Farmers Fishers Bakers Launches, First Bake, Weekday “farmhouse style morning café”

From a press release:

Georgetown’s hottest new dining destination is kicking off 2013 deliciously. On January 8, Farmers Fishers Bakers will launch First Bake, its weekday farmhouse style morning café with offerings for Georgetowners and Washingtonians on the go.

First Bake offers quality organic Intelligentsia coffee and other hot breakfast drinks, as well as freshly-squeezed juices to complement breads and other goods baked onsite, from 7:30am-10am, Monday through Friday. Casual, self-service seating will be available in the open pantry Larder adjacent to the dessert studio and bakery, with free wi-fi access and cozy communal setting.

Farmers Fishers Bakers is located at 3000 K Street NW at the Washington Harbour.

12 Comment

  • How is the food here, has anyone been yet?

    • It’s excellent

    • It is HORRIBLE and expensive with poor service. My girlfriend and I went with another couple a month or so ago and it was all bad.

      Oversalted short ribs, chewy (very chewy) pizza, $17 cocktails, cork in our first glass of wine (fine, it happens) but then waitress couldn’t open full bottle of wine so the table did it for her (!).

      My best friend took his girlfriend there for a romantic birthday dinner and it was much the same experience. Four appetizers and a split main course, all mediocre or bad. Topped off with an expensive check at the end.

      Beware is my counsel but many seem to be willing to throw their money at it so I will let them do that while I dine at other restaurants.

    • Food is subpar, especially for the price. They just dump salt on everything. Service is horrible.

  • I’ve heard good things, but I haven’t been able to get there yet.

  • I’ve been once with a group of six. Our original server was in a meeting, but as a result, we ended up having three servers help us, all of whom were friendly and helpful.

    Food was quite good, if not out-of-this-world great, but among the better offerings in Georgetown these days. We stuck mostly to staff recommendations, including a jambalaya, plank-grilled salmon, and the fried chicken. The chicken and jambalaya certainly had a fair helping of salt, but neither was more than you’d expect from those dishes. Best food was probably the sushi special, which was an unusual tuna special including winter squash and (toasted coffee powder?). It all managed to work out well, and after we said we liked it, they sent out a complimentary second sushi dish.

    I’d heard the pizza wasn’t great, and so we stayed away from it.

    Beer list is probably one of the three best in Georgetown, along with Pizzeria Paradiso and Thunder Bar and Burger. 20-24, all drafts, including at least four seasonals, from a mix of local/regional, American craft and imports. Best of all, they do flights, with 4 4 oz servings (and an additional fifth one, bartenders recommendation).

    I’d like it more if the food prices were $2-3 lower across the board, but we’ll probably go back, mainly to sit at the bar (or sushi bar) and explore the beer menu.

  • I’ve had the sushi, pork porter house and the flounder… and can definitely recommend all three. I live in Georgetown so I’ll have to give this morning baked goods a try soon.

  • I know people go CRAZY for Founding Farmers and the entire VSAG consortium, but I just can’t abide it. I worked for them back when this place was Farmers and Fishers, and I just don’t get it.

    Full disclosure: Before the waterfront flood, Farmers and Fishers was HEMORRHAGING money, and they chose to stop the bleeding by taking it from the employees. I was one of those employees, and I am bitter about it. However, it’s been long enough that I’m fairly dispassionate to things.

    In short, the entire “farm to table” brand is utter nonsense. The North Dakota Farmer’s Union has little to no involvement in the restaurant’s operation, and they have frankly been marginalized to little more than a nameplate.

    Read this article: http://www.washingtonpost.com/wp-dyn/content/article/2009/12/06/AR2009120602778.html

    Sadly, not much has changed. You can’t be a “sustainable” restaurant and serve tomatoes year round. You’re not “farm-to-table” if you’re getting products from Sysco. Unless in this case the “farm-to-table” model means factory farm-to-table. It is inherently difficult to do sustainable, farm-to-table food. It is near impossible to do farm-to-table in volume. Sustainability is more attainable for a big restaurant, but it’s still more expensive/much harder. That’s why you don’t see many big, feeding-trough style restaurants claiming sustainability, and the ones that do charge for it. I once asked a manager how we could serve out of season vegetables and be considered sustainable. He told me that “they’re in season where we’re getting them from.” That’s not how it works.

    Here’s the thing, I’m not saying the food is bad – on the contrary, most of the food is ok. Is it the French Laundry? Of course not. But, for the price, the food/portion size isn’t worth it, because they’re charging you for “sustainable” food without it actually being sustainable.

    Is it a great idea in theory? Yes. In practice though, it’s a deceitful business model run by unscrupulous people concerned with nothing but the bottom line.

    • Hey Farmer Jon…

      Why the hate? You say that you’re ‘fairly dispassionate to things’ and yet felt so compelled to rally on about a place that provided employment to you. Something must have been good about the whole concept to attract you there in the first place.

      You really sound bitter, even two years after the fact, and it’s only concerning to me because you are sharing false information and spending a lot of energy on some non-issues that you are misrepresenting. ‘Full Disclosure’ doesn’t mean that what you say is true. ‘Full Disclosure’ – I’m the VP of Marketing and PR for the restaurants and have been with them for 5 years.

      And, unless you were actually in a management position, I would hardly believe that you had true inside knowledge on the operations, sourcing, sustainable purveyors, management or financial situations at the restaurant, so would advise against any slanderous accusations of the restaurant or the restaurant group.

      I’m more than happy to have this conversation offline with you so we can try to understand why you’ve got this personal vendetta against The Farm and to clarify some of your misinformation. Or not – our guests know the difference and the success that all of the restaurants are experiencing is the envy of many other operators that recognize we’re doing things right.

      Anyone else that has had a poor experience – I’d love to find out some more details and offer the opportunity for us to make it right. Email me > jennifer@vsag.com.

      Jennifer Motruk Loy
      VP, Marketing + PR
      Founding Farmers / The Farm

  • I’ve gone at lunch time and have sat at the bar….same menu, and service was great. Food is expensive and ok, much like all the restaurants at the water front but it was a pleasant experience and I will go back. It is certainly not a place for a romantic dinner, however

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