Skemerkelkresepte, spiritualieë en plaaslike kroeë

Washington, DC Nuwe spyskaartverslag: Week van 26/01/15

Washington, DC Nuwe spyskaartverslag: Week van 26/01/15

Hoog in die Switserse Alpe is 'n paar rustieke geregte so hartlik of geliefd soos aromaties raclette. Hierdie opwarmende wintergereg word bedien by Blue Duck Tavern elke aand gedurende die wintermaande om 18:00, kos dit $ 18 per porsie en kan maklik tussen twee mense gedeel word. Die weergawe van die Blue Duck Tavern is 'n kunsmatige Vermont -raclette wat verhit en bedien word met suurdeegbrood en tuisgemaakte piekels. Die kaasspesialis van Blue Duck Tavern, Sophie Slesinger, is gereed om ander kase en vleis te bedien, en hoofbestuurder, Joseph Cerione, het 'n uitstekende Grüner Veltliner van Wimmer-Czerny gekies om die raclette te vergesel vir $ 15 per glas en $ 60 per bottel.

Blue Duck Tavern bied twee wynete "Taste of Napa Valley" aan met wyne van Peter Franus Winery op Dinsdag, 27 Januarie en Michael Mondavi Wingerde op Donderdag, 29 Januarie. Beide etes word om 19:00 gehou. aan die gesogte sjefstafel in die restaurant, en albei aandetes bied 'n ander ikoniese wyn saam met elke gang van 'n spesiale viergang-spyskaart. Beide wynmaker -eienaars sal gereed wees om hul wyne bekend te stel en die proe te lei. Die prys vir hierdie aandete is $ 155 per persoon, belasting en fooi nie ingesluit nie. E -pos die restaurant om u vereiste bespreking te maak.

Dit maak nie saak of jy die Patriots of die Seahawks gebruik nie; op die speeldag is almal welkom om na die Super Bowl te kyk Kafee Deluxe Westelike punt. As u kies om die wedstryd by Cafe Deluxe te kyk, bied hulle drankaanbiedings aan wat $ 4 insluit Vlieënde hond konsepte (Raging Bitch; K9 winter Ale) en $ 1 Miller High Life ponie bottels. Hierdie woonbuurt bied klassieke Amerikaanse kos en hul uiteenlopende spyskaart bevat opsies vir almal, van kinders tot vegetariërs, glutenvrye aanhangers en burgerliefhebbers.

Van fluit tot fluit, City Tap House bedien onbeperkte konsepte van 40 bierlyne en twee biermotors vir $ 35 per persoon, belasting en fooi nie ingesluit nie. Boonop bedien hulle 'n spesiale Super Bowl spyskaart Dit sluit stewige etes in soos Philly -kaassteak met eendvetpatat en Beierse pretzels met karringmelksous. Hierdie gewilde kroeg word vinnig vol, so besprekings word sterk aangemoedig.

Hierdie jaar, ENO Wynkroeg bied aan fans van gridiron die kans om hul spanne vir twee pryse te nooi en aan te moedig. U kan die wedstryd kyk op die hoë -definisie -TV's van die wynkroeg, en tydens die wedstryd voordeel trek uit $ 4 plaaslike bier, $ 5 wyn op die kraan, onbeperkte springmielies en 'n spesiale spyskaart met vleisbraaivleis, 'n verskeidenheid chips en dips, platbrood , en gegrilde kaasbyte.

As u op soek is na 'n meer eksklusiewe voetbalpartytjie, kan u en 9 tot 22 mede -voetbalaanhangers 'n privaat partytjie in die kelder geniet vir $ 30 per persoon, belasting en fooi nie ingesluit nie. Voordat die wedstryd begin, sal u gasheer die wenner voorspel, en gedurende die eerste helfte van die wedstryd sal gaste wie se span voorspel is om te wen, beloon word met 'n wyn wyn elke keer as die span 'n draai maak. Boonop sal daar gedurende die eerste helfte van die spel onbeperkte versnaperinge wees. Om ENO's Cellar te bespreek, e -pos Sabrina Kroeger teen Vrydag, 30 Januarie.

Sit 'n bietjie speserye in u Super Bowl -spyskaart en gaan na Fuego Cocina en Tequileria, sjef Jeff Tunks se outentieke Mexikaanse restaurant in Arlington, Virginia. Die restaurant wys die speletjie op hul grootskerm-TV's en bied heeldag Happy Hour aan. Dinge begin om 17:00 met 'n partytjie voor die wedstryd. en die restaurant se "5 vir $ 5" spesiale: die restaurant verkoop taco -borde, Fuego's Hamburguesa, Mexikaanse vleuels, guacamole en Margaritas vir slegs $ 5 elk.

Te oordeel na onlangse druppels kwik, kan 'n warm, stomende bak met mosselkop net die plek tref, en Boston-gebaseerde Legal Sea Foods verheug hom graag met hul Super Bowl -peuselaar, Souper Bowl Special, wat 31 Januarie en 1 Februarie om drie van hulle D.C. gebied plekke. Ter ere van die nommer 12 Tom Brady se sesde reis na die Super Bowl, kan aanhangers op Super Bowl -naweek ses "souper" bakke met mosselkop koop vir slegs $ 12 ('n halwe liter mosselsop is $ 21,95) .

Uitgehongerde universiteitstudente en bekwame spandeerders oral sal opgewonde wees om te verneem dat dit moontlik is om goed te eet in DC vir $ 25; hulle hoef net te eet Mio Restaurant. Roep dit in loco parentis, outydse vrygewigheid, of goeie sake, maar eienaar Miguel Iguin bied die hele wintersemester aan studente 'n driegang-prix fixe-spyskaart (voorgereg, voorgereg en nagereg). Die spyskaart is slegs van 17:00 tot 18:00 beskikbaar. en deelnemers moet 'n geldige student -ID hê. Die geregte word elke week verander, maar bevat 'n verskeidenheid aantreklike, maar gesonde breinkoskeuses wat ontwerp is om hulle op skool goed te laat doen, soos "gandúles", kabeljoukrokette en vegetariese eiervrug en soet weegbree napoleon.

Dit is Januarie, en in die bekroonde sjef Richard Sandoval se kookkuns, beteken dit dat dit tyd is vir 'n nuwe aflewering in die "Test Kitchen" -reeks Latynse en Asiatiese geïnspireerde spyskaarte. Hierdie ronde klein bordjies en skemerkelkies beklemtoon geregte wat beïnvloed word deur die bestanddele en geure van Mexiko en Korea, en is beskikbaar tot 31 Maart. met Cotija -kaas en bedien met 'n warm stokbrood. Die gewilde Mexikaanse-Koreaanse spyskaarte wissel van $ 8 tot $ 14, en vir u drinkgenot het Rob Day, die nasionale drankdirekteur van Richard Sandoval Restaurants, 'n paar vindingryke en smaaklike cocktails ontwikkel om by elke gereg te pas. Sy drankies is 'n sensuele, pittige mengsel van Oos en Wes, soos in die waatlemoen soju Margarita met Agavales tequila reposado, Koreaanse sjarme soju, waatlemoensap, suur mengsel en serranopeper.

Summer Whitford is die DC City Guide Editor by The Daily Meal and the DC Wynondersoeker. U kan haar op Twitter volg @FoodandWineDiva.


