Farmers Fishers Bakers (formerly Agraria, etc.) - Chef Joe Coetze Also Works With Founding Farmers

[Spiral Stairs]

In the hazy time between presses of the snooze button this morning, I heard a blurb on WTOP about a restaurant called Agraria, due to open in 2006 on the water in Georgetown. Now that the haze has passed, Googling has revealed some more information about this interesting concept.

From a press release by the contractor:

This 13,500 SF high-end restaurant will be located in The Harbor Place in Georgetown and will include a lobby, bar, kitchen, and a main and private dining area. The restaurant, pioneered by the North Dakota Farmers Union (NDFU), will serve quality foods sourced directly from farmers and will use the branding "From Our Fields to Your Table." The restaurant will educate urbanites about family farm products in a casual, fine dining environment. Construction will begin in January 2006 and will be complete in May 2006.

It must have been in the works for a while -- I found this from 2003:

The Ultimate Value-Added Cooperative, under the aegis of the North Dakota Farmers Union, is planning to open the "Agraria" restaurant in Washington, D.C., this summer. It will feature foods from family farms throughout the country, but mostly pasta, beef and breads from North Dakota. Bison will be featured as a specialty item. The restaurant's menu will be used to educate urbanites about family farm products and a different farm family will be featured each month. Investors must be members of both the Farmers Union and the cooperative.

Hmm. Wonder why these North Dakotans want to set up shop all the way over here.

[jparrott]

I think I read somewhere they plan to open more than one.

[Keithstg]

I think I read somewhere they plan to open more than one.

Hmm, will this be in the old Harbor Club space?

[Rick Azzarano]

Hmm.  Wonder why these North Dakotans want to set up shop all the way over here.

Lobbying effort? Stuff 'em with food rather than cash?

[jm chen]

Lobbying effort?  Stuff 'em with food rather than cash?

Not likely to open at a waterfront location back home.

[deangold]

Hmm, will this be in the old Harbor Club space?

Our lovely winter weather?

[Jacques Gastreaux]

I guess it's time to bump this thread back up now that Derek from Firefly is going to work there. I wonder what sort of supply issues the restaurant will experience by limiting its fare to products from small ND farms.

[giant shrimp]

it's been a while, but i have had some great food in the dakotas and love their potatoes and steak. i'm just wondering where they are going to find the saucy waitresses in these parts.

[meatwad]

Hmm, will this be in the old Harbor Club space?

Yes.

A "food-centric" place on the waterfront. Chef is Paul Morello of Les Halles (DC). 350 seats.

Partnership between http://www.magnategroup.net/ & ND Farmer's Union.

Was told a bar scene will not be the focus. Could go many ways...

http://www.agrariarestaurant.com/

http://www.agrariallc.com/

[lackadaisi]

Yes.

A "food-centric" place on the waterfront. Chef is Paul Morello of Les Halles (DC). 350 seats.

Partnership between http://www.magnategroup.net/ & ND Farmer's Union.

Was told a bar scene will not be the focus. Could go many ways...

http://www.agrariarestaurant.com/

http://www.agrariallc.com/

The catering menu looks good, and not too pricey. I wonder when the dinner menu will be available.

[Barbara]

I wonder if anyone in North Dakota knows that the architect of Harbor Place, Arthur Cotton Moore, and his wife refer to this as the "Embassy of Mars?"

Nonetheless, I truly hope that this is indeed what it seems--a group of farmers banding together with marketing types to sell their product. Are we seeing the "new" face of farming in America? If so, all I can say is, IT'S ABOUT TIME!

[zoramargolis]

A friend who used to live in Montana told me that in the Upper Midwest, they don't tell Polish jokes, they tell North Dakota jokes. ("Didja hear the one about the North Dakotan who...?") And they did things like referring to Cheerios as "North Dakota donuts"-- perhaps this restaurant is an effort by North Dakota to restore some gravitas to their national identity.

[rvanrens]

A friend who used to live in Montana told me that in the Upper Midwest, they don't tell Polish jokes, they tell North Dakota jokes. ("Didja hear the one about the North Dakotan who...?") And they did things like referring to Cheerios as "North Dakota donuts"-- perhaps this restaurant is an effort by North Dakota to restore some gravitas to their national identity.

Hving grown up in Wisconsin, I can assure that everyone in the Midwest looks down on denizens of the Dakotas...NoDaks and SoDaks, much the same way that the cretinous coast-dwellers look down on Midwesterners.

And yes, they do still tell Polish jokes. Like "didjya hear about the Polish NoDak farmer who opened a restarant in DC? Yah, he said he wanted to live someplace where there was no winter".

Actually, the last time I visited the ancestral homelands (in N. Dakota), I encountered beef and grain products of EXTREMELY high quality. So yeah, I'd definitely try the restauraunt.

Rob

[JLK]

Here's an article that sheds a little light on why it might seem preferable to open a restaurant in DC vs. the Dakotas.

[tenunda]

Here's an article that sheds a little light on why it might seem preferable to open a restaurant in DC vs. the Dakotas.

They're not going to limit themselves strictly to NoDak products. I talked to their folks way back when and they said they'd try to use local producers as much as they could.

[Jacques Gastreaux]

They're not going to limit themselves strictly to NoDak products.  I talked to their folks way back when and they said they'd try to use local producers as much as they could.

I was going to say, what would they serve in the wintertime? Ice?

[wineitup]

Looks like it could be interesting. I'll give it a try once it opens.

Although I will say the few people I've met from North Dakota were a little on the strange side.

[Jacques Gastreaux]

Looks like it could be interesting.  I'll give it a try once it opens. 

Although I will say the few people I've met from North Dakota were a little on the strange side.

Why do you think they hired Derek? He'll fit right in.

[jparrott]

I talked to their folks way back when and they said they'd try to use local producers as much as they could.

Wasn't R.F.D. the last place that opened in town with this "mission"? Regional Food and Drink?

[MeMc]

I saw on thelist that there's an event at Agraria Thurs as part of the soft opening.

