More Info on Farmers Fishers Bakers Opening in the Georgetown Waterfront in Nov.

Photo by PoPville flickr user JoshBassettPhotography

From a press release:

The North Dakota Farmers Union (NDFU) and The Farm, the restaurant management company behind Founding Farmers, announce the arrival of Farmers Fishers Bakers, which will open in early November in Georgetown at The Washington Harbour.

The Menu

The American menu at Farmers Fishers Bakers offers an extensive and diverse selection offarmer, fisher and baker centric dishes for lunch, dinner, brunch, as well as a ‘Farmhouse Sushi’ bar. Developed by Corporate Executive Chef Joe Goetze and Executive Chef Lisa Marie Frantz, the regionally inspired menu is designed for an ‘unstructured,’ farmhouse style, eat-what-you-want-at-your-pace dining experience, where sharing is encouraged.

Drawing on a range of rustic and modern flavor profiles and cooking techniques, highlights include thin and thick crust pizzas, fresh seafood entrees, big, crusty bread sandwiches and burgers, plancha-grilled meats and bountiful salads and sides. All breads, pastas, dough, tortillas, sauces, marinades, ice creams, and more are made in house fresh daily, and Pastry Chef Carrie Jenkins has created adessert menu with pies, churros, cakes, and seasonal ice creams made around the clock in the open pastry studio.

The Larder (open pantry) occupies a large section of the bar area, with three long farmhouse tables for up to 12 guests each, and shelves filled with pickled and canned seasonal produce, jams, jellies and preserves, sauces, chutneys and other scratch-made components used in many menu items.

The Sushi Bar

Led by Sushi Chef Thomas Park who worked under 2011 James Beard award winning Chef TysonCole at Uchi in Austin, TX, the sushi program blends farmhouse ingredients with the flavors and Asian cultural traditions of sushi making. Open for eveningservice, the reservations-only, 8-seat sushi bar offers top-quality nigiri,handcrafted rolls, and one-of-a-kind seafood charcuterie style plates with accompanying sauces that requires no soy sauce or wasabi. All fresh fish selections respect sustainability and seasonality, collected from abundant sources.

The Mixology Program

Farmers Fishers Bakers’ mixology program spotlights high quality spirits, house made syrups, and fresh ingredients, with a focus on classic and reinterpreted tiki style cocktails and beer cocktails. Created by award-winning Chief Mixologist & Beverage Director Jon Arroyo, the mix-and-match design of the cocktails menu encourages guests to customize their spirit of choice into the perfectdrink. The tiki menu features vintage and contemporary variations, including Arroyo’s signature tiki punchbowl cocktails for sharing.

There are also blended/frozen drinks, classic pre-prohibition cocktails, and 24 rotational craft beers on draught, with a list of beer selections displayed on a large screen monitor in the bar. For the non-imbibing guest, an extensivelist of non-alcoholic beverages and “Farmacy” sodas, phosphates and egg creams, inspired by vintage drugstore fountains.

The Space

The approximately 9,800 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 fountain/ice rink on the plaza, and the Potomac River.

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