ing2222 Posted August 14, 2008 Posted August 14, 2008 It looks like Agraria's second location will be Founding Farmers, at the IMF building. See links here and here.
mdt Posted August 14, 2008 Posted August 14, 2008 It looks like Agraria's second location will be Founding Farmers, at the IMF building. See links here and here. As a Green Certified Restaurant, approved by the Green Restaurant Association, Founding Farmers will source locally and regionally whenever possible, and will follow strict guidelines for reducing energy use and waste, with management and staff learning the best earth-friendly practices such as water conservation and recycling. In the dining room, eco-friendly choices menus printed on recycled paper with soy-based inks, and house-filtered water that doesn't come in throwaway bottles. The restaurant has invested in the state-of-the-art Natura® water system to provide guests with fresh-filtered, purified, mineral-filled, chilled sparkling and still water served in glass carafes to greatly reduce fuel costs and polluting emissions without truck deliveries, and to reduce tons of plastic and glass waste. Hmmm, I think that the "whenever possible" gives them a pretty good out when they cannot get stuff from the local area. Can a place this size easily get what they need locally without much trouble?
deangold Posted August 14, 2008 Posted August 14, 2008 Hmmm, I think that the "whenever possible" gives them a pretty good out when they cannot get stuff from the local area. Can a place this size easily get what they need locally without much trouble?It all depends. Right now it is nearly impossible to get local carrots for cooking (ie stocks, soffrito/mirapoix) or celery and plain yellow onions. When these seasons do occur, they are short, very expensive and the quality of the products is nothing special for the most part because these are items not well suited for our local growing conditions. So if your cuisine needs these ingredients, then you have to go to non local sourcing for themWhile you may see something at the local farmer's market, a farm can offer something even if all it has is a box or two. But the local farmers who deal wiith a restaurant may not offer something they can sell at retail at a farmer's market appearance to a restaurant at wholesale prices. New Morining Farms, for example, has more fruit at their Sheridan School market than they offer wholesale.
Night Owl Posted September 8, 2008 Posted September 8, 2008 Just got a preview invite, will check it out. Interested to hear what others who go think about it...
rbh Posted September 13, 2008 Posted September 13, 2008 Seems they're open for business. They were accepting reservations on OpenTable for dinner tonight.. also checked Saturday dinner, and yup, reservations available then also.
DinerGirl Posted September 15, 2008 Posted September 15, 2008 Interesting that their menu links don't work.
JoeHoya Posted September 17, 2008 Posted September 17, 2008 Interesting that their menu links don't work. They had an earlier draft of their menu up late last week, but it still included price points of "$?" for many items. I suspect they'll have a revised copy up tomorrow. I stopped by for their final night of soft service tonight, and it seems like they've still got a ways to go before they're ready for prime time. The space is beautiful and the staff seems attentive enough, but there were quite a few glitches in our evening. We sat down for a 7:30 reservation and were handed a limited menu with two appetizers and four entrees to choose from - not surprising, as this IS soft service. But our waiter immediately informed us that even some of the items on our limited menu might not be available. He credited this to Founding Farmers' commitment to only serving the freshest ingredients (no frozen items in storage). Acceptable - maybe even respectable - though they'll have a hard time establishing themselves as a go-to restaurant if they run out of too many dishes too often, and the length of their menu suggests that they're going to be wasting A LOT of food if everything is as fresh as they want it to be at all times. Long story short: two of the four entree selections we were offered were sold out. So were four of their signature cocktails, though it was hard to identify a unifying ingredient whose absence would affect those four drinks. Short story long: we waited almost forty minutes for our single appetizer - with several apologetic appearances by our server during that time - until it finally arrived piping hot. Five minutes after it arrived, a second one followed (despite the fact that we only ordered the one). Five minutes after that, our entrees arrived. The biggest complaint - salmon that was practically raw in the middle. Sending it back to refire resulted in a wait of more than 10 minutes. Food was good if not great. I support their efforts at local sourcing and their green practices, so I'm inclined to give them the benefit of the doubt and to deal with prices that seem a bit higher than the cuisine warrants at this point. Bottom line: Decor is great, cocktail list is deep and the prices are right ($8-$13), and the bar snacks menu had some real treats on it (bacon 'lollipops,' anyone?). Still a few kinks to work out in terms of service, timing, communication, etc., but that's par for the course at this point. I'll look forward to checking them out again once they've had a chance to get their feet under them.
cremefraiche Posted September 18, 2008 Posted September 18, 2008 I hope that everything in this beautiful restaurant falls into place! I went to the soft opening on Saturday also. All of our food was available, only in 45-minute increments. The ravioli that I ordered was salted to the point that it was unable to be eaten. The other 5guests at my table were happy with their entrees; we ordered all of the different entrees available. The service was friendly and attentive but this place still needs more staff adjustment.
rvig Posted September 24, 2008 Posted September 24, 2008 I've been here twice. I went the Tuesday before the public opening. My friend and I just wandered in, sat at the bar, and were handed limited menus with no prices. We did however have to pay for our drinks. We had good drinks and the food was pretty good, although food was slow to come out of the kitchen. (But again this was before the restaurant had opened and the meals were free.) I also had the problem with the undercooked salmon but what was cooked was good. The desserts were really good. We had a goat cheese cheese cake, which was tasty although not as good as the one at Cork. (I prefer the goat cheese cheesecake at Cork because it is less sweet.) The star of the show was a chocolate pecan tart which was awesome -- a rich deep chocolate flavor with just enough sweetness. I went again tonight with some other friends. Again it was a good meal. There was some confusion between table and kitchen. I ordered the meat loaf which came out with potatoes rather than the promised mac and cheese. When I mentioned this to the waiter, he quickly brought out a side of mac and cheese. Likewise, my friend ordered pork and was served chicken. They had him keep the chicken and brought out the correct pork dish later. On both trips, I had excellent mashed potatoes. The vegetables sides were also good. Sadly there was no sign of the chocolate pecan tart, although the waiter did recall serving it last weekend. We did have the apple pie, which was an individual style so it had a lot of crust surrounding the fruit. The pie was well executed but I would prefer a greater ratio of fruit to crust. My friends had the devils food cake which was a large serving of rich chocolate cake. All in all, although Founding Farmers has some food-delivery issues to work on, it has a lot of promise and I plan to go back soon.
Night Owl Posted September 24, 2008 Posted September 24, 2008 Went to a soft opening dinner with 5 other friends. I'm sorry to say it'll be a long time, if ever, before any of us return. The concept is great and I want to support it. But the food was definitely substandard. Understandably, our waitress was not as up to snuff on everything, but she had a really great attitude and I'm sure her service will improve with time. The food, however, was a different story. First the positives... the mussels, salad and Italian meats appetizers were good. The entrees were not. At all. From bone-dry meatloaf and overcooked halibut with huge clumsy raw vegetables served over it, to a bigger-than-your-head NY strip and inedible house-made pasta, each one of us was more than disappointed with our dishes. Dessert was fine -- but by then, we'd had enough. Again, I'm sorry to have had this experience. I'd love to have a restaurant in a great location that's all about supporting locally grown food and draws from sustainable materials in its design. I hope things improve. A lot.
jm chen Posted September 29, 2008 Posted September 29, 2008 Dropped by with friends on Saturday, and things seem to have improved somewhat. Some of the cocktails are downright lovely -- the off-menu "Bee's Knees" was awesome, the "Death in the Afternoon" was not. The bar snackery (deviled eggs, bacon lollipops) and our party's entrees (chicken pot pie, fried chicken, strip steak) met with approval as well. Not exactly Central or anything, but the prices are reasonable (entrees under $20, I think) and it has lots of space upstairs for large parties, so it does have a certain appeal.
synaesthesia Posted September 29, 2008 Posted September 29, 2008 What exactly are bacon lollipops? Bacon shaped like lollipops or...
jm chen Posted September 29, 2008 Posted September 29, 2008 Just bacon on a stick with a brown sugar glaze, more or less. Deliciously bacon-y. Not all that lollipop-y.
cgarden Posted September 29, 2008 Posted September 29, 2008 I went for lunch last week - hits included the deviled eggs and the grilled cheese with tomato soup (the latter was easily big enough to be lunch for two). The biggest miss was the flatbread with tomato jam and parmesan cheese - it was actually sliced baguette (not a problem, though I imagined "flatbread" would be a pizza crust or focaccia, not just bread that happened to be cut flat), spread with sugary tomato jam, olive oil, halved cherry tomatoes, and the cheese. Maybe it is a matter of individual taste, but I really reacted negatively to the sweet jam with the rest of the ingredients. The 17-veggie salad seemed uninspired - the 17 vegetables (of which some were actually fruits) just weren't that interesting, and the dressing lacked salt and acidity.