Thursday, May 18 - Slow Food DC Hosts A Book Party Featuring John Peterson at Agraria RestaurantJoin Agraria Restaurant for an informal book party to celebrate John Peterson's first book, The Real Dirt on Vegetables catered by Agraria. This event is part of their soft opening. Enjoy a full tour of Agraria Restaurant. This is not a sit-down dinner, but the opportunity to sample an array of the Agraria's offerings. $35 per member. $40 per non-member. 6:30pm. - 8:00pm. 3000 K Street, NW. For more information and details, call 202.298.9193.

When is the official opening?

[ustreetguy]

When is the official opening?

They're doing mock service next week so it should be very soon. I've heard the date of June 2nd tossed around, but that of course is always subject to change.

[DameEdna]

More information is available at the Agraria web site:

click

I want this venture to work, but what do people from North Dakota know about running a DC restaurant?

They do seem to be starting with some good help, though.

[justdesserts]

More information is available at the Agraria web site:

click

I want this venture to work, but what do people from North Dakota know about running a DC restaurant?

They do seem to be starting with some good help, though.

in the restaurant industry, who knows. sometimes it seems that good spirits, optimism, and hard work are enough. (i.e. alice waters and chez panisse? or more locally, nora) other times, that formula doesn't cut it. of course, that's all very obvious. it seems a lot of restauranteurs pick places that seem a little off kilter when compared to their geographic origin.... and quite a few do succeed. it could offer a fresh "dakotan"(??) outlook on dc dining

i'm excited about this restaurant. i'm always excited to see an opportunity for local agriculture to be utlised and supported. hopefully they'll stick with it and find a way to make it all work out. it has the potential to be a great addition to the area dining scene, methinks.

[Waitman]

Kudos to Derek et al, but I am a little skeptical of any serious commitment to, say, Nora or Chez Panisse dining. Nobody has yet bothered to put a decent restaurant in Washington Harbour (that I've been to) and the whole Georgetown waterfront scene is dedicated to drinking, touring and boat ho's -- nothing wrong with any of that, but I'd guess that rents reflect high-markup liquor sales potential, rather than the less lucrative sale of swell food. The whole North Dakota connection is tenuous. And they're already plugging their catering business. I'm hoping for the best, but not necessarily expecting it.

[Barbara]

Kudos to Derek et al, but I am a little skeptical of any serious commitment to, say, Nora or Chez Panisse dining. Nobody has yet bothered to put a decent restaurant in Washington Harbour (that I've been to) and the whole Georgetown waterfront scene is dedicated to drinking, touring and boat ho's -- nothing wrong with any of that, but I'd guess that rents reflect high-markup liquor sales potential, rather than the less lucrative sale of swell food. The whole North Dakota connection is tenuous. And they're already plugging their catering business. I'm hoping for the best, but not necessarily expecting it.

I wish only the best for the Brown brothers and owe them the opportunity to show us what they can do. I can't believe they would have left Firefly and Corduroy unless they believe they are onto something good. I for one, plus Dame Edna, will happily sample the goods as soon as they are up and running.

I don't understand why Harbor Place has had such trouble finding and keeping good restaurants. Remember that first restaurant with the all the publicity--the one with the train running around the room? I just laughed when I read that the wife of the architect, Arthur Cotton Moore, referred to it as the "Embassy of Mars."

[giant shrimp]

this just in from the building museum, in case anybody just can't wait:

May 24

Exclusive Restaurant Preview

Dine by Design at Agraria

Wednesday, Reception 7:00 – 7:30 pm

Dinner 7:30 – 10:00 pm

Enjoy an exclusive evening of fine dining, high design, and stimulating conversations with the architects and executive chef at a private, pre-opening premiere of Agraria Restaurant, designed by Adamstein & Demetriou (A&D). Owned by the North Dakota Farmers Union, Agraria will feature foods and ingredients produced by family farmers and small producers across the country. At a cash bar reception with an appetizer buffet, participants can explore the restaurant located in Georgetown’s Washington Harbor. During a four-course dinner that includes a wild mushroom and watercress bisque and sautéed breast of chicken with a vegetable medley, architects Olvia Demetriou, FAIA, and Theodore Adamstein will discuss their latest creation. A&D is behind some of Washington’s hottest restaurants, including IndeBleu, Zaytinya, and Zola. Tom Prescott, president of the Magnate Group, LLC, the firm managing the restaurant’s development, will explain its concept. Over coffee and dessert, Executive Chef Paul Morello, most recently executive chef at Les Halles, will discuss the culinary design of the dinner and overall menu.

$105 Museum members; $125 nonmembers. Prepaid registration (https://s21.2coolweb.com/nbm/signup.asp) required by May 21 after which date no refunds are allowed. Price includes reception, dinner, and gratuity. Liquor and wines are on a cash basis. The restaurant is located at 3000 K Street, NW; garage parking available.

[DameEdna]

I get that creepy feeling that we might be seeing one of those restaurant reviews that starts

"The architecture is fabulous..."

Not a good sign from either a good food or business longevity point of view ...

let's hope that I am wrong, wrong, wrong, and I am mocked mercilessly ...

(I can already imagine my wife saying "You would like that, wouldn't you?")

[derekmbrown]

It's exciting to see this flurry of activity and we haven't even opened yet. The restaurant will stand for itself soon enough, but I will add one thing as a matter of respect for the people who employ me. The North Dakota thing is not tenuous. We are owned by the North Dakota Farmers Union. They concieved of the project and we answer to them.

As for the Harbour. Try the statement with a different inflection:

"Nobody has yet bothered to put a decent restaurant in Washington Harbour?"

Then you'll get the answer to why Agraria.

The catering business has to do with the fact that our restaurant is not open yet but we have a great prep kitchen. Why not.

Derek

[Mrs. B]

It's exciting to see this flurry of activity and we haven't even opened yet. The restaurant will stand for itself soon enough, but I will add one thing as a matter of respect for the people who employ me. The North Dakota thing is not tenuous. We are owned by the North Dakota Farmers Union. They concieved of the project and we answer to them.