New Orleans -expats bring 'n voorsmakie van die groot gemak

Foto: met vergunning Jen Chase

U moet waarskynlik die meeste New Orleans-geïnspireerde en rdquo-restaurante buite die Big Easy vermy. Hulle is geneig om hul kulinêre inspirasie te put uit die hedendaagse Bourbon Street en mdashfried garnale platters en neon-getinte handgranate en mdash in plaas van die gesofistikeerde, heilige geregte en skemerkelkies wat die stad en rsquos eeue se geskiedenis werklik smaak.

Maar Dauphine & rsquos, 'n nuwe restaurant van 'n paar ex-pats in New Orleans in Washington, DC, gaan dit alles verander.

Verwante verhale

Die eetplek het vroeër die week in DC & rsquos Midtown Centre geopen. 'N Projek van Long Shot Hospitality, die span agter DC & rsquos The Salt Line, Dauphine & rsquos het Kristin Essig (Coquette, Emeril & rsquos, Peristyle) na die stad gebring om as uitvoerende sjef te dien en het Neal Bodenheimer (Cure, Cane & Table) as vennoot onderteken en om die drankprogram te lei.

Baie mense het 'n vooropgestelde idee dat New Orleans -kos slegs gebraai of net pittig en net superryk is, en dat daar regtig 'n baie meer nuanse is wat getoon en voorgestel moet word, & rdquo Essig het gesê. Die eetkamer in New Orleans staan ​​nie stil nie. Daar is baie grand dame -restaurante wat al meer as honderd jaar bestaan, en dit is omdat hulle voortgaan om hul eie dinge te inspireer en te herskep. & Rdquo

Rockfish Amandine Foto: met vergunning van Bill Woolf

Essig, wat meer as twee dekades lank in New Orleans gekook het, sit saam met The Salt Line & rsquos Kyle Bailey in die kombuis. Daar eet hulle uiteenlopende Louisiana-geregte soos seekos-gumbo en omskep dit met seisoenale, Mid-Atlantiese bestanddele. Essig het 20 jaar lank nie met 'n aantal produkte op die spyskaart gewerk nie, soos vars suiwel- en kouewatervisse, sint-jakobsschelpe en krewe, omdat dit nie plaaslik in vogtige Louisiana toeganklik was nie.

En in plaas daarvan om geregte te herinterpreteer, speel hulle met groepe geure. Byvoorbeeld, die gerookte swaardvis-crudo begin as 'n swaardvis wat in suiker, sout en as van groen uie genees word, en dan koud gerook oor hickory. Hulle kombineer dit met koudgeperste seldery sap, rooi soetrissie en knoffel en mdasha speel op die kookkuns en ldquotrinity, en rdquo, wat die basis is vir byna elke klassieke New Orleans-gereg.

Die rou kroeg bied hierdie gereg saam met blou krapvingers en gerookte baber-dip, sowel as Muffaletta-geïnspireerde vleis soos pittige coppa, Sazerac bresaola en hog & rsquos-kopkaas, wat Bailey tuis maak.

Die hoofkieslys bestaan ​​uit klein bordjies soos kaviaar crudit en eacute, saam met tuisgemaakte Kreoolse roomkaas en gerookte forelbrooddiens, wat patatsbrioche en suikerrietbotterkante insluit, soos peper-gelei-wortels en klassieke rooibone soos pommes souffl & eacute ('n gunsteling by New Orleans & rsquos Arnaud & rsquos), oesterspaghetti oor bucatini ('n huldeblyk aan Pascal & rsquos Manale & rsquos spaghetti collins -gereg) en gesoute softshell -kreool oor geroomde Prairie Ronde -rys en groot borde soos eendjambalaya bedek met eendlevermousse en sauerkrait.

& ldquoOns probeer om eer te betoon aan al die dele van New Orleans wat dit 'n kulinêre bestemming maak en net so 'n wonderlike plek in die algemeen, het Essig gesê. & ldquoOns probeer regtig ons bes doen om die mense van wie ons geïnspireer is, te eer. Nie net in die kos nie, maar in die d & eacutecor en die gasvryheid. & Rdquo

Die rou kroeg bied ook Mid-Atlantiese spesialiteite. Foto: met vergunning Jen Chase

Op die restaurant & rsquos -webwerf is daar 'n oortjie & quot; verwysings & rdquo -oortjie, wat baie van die bakens, professionele persone, bestanddele en verskaffers bevat wat die span geïnspireer het. Die lys bevat sjef Paul Prudhomme, wie se resep vir rooi remoulade by Dauphine & rsquos gebruik word, en fil & eacute poeier, die alomteenwoordige gumbo -verdikker gemaak van sassafrasblare wat oorspronklik deur die Choctaw -Indiane gebruik is.

Bodenheimer, 'n jarelange vriend van Essig wat haar oortuig het om na die hoofstad te gaan, lei die drankprogram en meng klassieke New Orleans-resepte en beroemde Mid-Atlantiese slukke met sy eie mengsel van Karibiese rum en tropiese stroop. Sy Absinthe Rickey is byvoorbeeld 'n hallusinogene rif op DC & rsquos Gin Rickey. Daar is ook bevrore drankies, wyn, plaaslike bier en reguit New Orleans-klassieke, soos Hurricanes, Sazeracs, Planter & rsquos Punch, 'n grootformaat Franse 75 wat 'n tafel vir twee en 'n Ramos Gin Fizz gemaak met vars vars soet room en eiers.

Die ruimte bring ook hulde aan die Big Easy. Die restaurant met 145 sitplekke, ontwerp deur Grizform Design Architects, bevat besonderhede uit New Orleans, soos eikehoutparketvloer, okkerneutmeulwerk, mosaïek, marmer en met die hand gegote yster wat met groen versier is. Die eetkamer is gesink, bedek met 'n pergola, en bevat 'n rou kroeg en 'n stoofkas, 'n tussenverdieping hierbo, met privaat eetplekke. Buiten het die restaurant 4000 vierkante meter eetruimte, insluitend 'n kroeg met 30 sitplekke en 'n betegelde fontein, plus 'n onderdak-patio met sitplek vir 80.

Daar is soveel smaakvolle aanraking van die fluweel op die stoele tot die muurpapier van kunstleer bo wat soos krokodilvel lyk, 'het Essig gesê. & ldquoDit & rsquos pragtig. Ek het vroeër in die Franse wyk gewoon, en een van my gunsteling dinge om daar te woon, was dat u elke dag op dieselfde manier kon gaan werk en steeds iets kon sien wat u nog nooit opgemerk het nie. En hierdie restaurant is so. Ek waarborg dat u elke keer iets nuuts sal vind wat u hier eet. & Rdquo

Die projek is weens Covid baie vertraag, maar Essig het gesê dat dit hulle in staat gestel het om al die stukke in orde te kry.

Dit is soos jy in Cafe Du Monde, maar langs die Potomac in plaas van die Mississippi. Foto: met vergunning Jen Chase

& ldquoWe & rsquore stap onsself uit en laat regtig toe dat die proses geleidelik toeneem, het sy gesê. & ldquoHeel eerlik, een van die belangrikste redes waarom ek die pos aangeneem het, was omdat ek geweet het dat ons nie met 100 persent kapasiteit sou oopmaak nie. Dit is 'n massiewe restaurant, die grootste restaurant waaraan ek nog ooit deel was. En my verwagtinge was baie realisties vir sover ek nie gereed was om 'n restaurant te open wat 400 tot 600 mense per nag bedien nie. & Rdquo

Dit is 'n paar blokke van die Withuis geleë, waar Die Washington Post Dauphine & rsquos, wat vroeër gebou was, sal later hierdie somer uitgebrei word na happy hour-, middagete- en brunchdiens later hierdie somer om ander soorte geregte soos piesangs ('n Brennan & rsquos -stapelvoedsel) ten toon te stel.

