and I’ve been ignorant about it all this time, but…just curious.)

    • Sorry, did I lapse into wonk-speak too much there? I don’t know how widely-used the “astroturf” term is, but in case it’s relatively obscure…it refers to faux-grassroots groups, usually in political and lobbying campaigns whose names and marketing suggest that they represent and are led by ordinary citizens but are in fact organized and funded by big special interests. (Example: the American Pain Foundation, purportedly a policy advocate on behalf of patients, but overwhelmingly funded by pharma companies with a financial interest in less government regulation of narcotic pain medication.)

  • There are Farmers Unions across the country and are real farmer-member organizations that provide advocacy and member services to farmer-members. Famers Unions have existed for over a century and the National Farmers Union is their national association. This is a unique business venture for the North Dakota Farmer’s Union.

    • Good (and interesting) to know, thanks! Feels like there’s so much gimmicky branding/marketing stuff out there in the food world, it’s nice to hear something is actually as it sounds. I look forward to checking out their (non-sushi) menu!

  • I still don’t get why the North Dakota Farmers Union doing this, other than it’s a good investment.

    And will local food be served at the new restaurant? The Founding Farmers web site says that “A collective of American family farmers owns our restaurant. We source our fresh products from family farms, ranches, and fisheries across the United States.”

    Is that “collective” the NDFU? That makes me wonder if Founding Farmers serves much local food or if they’re sourcing their food from “family” farms in California that are the size of Connecticut.

  • Used to work at Founding Farmers as a server. Loved working there. As noted by other Anonymous, this is a business venture for NDFU. As I recall, most of the food is not sourced from NDFU farmers, but I believe some of it does come from members. Most of the product is local though not hyper-local. Meaning produce mainly comes from Virginia. A lot of the meats come from Pennsylvania. If I remember right, some of the beef comes from Minnesota but don’t quote me on that. The overriding philosophy on produce is sustainability not necessarily organic or local. They are different ideas based on the methods of farming. I’m not going to get into that agro-theory as it’s not my specialty.

    Will say that the menu is supposed to be different with food that won’t be at the other locations as well as I think a full bakery for all 3 restaurants as well as I think to the public, but none of that was finalized when I still worked there.

    I, for one, look forward to trying it when it opens.

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