As for the Harbour. Try the statement with a different inflection:

"Nobody has yet bothered to put a decent restaurant in Washington Harbour?"

Then you'll get the answer to why Agraria.

The catering business has to do with the fact that our restaurant is not open yet but we have a great prep kitchen. Why not.

Derek

You tell'm. I can't wait to see what you all have to offer. It would be great to finally get a good restaurant down there.

[Meaghan]

I like "Harbor" better than "Harbour".

[Waitman]

It's exciting to see this flurry of activity and we haven't even opened yet. The restaurant will stand for itself soon enough, but I will add one thing as a matter of respect for the people who employ me. The North Dakota thing is not tenuous. We are owned by the North Dakota Farmers Union. They concieved of the project and we answer to them.

As for the Harbour. Try the statement with a different inflection:

"Nobody has yet bothered to put a decent restaurant in Washington Harbour?"

Then you'll get the answer to why Agraria.

The catering business has to do with the fact that our restaurant is not open yet but we have a great prep kitchen. Why not.

Derek

I am eager to be proven wrong. And utterly confident that the front of the house will be alarmingly welcoming (for others, if not for myself) and the cocktails like magic.

[Meaghan]

I am eager to be proven wrong. And utterly confident that the front of the house will be alarmingly welcoming (for others, if not for myself) and the cocktails like magic.

Me too!!!

[DonRocks]

Click here to keep abreast of exciting developments for this daring "concept" restaurant, which will house up to 300 lucky patrons.

I can't wait to feel proud, virtuous, and noble as my dining check trickles down to those poor, struggling North Dakota farmers, toiling in the soil with dirty fingernails and sweaty brow.

[derekmbrown]

Fortunately, our site benefactor hasn't formed any opinions that might otherwise temper his enjoyment of Agraria

I can't speak for the farmers but my brow is sweaty; however, I will definitely clean my fingernails before service.

I promise to sign off until you all have a chance to check it out for yourselves. I didn't mean to stir any controversy.

Hope to see you all there, that goes for you too Rocks.

Derek

[Barbara]

Fortunately, our site benefactor hasn't formed any opinions that might otherwise temper his enjoyment of Agraria

I can't speak for the farmers but my brow is sweaty; however, I will definitely clean my fingernails before service.

I promise to sign off until you all have a chance to check it out for yourselves. I didn't mean to stir any controversy.

Hope to see you all there, that goes for you too Rocks.

Derek

Ya know, lots of folk think this town is "incestuous." They have no idea. My DH and I will take ourselves to Georgetown and sample the goods at Agragia at the appropriate time. Why? Because my DH's grandfather was a farmer in SOUTH Dakota and OH, BY THE WAY, Dreamy Derek lives a block-and-a-half up the street from me. I learned this after running into his brother, Tom, on the street. I was going to the bank and he was just coming from same establishment.

Families are made in peculiar ways. Exhibit A is DR.com.

[ScotteeM]

Families are made in peculiar ways. Exhibit A is DR.com.

Who you callin' "peculiar"?

[babka]

The North Dakota thing isn't tenuous at all--I've been following it a bit in the North Dakota press, and NDFU is indeed the reason for the venture. They've been trying to get it off the ground for several years now. I don't know their current financing, but the old pitch, at least, was limited to members of the union.

They Get Agraria back east

ND co-op plans DC restaurant - Newsline

I'll grant you, I've made my share of cracks about it to our ag reporter, but that's mostly because I'm from Iowa and he's from North Dakota and it doesn't take much to set us off anyway.

[didja hear about the two dakotans who went to see a movie at the drive-in and died while they were there?

yah, the movie was called "Closed for the Winter."]

[didja hear what happened to the Iowa ice hockey team???

yah, they went into spring training and drowned.]

But from an ag/lobbying perspective, the venture's legit--for some reason, the North Dakota Farmers' Union really has decided to further its members farms & goals by sinking money into a restaurant, and individual farmers have ponied up to do so. From the dining perspective, which is what matters here, we're all waiting to see how their concept translates to the table. They've made some good hires, they're in a pretty space with a checkered history, and I, for one, wish nothing but the best for my poor country cousins from the Dakotas....

[Mark Slater]

I'm waiting for Derek to concoct a cocktail that incorporates the phrase "You betcha" into the name.

[jparrott]

I'm just worried about sourcing the quantities of foodstuffs needed to deal with a 300-seat restaurant/lounge, depending of course on the desired quality level and purity of sourcing.

[porcupine]

I'm waiting for Derek to concoct a cocktail that incorporates the phrase "You betcha" into the name.

I want a strong Bloody Mary variant named the Chipper-Shredder.

[derekmbrown]

Excuse me for shameless promotion, but I want DR folks to come most of all.

Bar Agraria

Exclusive Preview

Thursday, June 1st

6 P.M. to 9 P.M.

$30 per person includes one cocktail, passed hors d’oeuvres,

charcuterie, seasonal vegetables and fruit. Tax and tip are not

included, and guests may purchase additional beverages at a discounted

price.

Agraria is a family-farmer owned and sourced fine dining restaurant

scheduled to open in the early summer at Washington Harbor in

lower Georgetown. Join us for an exclusive preview of our “Classics”

cocktail menu under the direction of beverage manager and

sommelier Derek Brown while the final “punch list” of construction

is being completed. (We will also have the ingredients to make

your favorites.) Guests that bring a 3 x 5 index card with their full

name, email and favorite cocktail and/or cocktail recipe will receive

a second complimentary cocktail.

Space is limited, so please register now by sending me a PM.

Classics

Although the names might sound the same as other bars, ours are

made with the best ingredients and consummate care (tart, bitter,

strong and flavorful is how we like our classics). If you’re looking

for sweet and easy, ask your bartender for a non-traditional version;

otherwise, sit back and enjoy the distinction!