Essig het gesê sy mis New Orleans & ldquoterribly & rdquo en hoop om dit weer in Oktober vir Jazz Fest te haal. En sy hoop dat diners by Dauphine & rsquos haar voorbeeld sal volg.

My doel as sjef van die restaurant is dat ek wil hê dat mense iets op 'n vlak moet ervaar wat hulle 'n voorsmakie daarvan gee, ” het sy gesê. Maar ek wil hê hulle moet 'n vliegtuigkaartjie koop en na New Orleans gaan en al hierdie mense [wat ons geïnspireer het] kan besoek en dit self sien. ”


Mastro se versameling gesofistikeerde steakhuise en Ocean Club Seafood-plekke word erken vir hul kombinasie van diens van wêreldgehalte, hoog aangeskrewe kombuis en lewendige vermaak in 'n elegante, energieke atmosfeer.
Ons kleredrag

Ervaar uitstekende wyne, die varsste seekos, die beste steak en opregte diens.

Ons spyskaart bevat 28 dae natgemaakte USDA Prime-steaks wat natgemaak is, gekook in 'n braaikuikens van 1500 grade, warm en gesoute botter op borde wat tot 450 grade verhit word. By Mastro's het ons 'n verskeidenheid van die varsste seekoskeuses, soos ons seevaarttoring van 2 meter gekoelde krapbene, garnale en oesters wat oor 'n wolk droë ys bedien word. Op maat gemaakte cocktails word dramaties aangebied in 'n was van droë-ys, die lys wyn van wêreldgehalte is uitgebreid, en natuurlik het Mastro & rsquos 'n uitstekende bierversoek.


Elke dag word meer as 250 geregte vars van nuuts af gemaak

Kaaskoekliefhebbers hoef nie meer te kies tussen 'n sny en 'n skep nie. Nou kan u albei in een heerlike nagereg hê! Vier die somer met een van ons sewe tuis kaaskoek -roomyspintjies.

Elke dag word meer as 250 geregte vars van nuuts af gemaak

  • Nageregte
  • Klein borde en snacks en voorgeregte
  • Slaaie
  • Platbroodpizzas
  • Middagete Spesiale aanbiedings
  • Glamburgers® en toebroodjies
  • Pastas
  • Steaks, tjops, vis en seekos
  • Spesialiteite
  • SkinnyLicious®
  • Eiers & Omelette & Saterdag- en Sondagbrunch
  • Kinders
  • Nuwe items
  • Drank
  • Romerige melkskommels
  • Ysige en bevrore drankies
  • Warm drankies en espresso
  • Ander drankies
  • Cocktails
  • Bier & Wyn
  • Kaaskoeke
  • Spesiale nageregte
  • Roomys lekkernye
  • Eiers & Omelette
  • Saterdag en Sondag brunch
  • Voorgereg Slaaie
  • Slaaie
  • Klein borde en voorgeregte
  • Slaaie
  • Spesialiteite
  • Cocktails
  • Klein borde en peuselhappies
  • Voorgeregte

Ons klassieke margarita met goue Tequila, Triple Sec en Fresh Sweet & amp Sour

100% Agave Tequila met Solerno Blood Orange Likeur en Fresh Lime.

Milagro Silwer Tequila, St-Germain en passievrugte afgekoel en bedien.

Bacardi Lime en Don Q Cristal Rums deurmekaar met vars munt en kalk op die rotse.

Bacardi Superior en RumHaven vervaardig met klapper, munt en vars kalk.

Cruzan Pineapple Rum en Don Q Deurmekaar met Munt, Kalk en Meer Pynappel.

Don Q en matroos Jerry Rums deurmekaar met munt, kalk en passievrugte.

Framboos -toegediende Tito & rsquos -wodka en vars suurlemoen, afgekoel met 'n suikerrand

Bacardi Lime en RumHaven Gekoel met Pynappel en vars Kalk

Strawberry Infused Botanist Gin, Agave, Fresh Lime en 'n skeut Prosecco

Bacardi kalk, koejawel en pynappel

Four Roses Bourbon, Orange Blossom heuning, vars suurlemoen en 'n lente van tiemie.

Passievrugte, Agave -nektar en vars munt bedek met koeldrank.

Pynappel, kersie en vars kalk word koud en sprankelend bedien.

Eilandsappe en vars gemmer, bedek met 'n skeut soda

Koejawel, bloed lemoen en pynappel met vars kalk en soda.

Matroos Jerry en Bacardi Lime Rums besaai met pynappel, sitrus en vars gemmer

Reyka klein bondel -wodka met vars kalk, pynappel en gemmerbier

Skyy vodka, perske likeur en perskes gemeng met 'n draai framboos.

Framboos toegedraai Tito & rsquos Wodka, Agave, vars suurlemoensuur en Prosecco.

Skyy Citrus Vodka, Black Raspberry Liqueur en Our Signature Lemonade.

Altos Plata Tequila en Vida Mezcal met vars pynappel, kalk en agave

Sprankelende Prosecco met Aperol, Blood Orange en Elderflower.

Champagne en perske likeur gemeng met perskes.

Monkey Shoulder Whiskey, vars sitrus, gemmer en heuning

Bulleit Amerikaanse rog, aperol en vars suurlemoensuur met passievrugte.

Ons klassieke romerige shakes

Aarbei, framboos of komkommer.

Geniet ons verfrissende en koue appelasyn.

Lae koolhidraat, geen suiker bygevoeg nie en glutenvrye kaaskoek & ndash Te goed om waar te wees!

Lae koolhidraat, sonder suiker en glutenvry, met vars aarbeie

Lae van ons oorspronklike kaaskoek, fudge -koek en sjokolade -truffelroom.

Wêreld beroemde! Beskikbaar vanaf September.

Wêreld beroemde! Beskikbaar vanaf September.

