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.
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