jhermes Posted September 30, 2008 Posted September 30, 2008 I went here for dinner this past Saturday and the place exceeded my expectations. Of course, my expectations were fairly low given that I had not heard anything good about its sister restaurant and FF's menu, in both it's breadth and look, came across to me as mid-level chain. First, the place is a very nice space and was already quite a popular scene in just its first weekend of full operation. The website called its look something like "modern farmhouse" and there were cute decorative touches throughout but overall it was a sleek, comfortable (and big) place. We ate upstairs and despite being full, sound levels easily allowed conversation. We started with the deviled eggs, one of the cheese plates and cheese puffs (yes, a lot of cheese). The eggs, as other have mentioned, were basic but tasty. They also have a fancier version of the dish that involves various types of seafood. I enjoyed all the selections on the cheese plate, which were alas not labeled or identified, and I don't really remember what they were, but it was a good range. I thought the portion, for the price, was a little on the stingy side. The cheese puffs were also tasty, with a little kick of heat to them. They don't compare favorably to the gougeres at Central, but are good nonetheless. For a main dish I had the meatloaf with the macaroni and cheese. After recovering from my self-induced shock that, on a rare night out without the kids, I had just ordered two staples of our home dinner rotation, I enjoyed the dish. The meatloaf, which, IIRC, included beef, veal and wild mushrooms, was just moist enough and had a nice flavor. The mac and cheese was definitely on the thick and gooey side of the spectrum, but I don't mind that. It did suffer a little bit from the fact that one of our party's entrees arrived well after the others and there was some cooling off while we waited to start. My wife had the skirt steak, which came topped with some sort of pesto or chimichurri, and seemed properly cooked to order. Our friends had two of the main course salads which were huge (The Biiiig Salad!) and they seemed to enjoy, but salad for dinner is not really my thing. Service, as might be expected this early on, had some rough spots, but was overall decent. I must say that, despite all the talk on their website and menu about being green and sourcing locally, etc. (almost to the point of being off-putting), I didn't really see much evidence of this in the dishes on their menu.
wahoooob Posted October 1, 2008 Posted October 1, 2008 Heading over tonight - does anyone know if you can order from the full menu at the bar? Thanks!
hamburglerhelper Posted October 16, 2008 Posted October 16, 2008 Ate here recently and was pleasantly surprized. It did have a sort of corporate feel to it, not that it bothered me. Devilled eggs were tasty, I also liked my big and very reasonably priced meatloaf. My friend ate the chicken pot pie which was good although the vegetables were slightly under cooked. My favorite thing was ordered by my wife. Chicken and Waffles!! delicious and now one of my favortie combinations of things ever. All and all it was good if not amazing food at a very reasonable price. I will go back.
DonRocks Posted November 7, 2008 Posted November 7, 2008 "We handcraft our pasta using only the best 'OO' flour for the most tender noodles, inspired by Thomas Jefferson." This goes on page one of the Spare Me Book. SPAREZ-MOI! At an absolutely packed Founding Farmers tonight at 8:30, Southern Pan-Fried Chicken ($16) achieved a reverse synergy: The whole was much less than the sum of its parts. The "crispy fried free-range chicken" had a pleasant flavor which reminded me of KFC, and that's not an insult because I think KFC original is fairly tasty. But it didn't come - to borrow a phrase from Founding Farmers - straight "from fryer to table," and was barely above room temperature, so it came across as more of an impressive picnic rendition. The chicken sat atop some Swiss chard which was the "veggie of the day," and the best thing on the plate, approached only by a little pitcher of cream gravy which was thin but not at all bad. Mac and cheese was made with heavy, homemade macaroni and a decent cheese sauce, and if it came in a little ramekin as a small portion would have been fine had it not been cold. Two pieces of pre-syruped waffle were absolutely cool to the touch, and topped with too much sweet butter that irreversibly crept into the Belgian holes. These cold, pre-syruped waffles, especially in context to the rest of the plate, reminded me very much of what comes with a sausage, egg, and cheese McGriddle which is an ugly, ugly combination of flavors. Taken as a whole, this was a big, heavy, klutzy dish that wasn't worth the calories - and I had similar thoughts about every other plate of food I saw coming out this evening. The "flatbreads" - at least the ones being assembled at the bar - were nothing more than sliced bread with toppings, and I'm not sure why they don't call them bruschetta. Eight out of nine dishes off the From The Ranch section are served with Yukon Gold whipped potatoes. Eight out of nine. I ordered two Clipper Organic Amber Ales ($5 each), and got billed for two Wolaver IPAs ($6 each), and when I mentioned it to the bartender, he shrugged his shoulders and said "that's what came up on the computer." Okay, no problem. But the only reason I ordered the bottled beer in the first place was because none of their taps were working. Perhaps they should have called on one of their farmers, who are almost surely mechanically inclined because they're used to working with hoes. Cheers, Rocks.
TinDC Posted December 22, 2008 Posted December 22, 2008 Ugh. I am eating here tomorrow night at a friend's request and after reading all of the reviews, am suddenly not looking forward to it!
The Doctor Posted December 22, 2008 Posted December 22, 2008 I found comfort in the bacon wrapped dates (stuffed with bleu cheese and covered with a balsamic glaze) and the specialty cocktails.
porcupine Posted December 22, 2008 Posted December 22, 2008 I found comfort in the bacon wrapped dates (stuffed with bleu cheese and covered with a balsamic glaze) and the specialty cocktails. Tell us more about the cocktails, please? I hear they make a good Sazerac.
The Doctor Posted December 22, 2008 Posted December 22, 2008 Tell us more about the cocktails, please? I hear they make a good Sazerac. Here is their link to info about the head bar guy: http://www.wearefoundingfarmers.com/index....tent/article/10 From what I understand, they make all their own sodas, juices, and mixers every day. Here is the cocktail menu: http://www.wearefoundingfarmers.com/menus/FF_BarMenu.pdf I tried the Dark & Stormy, the Farmer's Fizz, and the Constitution. The latter was one of the smoothest drinks I've ever had. They also do a flight of different types of absinthe.
TinDC Posted December 24, 2008 Posted December 24, 2008 Just wanted to report that Founding Farmers was at least 90% full for the two hours I was there last night on both levels. I think the appeal has to be the varied menu and large portions of food? All of the plates I saw going by were gargantuan. Didn't try any of the cocktails, stuck with wine instead.
Chris Cunningham Posted December 26, 2008 Posted December 26, 2008 A friend of mine is a secret shopper and has been there 3 times in the last 2 weeks. She loves it and is very happy with every visit. I tried some leftover meatloaf and thought it was pretty tasty
Ericandblueboy Posted December 26, 2008 Posted December 26, 2008 Just wanted to report that Founding Farmers was at least 90% full for the two hours I was there last night on both levels. I think the appeal has to be the varied menu and large portions of food? All of the plates I saw going by were gargantuan. Didn't try any of the cocktails, stuck with wine instead. Sounds like a new Cheesecake Factory.
Choirgirl21 Posted December 28, 2008 Posted December 28, 2008 Has anyone been recently? I'm considering taking my boyfriend there for his birthday next week since we both live/eat/shop by the green/farm-to-table concepts, but I'm nervous about the mixed reviews. The more recent WP reviews do seem more positive, as if they've worked out the kinks. Also curious if a private table (the website mentions some upstairs) would be cozy enough for a birthday date? Thanks!
Waitman Posted December 28, 2008 Posted December 28, 2008 Has anyone been recently? I'm considering taking my boyfriend there for his birthday next week since we both live/eat/shop by the green/farm-to-table concepts, but I'm nervous about the mixed reviews. The more recent WP reviews do seem more positive, as if they've worked out the kinks. Also curious if a private table (the website mentions some upstairs) would be cozy enough for a birthday date? Thanks! I got no beef with Founding Farmers (except I hate their name) but I will say that I regularly run into Carol Greenwood, RJ Cooper, Nora Pouillon and a couple fo others down at the Dupont Market and -- if you want to get all locavore -- can recommend Vidalia, Nora, and Buck's (not to mention Comet) as excellent restaurants who's chefs don't phone it in.
Choirgirl21 Posted December 29, 2008 Posted December 29, 2008 I got no beef with Founding Farmers (except I hate their name) but I will say that I regularly run into Carol Greenwood, RJ Cooper, Nora Pouillon and a couple fo others down at the Dupont Market and -- if you want to get all locavore -- can recommend Vidalia, Nora, and Buck's (not to mention Comet) as excellent restaurants who's chefs don't phone it in. Hmm, Buck's is an appealing idea. I've never managed to get there, and BF and I actually considered eating there once but decided we weren't up for a full meal at the time. He was really interested in checking it out though. The thing that appeals about FF for BF's birthday is that he's also into green materials - I know he'd appreciate the architecture (if it's as good as the site advertises) and learning about the materials used, etc. in addition to the local food. I'll keep Buck's in mind though too - thanks for the thought!
TinDC Posted December 29, 2008 Posted December 29, 2008 I say go to FF. It may not be the most delicious meal you have ever eaten, but it will be perfectly good and the surroundings are interesting. We didn't get the full spiel from our waitress but we did hear about the "reverse osmosis" water and the recycled menus written in soy ink.
Waitman Posted December 29, 2008 Posted December 29, 2008 I say go to FF. It may not be the most delicious meal you have ever eaten, but it will be perfectly good and the surroundings are interesting.... I think the phrase is "damning with faint praise."
TinDC Posted December 30, 2008 Posted December 30, 2008 I think the phrase is "damning with faint praise."Okay, okay, you got me. The thing is, I enjoyed my experience there and would happily return. I feel like I didn't get to try much of the menu so I don't want to pass full judgement. I did give my initial impressions but would have to try it again to really weigh in on the menu.
ReconJohn0321 Posted February 19, 2009 Posted February 19, 2009 I had brunch at Founding Farmers and sat at the bar. I sat there for 15 minutes before even being acknowledged by the bar staff and it took another thirty before someone took and order and when my food came, it was luke warm (and underwhelming). Is this the norm for this place? I had heard good things and was NOT thrilled. I was wondering if anyone else has had the same unfortunate experience or is this just a one time fluke???