  • Hot Fudge Sundae Die beste hot fudge oral. Bedek met slagroom en amandels.
  • Godiva® Chocolate Brownie Sundae Ons eie Fabulous Godiva Chocolate Brownie, Vanilla Roomys, Hot Fudge, slagroom en.
  • Kom roomys Twee en 'n halwe bolletjies vanielje -roomys. Met 'n skeppie slagroom bo -op.
  • Linda's Fudge Cake Layers van Rich Chocolate Cake en Fudge Frosting.
  • Wortelkoek Heerlik vogtige lae wortelkoek en ons beroemde roomkaasversiersel.
  • Warm appelskyfie Ons heerlike knapperige nutty -bolaag en vanieljeroomys.
  • Lemoncello Cream Torte ™ lae vanieljekoek en suurlemoen mascarpone room bedek met Streusel en bedien met Str.
  • Tiramisu Italiaanse vla gemaak met mascarpone, slagroom, lady vingers, marsala en koffievloeistof.
  • Chocolate Tower Truffle Cake ™ -lae en lae Fudge -koek met sjokolade -truffelroom en sjokolademousse.
  • Vars Strawberry Shortcake Ons eie Shortcake Bedek met Vanilla Roomys, Fresh Aarbeie en slagroom.
  • Kom vars aarbeie Kom vars aarbeie bedien met slagroom aan die kant.
  • Plaas vars eiers Twee plaas vars AA eiers bedien met aartappels of tamaties, roosterbrood, bagel of Engelse muffin.
  • Fabriek Huevos Rancheros Swart boontjies bedek met bros tortillas, eiers met 'n sonnige kant, pittige rancherosous, kaas.
  • Brioche ontbyt toebroodjie roereier, gerookte spek, ham, gegrilde tamatie, gesmelte cheddarkaas en mayonnaise.
  • Fabriek Maak 'n omelet Kies enige vier van die volgende: spek, ham, wors, cheddar, jack, switser, fontina, bok.
  • Ontbyt Tacos Sagte mielietortilla's, kaasagtige eiers, hoender Chorizo, Pico de Gallo, Chipotle en koriander.
  • Kalifornië Omelet Avokado, Sampioene, Groen Ui, Tamatie, Knoffel en Sjalot, Suurroom, Jack Cheddar en.
  • Spinazie, sampioen, spek en kaas omelet vars spinasie, gebraaide sampioene, gerookte spek, groen uie en gesmelte kaas.
  • Ontbyt Burrito 'n Warm tortilla gevul met roereier, spek, hoender Chorizo, kaas, bros aartappels.

Ons varsgemaakte reuse -Belgiese wafel bedek met knapperige gebakte hoender.

Kinders 10 en jonger. 'N Klein bestelling van Franse roosterbrood, spek en aarbeie.

Mozzarella en tamatiesous.

Vars mozzarella, basiliekruid en tamatiesous.

Met mozzarella, parmesaankaas, knoffel, kruie en ekstra olyfolie.

'N Chop House Hamburger. Bedien met 'n sny gebraaide ui, blaarslaai en tamatie.

  • Skuifknoppies vir kinders langs die pad Twee bytgrootte burgers op mini-broodjies. Bedien met patat of vars vrugte.
  • Kinders se mini koringhonde Drie almal beesvleis mini worsbroodjies. Bedien met patat of vars vrugte.
  • Kinders se platbroodpizzas of Pepperoni.
  • Kinderpasta bedien met Bowtie -pasta. Kies uit botter en parmesaan, Marinara -sous of Alfredo Sa.
  • Kinderspaghetti met gehaktballetjie
  • Makaroni en kaas vir kinders
  • Kinders se gebraaide hoenderrepies bedien met patat of vars vrugte.
  • Kinders se Quesadilla -gegrilde meel -tortilla gevul met gesmelte kaas. Beskikbaar met hoender.
  • Kinders se gegrilde kaasbroodjie bedien met friet of vars vrugte.
  • Kinders se gebraaide hoender bedien met aartappels en groente.
  • Kinders se gegrilde salm bedien met aartappels en groente.
  • Kinders se nageregte kies uit 'n lepel roomys, 'n mini -hotfudge sundae vir kinders of 'n aarbei vir kinders.

'N Beker sop en 'n klein groen slaai.

Fettuccini Alfredo, hoenderparmesaan en gebakte Rigatoni

Bacardi Lime en RumHaven Gekoel met Pynappel en vars Kalk

Altos Plata Tequila en Vida Mezcal met vars pynappel, kalk en agave

  • Lasagne Verde -lae vars spinasiepasta, mozzarella, fontina en parmesaankaas. Bedek met Ou.
  • Pasta Napoletana Italiaanse wors, Pepperoni, tuisgemaakte gehaktballetjie, sampioene, rissies, spek, uie en garing.
  • Pasta Pomodoro Spaghetti gegooi met ons tuisgemaakte Marinara -sous, ingevoerde kersietamaties en vars.
  • Tamatie -basiliekruidpasta gegrilde hoender, vars mozzarella, 'n tikkie knoffel en penne -pasta. Lig en vars.
  • Fettuccini Alfredo 'n Ryk Parmesaan -roomsous. Beskikbaar met hoender.
  • Pasta Carbonara Spaghettini met gerookte spek, groen ertjies en 'n knoffel-parmesaan-roomsous. Beskikbaar wi.
  • Gebakte Rigatoni -lae van gesmelte mozzarella, fontina, parmesaankaas en rigatoni -pasta. Bedekte wit.
  • Hoender- en broccoli -pasta Rigatoni -pasta met gesoute hoender, broccoli, baie knoffel, tamaties, parmesa.
  • Vier Kaas Pasta Penne Pasta, Mozzarella, Ricotta, Romano en Parmesaan Kaas, Marinara Sous en Vars Ba.
  • Spaghetti en frikkadelle Tuisgemaakte gehaktballetjies gemaak met beesvleis, Italiaanse wors en parmesaan met ons tamatiesous en.
  • Evelyn se gunsteling -pasta -spaghetti met broccoli, tamatie, courgette, eiervrug, pepers, kalamata -olywe, O.
  • Pasta Da Vinci Gebraaide hoender, sampioene en uie in 'n heerlike Madeira -wynsous gegooi met P.
  • Louisiana -hoenderpasta Parmesaan -gebakte hoender bedien oor pasta met sampioene, rissies en uie in 'n pittige N.
  • Farfalle met hoender en geroosterde knoffelboompasta, hoender, sampioene, tamatie, pancetta, ertjies
  • Pittige Chicken Chipotle Pasta Heuning geglasuurde hoender, aspersies, rooi en geel rissies, ertjies, knoffel en ui in 'n spesery.
  • Bistro Garnale Pasta Bros Gekapte Garnale, vars sampioene, tamatie en rucola met spaghetti en a.
  • Garnale met engelhare Groot garnale gebraai met tamaties, suurlemoen, knoffel, kruie en vars basiliekruid bo -op 'n.
  • Cajun Jambalaya pasta garnale en hoender gebraai met uie, tamatie en soetrissie in 'n baie pittige Cajun -sous.

Feta -kaas, tamatie, komkommer, Kalamata -olywe, rooi ui en vinaigrette.

Bacardi Lime Rum, handgemaak met vars munt en kalk op die rotse.

Geglazuurde beet, avokado, vars lemoen, rucola en heuning-jogurtsous.

  • SkinnyLicious® Hamburger Ons hamburger op 'n geroosterde broodjie met blaarslaai, tamatie, ui, piekels en mayonnaise. Bedien.
  • SkinnyLicious® Veggie Burger 'n Heerlike 'Burger' gemaak met bruin rys, Farro, sampioene, swartbone en oni.
  • SkinnyLicious® gegrilde kalkoenburger gekombineer met vars sampioene, knoffel en speserye. Bedien met gebraaide uie, blaarslaai, Tom.
  • SkinnyLicious® Kalkoen- en avokado -toebroodjie vars gebraaide kalkoenbors, gerookte spek, avokado, tamatie en mayonnaise op 'n geroosterde B.
  • SkinnyLicious® Soft Tacos Three Soft Corn Tortillas Gevul met pittige hoender of garnale, avokado, tamatie, uie, Ci.
  • Skinnylicious® Chicken Pasta Penne Pasta met gebraaide hoender, vars tamatie, Marinara -sous en vars basiliekruid.
  • White Chicken Chili 'n Ruim bak hoender, wit boontjies, gebraaide groen chilies, uie en knoffel met 'n to.
  • Toskaanse hoenderborsie met tamaties, artisjokke, kappertjies, vars basiliekruid en balsamiese Vinaigr.
  • Suurlemoen-knoffelgarnale Gebraaide garnale, basiliekruid, tamatie en suurlemoen-knoffelsous. Bedien met aspersies en engelhare.
  • SkinnyLicious® gegrilde salm bedien met verskillende vars groente.
  • Geroosterde steak -medaljes bedien met vars aspersies, Shiitake -sampioene, gebraaide kersietamaties, gebakte crout.
  • Gegrilde Branzino met Mediterreense Salsa 'n Ligte, Delikate Witvis Gekookt en bedek met Tamaties, Knoffel, Kruie en Oli.