The Sazerac

Jim Beam Rye, (secret ingredient), Ricard, Angostura and Peychaud

bitters, simple syrup, twist

The Manhattan

Wild Turkey Rye, Carpano Antica Formula sweet vermouth,

Regan’s orange bitters, garnished with a candied orange wedge

The Martini ($2 supplemental)

Millers Westbourne Strength Gin, Vya dry vermouth, Fee Brother’s

orange bitters, served with a tray of pickles

The Sidecar

Hennessey VS, Cointreau, fresh squeezed lemon juice, simple syrup

with a raw sugared rim

The Margarita

Patron Silver, Cointreau, fresh squeezed lime juice with a salted rim

The Bronx

Millers Gin, Vya sweet and dry vermouth, fresh squeezed OJ,

Blood Orange bitters

The Americano

Campari, Carpano Antica Formula vermouth, soda water

Our “Champagne” Cocktail

J Sparkling Wine, sugar cube, our housemade Sunflower Bitters

[Michael Landrum]

I want DR folks to come most of all.

It all starts with just one drink...

[derekmbrown]

This is going to be a pretty small event, but I could probably fit a few more people.

[zoramargolis]

Derek was the consummate host tonight, proudly introducing the space, the amenities, the bar staff and the classic cocktail menu.

Don't expect rustic, despite the North Dakota farm connection. It 's quite the opposite--elegant, modern, sleek. the huge space has been cleverly divided into separate spaces--almost like a group of small restaurants connected to the same kitchen. Stone, glass, and wood and lots of modern lighting fixtures. There are several private dining rooms and a lounge area, many with fireplaces and flat screen tv's. In one, "The Wine Room", a huge round table is surrounded on all sides by floor to ceiling sculptural metal grids which will hold wine bottles.

The bartenders are charming and Derek has decreed that topshelf liquor will be used for the cocktails. I had a tasty Sazerac cocktail and a tangy Margarita, made with Patron Silver. Tom, the head bartender, was trying out recipes from a book of "obsolete" cocktails that Derek found online. Porcupine and I shared a Jack Rose, made with applejack, lemon juice and pomegranate grenadine. One of the fun things Derek did this evening was to set up a tasting of the seven or eight different types of bitters he has sourced-- two different orange bitters, blood orange, peach, mint, in addition to Angostura and another herbal/botanical, the name of which I can't recall, along with a "sunflower" bitters decoction he made himself. My favorite was one of the two orange bitters that was strongly perfumed with cardamom.

Just before Derek gave us a tour of the place, including the kitchen(s)--there is a huge prep kitchen behind the open kitchen that services the restaurant-- a selection of really good truffles was set out where the hors d'ouevres had been. Chocolate, raspberry-chocolate-chile, and a white chocolate flavored with cardamom and rolled in crushed pistachios. Presumably, these will be provided as a post dessert treat to dinner guests.

The menu philosophy appears to be carefully sourced ingredients prepared with simplicity. Prices are fairly high. How the place will feel when it is full of people, and how good the food and service will be are questions that remain to be answered. The bar is sleek, attractive, comfortable and friendly. The drinks are great. That we know for sure.

Derek seems very determined to provide good service, and to recruit, train and develop a waitstaff that will exemplify his philosophy.

[porcupine]

One of the fun things Derek did this evening was to set up a tasting of the seven or eight different types of bitters he has sourced-- two different orange bitters, blood orange, peach, mint, in addition to Angostura and another herbal/botanical, the name of which I can't recall, along with a "sunflower" bitters decoction he made himself.

The other one was Peychaud.

Derek, Tom, and staff made us all feel very welcome and mixed some stellar drinks. If the kitchen and wait staff do as well as the bar staff, Agraria will be a great restaurant.

[jparrott]

Dude, they had the Bronx on the drink menu. Mmmmmmmm. And they whipped up a killer Aviation as well.

[JLK]

Did you sample any of the food?

[jparrott]

Some charcuterie and chocolate truffles. And some lovely deviled eggs. The actual menu is still under development, though we did see a draft.

[ol_ironstomach]

My favorite was one of the two orange bitters that was strongly perfumed with cardamom.

IIRC those were Regan's Bitters, bottled by the Sazerac Co. Lovely stuff indeed.

The space has been divided into a number of different rooms, each with its own set of architectural details, but in the same overall style. The stone walls lend a warm rustic solidity to the space, but I suspect the dining room will be a bit loud with all the hard surfaces. Jake pointed out, and I agree, that the bar service area is set a little too similarly to the fine dining area, and it will be interesting to see how this works. I'd prefer a more lounge-like setting in front, myself.

Derek's devotion to classic cocktails is worthy of praise, particularly the care shown in selecting spirits that complement the final blend. My Americano was made with Carpano Antico vermouth, which was so beautifully aromatic that I'm not sure I can mix with M&R again The display behind the bar isn't comprehensive in the style of Bourbon or The Brandy Library, but it betrays a fondness for rye, including a gratuitous display of bottles of Black Maple Hill. For now, the classic list is brief but the mixology is excellent...the drinks I managed to sample had great balance and flavor, but more importantly there were no miscues.

In addition to the classics, there's a "creations" cocktail list which wasn't yet available last night, but which looks very interesting, if not as wildly experimental as something from Thrasher's labs. Fig-infused vodka anyone?!

Agraria's bar will be open this weekend as their soft launch continues.

[Sthitch]

Some charcuterie and chocolate truffles. And some lovely deviled eggs. The actual menu is still under development, though we did see a draft.

Someone involved with the management of Agraria told me that they were looking for a new chef as the original one did not work out as planned.

[shogun]

Great time at the Bar Agraria preview night! Derek, Tom, and the bar crew are doing seriously excellent work with the cocktails. I had the pleasure of trying three last night, and each was interesting and delicious in that way that too oftens seems difficult to locate! I too liked the way the restaurant was laid out. Unlike the other culinary caverns flaking Agraria, the space belied its true size through good use of partitions and private rooms. Most of the restaurant can't be seen from the bar area, and the 'main dining room' area didn't actually seem that big for the numbers it would serve vs. the capacity of the private rooms and that awesome wine room. I also agree that the bar was a little on the small size for the projected capacity, so hopefully those tables in front of it will be used more for bar seating. Going to be a tight fit on a busy Saturday night! Look forward to hearing about the food!