New Foodie Posted April 19, 2009 Posted April 19, 2009 Just had my first chance to eat at Founding Farmers today for brunch, and I came away satisfied and wanting to go back to try lunch or dinner. My only real complaint was that our waiter disappeared towards the end of our meal, so it took a little longer than expected to get and pay the check, but everything else was good (and before and during the meal he was very attentive and helpful, so not sure what happened later). The brunch menu isn't nearly as extensive as the dinner menu, but it had a lot of good offerings from french toast and Belgian waffles to eggs benedict and hashes. I got the hash with bacon and sausage that was topped with two poached eggs and served with grits (other choices were fruit, potatoes or a salad) and an english muffin. Really everything I had was very good. A small skillet was filled with diced hash brown potatoes, small slices of sausage and little chunks of bacon. The eggs mixed in well for a very filling breakfast. The grits were creamy and then english muffin was enormous and served with soft whipped butter and homemade strawberry preserves. One of the most pleasant surprises was the excellent bloody mary. I only really started liking them within the last year, so I don't have a lot to compare to, but this was definitely one of my favorites I've ever had. The waiter warned it was spicy, and it was (especially at the bottom) but in a very flavorful way. And the glass was rimmed with some seasoning that had an almost smoky, BBQ flavor to it and was delicious. I believe the vodka is infused with pepper in-house and it was really a great beverage. I'm definitely eager to return.
Flavortown Posted April 19, 2009 Posted April 19, 2009 The brunch menu isn't nearly as extensive as the dinner menu, but it had a lot of good offerings from french toast and Belgian waffles to eggs benedict and hashes. I got the hash with bacon and sausage that was topped with two poached eggs and served with grits (other choices were fruit, potatoes or a salad) and an english muffin. Really everything I had was very good. A small skillet was filled with diced hash brown potatoes, small slices of sausage and little chunks of bacon. The eggs mixed in well for a very filling breakfast. The grits were creamy and then english muffin was enormous and served with soft whipped butter and homemade strawberry preserves. I love this place. Only been there twice so far, but both times have been pretty great. In particular, they have fantastic pancakes. They were also extremely friendly when I went; I ordered the seafood hash and didn't want the salad that came with it, so I asked if I could get pancakes instead. Both the salad and pancakes were offered as separate side dishes on the menu, and the pancakes were cheaper, so my waiter wound up getting me a stack that was practically an entree. Those pancakes + the butter they make over there had me forgetting about the crab hash altogether. The hash was tasty though, if a little lacking on the seafood itself. What I've really wanted to try is their lobster mac and cheese, though I could never eat a plate of it as a meal since I imagine it's extremely rich. Next time I head over there I've got a find a way to get some of that...and their fried chicken with waffles, which looked great a few tables over.
cjsadler Posted April 19, 2009 Posted April 19, 2009 english muffin was enormous and served with soft whipped butter and homemade strawberry preserves. I haven't been all that wild about the rest of brunch here (eggs tend to be way overcooked), but those english muffins are fantastic. I keep coming back just for those.
ReconJohn0321 Posted April 22, 2009 Posted April 22, 2009 A friend of mine went to Founding Farmers today and this was what she had to say... Service was o.k.....but like you said, not great. The food was very very very salty and I love salt, so that is saying something. They removed the desserts based on some of our comments, and I am glad someone came by to check in. The problem is that the interior is really well done, it has a good open feel to it, so when the food is ehhhh, okay, it is a disappointment. Please tell me that we are just experiencing flukes during the meals we have here...DR, please help!
seanvtaylor Posted June 5, 2009 Posted June 5, 2009 Cocktails and bar food were a study in contrasts last night. I had a 'nice coat', a spicy, basil-inflected gin concoction that was very good. I followed it up with a 'La Feria', which on first taste has an almost sweet red bbq-sauce flavor, but the mezcal kicks in after a few sips and it ended up as a decent drink. My other half had two blueberry juleps, which she enjoyed very much. The bar food was so-so. The fried green tomatoes were heavily breaded and not as tasty as we'd hoped, and still quite oily even after having a few minutes to drain in the paper bag. The potato chips were very good, but the cheese crisps were anything but, coming off as too soft to dip into any of the three dips provided. The popcorn of the day (chocolate) started off disappointingly bland, then got really good a bit down into the bowl with a nice blend of butter and cocoa powder (I think), and then got disappointing again when we got to the butter-soaked bottom. The cocktails aren't cheap but are definitely worthwhile, and it will be interesting to see how they change throughout the seasons. In contrast the bar food is fairly cheap and what we had was not particularly worthwhile.
DC in DC Posted June 6, 2009 Posted June 6, 2009 I'm going here tonight as part of a birthday dinner (not by choice)...after reading the terrible review in the Post, and less than stellar comments here, I need help on what I should order tonight! Apparently, I should get cocktails for sure. Thanks! DC
DonRocks Posted June 6, 2009 Posted June 6, 2009 I'm going here tonight as part of a birthday dinner (not by choice)...after reading the terrible review in the Post, and less than stellar comments here, I need help on what I should order tonight! Apparently, I should get cocktails for sure. Thanks!DC I heard from a reliable source that the meat loaf is great (this sounds facetious but I'm being serious).
KMango Posted June 6, 2009 Posted June 6, 2009 I'm going here tonight as part of a birthday dinner (not by choice)...after reading the terrible review in the Post, and less than stellar comments here, I need help on what I should order tonight! Apparently, I should get cocktails for sure. Thanks!DC This is not something you can order per say, but make sure you check out the bathroom at Founding Farmers. They have a $7,000 hand dryer (crazy quick, and incredibly eco-friendly) that I found to be the most impressive part of my dining experience there. That sounded more snarky than intended. Regardless, check it out, it's called a "blade dryer" or something like that.
DonRocks Posted June 6, 2009 Posted June 6, 2009 This is not something you can order per say, but make sure you check out the bathroom at Founding Farmers. They have a $7,000 hand dryer (crazy quick, and incredibly eco-friendly) that I found to be the most impressive part of my dining experience there.That sounded more snarky than intended. Regardless, check it out, it's called a "blade dryer" or something like that. I fear it's the Dyson Airblade.
KMango Posted June 6, 2009 Posted June 6, 2009 I fear it's the Dyson Airblade. Ah, yes, that's the one. And ye olde web shows that's nowhere near $7,000, more like $1,400. Maybe the waiter meant $7,000 for the whole restaurant or something.
goodeats Posted July 18, 2009 Posted July 18, 2009 Although I am sure wahoob already knows the answer, one can indeed order the full menu from the bar, which is a very fashionable, yet uninvitingly cold slab of concrete (I think). Otherwise, the interior is indeed open and beautiful. If the water is supposed to be reverse osmosis, then it certainly didn't taste like it today, but I thought it was interesting that it was served in frosted glasses. You can order carry out, but it must be ordered at the bar -- you can't phone it in. Service for the to-go order was probably as delayed as some has experienced above -- friendly, but inefficient. The recycled menu written in soy ink makes me wonder how recycleable it will be, as it is laminated, but I don't know if this was the case before. This place was certainly hopping for breakfast/lunch today, and most people looked like they were having a good time and enjoying their food. A Shrimp Roll ($10) with louie dressing, celery and something seemed ill-matched: a potato(?), soft roll that was overbuttered to begin with, easily fell apart with the heavily dressed shrimp that tasted slightly fishy, but otherwise bland. The accompanying fries that they kindly substituted for chips, gratis, was oversalted, but otherwise good. A friend enjoyed her Mixed Grill, which was huge at $18, comprised of ribs and chicken, but also commented that it was a bit dry. I think this is one of those "it has a lot of potential" places, but at some point, they will probably have to step up their game. Or maybe not, due to its strategically-placed location?
ktmoomau Posted July 20, 2009 Posted July 20, 2009 I love this place. Only been there twice so far, but both times have been pretty great. In particular, they have fantastic pancakes. They were also extremely friendly when I went; I ordered the seafood hash and didn't want the salad that came with it, so I asked if I could get pancakes instead. Both the salad and pancakes were offered as separate side dishes on the menu, and the pancakes were cheaper, so my waiter wound up getting me a stack that was practically an entree. Those pancakes + the butter they make over there had me forgetting about the crab hash altogether. The hash was tasty though, if a little lacking on the seafood itself. What I've really wanted to try is their lobster mac and cheese, though I could never eat a plate of it as a meal since I imagine it's extremely rich. Next time I head over there I've got a find a way to get some of that...and their fried chicken with waffles, which looked great a few tables over. The lobster mac and cheese is really rich, but good. I ended up taking a good bit of it home, and it warmed up well the next day which I was really surprised about. I think I have picked well the couple times I have gone. I got the pot roast which was great this Spring when it was so cold, the meatloaf was good and the lobster mac and cheese. And I like their corn bread. Hubby went once without me and got something not great. I love pancakes will have to go try them.