Sagte en warm gebak met Cheddar -kaassous en volgraan mosterd.

'N Heerlike mengsel van krap, artisjokke en kaas wat warm bedien word.

Geglazuurde beet, avokado, vars lemoen, rucola en heuning-jogurtsous.

Bedien met kapokaartappels, sampioensous, gebraaide uie en vars mielies

Fettuccini Alfredo, hoenderparmesaan en gebakte Rigatoni

Gekookte hoender met Teriyaki -sous. Bedien met gestoomde rys.

'N Ligte, fyn gebraaide witvis bedien met vars groente en suurlemoen.


CCD Restaurant Week deelnemerslyslys

Van 17 tot 28 Mei 2021 bied u gunsteling restaurante 'n multi-gang-prysmaaltyd vir $ 20 en aandete vir $ 35 om binne of buite in die restaurant te geniet of huis toe te neem. Of u meer gemaklik voel om uit te eet of huis toe te gaan, ondersteun u gunsteling besighede in Center City om werk te herstel tydens die CCD -restaurantweek.

Die uiteet is anders hierdie jaar. Wees 'n verantwoordelike kliënt: beskerm jouself, beskerm die bedieningspersoneel, respekteer die behoeftes van kliënte. Ons sal hierdeur saam kom.

  • Dra 'n masker: help om werkers - en uself - veilig te hou. Dra 'n masker totdat dit tyd is om te eet of te drink.
  • Hou u afstand: Bly, waar moontlik, ses voet van ander af.
  • Hou u hande skoon: was u hande. Gebruik handontsmetmiddel. Was dan weer u hande om veilig te wees.
  • Moenie waag nie: bly tuis.

Besoek die volgende restaurantweekbladsye vir meer besonderhede:


Terwyl u die CCD Restaurant Week geniet, parkeer u vir $ 9 of minder by die deelnemende Philadelphia Parking Association en Philadelphia Parking Authority -fasiliteite vanaf 16:45. - 01:00. Besoek die parkeerblad van die Restaurant Week om 'n lys en soekbare kaart van deelnemende parkeergeriewe en instruksies vir die ontvangs van die CCD Restaurant Week -afslag te sien.

*Belasting, alkohol en fooi word nie ingesluit nie. Spyskaarte kan verander word. Besprekings is onderhewig aan beskikbaarheid. Eer u besprekings. As u om een ​​of ander rede nie u bespreking kan behou nie, skakel die restaurant om dit in kennis te stel.


COVID-19

Het u inligting oor COVID-19-gevalle in u restaurante en wat u doen om u gaste veilig te hou?

Veiligheid en deursigtigheid was nog altyd van die grootste belang in ons bedrywighede. Toe COVID-19 ons streek tref, reageer ons vinnig met aangepaste protokolle en verbeterde veiligheidsmaatreëls. Ons het voortgegaan om hierdie pogings met ons gaste te deel. Ons huidige COVID-19-gesondheids- en veiligheidsdashboard gee ons gaste en spanlede 'n oorsig van die COVID-19-toetse vir ons werknemers, ons interne gesondheidsondersoekresultate, die aantal betaalde siekteverlofdae, asook ander inligting wat ons COVID uiteensit -19 gesondheids- en veiligheidsbedrywighede.

Kan ek net vir 'n maaltyd aankom, of moet ek 'n bespreking maak?

Bespreek u tafel of kom in. Ons volledige spyskaarte is beskikbaar vir ontbyt, middagete, aandete en naweekbrunch gedurende die week.

Is daar perke aan die aantal mense in ons groep?

Ons volg die riglyne van ons plaaslike amptenare waar daar perke is vir die grootte van die partye. Ons aanlyn besprekingsisteem is volgens ligging opgedateer.

Wat is die tydelike pandemietoeslag van 5%?

Om in ons huidige COVID-wêreld te kan voortbestaan, moes ons ons sakemodel ontwikkel, wat hierdie tydelike pandemie-toeslag slegs vir ete insluit. Ons werk daaraan om 'n langdurige, stabiele werksomgewing vir al ons werknemers te skep, met billike werk en 'n veilige omgewing vir ons eters en ons spanne, terwyl ons voortdurend gesonde, gekrapte kos maak met bestanddele van boere wat ons ken en vertrou. Hierdie vergoeding help slegs om die nuwe bykomende koste wat die restaurant moet dra, te vergoed met 'n beperkte besetting en inkomste, insluitend: ekstra voorsieningskettingkoste, gesondheidsondersoeke vir ons span, ontsmettingsmiddel vir persone en persone wat korona-virus doodmaak, voedsel -'n veilige besproeiingsagent en ons deurlopende en nuwe gemeenskapsvennootskappe, sodat ons kan help met behoeftiges in ons omgewing, sowel as mense in die voorste linies wat COVID-19 beveg. Ons is vol vertroue sodra ons deur die pandemie is, kan ons hierdie aanklag eenvoudig uitskakel.

Sal u werknemers PPE dra?

Maskers is nou opsioneel vir ons volledig ingeënt spanlede.

Moet ek 'n masker dra by Founding Farmers DC?

Maskers is opsioneel vir ons gaste. Ons hoop dat u die CDC -riglyne en reëls van die plaaslike regering volg. Maskers is ook opsioneel vir ons volledig ingeënt spanlede.

Het u sitplek buite/patio?

Ja, ons het nou patio -sitplekke op die DC -plek, insluitend verhitte, geventileerde tente. Ons buitetafels voldoen aan dieselfde vereistes vir 6 voet tussen tafels. Ons aanlyn besprekingstelsel is opgedateer om hierdie tabelle in te sluit. Lees ons gedetailleerde inligting oor ons patio -eetplekke in DC en in ons restaurante.

Sal u patio en eetkamer minder sitplekke hê om sosiale afstand te behou?

Ons volg die huidige regeringsregulasies vir elke plek met betrekking tot kapasiteit, grootte van die partytjie, binne en/of buitenshuise diens. Ons vloerplanne is aangepas - en in sommige gevalle uitgebrei met nuwe patio's en tente - gebaseer op huidige beleid deur die ligging, wat 'n sosiale afstand van 6 voet tussen tafels waar ons sit, moontlik maak. Sommige tafels word verskuif of sal nie gebruik word nie. Ons het patio's geskep waar ons dit nie voorheen gehad het nie, en ons het tente bygevoeg. U sal moontlik tekens op tafels sien dat ons nie sit nie. Ons aanlyn besprekingstelsels gebruik ons ​​huidige aangepaste vloerplanne en kapasiteitsvereistes wanneer u bespreek.

