100 Best Restaurants 2009: Founding Farmers
No. 96: Founding Farmers
Reviewed By Todd Kliman, Ann Limpert, Cynthia Hacinli, Rina Rapuano, Eve Zibart
Comments () | Published February 1, 2009
Happy Hour

Founding Farmers
Address: 1924 Pennsylvania Ave., NW, Washington, DC 20006
Phone: 202-822-8783
Neighborhood: Foggy Bottom/West End, Downtown
Cuisines: An example of a traditional Southern meal is deep fried chicken, field peas, turnip greens, cornbread, sweet tea and a dessert that could be a pie (sweet potato, pecan and peach are traditional southern pies), or a cobbler (peach, blackberry or mixed berry are traditional cobblers)., Modern, American, Breakfast
Opening Hours: Open for breakfast Monday through Friday 8 to 11. Open for lunch and dinner Monday and Tuesday 11 AM to 10 PM; Wednesday and Thursday 11 AM to midnight; Friday and Saturday 2 PM to midnight; Sunday 2 to 10 PM. Open for brunch Saturday and Sunday 10 AM to
Nearby Metro Stops: Farragut West, Foggy Bottom-GWU
Price Range: Moderate
Dress: Upscale Casual
Noise Level: Chatty
Reservations: Recommended
Best Dishes Heirloom-pimiento-cheese puffs; sliders; 17-vegetable salad; chicken pot pie; beef stroganoff; poached eggs with Edwards ham; scrambled eggs with mushrooms and asparagus.
Price Details: Breakfast entrées $6 to $14; lunch and dinner starters $2 to $18, entrées $9 to $42 (for a New York strip steak).

Cuisine: Bob’s Big Boy meets trendy bistro. Produce is trucked in daily from a nationwide collective of farmers, and the menu covers more ground than a roadhouse diner—soups, salads, fish, steaks and chops, cheese plates, cocktails, and a slate of wines. Portions are big, and prices make you think you’re dining in the country, not three blocks from the White House.

Mood: The two-level space can best be described as barnyard chic—urban industrial touches are leavened most memorably by a collection of pickled produce. Young professionals at the bar give the front of the house a party air.

Best for: A comfort-food pick-me-up.

Best dishes: Skillet cornbread; fried chicken with waffles and a side of mac and cheese; rib-eye steak with mashed potatoes; “fisherman’s pasta” in broth for two; the 17-vegetable salad (big enough for three); buttermilk pancakes and eggs.

Insider tips: The big, home-style breakfasts are of the sort you wouldn’t expect to find in the city. Forgo an order of pancakes and get them on the side—you’ll still get three.

Service: ••

Open Monday through Friday for breakfast, lunch, and dinner, Saturday for dinner, Sunday for brunch, lunch, and dinner. Moderate.

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Posted at 12:00 AM/ET, 02/01/2009 RSS | Print | Permalink | Washingtonian.com Restaurant Reviews