DanM Posted July 22, 2009 Posted July 22, 2009 Tonight LOML and I had Founding Farmers for dinner. I agree with others that the food is good, but not great. The big fail was the flatbread. Flatbread is usually a large fougasse like bread with toppings, not sliced bread with toppings. The bay leaves and thyme twigs in the onion topping was not appreciated. The chips that came with the sandwich were spotty with unveven seasoning and donenes. Bread pudding was good though. Dan
DanCole42 Posted July 22, 2009 Posted July 22, 2009 So I appreciate what Founding Farmers is trying to do, promoting family farms and LEED certification and all that. I just do not get the sense that they're going as far as they could. I can't really fault them, though: after all, they're downtown and need to appeal to everyone. They say things like they make all their food from scratch. I don't really see how that relates to a locavore concept. They play up things like how they don't have Coke and Pepsi, only natural sugar cane soda. Because I only drink soda if the sweetener has been shredded, boiled, crystallized, diluted, centrifuged, evaporated, recrystalized, and declumped. But NEVER processed. Okay, I'm being a little harsh. I do prefer sugar to corn syrup, but it's such a superficial item to by playing up and is clearly there to cater to the DC types who are trying to go "green" because it's the hip thing to do, and this way requires no personal sacrifice. They have a large and relatively diverse menu, something that's hard to do if you're relying on a handful of family farms. They do mention some of the farms they use (in VA, PA, and WI {WI?!}) in the menu preface, but nothing alongside the actual dishes. If you're serious about promoting this sort of concept, it is so critical that your patrons understand where the food they're eating actually came from, rather than some kind of nebulous idea of a "family farm." I do appreciate what they're trying to do. And even though it's a bit superficial, I think it's worth it if it leads people down the right path (the Rachael Ray effect). If I want true "farm food," I'll to go American Flatbread where I can not only see what farms the food came from on a map and on the menu, but I can go talk to those same farmers at nearby farmers' markets. On to the food itself... it wasn't bad! Potato chips and homemade cheddar crisps with dip - $9 were flavorful lengthwise-sliced russets that had a sort of charming rustic imperfection about them. The cheddar crisp was like a giant Cheeze-It (a good thing). Bacon-wrapped dates - $9 came with a bit of balsamic syrup and nice thick-cut bacon. The blue cheese stuffing was a little much, though - I think chevre would have been better balanced (maybe some Monocacy Ash from Cherry Glen Goat Cheese in Boyds, MD?). My crab roll - $18 came on a fresh baked roll with top-notch crab meat and a light dressing. A bit heavy-handed on the celery, though. I substituted the potato chips with their mashed potatoes, which were chunky red potatoes that were light and well prepared. My wife had the skirt steak with chimichurri - $18. Nice and buttery, full of flavor, bright chimichurri. Definitely a winner here! We had the donuts for dessert. Fantastic crisp outside and light and fluffy interior. The glazes were vanilla rum and chocolate. I don't usually like chocolate glaze, but this was a quality dark chocolate that was silky and gooey (as opposed to the usual gritty and dull). Don't miss some of the cocktails... I think they've got some good stuff going on here. I had a Death at the Farmhouse - $14 (absinthe and champagne with a twist). Also of special note was their iced tea: the best I've ever had! One final note: watch out for massive portions. All in all, a nice Tuesday dinner with some comfortable flavors upset only by the occasional imbalance. I'd go back. I support what they do, even if it's only on a superficial level at this point.
DonRocks Posted July 22, 2009 Posted July 22, 2009 I appreciate what Founding Farmers is trying to do... I do appreciate what they're trying to do... I support what they do.... For Brutus is an honourable man... And Brutus is an honourable man... And Brutus is an honourable man... And, sure, he is an honourable man....
DanCole42 Posted July 23, 2009 Posted July 23, 2009 Didn't your mother ever tell you? If you don't have anything nice to say, then qualify your statements.
DonRocks Posted December 7, 2009 Posted December 7, 2009 Jane Black exposes Founding Farmers. My only criticism is that the piece was too soft (probably in the name of "balance") and didn't go for the jugular. Nevertheless, thank you for having the courage to write it. I'd lower Founding Farmers in the Dining Guide, except I can't see putting them below Washington Deli, which is their next step down. Dan Simons, chief executive of VSAG, the management company that runs Founding Farmers and sister restaurant Farmers & Fishers (formerly Agraria) in Georgetown, said the restaurant is delivering on its goals: It is the first restaurant in Washington to receive the U.S. Green Building Council's LEED (Leadership in Energy and Environmental Design) certification. It uses organic cleaning products and biodegradable trash bags. The restaurant strives to buy from American family farms, some of them regional. But providing great service and affordable prices is as important. And, Simons said, Founding Farmers' brand is about more than just food."We're not Equinox," he said, referring to the Washington restaurant that has built its reputation on a decade of promoting local farmers. "Is green [only] about what people put in their mouth? Or is it about the whole experience?" No, Dan Simons, you're certainly not Equinox, any more than Dan Quayle is John Kennedy. And no, green isn't only about what people put in their mouth, nor should it be: From everything I've read in medical journals, the American Greenback is one of the dirtiest things there is. Cheers, Rocks.
soapy Posted March 1, 2010 Posted March 1, 2010 I went to Founding Farmers this weekend and enjoyed myself. The servers have stopped doing the whole spiel about their LEED certified building and farm to table philosophy. The highlights from dinner were the cocktails (my dark and stormy was perfect) Potato Chip with dips (the pimento cheese was excellent as was the green goddess dip) and my friends fried chicken and waffles. (Was somewhat amazed that it came with chicken, waffles, mac and cheese and vegetables, all for 16 dollars.) The shrimp and grits was also tasty. My pasta was a bit too salty but still good overall. I'd definitely go back. Oh and the hand dryer was pretty cool.
Saycheese Posted July 27, 2010 Posted July 27, 2010 I had lunch recently at Founding Farmers, mainly to give them another chance after a previous dinner that was horrendously bad. As an example, the meat loaf was so dried out and stiff that it was unrecognizable and had to be sent back. I simply do not understand why this place is always packed -- maybe it's the huge portions that draws the crowds. The deviled egg platter that my companion and I split was mostly bland. The crab topping on two of the eggs seemed watery. The smoked salmon topping was the best because it had some flavor. I ordered the straw and hay pasta dish simmered in a "light, creamy broth with asparagus, bacon, mushrooms and peas," but what I got was a huge bowl of wide flat noodles that were stuck together in a doughy lump in a gluey cream sauce. After a few bites, I left it there on the table -- I did not have the time in the middle of a work day to send it back and try something else. Nor did the server ask if there was anything wrong with it. Oh, and we did get the whole LEED certified, sustainable, owned by Nebraska farmers speech, and a further speech about how Thomas Jefferson invented pasta, or a pasta maker, or something like that. It's all well and good for the Nebraska farmers to create a restaurant to promote sustainability and all that, but the food should be good and well prepared. They will not be getting any more of my money.
kay quirk Posted October 9, 2010 Posted October 9, 2010 All in all, it was pretty good. Had reservations for 5 at 7:30 which included an 80 something year old lady. Got there about 20 min. early but the waiting corner worked and we were called at 7:35 BUT the table was horrible (first floor in front of the bar- nose level was way over the top) so we asked for a table upstairs. The hostess couldn't have been nicer and we had a booth in about 10 min. Right away we noticed all of the grey and white head around the room. Many seemed to be with young people. Now on to the food and service. Paris, our waitress was good and nice but she couldn't control the very slow appearance of the beverages. The flatbread appetizers were great. We had the mascapone/prosciuto/fig and the brie/onion jam/apple. Main courses were the Pot Roast which was loved by all who tasted it, the MeatLoaf which was very good - seemed it was seasoned with herbes de provence, the fried chicken (moi) excellent and Chicken Pot Pies were just so-so. When clearing the table, Paris noticed that the biscuit on the potpies was burned which she commented on and the ladies also mentioned that the pie was very runny. She said she would be reporting to the chef. End of story. Dessert was a simple plate of chocolates, nothing to rave about. Would I go back? Maybe, on a crisp night when I was in the mood for comfort food. The price certainly was very affordable thus the many young people (maybe college students) Parking across Pennsylvania Ave is $10 for valet.
easelpad Posted November 16, 2010 Posted November 16, 2010 Jane Black exposes Founding Farmers. My only criticism is that the piece was too soft (probably in the name of "balance") and didn't go for the jugular. Nevertheless, thank you for having the courage to write it. I'd lower Founding Farmers in the Dining Guide, except I can't see putting them below Washington Deli, which is their next step down. No, Dan Simons, you're certainly not Equinox, any more than Dan Quayle is John Kennedy. And no, green isn't only about what people put in their mouth, nor should it be: From everything I've read in medical journals, the American Greenback is one of the dirtiest things there is. Cheers, Rocks. I want to love Founding Famers soooo much - but I can't - many things aside. Amen to Jane Black's article and same to your Post, DR. I know a bit about the green / eco / sustainable / environmental business and whether you call it 'green washing' or 'food washing' or whatever, it all translates back to how you posture yourself is usually how you posture your business. As a diner for me that usually translates to taste and experience. Taste at Founding Farmers has been, well, ok - experience on the other hand has felt, well, a little dirty - and not in a free range pig happy in the mud kind of way. Just one man's opinion.
jiveturk21 Posted January 31, 2011 Posted January 31, 2011 We stopped here for brunch before heading to the Kennedy Center on Saturday, solid experience all around. Service was lacking. Our waiter was absent most of the morning and wasn't very personable. If we had been in a rush, or had questions to ask, I feel like I would have been pissed with him as our server, but we were merely disappointed. Environment was nice. We sat upstairs, which was preferable because downstairs was pretty loud when we walked in the door at 11:00 AM. Eye candy all over the place, even my wife mentioned numerous times how many good looking 20-somethings were sitting at the tables next to us. By the way, I am pretty sure I didn't know what brunch was when I was in college, now there are groups of 6-8 college students, all dressed nicely, going to brunch and dropping $50 like it is no problem. I feel like I grew up in a different world sometimes. Food was great, with some items merely average. Blueberry pancakes were spot on, hash browns with leeks were crispy and had lots of great flavor. The fried chicken was moist and seasoned well, my eggs (over easy) were cooked perfectly. Bacon was a bit thick and flabby for our taste, but we liked the flavor and some of our dislike of the dish is clearly a personal preference. The waffle was too crisp and thin, there was essentially no middle to it, all of it was the crispy outside, so it was quite dry. My wife loved her coffee, I thought that my two drinks (Pimm's Cup and some lemony thing) were overpriced and too sweet. Overall, if we head downtown for brunch, which we don't do often, I would definitely stop by Founding Farmers again. Good food, good vibe, lots to like about this place on a cold Saturday morning.