Hoe ontsmet u tussen partye?

Alle gastetafels word skoongemaak, ontsmet, laat lugdroog en vooraf vooraf ingestel. Dit sluit tafel-, tafelrande, stoelrug, armleunings en sitplekke in. Ons gaan voort met peroksiedgebaseerde, EPA-gesertifiseerde ontsmettingsmiddel teen korona-virusse. U kry silwerware wat gesteriliseer is en slegs met skoon handskoene en spyskaarte gesteriliseer is wat slegs een keer per dag gebruik word. Ons gasheer sal u gedetailleerde inligting gee oor ons eetprotokolle en wat u kan verwag.

Het u 'n handreiniger in u restaurante?

In ons restaurant is handstasies beskikbaar vir u gebruik. Ons bied u ook aan om 'n klein Founding Spirits -spuitbottel met handreiniger aan u te verkoop wat u kan gebruik terwyl u eet en saamneem huis toe.

Hoe sal u ons dien?

Ons pas ons diens voortdurend aan volgens die riglyne van die plaaslike en federale regering om u gesondheid en veiligheid te beskerm, sowel as ons ander gaste en ons spanlede. Ons is daartoe verbind om u 'n wonderlike ervaring te bied en ons gasvryheid binne hierdie riglyne uit te brei.

Hoe sal ek betaal?

When you are done dining with us, one of our servers will bring your printed check to you. We will not be using check presenters. We will take your payment – cash or card. If a card payment, we will return with a receipt and a sterilized pen for your signature, and we will sterilize your card prior to returning it to you.

Can I use your restroom?

Ja. Our restrooms are available for our dining guests only. They are being cleaned and sanitized every hour, and we are providing paper towels as an alternative to air dryers. Our restrooms are not open to the general public or third-party delivery drivers. Our restrooms are sanitized every 60 minutes, as can be seen in our Reopening Resource Guide. Of course, please continue to always wash your hands when using the restroom.

Are you doing your full menus for to go and for delivery?

Ja. We have returned to offering our full breakfast, lunch, and dinner menus for contact-free curbside pick up and delivery through third party delivery channels. If you arrive to pick up your To Go order, please pull up to our curbside out front and remain in your vehicle. There will be signage directing you to text us to let us know you have arrived and let us know your name, car make, and color. We will bring your order directly to your car trunk or back seat.

How can we help maintain a safe environment in your restaurant?

The best way you can help us keep everyone safe is by following our protocols, and simply be kind and considerate. We appreciate your willingness to join us again in our restaurants and hope we can provide you with exceptional hospitality and even a feeling of something familiar in an unfamiliar new day-to-day.

What are you doing differently in your restaurants now that they are open to prevent the spread of COVID-19?

We are following the continually changing guidance of our local and national health officials, as well as innovators across the world, to provide our guests with exceptional hospitality and keep all of us as safe as possible.

Where can I learn more?

For more details on how our protocols and operations have changed in response to COVID-19, please review our COVID-19 Reopening Resource Guide.

Do you have heaters and/or tents for your outdoor patio?

Find our most up-to-date patio information here. In inclement weather, our outdoor patios may or may not be suitable for outdoor dining, depending on location. In our locations with heated tents, we keep tents partially open for adequate airflow. Please check the forecast for your reserved time and contact us if you need to change your reservation to our dining room.

Do First Responders receive a 50% Discount?

Ja! We are extremely grateful for all of our First Responders, and we are currently offering 50% off our food and non-alcoholic beverages when you arrive in your uniform or show us your ID. We are also happy to extend the discount when you are dining with your immediate family. To receive the discount for to go orders, please order over the phone and show your ID or wear your uniform upon pickup.

What is your Packaging Fee for pick up and delivery?

The combination of the pandemic, technology, and society has forever changed our restaurant to go and delivery program. Our desire is to use high-quality, recyclable packaging for our guests, our business, and our planet. We’ve added this 4% packaging fee as we continue our sustainability mission to do more good and less harm for the planet across all of our operations.

Amenities

How well can Founding Farmers DC accommodate someone with a disability?

All of our restaurants are well equipped to provide excellent hospitality for all of our guests. Please let us know if you have any access concerns or needs in dining with us. You can make note when making your online reservation, contact us in advance of your reservation, or let us know when you arrive.

Located on Pennsylvania Avenue in the heart of Washington, D.C., Founding Farmers DC has an elevator and stairs to access two floors of dining, with a full bar on the first floor. There are restrooms on both floors. Metered parking is available on the surrounding streets and a Colonial Parking garage is located directly across the street at 2000 Pennsylvania Ave NW. Multiple bus lines pass directly by the restaurant and two Metro stops, Farragut West and Foggy Bottom, are within three blocks.

Do you have an elevator?

Yes, we do have an elevator to our 2nd level and the restaurant is fully accessible. There is no bar located on the 2nd level.

Do you have WiFi?

Yes, we offer complimentary WiFi. Please check with your server or the host for the password.

Are there other Founding Farmers locations?

Yes, we hope you will visit all of the restaurants in our growing family. In making your plans, please note that each restaurant has different offerings, amenities, and operating times:

    – Foggy Bottom, 1924 Pennsylvania Ave NW, Washington, DC – Park Potomac, Potomac, MD – 1800 Tysons Blvd, Tysons II, Tysons, VA – 1904 Reston Metro Plaza Drive, Reston, VA – 255 Main Street, King of Prussia, PA – The Washington Harbour, Georgetown Waterfront, DC – 600 Massachusetts Avenue NW, Washington, DC

Are there TVs in the bar area?

We have small televisions located in our bar area. However, they are not easily viewed from all parts of the bar and are not advisable for viewing sporting events.

Are you currently hiring?

Yes, we are hiring for all of our locations. Check out all available positions here.

Do you have highchairs and/or booster seats?

Yes, we do have highchairs and booster seats available for your convenience.

Do you have outdoor/patio seating?

Yes, we now have patio seating at the DC location, including heated, ventilated tents. Our outdoor tables are following the same requirements for 6 feet between tables. Our online reservation system has been updated to include these tables. Check out our detailed information on our patio dining available in DC and across our restaurants.

Do you offer private event space?

While we love celebrations, we do not offer private event space or semi-private event space. However, our Founding Farmers Reston Station restaurant has a 48-seat private dining space and our DC sibling restaurant, Farmers & Distillers located in the Mt Vernon Square neighborhood, has the General’s Parlor, a 16-seat private dining room tucked away on the lower level for a truly special experience. Also, MoCo’s Founding Farmers in Potomac, MD and Founding Farmers Tysons both have mezzanine dining areas that can be used for private dining. Please contact us for more information on the private dining options at one of our restaurants.

Do you offer valet parking?

We do not offer valet parking at our DC restaurant.

Do you validate parking?

We are not able to validate parking at our DC location.

How may I purchase gift cards?

Share the gift of Founding Farmers with friends and family. Order gift cards online or in each store at the front desk. Our gift cards, whether purchased in our restaurants or online, are available for use at any of our Farmers Restaurant Group locations.

Is there a dress code?

We like to think of ourselves as smart casual. We are what you want to make us… casual, sporty, pre-Kennedy Center show – we love it all!

Do you have heaters and/or tents for your outdoor patio?