[Sthitch]

My wife and I stopped in last night to try out the drinks. I ordered "The Martini" and my wife chose the Champange Cocktail. "The Martini" was the best I have had in Washington. It tasted like more than just gin, the bitters really bring a depth of flavor to this drink. The Champagne Cocktail was good, but paled compared to the Martini.

[bookluvingbabe]

Mr. BLB and I stopped in on Saturday night for drinks before heading up to dinner at Citronelle.

I never go down to the Harbour so I was shocked at how crowded it was. That was freaky.

The space is huge and very sleek but a warm sleek, not a cold sleek...

Derek greeted us warmly and turned us over into Tom's capable hands. We started with a Bronx and Sidecar. Very nice and much less sweet than the versions you see elsewhere. We then let Tom loose on his "obscure" cocktail craze and tried The Last Word. I remember it had gin but tasted like a margarita to me. Good but seriously strong.

We didn't look at the menu but saw many a nice looking hamburger pass us by.

Not sure how often we will find ourselves in the Georgetown area but we liked what we saw on Saturday night.

Jennifer

[jasonc]

I imagine you guys saw the aforementioned Regan's, along with Fee's and Peychaud's. I'm anxious to try this place out - and Mrs. BLB, it's not surprising that you found these cocktails to be quite strong, as prohibition era cocktails often are just that. They work with the natural flavor of the liquor, instead of hiding it among various mixers as more contemporary ones do. The revival of classic cocktail mixing in Washington is indeed good news!

[ol_ironstomach]

I imagine you guys saw the aforementioned Regan's, along with Fee's and Peychaud's.

Saw them? Heck, we tasted them! Tom and Derek really were superb hosts that evening.

(apologies for the blurry crap-o-la phonecam quality)

[Mark Slater]

My wife and I stopped in last night to try out the drinks. I ordered "The Martini" and my wife chose the Champange Cocktail. "The Martini" was the best I have had in Washington. It tasted like more than just gin, the bitters really bring a depth of flavor to this drink. The Champagne Cocktail was good, but paled compared to the Martini.

I learned tonight that the secret is really, really good vermouth.

[MBK]

CNN coverage...

[JLK]

Does Agraria have parking or is it street parking only?

[zoramargolis]

Does Agraria have parking or is it street parking only?

Underground lot parking in Washington Harbor complex. They don't validate. It's $7.50 to park there after 5.

[JLK]

I parked on the street and guess what? Agraria was closed tonight. No evidence of a private event. No sign of life, period. We ended up at (blah) Mate instead.

[sunshine]

I attended a private reception at Agraria last nite. It's a simply decorated, modern space with plenty of warmth, especially in the private dining rooms with sunflower murals and fireplaces. Apparently, North Dakota has lots of sunflowers.

The reception had an open bar with a couple of featured wines. I had a glass of Albarino - nice and dry. Also tried the Agraria cocktail (Bulleit bourbon, sunflower bitters) and the Sidecar. The Agraria was sweet and the Sidecar was just right. The best version I've had in DC. Hooray for the return of classic cocktails.

The hors d'oeuvres were bacon-wrapped asparagus, fingerling potatoes with sour cream and caviar, assorted bruschetta with tomatoes, olive tapenade, beef and peppers, and an assortment of others. All fine. The ingredients came from several states, Pennsylvania, Missouri, North Dakota, to name a few. It was cool to watch the prep of the food in the open kitchen.

Agraria has a lot of potential. A nice, classy place with a great bar in an area known for mediocre food and drunken bar scene. I hope it does well. If they can get a great chef to work some magic with the farmers' products, people will come. They're serving a bistro dinner menu only right now.

Re parking: There's a $5 evening parking lot across from the movie theater, about a block from the restaurant.

[Mark Slater]

Agraria is the new contender for best tasting burger around DC. Grade A fries, too.

[goldenticket]

Nice piece on Agraria on NPR Weekend All Things Considered. It gives some of the background on the process of deciding what kind of restaurant, where to locate, etc. The question about having a place for farm lobbyists to go was an interesting one, given recent events around town.

Click here to listen.

[Banco]

My mom is coming to visit us from Washington State and would like to take me out to dinner for my birthday. Can any of you give me an idea of the price range of Agraria? The website hasn't posted menus yet. (It sounds highly recommendable for the drinks alone; nothing like getting plastered in front of your mother.)

[Mark Slater]

My mom is coming to visit us from Washington State and would like to take me out to dinner for my birthday. Can any of you give me an idea of the price range of Agraria? The website hasn't posted menus yet. (It sounds highly recommendable for the drinks alone; nothing like getting plastered in front of your mother.)

Full menu is not available yet, only the "bistro menu" which is fairly small. Good charcuterie and excellent burger, although that doesn't sound like what you'd want to eat on your birthday. Go there and ask Derek for The Martini.

[jparrott]

WARNING WARNING WARNING WARNING

The clock on the machine that dispenses tickets for the garage underneath Washington Harbour is about eight minutes slow. So if you get into the garage at 5:06PM real time (the lower evening parking rates ostensibly start at 5PM) be prepared to debate the matter (and your resultant charge) when you try to leave the garage.

WARNING WARNING WARNING WARNING

[Mrs. B]

I really really really enjoyed the burger. Really. The Mounds Mojito didn't float my boat because I think it mixes a before and after dinner drink in a way that didn't suit me. Chocolate before dinner was my mistake, lime afterword, probably the same.

What a lovely space. Of course fine service. I see myself there more often.

eta: many fine people like both grasshoppers and grasshopper pie, me not so much - lesson: know thyself.

[Banco]

My wife and I were there Saturday night on the way home from Makoto. It's an appealing space and I look forward to trying their food, but we just had drinks and coffee. My Sazeracs were very good, if a bit sweet, and the bar also made an excellent Manhattan. The place was pretty loud because of a gaggle of bachelorettes who looked like they had just stepped out of a John Waters movie.