Laura24601 Posted March 16, 2011 Posted March 16, 2011 As I work just around the corner, FF is my team's go-to place for breakfast birthday celebrations. What's not to love about the breakfast fare--the potato-leek hashbrowns are always nicely crispy, the pancakes are light and fluffy, and there are enough interesting/fun items like benigets with various dipping sauces to keep it interesting... But why must the service always, always be confoundingly slow? This morning, our waiter asked for our coffee orders, and abruptly left in the middle of the order to get the first two latte orders in. He then came back to get our other three orders. Then, though we indicated we were also ready with food orders, he left to get the other coffees/lattes first. Throughout the meal, bringing water refills or "extras" like ketchup and extra syrup took a good deal of time. The food is so tasty, that of course we will be back. But every time, it seems that getting efficient service at breakfast is tricky. (Admittedly, I'm probably just grumpy because I gave up meat for Lent, and their bacon is so, so good.)
bookluvingbabe Posted November 8, 2011 Posted November 8, 2011 Park Potomac location is now open. Wondering how mediocre it will be....
DonRocks Posted November 8, 2011 Posted November 8, 2011 Park Potomac location is now open. Wondering how mediocre it will be.... I'm sure it's going to magically turn the corner.
schulju Posted November 14, 2011 Posted November 14, 2011 Park Potomac location is now open. Wondering how mediocre it will be.... Went for dinner on Friday night. I've not been to the original location, so I have no basis of comparison. Clearly some opening week issues with the staff. We watched the food runners take dishes from table to table..unable to find the correct destination. Servers cleared dirty dishes from the tables quickly..but there didn't seem to be enough buss staff, since the same tables sat dirty and empty long after the patrons left...despite a healthy crowd waiting in the entrance way. I enjoyed a specialty drink (Park Potomac Swizzle) from the "pre-Prohibition" bar, but my beer snob hubby was not happy that the beer menu only mentioned the names of the breweries and not the actual beers available. Our server didn't seem very familiar with the available beers which made ordering that much more difficult for him. As for the food, I ordered the chicken and waffles which is served with mac n cheese and some greens. Hubby ordered the braised beef ribs served with vegetables and mashed potatoes. The beef ribs (plural on the menu) are one of the more expensive items on the menu, yet he was served only a single beef rib. Generally the food was good, but under seasoned. Also, it arrived warm but not hot...presumably our meals took the same tour of the restaurant that we saw everyone else's dishes take. Dessert was a chocolate peanut butter pie - outstanding, and a very dry piece of red velvet cake. So dry and hard on BOTH sides that we had our server replace what was obviously stale cake with a fresh slice. Overall, I would put it above mediocre, especially for Montgomery County...it might even be good in a few weeks once the team is better trained.
BklynBoy Posted November 19, 2011 Posted November 19, 2011 Went there this week for dinner with a visting out of town friend who had previously been there with his University of Maryland son who turned him on to the place. Given the reviews here, and the fact that my friend was staying at Pentagon City, I tried to talk him into the Majestic for his dose of comfort food, but to no avail. At 8 PM, FF was packed and very noisy. We seemed to be two of the few there over 40 (or even 30). Notwithstanding our reservation, we had a 20 minute wait for a table near the bar. Service was good, food was mixed. We wanted to talk, drink and nosh for a while so we started with the chicken wings and the bacon appetizer. The wings were plentiful, juicy, but too sweet for my taste. The bacon was incinerated. I had been expecting something like the pork belly type chunks you get at Rays, Peter Lugar's or other steak houses, but what was served was essentially satay like strips of thin, burned and (yes here we go again) very sweet bacon. After that my buddy had the braised short ribs, which he raved about, and I had a hamburger that was cooked to medium (not medium rare as ordered), but not as good as even the better destination burger venues like Rays or BGR. If I were in college or living like a pauper in my first job and looking for a date venue a step above my usual grunge bar or 'affordable' ethnic restaurant, FF would be on my list. It's noisy, crowded with good looking, young people grazing and cruising, is pretty affordable and is a swanky looking room. Now in my 50's, I have earned the right to be curmudgeonly on occasion and this place brings it out in me. It is way too loud and crowded for a dinner involving any attempt at conversation with your table mates unless you have the hearing of a lynx.
ctay122 Posted March 4, 2012 Posted March 4, 2012 I tried to find a thread about this restaurant but couldn't. Has anyone ate here? It has good reviews on Open Table, but interested if anyone here has a dining experience there they can share. Looking for someplace different for an anniversary dinner. We always go to Marcel's for birthdays, anniversaries and special occasions and have never been disappointed by the food or service. But I am finding the need to go somewhere else since we don't get into the city that often and I think it's time for a change. Other places we like to give an idea of the food we like are 1789, Circle Bistro, Corduroy, Brasserie Beck, Firefly, Tosca, iRicci, Caucus Room, Dino, Restaurant Eve, Ebbittt, to name a few. Looking for something American this time. I got this restaurant off Open Table's most booked list. Granted, most booked isn't necessarily the best food. Am wondering if Founding fathers is worth a try. We want to stay in DC and eat somewhere within a few blocks from the metro since we will be sans car.
KMango Posted March 4, 2012 Posted March 4, 2012 I tried to find a thread about this restaurant but couldn't. Has anyone ate here? It has good reviews on Open Table, but interested if anyone here has a dining experience there they can share. Looking for someplace different for an anniversary dinner. We always go to Marcel's for birthdays, anniversaries and special occasions and have never been disappointed by the food or service. But I am finding the need to go somewhere else since we don't get into the city that often and I think it's time for a change. Other places we like to give an idea of the food we like are 1789, Circle Bistro, Corduroy, Brasserie Beck, Firefly, Tosca, iRicci, Caucus Room, Dino, Restaurant Eve, Ebbittt, to name a few. Looking for something American this time. I got this restaurant off Open Table's most booked list. Granted, most booked isn't necessarily the best food. Am wondering if Founding fathers is worth a try. We want to stay in DC and eat somewhere within a few blocks from the metro since we will be sans car. Do you mean Founding Farmers in DC? Or Founding Fathers, up in New York? (fun synchronicity) (not finding) (something entitled founding)
ctay122 Posted March 4, 2012 Posted March 4, 2012 Do you mean Founding Farmers in DC? Or Founding Fathers, up in New York? (fun synchronicity) (not finding) (something entitled founding) Yep, your right! Founding Farmers! No wonder I couldn't find anything about it lol! Thank you! (Must be having a "blonde" day!) ****Just checked the reviews here, doesn't really look like what I am looking for an anniversary dinner.
darkstar965 Posted March 5, 2012 Posted March 5, 2012 ****Just checked the reviews here, doesn't really look like what I am looking for an anniversary dinner. Founding Farmers definitely isn't at the quality or ambiance level as most of the places you listed in your OP. OK spot for a business breakfast though.
kirite Posted March 5, 2012 Posted March 5, 2012 Founding Farmers is very, very noisy. For an anniversary dinner, I'd suggest Proof. Quiet, intimate, great wine program, and metro friendly. Across the street from the Museum of American Art.
darkstar965 Posted March 5, 2012 Posted March 5, 2012 Please merge this thread back into the Founding Farmer's thread before it takes over the world
darkstar965 Posted March 5, 2012 Posted March 5, 2012 Quick! Before it consumes everything in its path! Where's Don?!?!?!
DonRocks Posted March 5, 2012 Posted March 5, 2012 Well, where ever he is, I hope he's having fun. [Don was at Kushi!]
Drive-by Critic Posted July 14, 2012 Posted July 14, 2012 Wouldn't have gone here had the location not met our needs. Won't go back. We'd heard it was so-so at best except for breakfast. What I found was that for breakfast, it is just so. We had car trouble and they were nice enough to push our reservation back an hour. We had a table that had some round thing hanging over it. It had a speaker and we wondered if it was a white noise speaker. In any case, it kept the area quiet in what was otherwise a noisy restaurant - all glass and hard surfaces. The menu is standard breakfast stuff, but no omelettes. The waiter would not leave the coffee carafe which really irks me. We had three people drinking coffee and we each knew we would want more than one cup and why have to try to keep flagging down your waiter in a busy restaurant? Why not just leave the carafe? And sure enough, that's exactly what happened. We had to keep hunting for him. They will leave a pitcher of water but not a carafe of coffee. It was an insulated carafe so it wasn't as though it would get cold and have to be pitched. I ordered scrambled eggs, wet, with bacon and hash browns. The eggs arrived barely lukewarm and it looked as though they'd scrambled the whites and the yolks separately. Very unappetizing appearance. The bacon was also barely warm and just ordinary even though it was billed as Niman Ranch. I've purchased Niman Ranch bacon from the grocery store and it was considerably better than this, so I wonder. The hash browns were good. We had to beg for butter for the various breads that came with the meals. No jams were offered, though the menu said they were included. All who had ordered eggs/bacon found the meals to be substandard. The blueberry pancakes, by contrast, were stellar. Light as air and filled with very plump blueberries. I'd just as soon go to the Parkway Deli where they know how to prepare eggs and bacon, for a much lower price. However, it just wasn't convenient to our starting point.