Find our most up-to-date patio information here. In inclement weather, our outdoor patios may or may not be suitable for outdoor dining, depending on location. In our locations with heated tents, we keep tents partially open for adequate airflow. Please check the forecast for your reserved time and contact us if you need to change your reservation to our dining room.

Bar & Beverage

Are there TVs in the bar area?

We have small televisions located in our bar area. However, they are not easily viewed from all parts of the bar and are not advisable for viewing sporting events.

Do you have happy hour?

All of our DC-area restaurants will now be serving Happy Hour, including our sibling restaurants – Farmers & Distillers and Farmers Fishers Bakers.

Every Monday through Friday, join us for Happy Hour from 3:30pm-6pm at any of our DMV locations. At Farmers & Distillers, our Happy Hour is available in our bar area only.

Our Happy Hour menus vary slightly by location, but include $5 craft cocktails, Highballs, beer, and wine, plus a generous range of our guest favorites from $2-8.

Do you have bar seating?

Yes, we do! However, due to current local guidelines relating to COVID-19 we are not currently seating guests at the bar.

What is your corkage fee?

Guests may bring in one bottle of wine per party without a corkage fee. A $25 fee for each additional bottle applies after that and any wines brought into the restaurant may not be included on our current wine list.

Brunch

Do you have bottomless brunch drinks?

We do not offer bottomless drinks for brunch, but we have amazing pre-prohibition style eye-opener libations that are sure to please!

Is brunch buffet or a la carte?

Our brunch at our DC location is ordered and priced a la carte. Check out the full breakfast and brunch menu.

Desserts & Celebrations

Can I bring in my own cake?

Yes, we love celebrations! Cakes, cupcakes, or pies may be brought into the restaurant, however there is a $2 per person dessert fee for every person in your party when doing so, regardless of who is having or not having dessert.

Can I order a whole cake?

We wish you would! Yes, you can order one of our original recipe, made-from-scratch, whole cakes below, with a minimum of 48 hours notice, please. Simply email your preferred location below:

Do you offer a free dessert for a birthday or some other type of celebration?

We are not able to provide a free dessert for celebrations but when making a reservation, you can pre-order a special dessert from the menu for the guest of honor and we can provide an acknowledgement of the celebration.

How may I purchase gift cards?

Share the gift of Founding Farmers with friends and family. Order gift cards online or in each store at the front desk. Our gift cards, whether purchased in our restaurants or online, are available for use at any of our Farmers Restaurant Group locations.

Can you accommodate specific food allergies (nuts, dairy, gluten, seafood, etc.)?

Ja, in most cases. Our servers and chefs are trained to address food allergies and can offer menu variations. However, if you have a life-threatening food allergy which can be triggered by cross-contact, our restaurant may not be right for you—we cook almost everything from scratch and therefore the avoidance of cross-contact is not something we can guarantee with 100% certainty. If you have an allergy of this severity, please call ahead to discuss with us, as we may determine it is safest you dine elsewhere. For non-cross contact allergies, we kindly request that you provide your server with any allergy or dietary concerns before you order, and your server will help you select an item that does not contain your allergen we will not remove an allergen from dish as that can lead to errors, but we will absolutely help you select the best dish for you.

Do you have a kids menu?

One of the best things about our menu is that we try to offer a little something for every taste bud out there. We have many “kid-approved” items on our regular menus, and our service team is happy to help you choose the best item for the children in your party.

Do you offer vegan and vegetarian options?

Yes, we do feature meatless offerings for our vegetarian guests, and our servers can recommend vegan dishes as needed. We are also happy to make additional modifications whenever possible. Please be sure to mention any dietary concerns to your server.

Is brunch buffet or a la carte?

Our brunch at our DC location is ordered and priced a la carte. Check out the full breakfast and brunch menu.

What kind of food do you serve?

Founding Farmers is owned by more than 47,000 American family farmers of the North Dakota Farmers Union and is supplied daily by hundreds of family farms everywhere. We offer our versions of all-American and farmhouse classics with modern interpretations and preparations. Our focus is to provide our guests with the freshest, highest quality ingredients that have been grown and harvested, and then expertly prepared by our talented chefs from scratch every day. View our menus.

What time do you start serving lunch?

Lunch service begins at 11am every day, and runs through the late afternoon the lunch and dinner menu are the same.

Are you doing your full menus for to go and for delivery?

Ja. We have returned to offering our full breakfast, lunch, and dinner menus for contact-free curbside pick up and delivery through third party delivery channels. If you arrive to pick up your To Go order, please pull up to our curbside out front and remain in your vehicle. There will be signage directing you to text us to let us know you have arrived and let us know your name, car make, and color. We will bring your order directly to your car trunk or back seat.

Getting Here

How well can Founding Farmers DC accommodate someone with a disability?

All of our restaurants are well equipped to provide excellent hospitality for all of our guests. Please let us know if you have any access concerns or needs in dining with us. You can make note when making your online reservation, contact us in advance of your reservation, or let us know when you arrive.

Located on Pennsylvania Avenue in the heart of Washington, D.C., Founding Farmers DC has an elevator and stairs to access two floors of dining, with a full bar on the first floor. There are restrooms on both floors. Metered parking is available on the surrounding streets and a Colonial Parking garage is located directly across the street at 2000 Pennsylvania Ave NW. Multiple bus lines pass directly by the restaurant and two Metro stops, Farragut West and Foggy Bottom, are within three blocks.

Are there other Founding Farmers locations?

Yes, we hope you will visit all of the restaurants in our growing family. In making your plans, please note that each restaurant has different offerings, amenities, and operating times:

    – Foggy Bottom, 1924 Pennsylvania Ave NW, Washington, DC – Park Potomac, Potomac, MD – 1800 Tysons Blvd, Tysons II, Tysons, VA – 1904 Reston Metro Plaza Drive, Reston, VA – 255 Main Street, King of Prussia, PA – The Washington Harbour, Georgetown Waterfront, DC – 600 Massachusetts Avenue NW, Washington, DC

Do you offer valet parking?

We do not offer valet parking at our DC restaurant.

Do you validate parking?

We are not able to validate parking at our DC location.

Is there a dress code?

We like to think of ourselves as smart casual. We are what you want to make us… casual, sporty, pre-Kennedy Center show – we love it all!

Is there street parking?

Yes, there is metered street parking available on nearby blocks of Pennsylvania, I Street and H Street, NW.

What is the closest stop from the metro?

On the Orange/Blue Lines, the closest stops are Foggy Bottom (at 21st & Eye St. NW) or Farragut West (head toward 18th St.). On the Red Line, the closest stop is Farragut North.

Where is the restaurant located?

Founding Farmers DC is located at 1924 Pennsylvania Avenue NW, Washington, D.C. 20006 on the ground floor of the contemporary-looking International Monetary Fund (IMF) HQ2 building. The entrance is on Pennsylvania Ave. and the restaurant takes up the entire corner of 20th St and Pennsylvania Avenue NW, just three blocks west of the White House.

Large Parties

Do you offer private event space?

While we love celebrations, we do not offer private event space or semi-private event space. However, our Founding Farmers Reston Station restaurant has a 48-seat private dining space and our DC sibling restaurant, Farmers & Distillers located in the Mt Vernon Square neighborhood, has the General’s Parlor, a 16-seat private dining room tucked away on the lower level for a truly special experience. Also, MoCo’s Founding Farmers in Potomac, MD and Founding Farmers Tysons both have mezzanine dining areas that can be used for private dining. Please contact us for more information on the private dining options at one of our restaurants.

