To say that Founding Farmers has a sustainable focus is putting it lightly. Barn wood recovered from a farm in central Maryland surrounds the front lobby. Recycled concrete functions as the bar. Salvaged steel walls line the stairway. And the hardwood floors in the entire restaurant are recycled floorboards. “It’s almost like an American quilt with lots of different patterns,” says general manager Christian Holmes.
The restaurant's bar surfaces are made from recycled concrete. Photo: Mackenzie Lawrence
Shelves holding large jars of preserved fruits and veggies function as a room divider. Photo: Mackenzie Lawrence
Large windows offer views of Pennsylvania Avenue. Photo: Mackenzie Lawrence
The staircase to the mezzanine features a wall of salvaged steel and a bird-shaped light fixture. Photo: Len DePas
The mezzanine dining room has a mix of booths and hand-crafted farm tables. Photo: Len DePas
Designed by architecture and design firm Core, the 9,000-square-foot restaurant, which opened in late August, was built to meet Leadership in Energy and Environmental Design standards and is certified by the Green Restaurant Association.
While there is no private event space, the restaurant is available for full buyouts. The upstairs space, which seats 100 and holds 160 for receptions, features large circular booths, glass-enclosed wine racks, and banquettes wrapping the room. Downstairs, cloud-like chandeliers and hanging light fixtures in the shape of birds accent barn-wood columns and a sheep statue nicknamed Molly.
The menu offers an assortment of sustainable, farm-grown American foods. Small plates include items such as Ramos house-fried green tomatoes and skillet roasted mussels. And the grease used to cook the Southern pan-fried chicken? It’s sent to a local limousine company that uses it as fuel.
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