Cuddlyone Posted August 3, 2012 Posted August 3, 2012 So this is weird. Beautiful weather last night, so we went here to eat at their new outdoor dining area. Amazingly, it was closed because it was too "hot." Temp was high eighties with a nice breeze. Isn't that exactly when you want to eat outside? We ended up going to the Matchbox in Rockville and eating on their patio (which was packed).
schulju Posted January 11, 2013 Posted January 11, 2013 Third trip to Founding Farmers. (I realize I didn't post our second attempt. For all the issues they have here, the Spatchcock Chicken really was stellar.) This time around was for brunch. Silly me, didn't realize that I would need reservations at 10:30, and the place was packed. We chose to take two seats at the bar, and maybe because of that I had my best experience yet at the Potomac location. There were two bartenders, both friendly and not so busy that you couldn't get their attention if you wanted something, but not intrusive in the least. Unlike most bar seats in this town, these were generously sized, and provided a foot rest, so they were actually comfortable enough to enjoy the meal. The Sunday morning vibe was very family-friendly, and the restaurant was packed, but not as loud as it usually is. We were the fortunate recipients of an unwanted order of beignets, and those bad boys rocked! Because we had indulged in those sweet puffs of fried dough, I went against my natural inclination for pancakes or french toast and ordered eggs. They don't have omelets, but they do have these "skillet" dishes that are basically the same thing. Since I've had issues with food coming out of this kitchen luke warm, I ordered the sausage and potato skillet. This ensured my eggs were served screaming hot, and while I thought it was a bit under-seasoned, the dish was tasty. The hash browns served along side could have been hotter. The pancakes and stuffed french toast that I saw around me made me vow to return to try them. The stuffed french toast in particular looked amazing. I asked if the OJ was fresh squeezed, and it was. I do wish they kept the carafes of OJ on ice. Honestly, the best part was the bill. While I realize we didn't have to pay for the beignets and they would have added a bit to our bill, I was shocked that two of us enjoyed a really nice breakfast here for $30 before tip. Given the wasteland that is MoCo dining, I walked out of FF last weekend feeling like I had gotten a pretty great meal, in a nice atmosphere about as cheaply as you can. I immediately started planning my return trip for brunch.
jayandstacey Posted January 14, 2013 Posted January 14, 2013 I've been a few times to the Rockville location over the last year and my thoughts are in line with the rest of this thread. FF is a little different from other places and the food is OK - neither awesome or bad - with some highlights and lowlights. Yesterday I was downtown and stopped in having never been to that location. 2pm on a Saturday and it was PACKED. The sidewalk was quiet as were (generally) all the other businesses around it. So my question to the group - what is going on? What is the appeal? My guess is that they're doing for sitdown meals what Chipotle does for fast foods and Whole Foods does for groceries: present a green/local/healthy option (while not being precise), are consistent in quality and are convenient and easily understood. Are they positioning themselves to become the size of Chipotle/Whole Foods? To be a green TGI Fridays or Cheesecake Factory?
darkstar965 Posted January 14, 2013 Posted January 14, 2013 I've been a few times to the Rockville location over the last year and my thoughts are in line with the rest of this thread. FF is a little different from other places and the food is OK - neither awesome or bad - with some highlights and lowlights. Yesterday I was downtown and stopped in having never been to that location. 2pm on a Saturday and it was PACKED. The sidewalk was quiet as were (generally) all the other businesses around it. So my question to the group - what is going on? What is the appeal? My guess is that they're doing for sitdown meals what Chipotle does for fast foods and Whole Foods does for groceries: present a green/local/healthy option (while not being precise), are consistent in quality and are convenient and easily understood. Are they positioning themselves to become the size of Chipotle/Whole Foods? To be a green TGI Fridays or Cheesecake Factory? Have been several times for breakfast and once or twice for lunch/dinner. Agree with the overall consensus--pretty mediocre with a few highs and some real disappointments but the average over time is passable. Much cooler in concept, mission and values than in execution. All said, I think FF has been marketed pretty heavily through the nearby hotels and travel guides. It attracts business/government types due to the location (lots of World Bank, IMF, and many white collar employers surround it) and maybe more than its share of tourists. Location matters a lot. So does marketing.
schulju Posted January 14, 2013 Posted January 14, 2013 Business and tourists might make up the customer base in DC, but at the Potomac location it's all locals. Given their breakfast/brunch competition is mostly of the IHOP, Dennys, Silver Diner vein...I'd say its that FF is slightly better than mediocre in execution and quite a bit better in environment.
Kev29 Posted January 14, 2013 Posted January 14, 2013 Given the wasteland that is MoCo dining, I walked out of FF last weekend feeling like I had gotten a pretty great meal, in a nice atmosphere about as cheaply as you can. I immediately started planning my return trip for brunch. I live in Rockville and, frankly, have never felt the need to go to FF. I ate lunch at the DC location a couple years ago and found the cooking incredibly mediocre to bad (who screws up meatloaf?). Mrs. 29 and I rely on a pretty constant Rockville and points south rotation of Pizza CS, La Brasa, Urban BBQ, Ambrosia (breakfast), Black Market and I enjoy brunch, beer and mini-burgers at Matchbox if we're talking over-hyped/over-crowded. Even (gasp) happy hour at Chef Geoff's is more appealing to me than FF I don't think that Rockville is the food wasteland that some make it out to be, just many of the good options are just back in the cut and require some research.
genericeric Posted January 14, 2013 Posted January 14, 2013 I've been a few times to the Rockville location over the last year and my thoughts are in line with the rest of this thread. FF is a little different from other places and the food is OK - neither awesome or bad - with some highlights and lowlights. Yesterday I was downtown and stopped in having never been to that location. 2pm on a Saturday and it was PACKED. The sidewalk was quiet as were (generally) all the other businesses around it. So my question to the group - what is going on? What is the appeal? My guess is that they're doing for sitdown meals what Chipotle does for fast foods and Whole Foods does for groceries: present a green/local/healthy option (while not being precise), are consistent in quality and are convenient and easily understood. Are they positioning themselves to become the size of Chipotle/Whole Foods? To be a green TGI Fridays or Cheesecake Factory? There aren't as many places as one would think in that section of downtown at the DC location - especially for those of us that work south of Pennsylvania Ave. I know a fair number of coworkers who go there for business lunches and the occasional happy hour more because of a lack of better options than any other reason. Personally I've found the service to be so slow that I can't commit to a two hour lunch during the week. I've generally found the food to be ok and have met people at the bar for a weekend lunch a few times where the service is a bit speedier.
dpamlin Posted January 14, 2013 Posted January 14, 2013 I have been to the MoCo Founding Farmers about ten times now. While I don't understand the extent of its appeal (constant hour-plus waits for a party of two or four), and there have been quite a few "misses," this is a GOOD restaurant in my opinion. My wife and I agree that there are two outstanding dishes, which we keep coming back to: 1) the Crispy Spatchcock Chicken (honey-thyme-glazed variety), and 2) the ND Mills Gnocchi over Braised Beef Ragu. These dishes may not be trendy, but they taste darn good.
DanielK Posted January 14, 2013 Posted January 14, 2013 I'll second the spatchcock chicken as worthwhile at the Potomac location, along with fried chicken and things on their "signatures" page like meatloaf and chicken pot pie. But the Gnocchi has been way overcooked on two occasions, and I think it's because of their preparation - the hot braised ragu is poured over the gnocchi, so even if they were properly prepared on their own, in the 2 minutes from stove area to table they die an ugly death. House-made sodas are nice, desserts are mostly successful, and they have a decent beer list (but not a decent wine list), and cocktails are atrocious. If you need to feed an unsophisticated crowd with varied tastes, or your soccer team buys you gift certificates because they know you like restaurants, it's a decent meal if you choose carefully and make a reservation to avoid the ridiculous waits.
jayandstacey Posted January 14, 2013 Posted January 14, 2013 I think I figured out the appeal. This is the "green" Cheesecake Factory- where they are appealing to the conscience without disappointing the tummy in taste or volume. Quite brillant actually - most places have focused on the health of the diners, where this is focused on (general) support of (generally) local suppliers. It isn't kale and seaweed - it is hearty food prepared decently; you can meet the needs of virtually any crowd here and they found a unique spot amongst a crowded competitive landscape. A couple of observations. I believe people like the following and I can't think of many restaurants that offer this particular combination of features: - Large places filled with people. Most don't like to leave their house to dine in solitude. - Decent, consistent service. Each time I've been there, the staff seems pretty well trained and "on point". - A story behind the restaurant, a raison d'être, and the accompanying themes (decor, menu, etc.) - Leaving the diners to feel like they did something good without actually sacrificing. This restaurant is like a $25 gift card...it gives the gift but didn't require hardly any effort or cost. There are some other elements, I'm sure. It seems like someone's graduate thesis and seems to be doing exceedingly well, like a Clyde's with an environmental drumbeat consistently behind it. Fascinating. 2
DonRocks Posted January 14, 2013 Posted January 14, 2013 I think I figured out the appeal. This is the "green" Cheesecake Factory Very well done. Note that they're also appealing to a younger (dare I say "less grizzled") demographic.
