Farmers & Distillers “Small, micro-batch and second run distilling with an emphasis on all nature foods”

600 Massachusetts Avenue, NW

The liquor license placard has been posted for Farmers & Distillers in the new building coming to 6th and Mass.:

“A full-service, polished, casual restaurant with a bar in-house. Small, micro-batch and second run distilling with an emphasis on all nature foods, cooking from scratch and local sourcing. Total number of seats: 325. Total Occupancy Load: 450. Total number of Sidewalk Cafe seats: 65. Distillery Pub Endorsement.”

Coming Fall of 2016. You can read the original press release here: FRG-Final-Press-Release-(PDF)


Right across the street from the new Soul Cycle:


6 Comment

  • “cooking from scratch”. As opposed to what? Lean Cuisines? Small, micro-batch… small batch is just so 2014, had to go micro

  • What exactly is “all nature foods”?
    It is highly unlikely that local sourcing can sustain a restaurant with 325 seats open for 3 meals a day, 7 days a week. One of the partners is the North Dakota Farmers Union. It is like buildings that are LEED certified because the lights in the bathroom go off when no one is in them, but the rest is wasteful and inefficient.

    “Of course, hawking food under the banners “farm to table” and “sustainable” carries risk. In 2009, in a front-page story for the Washington Post, a reporter called out the Farmers management for serving out-of-season veggies and using a conventional, mainstream salmon supplier.”

    • AMEN.

      PS: like most people (I assume), I don’t have a problem with restaurants sourcing their products locally, or strive to do so when possible. However, from a consumer standpoint, the past two years have incessantly been ‘micro-batch this and artisanal that’ — which is nice.. but where is the cutoff? These marketing ploys, claiming local is better for the environment etc etc, have also rendered much higher price points on essentially everything in the restaurant industry. I don’t know of one restaurant that is serving its leftover food to the needy in D.C. Maybe that should change (and don’t start with the illness lawsuits and such – that’s always been BS). Knowing a restaurant is actually helping the local community (read: DC) rather than basing its menu on locally sourced pickled licorice from southern Virginia would no doubtedly win me over.

      • The question of serving leftovers to the needy is not BS. Unless it is produce or a pre-packaged product from a supermarket that gets products from a HACCP approved facility, there is not way for a soup kitchen to be sure that the product donated was properly heated or cooled, how old it is and what possible allergen it might have, especially when it is being served to people who often have more compromised immune systems and poor over-all health. Having someone needy get sick from food from a restaurant is more than a lawsuit; it is a breach of trust and could deter people from visiting the kitchen.
        Go volunteer at Miriam’s Kitchen or any other benevolent kitchen and see how the system works.
        Restaurants make money by being resourceful and using trimmings and scraps. Supermarkets/farmer’s markets can not re-purpose items with expiration dates looming and donate them.

        Local can be better for the environment if you consider the resources it takes (fuel, personnel, packaging) to get it from a further distance.

  • Founding Farmers. Farmers Fishers Bakers. Now Farmers & Distillers.

    2016: “Farmers & Merchants” offers an authentic small-town farmers’ market experience by allowing waitstaff to barter with you on the check.
    2017: “Farmers Farmers Farmers,” tables are waited on by actual, locally-sourced farmers in an reclaimed, upcycled barn.
    2018: “Farmers & Astronauts,” offering artisan-freezed dried cuisine sourced from local space.

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