Who do I contact if I want to make a reservation for a large party (more than 12 guests)?

For parties over the size of 12, simply fill out this form with information on exact party size, date, and time of your request.

Reservations

Can I just arrive for a meal or do I need to make a reservation?

Reserve your table or come on in. Our full menus are available for weekday breakfast, lunch, dinner, and weekend brunch.

How well can Founding Farmers DC accommodate someone with a disability?

All of our restaurants are well equipped to provide excellent hospitality for all of our guests. Please let us know if you have any access concerns or needs in dining with us. You can make note when making your online reservation, contact us in advance of your reservation, or let us know when you arrive.

Located on Pennsylvania Avenue in the heart of Washington, D.C., Founding Farmers DC has an elevator and stairs to access two floors of dining, with a full bar on the first floor. There are restrooms on both floors. Metered parking is available on the surrounding streets and a Colonial Parking garage is located directly across the street at 2000 Pennsylvania Ave NW. Multiple bus lines pass directly by the restaurant and two Metro stops, Farragut West and Foggy Bottom, are within three blocks.

Are there other Founding Farmers locations?

Yes, we hope you will visit all of the restaurants in our growing family. In making your plans, please note that each restaurant has different offerings, amenities, and operating times:

    – Foggy Bottom, 1924 Pennsylvania Ave NW, Washington, DC – Park Potomac, Potomac, MD – 1800 Tysons Blvd, Tysons II, Tysons, VA – 1904 Reston Metro Plaza Drive, Reston, VA – 255 Main Street, King of Prussia, PA – The Washington Harbour, Georgetown Waterfront, DC – 600 Massachusetts Avenue NW, Washington, DC

Can I add my name to the wait list over the phone?

Unfortunately, we cannot take names over the phone for the wait list. To be fair to all guests, if you are unable to make a reservation, then you must arrive in person to put your name on the wait list.

Do you have a cancellation policy?

No, we do not have a cancellation policy. We take all reservations in good faith, that our guests will inform us at the earliest possible convenience if a cancellation or change in party size is necessary. So, if you have a change, please let us know!

How can I make a reservation?

We love reservations! Grab a reservation here at any time. This tool reflects the availability of tables and seating times with 100% accuracy. It is the fastest and easiest way to book with us. You may also call us at 202-822-8783.

How long is the grace period if I’m running late for my reservation?

We get it, stuff happens. We offer a grace period of 15 minutes. If you arrive after the 15-minute grace period, even with a phone call, you may be subjected to the wait list simply to be fair to all of our guests.

Is there a dress code?

We like to think of ourselves as smart casual. We are what you want to make us… casual, sporty, pre-Kennedy Center show – we love it all!

Who do I contact if I want to make a reservation for a large party (more than 12 guests)?

For parties over the size of 12, simply fill out this form with information on exact party size, date, and time of your request.

What if I have an outdoor reservation, and/or it is raining or there is a forecast for inclement weather?

Some of our patios are covered or have ventilated tents. Learn more about each locations’ patios here. If you make a reservation on one of our patios – with or without a cover – please check the forecast (for rain or cold temperatures) for your reserved time and contact us if you need to change your reservation. Where we do have tents, we are keeping our tents partially open to ensure adequate airflow. To serve you safely on our patios and inside our restaurants, we are continuing to follow government regulations for reduced capacity and social distancing.


Washington, DC New Menu Report: Week of 01/26/15 - Recipes

The Northwest Cherry Season lasts from the first week of June until the end of August. Cherries are one of the freshest produce items available. Ripened on the tree, cherries are generally harvested, packed and on the shelf of your favorite retailer within 2 days. Growing regions scattered throughout Washington, Oregon, Idaho, Utah, and Montana offer small differences in microclimate which allow cherries throughout the region to ripen at different times through the season. This ensures that all summer long, the Northwest Cherries that you enjoy are never more than a few days from the tree.

Copyright @ 2021 Washington State Fruit Commission. Alle regte voorbehou. Sitemap

Section 508 Compliant. For more information visit the USDA.

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How to Set a Vegan Seder Plate

Charoset

This is traditionally a mixture of chopped nuts, apples, honey, spices, and wine. Check out our delicious, honey-free version.

Zeroa

Red beet is permitted on the Seder plate in lieu of a lamb shank.

Maror

The Torah commands that “bitter herbs” be eaten. Romaine lettuce, horseradish, and celery all suffice as bitter herbs.

Beitzah

You can substitute an egg with an avocado, a flower, or a white eggplant (without the stem).

Karpas

Any green will do, but spring parsley is a popular choice. Dip the green in saltwater or vinegar (depending on your tradition) before consuming.

Wyn

Die Haggadah also calls for four cups of wine to be consumed over the course of the Passover Seder ceremony. Look for a vegan wine that’s marked with a P, which means that it’s Kosher for Passover. The popular Manischewitz brand is also kosher and vegan-friendly.


Catching A Deckload of Dreams podcast is now available!

The story of Chuck Bundrant and Trident Seafoods is more than a business biography. Its a tale of true grit, salt air, and danger. The stories are told by those who pioneered the fisheries, bucked the political tides, built the Alaska Seafood Industry, and literally risked their lives to do it!


It doesn’t get much more “farm to table” than this Seaview restaurant

Just a smidge over three hours west of Seattle lies a restaurant that likes to take full advantage of the finest its coastal status grants it.

From Long Beach’s very own organic cranberry farm Starvation Alley, to the aptly named Oysterville, Depot Restaurant in Seaview purveys some of the finest dinners you’ll find in the state, and in no small part thanks to its local partners.

Just a smidge over three hours west of Seattle lies a restaurant that likes to take full advantage of the finest its coastal status grants it.

From Long Beach’s very own organic cranberry farm Starvation Alley, to the aptly named Oysterville, Depot Restaurant in Seaview purveys some of the finest dinners you’ll find in the state, and in no small part thanks to its local partners.

Chef and owner Michael Lalewicz has traveled the world refining the recipes offered at his cozy, romantic spot and it shows in his rich and inspired offerings. We popped in for a rustic dinner at the chef’s table – check out photos from farm to table...

OPEN Daily at 4:30 pm

Awards

KATU Portland
Restaurant of the Week



FIRST PLACE

BEST Chef (Michael Lalewicz)
BEST Burger (Wed’s Oct – May)
BEST Catering
SECOND PLACE
BEST Fine Dining
BEST Clam Chowder
BEST Server Ashley Wassmer
THIRD PLACE
BEST Desserts

ABC’s Nightline
People’s Platelist
Best Chef Nominee

In The News



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Quotes

One of the best restaurants in the NW hiding out on the Long Beach peninsula. Michael and Nancy are turning out some really solid, well thought out dishes with a nice selection of wines. Nice hint of spices and fresh more

Resensies

One of the best meals I found in 7 days of road tripping.
–LA Times more

On the Web

DEPOT Restaurant • On the Seaview Beach Approach at 1208 38th Place & L • Seaview, Washington • Privacy, ©, Credits
Michael Lalewicz, Executive Chef / Proprietor • Nancy Gorshe, Manager / Proprietor • 360-642-7880 • Report Challenges


Kyk die video: Тур Капитолий Вашингтон США Capitol Washington DC (Januarie 2022).