DanielK Posted January 15, 2013 Posted January 15, 2013 That's a reasonable summary, with the caveat that the quality of the ingredients is more than a couple of notches higher than Cheesecake Factory - the meats are not coming from the back of a Sysco truck.
chiefdc Posted January 15, 2013 Posted January 15, 2013 I have to come to the defense of Founding Farmers - I've enjoyed my meals there. While it is not in the wheelhouse of many on this board (nothing truly innovative on the menu), I think it's mostly tasty, good quality American comfort food done affordably. For a lot of people, that's more than enough!
jayandstacey Posted January 15, 2013 Posted January 15, 2013 I have to come to the defense of Founding Farmers - I've enjoyed my meals there. While it is not in the wheelhouse of many on this board (nothing truly innovative on the menu), I think it's mostly tasty, good quality American comfort food done affordably. For a lot of people, that's more than enough! Agreed! I don't mean to say there's anything particularly bad about it. In fact, I think any restaurant that succeeds these days must have SOMEthing going for it, and when I've been, I've enjoyed some good meals - service, ambiance and food all considered. Their secret, I believe, is that they play up the 'support the local farmer' aspect but are very careful NOT to over-commit to the point where failures happen. So what does FF guarantee? An experience like at any Clyde's, which is to say a polished staff in a nice, big place and a well-rounded, widely-appealing menu. They will get their food from local sources when possible, but I'm confident that when push comes to shove, they'll buy where they can to keep the place going against their promise. THAT is a winning formula, as that way the diner never really sacrifices. Family Meal in Frederick is somewhat similar but with a focus first on preparation. This means a few things that FF is not: 1- The menu at Family Meal is, right off the bat, more adventurous than some would like. 2- There will be times when the Family Meal standard will not be compromised; at a small cost to the diner. (For instance, if the marshmallow in the milkshake gets a little too burnt from the torch, they will dump it and start over...meaning the diner waits a bit longer for their shake.) Family Meal seems to be succeeding as well, but FF seems to strike a better balance in the two (commitment vs popularity) and has the advantage of starting from scratch (over, say a Bob Evans chain which may begin to tout localvorism, but just won't get many converts). I may never own a restaurant. Yet I find this fascinating. Having seen some of the customer reaction to this place, I'd love to be an investor and I suspect we may be seeing the beginnings of an impressive empire. 1
darkstar965 Posted January 15, 2013 Posted January 15, 2013 Agreed! I don't mean to say there's anything particularly bad about it. In fact, I think any restaurant that succeeds these days must have SOMEthing going for it, and when I've been, I've enjoyed some good meals - service, ambiance and food all considered. Their secret, I believe, is that they play up the 'support the local farmer' aspect but are very careful NOT to over-commit to the point where failures happen. So what does FF guarantee? An experience like at any Clyde's, which is to say a polished staff in a nice, big place and a well-rounded, widely-appealing menu. They will get their food from local sources when possible, but I'm confident that when push comes to shove, they'll buy where they can to keep the place going against their promise. THAT is a winning formula, as that way the diner never really sacrifices. Family Meal in Frederick is somewhat similar but with a focus first on preparation. This means a few things that FF is not: 1- The menu at Family Meal is, right off the bat, more adventurous than some would like. 2- There will be times when the Family Meal standard will not be compromised; at a small cost to the diner. (For instance, if the marshmallow in the milkshake gets a little too burnt from the torch, they will dump it and start over...meaning the diner waits a bit longer for their shake.) Family Meal seems to be succeeding as well, but FF seems to strike a better balance in the two (commitment vs popularity) and has the advantage of starting from scratch (over, say a Bob Evans chain which may begin to tout localvorism, but just won't get many converts). I may never own a restaurant. Yet I find this fascinating. Having seen some of the customer reaction to this place, I'd love to be an investor and I suspect we may be seeing the beginnings of an impressive empire. Really interesting to me too. I like your analysis. And, while it's impossible to know the success formula for sure since we don't have access to FF's books, I'd add a few thoughts just because fun, and maybe helpful, to do. Two potential drivers of FF's success and one open question. - Driver #1: The Nature of FF Marketing. I think your "they play up the farmer" idea is right. They identified a clever niche and exploited it well. With the dining public almost fatigued by "farm to table" promotions from traditional restauranteurs, along came an actual group (co-op; actually a 41,000 member midwest union) of farmers. They smartly promoted the farmer angle...hard. And that did a couple of good things for them. It generated real interest since it was novel. Short of having a meal at a farm, this was as close as most customers might get and right in the middle of Washington, DC! As much as many love a good Celebrity Chef who has 'strong relationships with local farmers,' here there was supposedly no intermediary. No restauranteur who just visits his supplying farms on occasion. No heartless, multi-billion dollar wholesaler like Sysco. And, also important, the nature of the marketing lowers customer expectations so they can be more easily exceeded and repeat visits made more likely. If we go to a Celebrity Chef restaurant who promotes farm-to-table, we pay more than $60 or $70 pp and we expect a pretty outstanding experience. At FF, the perception is that you're buying food from the farmers. From the guys and gals who are tilling the earth and feeding the livestock at 5AM. That they can put a restaurant together is gravy (no pun intended); the experience and quality bar is much lower. And at lower prices! Can't get too angry at an amiable pig farmer wearing overalls, right? Of course, that's not really from whom much of the food is being sourced at all; especially now. More on that below. - Driver #2: Differentiably cost-effective supply chain/sourcing. A big part of any restaurant's expenses are food costs. You have to be able to near-fully monetize the ingredients you buy (as a chef/owner) to be really successful. Waste is always a big challenge since fresh food perishes. That's why cross-sell, up-sell, minimizing waste ('nose to tail' or 'trotters' anyone?) and turning tables quickly enough to use stuff up are all so important to the financials. FF probably (not certainly) pays somewhat less for what it buys since the producers and the owners are partly the same people. That likely has some material and positive impact on their success since their rent, equipment and labor costs should all be similar to any downtown restaurant. Also worth pointing out here that much of the food coming in the back door comes from less artisan, less local and less admirable sources simply and purely because that lowers costs, keeps menu prices lower and FF dining rooms fuller (more below on that). The Open Question Will the FF concept scale more successfully than most? And, if it does, why? We know that scale is the enemy of quality as a general-but not absolute-rule. A loved restaurant opens up 2nd and 3rd locations and all of a sudden quality slips, customers bolt, the business stops paying its bills and more bad things happen as the business realizes (often too late) that it has overextended itself. This is one thing that makes someone like Frank Ruta at Palena so unusual. FF now has 3 locations with its Georgetown Waterfront Farmers Fishers Bakers now renovated and re-opened. With downtown and Potomac, that represents three very expensive bets. The invested capital in real estate and equipment alone is significant given the locations and size of the restaurants. This could end up being very successful and the subject of leading business school case studies. Or it could crash and burn famously. Only time will tell. One thing we can say though. This is a smartly and professionally run sophisticated business operation. They don't buy only from farms. Plenty of big and less endearing suppliers like a large Canadian acquaculture (farmed fish) company that has itself run afoul of local law enforcement and regulators. Very professional and regularly updated websites fully integrated with OpenTable and social media. Beyond all the online stuff and the marketing, the people behind this growing business don't wear overalls. Nope. The people who nominally own, bankroll and operate this business wear ties and business garb. That's for sure. Of course, at the end of the day all that matters is whether the market holds for them. If enough people like the food and experience enough to go frequently enough, they'll be profitable and grow. Much easier said than done but in thinking about the economics of FF, one has to understand what the business is...and isn't. And, as a customer (I'm one on occasion too!) maybe stay away from the salmon.
jayandstacey Posted January 15, 2013 Posted January 15, 2013 Really interesting to me too. I like your analysis. And, while it's impossible to know the success formula for sure since we don't have access to FF's books, I'd add a few thoughts just because fun to do. .... And, also important, the nature of the marketing lowers customer expectations so they can be more easily exceeded. If we go to a Celebrity Chef restaurant who promotes farm-to-table, we pay more than $60 or $70 pp and we expect a pretty outstanding experience. At FF, the perception is that you're buying food from the farmers. From the guys and gals who are tilling the earth and feeding the livestock at 5AM. That they can put a restaurant together is gravy (no pun intended); the experience and quality bar is much lower. And at lower prices! Can't get too angry at an amiable pig farmer wearing overalls, right? Of course, that's not really from whom much of the food is being sourced at all; especially now. More on that below. .... One thing we can say though. This is a smartly and professionally run sophisticated business operation. They don't buy only from farms. Plenty of big and less endearing suppliers like a large Canadian acquaculture (farmed fish) company that has itself run afoul of local law enforcement and regulators. Very professional and regularly updated websites fully integrated with OpenTable and social media. Beyond all the online stuff and the marketing, the people behind this growing business don't wear overalls. Nope. The people who nominally own, bankroll and operate this business wear ties and business garb. That's for sure. Fun indeed! I think this is the magic combination, you hit it right on the head. My expectations were set via things like the factory tour of the Cabot cheese HQ in Vermont and various Lancaster County, PA type tours/restaurants. My expectations include straw/hay, lack of temperature regulation, dirt in high places, etc. Yes, maybe there's awesome cheese somewhere after all the 'out of my element' experience, but there's a lot of country to experience before getting to the awesome cheese. I don't mind pulling out the old sneakers once in a while, but for most meals, no. Instead, the experience is... all the benefit of the farm and supporting the farmer... but none of the straw or dirt or cold drafts. The resturaunt turns out to be as clean / modern / professional as the best of them. Combined also with none of the "better than thou" pretense of celebrity chefs and adventurous menus - and you have the perfect storm. I think we have it figured out; how they've figured it out. Just wish I thought of it first The downtown location had people pressed against the glass, inside waiting for their tables, at 2pm on a Saturday...they've certainly struck a nerve.