A Dante-esque note was provided by the parking situation, which of course is almost always bad in Georgetown. But that night you may as well have put a sign saying "Abbandonate la speranza..." above our parking garage. It took us 45 minutes to get out of it, and we were only one level down. Truly awful.

[jparrott]

My Sazeracs were very good, if a bit sweet

Allow me to join you on the head of this pin. The barkeeps dispense simple syrup from the same flasks-cum-pitchers used for juices, which makes it awfully easy to over-sugar a Saz. Coupled with the use of the "barely legal" (51% rye) Wild Turkey rye, this nit-of-a-nit can lead to a bit sweeter drink than is desired (and insufficiently distinguised from the supposed-to-be-a-bit-sweet, wonderful Agraria Cocktail).

[Banco]

Allow me to join you on the head of this pin. The barkeeps dispense simple syrup from the same flasks-cum-pitchers used for juices, which makes it awfully easy to over-sugar a Saz. Coupled with the use of the "barely legal" (51% rye) Wild Turkey rye, this nit-of-a-nit can lead to a bit sweeter drink than is desired (and insufficiently distinguised from the supposed-to-be-a-bit-sweet, wonderful Agraria Cocktail).

Yes, I noted that myself when I saw my drink being made. (Also, for my Sazeracs he happened to use Jim Beam Rye, not WT.)

[jparrott]

Yeah, you're right--he may use WT rye for Manhattans. I prefer the drier, higher-toned Old Overholt to Beam rye for Saz'es. Beam rye shares over-sugaring susceptibility with WT rye, IMO.

[babka]

Agraria is the new contender for best tasting burger around DC. Grade A fries, too.

If I may dare hearsay...that's a burger that would do Landrum proud.

Seriously. We stumbled into Agraria after vodka & oysters at Sea Catch, so my memory, washed with a beautiful alcohol haze, is sparse on details. But oh my stars, I want this place to succeed. It's beautiful, with enormous windows, a few fireplaces, and a color scheme that shades from bright whites and soft hipster to dark, flickering private rooms, but I could eat that hamburger as a last meal in a windowless, flea-ridden hut and die a very happy woman. The beef is a perfect, thick, oozing medium rare, with a pickle something that sparks up your mouth. We nibbled at the charcuterie plate, which was perfectly fine, but the hamburger...I didn't even want ketchup, which is no small thing in the hamburger game. And while I usually hate all cocktails not called "Martinis" (sugar and alcohol tastes, to me, like soap and coke--why suffer?), the chartreuse aviator something or another was, um, another happy factor in the alcohol-hazed bliss.

But the prices are high enough that I worry about Agraria's health, particularly without a chef. The hamburger, at $13, was one of the cheapest items on the menu; the cocktail was $12, add in tax and tip and you'll rapidly understand the poor masses standing at Tony & Joe's across the way. It's true that puts it into Palena cafe territory, but Cleveland Park for fine-dining, even on the cheap, is a no brainer. The waterfront, in contrast, draws a beer and burger crowd. Unless Agraria puts a few items on the menu to satisfy that crew, either in the form of a happy hour or a few gently-priced menu items, or unless it finds a chef who can draw Washingtonians to a new, parking-unfriendly corner of town, I don't see how it can attract the traffic it needs to keep that enormous space afloat.

which would be a damn shame...because did I mention, the burger would do Landrum proud?

[bookluvingbabe]

What are the hours? Specifically wondering about late afternoon on what promises to be a really sucky day tomorrow...

[Ferhat Yalcin]

So , who is the new Chef? Mr Sietsema said they would announce this morning.

[goldenticket]

So , who is the new Chef? Mr Sietsema said they would announce this morning.

According to Metrocurean, it's Ricky Moore - coming from Parrot Cage in Chicago, but with local experience at Vidalia, Equinox, and Galileo.

[jasonc]

Allow me to join you on the head of this pin. The barkeeps dispense simple syrup from the same flasks-cum-pitchers used for juices, which makes it awfully easy to over-sugar a Saz. Coupled with the use of the "barely legal" (51% rye) Wild Turkey rye, this nit-of-a-nit can lead to a bit sweeter drink than is desired (and insufficiently distinguised from the supposed-to-be-a-bit-sweet, wonderful Agraria Cocktail).

They could solve this by using a sugar cube instead. i do it all the time - no grit if mixed correctly, and it's more of the traditional way of making it.

[derekmbrown]

They could solve this by using a sugar cube instead. i do it all the time - no grit if mixed correctly, and it's more of the traditional way of making it.

“I would prefer to make a good sweet simple syrup, you know, the old-time sugar water, to put in any drink that requires a sugar base, you know. Because it is more smoother, and it’s a more natural taste and it have a way of making a drink more enjoyable, when you got that sugar.” - Martin Sawyer, Legendary New Orleans Bartender

Although people should expect some sweetness from the Sazerac, it shouldn't be unbalanced. So I apologize to those who recieved an overly sweet drink. I've checked with the staff and one bartender was overpouring the simple syrup. That problem has been corrected, although its really as simple as asking the bartender to remake the drink. Its the same thing if a burger was sent out med instead of med rare, which shouldn't but does happen from time to time.

We take a great deal of pride in our drinks and believe we make them exceptionally. Anytime you're not happy, please feel free to let us know and we'll replace your drink.

Derek

[Banco]

Although people should expect some sweetness from the Sazerac, it shouldn't be unbalanced.

Derek, just for the record, it wasn't such a flaw to me that I would have sent the drink back. In fact I ordered two more! Bartenders have their own style, and I was happy to chalk this up to subjective differences on what is sweet and what isn't, especially since it was obvious the bartender that evening was serious about his work. I look forward to trying Agraria's other creations as liver permits.

[Pappy]

According to Metrocurean, it's Ricky Moore - coming from Parrot Cage in Chicago, but with local experience at Vidalia, Equinox, and Galileo.

"I am a chef that enjoys seasonal, flavor-driven food. Simple, delicious ingredients are the star of the dish," the chef said in a release.

Gee, never heard that before.