darkstar965 Posted January 15, 2013 Posted January 15, 2013 I think we have it figured out; how they've figured it out. Just wish I thought of it first Only thing you've said with which I'm not sure I agree. As best one can tell, FFG (the official parent company name--Founding Farmers Group), has simply grown its business smartly, legally and aggressively. Despite the downtown location being very busy pretty regularly, we don't know how financially successful they really are or, more importantly, will be. My issue here is transparency. I tend to favor restaurants and operators who are transparent about what they're doing or at least aren't misrepresenting what they're doing. Best are folks like Dean, who actually prints his suppliers on his menu, blogs extensively about sustainability and sourcing, and will answer questions without any BS. Others don't promote or advertise their sources. They simply sell food and, if you like it and feel it fairly priced, then all good. Making money is American and admirable. But there's something to be said for making money the right way; a personal judgment call to be sure. To some degree, FFG presents itself as one thing (a bunch of earth-loving, hard-working, simple artisan farmers) when it's really another thing (a sophisticated business run by serious business people who take the same shortcuts and use the same tactics as most businesses). Safe to say that most people crowding the glass downtown have no idea. Ask your server next time there where the salmon or chicken comes from. See what they tell you.
jayandstacey Posted January 15, 2013 Posted January 15, 2013 Only thing you've said with which I'm not sure I agree. As best one can tell, FFG (the official parent company name--Founding Farmers Group), has simply grown its business smartly, legally and aggressively. Despite the downtown location being very busy pretty regularly, we don't know how financially successful they really are or, more importantly, will be. My issue here is transparency. I tend to favor restaurants and operators who are transparent about what they're doing or at least aren't misrepresenting what they're doing. Best are folks like Dean, who actually prints his suppliers on his menu, blogs extensively about sustainability and sourcing, and will answer questions without any BS. Others don't promote or advertise their sources. They simply sell food and, if you like it and feel it fairly priced, then all good. Making money is American and admirable. But there's something to be said for making money the right way; a personal judgment call to be sure. To some degree, FFG presents itself as one thing (a bunch of earth-loving, hard-working, simple artisan farmers) when it's really another thing (a sophisticated business run by serious business people who take the same shortcuts and use the same tactics as most businesses). Safe to say that most people crowding the glass downtown have no idea. Ask your server next time there where the salmon or chicken comes from. See what they tell you. Oh, I agree. And its precisely that balance (or imbalance if you will) that works and allows people not to care. I'm not saying it is good or right, rather that it is somewhat unique and appears to be working frighteningly well. (maybe it isn't, maybe it won't.) I was in Chipotle last week for the first time in a while last week. The menu board said something like "the beef is hormone free (when we can get it)" - so, they kind of get the credit for the effort, but they aren't so committed as to ever say to someone "sorry, we couldn't get the hormone free beef, so w can't serve you". And I'd say that the general population is fine with that. 1% will demand hormone-free beef and will refuse a dish if they can't get it. For them, some restaurants will be that discerning and they'll frequent those restaurants while taking the risk of inconsistency. For the other 99%, "hey, we like the effort - do it all you can, that's great - but don't be out of stuff or raise your prices too much." I think that's the appeal here. It is deceptive in some ways. Maybe their biggest risk is if they're ever "outed" and someone comes along with a more committed answer while providing mass consistency. 1
Scott Johnston Posted January 3, 2015 Posted January 3, 2015 Bumping this thread, FF is opening in Tyson's in the former INOX space in Febuary. Huge space that will borrow from the other locations and add a juice bar and some other new concepts. More to come or look on FB for more details 1
Kibbee Nayee Posted January 3, 2015 Posted January 3, 2015 Bumping this thread, FF is opening in Tyson's in the former INOX space in Febuary. Huge space that will borrow from the other locations and add a juice bar and some other new concepts. More to come or look on FB for more details Hate to say it, but I can't imagine this concept surviving in Tysons, where restaurants go to die. I hope the new Metro stops and the foot traffic prove me wrong, but Tysons is where the IT crowd eats steak on expense accounts, and where everybody leaves at dinnertime except the IT crowd that eats steak for dinner.
DonRocks Posted January 3, 2015 Posted January 3, 2015 Hate to say it, but I can't imagine this concept surviving in Tysons, where restaurants go to die. I hope the new Metro stops and the foot traffic prove me wrong, but Tysons is where the IT crowd eats steak on expense accounts, and where everybody leaves at dinnertime except the IT crowd that eats steak for dinner. They're thinking long-term. Tysons is changing, and they probably cut a deal to get in early. I can't imagine this concept surviving anywhere, but I suspect the downtown branch has some of the highest revenues in DC. A substantial number of people are willing to pay for mediocrity if they think it's something more than that. 1
Tweaked Posted January 3, 2015 Posted January 3, 2015 The DC branch isn't exactly in a hip happening section of DC, surrounded by government/NGO/embassy buildings, yet the restaurant is usually busy and always packed for weekend brunch. I think the Tyson branch will make a killing- big portions, relatively decent pricing, kitschy story to spin. Plus they actively cater to the veg/vegan crowd.
DanielK Posted January 5, 2015 Posted January 5, 2015 The Potomac branch is always packed, and I can't for the life of me figure out why. I've been probably a half dozen times since they opened, and I've never had anything more than a meh meal there. 1
jrichstar Posted January 5, 2015 Posted January 5, 2015 Agreed that the food in the Rockville branch is pretty average. But this part of the county is thirsting for a neighborhood place with a ton of disposable income itching to pour in. The place is stylish, reasonably priced and has some creative menu options. In Potomac, that's probably enough for success. 1
DanielK Posted January 5, 2015 Posted January 5, 2015 But they draw much heavier crowds than the better (and cheaper) Sugo in the same building. Exasperating. 1
Kibbee Nayee Posted January 5, 2015 Posted January 5, 2015 The Potomac branch is always packed, and I can't for the life of me figure out why. I've been probably a half dozen times since they opened, and I've never had anything more than a meh meal there. You can sell SOS for $50 a plate in Potomac. I don't know of any other locale in this area where food quality is so low yet deep pockets and demand are so high. Agreed that the food in the Rockville branch is pretty average. But this part of the county is thirsting for a neighborhood place with a ton of disposable income itching to pour in. The place is stylish, reasonably priced and has some creative menu options. In Potomac, that's probably enough for success. The horribly bad Renato and the sinking-with-each-visit Grilled Oyster Company are cases in point. You can sell Pet Rocks and Mood Rings in Potomac and make a fortune. My Potomac friends and extended family rave about Founding Farmers, yet they know almost nothing about good food and they have many zeros after the crooked numbers in their checkbooks. I predict it will die an ugly death in Tysons.
Keithstg Posted January 5, 2015 Posted January 5, 2015 Hate to say it, but I can't imagine this concept surviving in Tysons, where restaurants go to die. I hope the new Metro stops and the foot traffic prove me wrong, but Tysons is where the IT crowd eats steak on expense accounts, and where everybody leaves at dinnertime except the IT crowd that eats steak for dinner. Had you included a rant about GAR you could have hit two frequent comments in one post . I think that Founding Farmers will do very well in Tysons, as it is a seemingly more upscale version of Chef Geoff's (or Wildfire), both of which seem to be doing just fine - and development has finally come to that area of tysons now. And just to remember - Inox was a great restaurant. I still miss it. 1
Kibbee Nayee Posted January 5, 2015 Posted January 5, 2015 Had you included a rant about GAR you could have hit two frequent comments in one post . I think that Founding Farmers will do very well in Tysons, as it is a seemingly more upscale version of Chef Geoff's (or Wildfire), both of which seem to be doing just fine - and development has finally come to that area of tysons now. And just to remember - Inox was a great restaurant. I still miss it. Thank you for your attentiveness. I'm glad to see I have your rapt attention. Stay tuned....
lion Posted January 5, 2015 Posted January 5, 2015 You can sell SOS for $50 a plate in Potomac. I don't know of any other locale in this area where food quality is so low yet deep pockets and demand are so high. The horribly bad Renato and the sinking-with-each-visit Grilled Oyster Company are cases in point. You can sell Pet Rocks and Mood Rings in Potomac and make a fortune. My Potomac friends and extended family rave about Founding Farmers, yet they know almost nothing about good food and they have many zeros after the crooked numbers in their checkbooks. I predict it will die an ugly death in Tysons. My prediction is that it will succeed in Tysons at the old Inox location, unfortunately, Inox was ahead of its time. The zoning plans call for a park/event area between Tysons I and Tysons II Galleria which should increase the foot traffic nearby even if the majority of foot traffic does not go to Tysons II.
DonRocks Posted January 6, 2015 Posted January 6, 2015 But they draw much heavier crowds than the better (and cheaper) Sugo in the same building. Exasperating. Whether you know it or not, you've just distilled the current state of Washington, DC dining down into one sentence. Inox was ahead of its time Yes, as it turns out, Inox was literally ten years ahead of its time. It was one of the best restaurants ever in the Washington, DC area, but got caught in the middle of Tysons Corner development. The exact same restaurant would be an enormous success five years from now, maybe even less. 3
Mark Slater Posted January 6, 2015 Posted January 6, 2015 Whether you know it or not, you've just distilled the current state of Washington, DC dining down into one sentence. Yes, as it turns out, Inox was literally ten years ahead of its time. It was one of the best restaurants ever in the Washington, DC area, but got caught in the middle of Tysons Corner development. The exact same restaurant would be an enormous success five years from now, maybe even less. Tysons development and the crash of the economy. 1
Recommended Posts
Create an account or sign in to comment
You need to be a member in order to leave a comment
Create an account
Sign up for a new account in our community. It's easy!
Register a new accountSign in
Already have an account? Sign in here.
Sign In Now