Hope it works. That location needs something worthy that sticks around long enough for me to remember its name.

[brendanc]

According to Metrocurean, it's Ricky Moore - coming from Parrot Cage in Chicago, but with local experience at Vidalia, Equinox, and Galileo.

Ricky Moore was the Sous Chef at Equinox when we opened, great guy, talented chef, I am eager to see him back in town.

[robojoe]

Ricky Moore was the Sous Chef at Equinox when we opened, great guy, talented chef, I am eager to see him back in town.

I have to second Brendan. Ricky has a great deal of talent and energy. He will do Araria proud.

[derekmbrown]

Derek, just for the record, it wasn't such a flaw to me that I would have sent the drink back. In fact I ordered two more! Bartenders have their own style, and I was happy to chalk this up to subjective differences on what is sweet and what isn't, especially since it was obvious the bartender that evening was serious about his work. I look forward to trying Agraria's other creations as liver permits.

Thank you for the assurance. I think the Sazerac can tell a lot about our bar, and if its not the best we can make than we have some work to do. I appreciate the input.

We'll see you again soon!

Derek

[jm chen]

Last night, we needed a place to celebrate good news on short notice. Where could we go that would feel like an indulgence but still have available seats at 8pm on a Thursday? Right now, that's Agraria.

The menu is still shortish (7 apps and 6 mains? ish?) but everything we tasted from it was delicious. Started off with a plate of charcuterie -- Iowan proscuitto, Italian proscuitto, a couple kinds of salami and some bresoala -- and two cooling summer cocktails. The ribeye was melty, rich, and delicious, and the arrabiata had just the right touch of spice (not to mention, came in a serving large enough for several meals.)

It is certainly not bargain dining ($110 for two, pre-tip, cocktails but no dessert), but it felt like money well spent. Those tall white booths on the far side of the bar are perfect for people-watching while maintaining a semi-private, quiet space. Next time I'll try the hamburger.

[Walrus]

We're going tonight -- can't wait! My question is, what does the dress code seem to be? Can I stay in my mostly casual work clothes? (Please?! )

[Banco]

We're going tonight -- can't wait! My question is, what does the dress code seem to be? Can I stay in my mostly casual work clothes? (Please?! )

Judging by my one visit at the bar, business casual is fine.

[Walrus]

We just returned from a lovely time at Agraria tonight. Between the four of us, we had a nice variety of the available dishes, and all were good. We started, bien sur, with cocktails. I had a glass of the Russian River bubbly -- very nice! Light and refreshing, perfect for a summer evening, and it went well with my starter of crab and avocado. Tripewriter and one of our friends had the Asian salad, and both declared it great -- they enjoyed the unusual varieties of greens and relished the roquefort toast. They both had the Sazerac cocktail. Our second friend had a sidecar and seemed to enjoy it. For the meal, I had the burger, Tripewriter had the scallops, one friend had the halibut, and the other had the tagliatelli. Derek recommended that we try the honey-basil beer with the tagliatelli and the burger, and a riesling with the fish dishes. The beer was amazing. It wasn't overly sweet, and the scent alone was fresh and cool. The flavor worked very well with the burger and particularly meshed with the yellow peppers on the meat. The tagliatelli was delicious, and the halibut was fine (it was a slight bit overcooked, and the flavoring added on the grill was a bit strong for the fish, but it was really a very nice piece of fish). The scallops were a stand-out dish -- perfectly cooked, and again, very nice, fresh raw ingrediants.

For dessert, the four of us split the five options, with a split of icewine. Yum. The dessert chef has really come into his/her own -- my particular order of favorites would start with the coconut and key lime dish, followed by the basil dish (I wish I could give better names, but we examined the menu only extremely briefly before giving in to temptation and saying, hey, just give us the lot!), the strawberry soup, the chocolate, and finally the cherry shortcake. The shortcake was pleasant -- good salt-to-sweet ratio -- but the cherry was lost and the cake was too strong and overpresent a part of the dish for my tastes. The wine was fabulous.

The one problem we encountered was a slightly confused albeit very polite and friendly staff. There seemed to be loads of waiters lined up against the back wall -- as Tripewriter said, it was as if they were waiting to go into the principal's office -- and many of the folks serviing us seemed to be just a bit bewildered by the demands being put on them. That said, our official waiter was quite pleasant and gave us supportive service without being too omnipresent. But watch for the mysterious charger/bread man, who seems to wander around aimlessly, performing tasks seemingly at random...he's the one who brought us bread after our plates had been cleared. No harm done, just a bit of amusement for the table

All in all, a very nice time was had by the four of us. I would not hesitate to recommend Agraria to anyone. Put yourselves in Derek's very capable hands, beverage-wise, and order anything off the menu, and you'll be a happy and amply fed camper.

[asundstrom]

I wasn't the least bit impressed with Agraria last night. The service was comical - asking us, 5 minutes after receiving our appetizers, whether we wanted our entrees, since they were cooked already; spilling wine all over our tablecloth and then asking if we wanted them to replace the tablecloth, etc. Our waiter was as attractive as he was incompetent, which could reflect either some skewed hiring priorities or the Georgetown talent pool.

Three courses took about 45 minutes, mostly due to being rushed by the kitchen. The charcuterie plate was nothing special compared to that offered by Circle Bistro, Vidalia, etc. The burger was very good, but the scallops were pretty pedestrian for $29. For around $75 for 3 courses and a glass of wine, there are much better options available.

[SrtaJRosa]

WARNING WARNING WARNING WARNING

The clock on the machine that dispenses tickets for the garage underneath Washington Harbour is about eight minutes slow. So if you get into the garage at 5:06PM real time (the lower evening parking rates ostensibly start at 5PM) be prepared to debate the matter (and your resultant charge) when you try to leave the garage.

WARNING WARNING WARNING WARNING

So right you are, a little scam I suppose, done by the parking garage owners. I was able to shimmy my way since I hadn't left Foggy Bottom before 5pm when I arrived at Agraria seated at the bar after 4:56pm (???)

But now getting to the good part...

I was able to get away for a Saturday evening (!!!), and took some much needed recluse at the bar at Agraria. The space is HUGE! There are endless rooms, secret passages, and much more behind the scenes than one can imagine at a restaurant!

Tom was a gem at the bar, I have to admit it was awesome seeing him in his element. Cocktails were delicious, in addition to pan seared sea scallops served with caviar! Derek had a moment to give me the tour, and boy was I surprised!

First one who reserves one of those private dining rooms or lounge or Derek's spectacular wine room, please invite me!!!

OK, maybe a little bit overboard with the smiley icons, but hey!

[bookluvingbabe]

Website isn't helpful--open on Monday nights? Thinking of taking in a movie sans Mr. BLB and stopping in for a drink afterword. Office is planning to let us out early today...

[derekmbrown]

‘WORLD CUP BY THE CUP’ WINE TASTING TO BE HELD AT AGRARIA

Wines from Semi-Final Countries to be Featured during Final Match Washington D.C. (July 3, 2006) – Join World Cup fans and wine enthusiasts at Bar Agraria for World Cup™ by the Cup on Sunday, July 9, 2006 from 1:30 to 3:30 p.m. as the winners of the World Cup soccer semi-finals (France or Portugal; Germany or Italy) will square off on the field and by the cup. The game starts at 2:00 p.m. ET and will be shown at the bar.

The event will feature a wine tasting led by sommelier Derek M. Brown from each semi-final winner’s country to taste and score. The week following the championship, Agraria will feature a flight of the wines from the first-, second- and third-place winning countries called World Cup by the Cup Flight, featured Monday, July 10 through Friday, July 14, 2006.

Agraria Restaurant is a family-farmer owned and sourced fine dining restaurant. The contemporary American cuisine emphasizes meat and pasta dishes, as well as seasonal dishes based on available products from family farmers across the country. The restaurant is currently open for lunch and dinner Tuesday through Sunday. Reservations are suggested. To make a reservation, please call 202-298-0003. For more information please visit our website at www.AgrariaRestaurant.com.

[Sthitch]

‘WORLD CUP BY THE CUP’ WINE TASTING TO BE HELD AT AGRARIA

Wines from Semi-Final Countries to be Featured during Final Match ... as the winners of the World Cup soccer semi-finals (France or Portugal; Germany or Italy)

Luckily for those attending England did not make it into the semi's.

[Michael Landrum]

a flight of the wines...called World Cup by the Cup Flight

So let me get this straight...Derek will be offering multiple cups to all?

Sigh...if only I weren't so tired.

[derekmbrown]

So let me get this straight...Derek will be offering multiple cups to all?

Fine, I will be offering "multiple cups"... as long as you don't start in with that cod piece thing again

[ScotteeM]

Fine, I will be offering "multiple cups"... as long as you don't start in with that cod piece thing again

Great! Thanks for the nightmares I'm going to have tonight because of this thread!

[Keithstg]

The Mrs. and I headed to Agraria on Sunday night, post movie showing. The restaurant is absolutely stunning, and the private dining room (I'm assuming that's what it was - with the wine racks covering the walls and a window out onto the fountains) looked incredible as well. Our waiter, Elijah, was very enthusiastic and helpful throughout the evening. On to the food -

My wife had the citrus salad, which she enjoyed very much. I wasn't able to steal a bite of the salad. This was her second choice, as the crab and avocado(I think?) salad was sold out.

I had beef carpaccio as a starter. This dish has been done to death, with every conceivable meat. However, the version at Agraria was really excellent, and extremely well prepared. I would order this again in a heartbeat.

For mains, my wife had the tagliatelle with pesto, and I the roast chicken. Both these entrees tasted really "fresh", for lack of a better term - the focus on fresh, family farm grown produce and meat shone through here. No, the chicken is not Palena's, but the bird was well roasted and accompanied by some excellent wild rice, goat cheese, and vegetables. Very nice indeed.

We found the wine list to be well priced and reasonably varied, especially for a restaurant that had just opened.

The only snag of the night occurred after dinner. We met up with some friends in the lounge and took a seat. After being told that there was waiter service in the lounge, our party waited for approximately 20 minutes without being approached with drink menus. We did seek a manager after about 10 minutes, and were told that someone was on the way. Ten minutes after that, with no waiter in sight, we chose to depart.

I'm sure that this service issue was isolated, and as the restaurant "works out the kinks", it will be addressed. Either way, we look forward to returning to Agraria often, and sampling more of the menu.

[bookluvingbabe]

I stopped in post afternoon movie on Monday. I really like the space, the drinks are wonderful and the food was pretty darn good too.

Let me just get my pet peeve out of the way: Serve food before 6:00 pm!!!! At the very least offer some bar snacks. I would have had a second drink if I could have soaked up some of the booze with food.

There. I feel better.

I started with the blueberry-lavender collins which was a delightful summer drink for a summer day. Very good.

For dinner I started with the shrimp in a cilantro sauce of some sort. My name is Jennifer and I'm addicted to cilantro. Very nicely seasoned and I soaked up most of the sauce with the decent bread.

I had the strip steak. It was very nice but needed a smidge of salt. The half I saved for lunch yesterday heated up very nicely.

I skipped dessert--I'm a simple chocolate dessert girl at heart and everything looked too busy.

Now if it just wasn't located in Georgetown, I'd be back on a regular basis.

Jennifer

[alisa7]

A friend and I stopped by the bar last night for a few cocktails. All I have is good stuff to say about this place. It is a beautiful space and the cocktail list is so exciting. Derek gave us a tour of the restaurant and I am so excited to come back for dinner. Everyone behind the bar was so pleasant, it will be definate on my rotation.

[Al Dente]

That Sazerac is the bomb!

It was just the thing to soothe the soul after reluctantly attending a going-away get-together for a friend at Tony and Joe's mob scene meat market (I may have contracted herpes from just standing there).

[DLB]

Is it safe to say the drinks are more important than the food here?

[jparrott]

Let's wait for new chef Moore before we pass that judgment. But it is the most important bar in the city for drinkers.