Washington, D.C., January 6, 2015 - Today Farmers Restaurant Group (FRG) announces Thursday, February 5 as the opening date of the new Founding Farmers Tysons restaurant, the third location of Founding Farmers and fourth business in the Washington, D.C.-based group. Located in the Tysons II development at 1800 Tysons Boulevard in the heart of the NoVA metropolis, Founding Farmers Tysons offers free parking, full service breakfast, lunch, dinner, and brunch, and a lot more that will make getting to Tysons – and staying there – more enjoyable than ever. “We’re locked on our date, and moving full steam ahead to open the largest and most interesting and impressive restaurant in our collection to date,” said Dan Simons, FRG partner and concept developer behind the restaurants. “Our playbook is in full effect, our teams are on site training, we’re receiving our deliveries, we’re firing up the kitchen – so it’s game on!” he added.
“We are pleased to welcome Founding Farmers to Tysons II and are excited to have Washington’s iconic farm-to-table restaurant in our master planned development,” stated Mark D. Lerner, a principal of Lerner, developer of Tysons II. “With a superb location just one block from the newly opened Tysons Corner Metro Station and near tens of thousands of office workers, Founding Farmers Tysons is positioned to become one of Northern Virginia’s most desired dining destinations,” he added.
With a mantra of ‘Everything Through the Eyes of the Farmer,’ the menus for Founding Farmers Tysons developed by Executive Chef Joe Goetze and the FRG culinary team, reflect signature dishes and guest favorites from the other restaurants, with new Virginia-specific nods to culinary and recipe traditions that comprises about 35% of the menu, with products and ingredients sourced from the Old Dominion. Highlights include: fresh meats from the in-house
butchery, where whole and half animals will be received and finished to offer guests top quality cuts at an excellent price point; direct-from-Virginia products like Oysters prepared 3 ways: raw, shooters with optional liquor chasers, or baked style with different sauces. The lunch/dinner menu includes ‘farmhouse picnic’ ham, chicken liver mousse, and chips with dips starters; artisanal honey glazed hams; house-churned butters for cooking and on the tables
for guests; Southern-style biscuits, and other baked items unique to FFT that will be made from scratch daily, display in the bakery case at the entrance.
A large, u-shaped, 28-seat bar with additional perimeter seating for 30 will offer Founding Farmers’ award-winning bar and beverage program, with proprietary spirits, classic and original recipe cocktails, and 12 beer taps exclusively featuring Virginia-brewed beers.
Guests enter the space through revolving doors, into a large reception area, with the open pastry studio/weekday Farm Morning Grab & Go area to the right. Beyond the front desk, the expansive space is divided into areas or ‘micro-climates’ that offer different types of table arrangements and seating to correspond with different spaces on a farm or in a farmhouse. The bar is literally framed the structural wood beams of a barn; there’s a larder area with communal tables and a wall of sun tea; high-backed upholstered chairs make for comfy dining in the ‘living’ room, and large, luxurious circular booths embrace guests in the ‘boudoir’ area. With whimsical commissioned artworks and elements throughout, each seat offers a different view, always with something to see and enjoy beyond the table.
The restaurant opens early and stays open late, 7 days a week, including holidays. Weekdays, breakfast begins at 7am, Monday-Friday, with full service, sit-down dining, or the Farm Morning Grab & Go option with pastries, including the award-winning Jefferson Donut by pastry chef Ashley Soto, egg sandwiches, pour-over coffee, espresso drinks, and fresh, cold-pressed juices. The weekend option is the Farmers Market buffet style brunch, popularized at Farmers Fishers Bakers. The lunch and dinner menu is available daily from 11am, into the evening, and later on weekends. Online ordering for most of the lunch/dinner menu will also be available.
For info on forthcoming menus, hours of operation, access, reservations, and other related information on Founding Farmers Tysons, readers should visit WeAreFoundingFarmers.com, and to follow updates on Facebook (Founding Farmers Tysons) or on Twitter (@FoundingFarmers).
About Farmers Restaurant Group
Farmers Restaurant Group (FRG) is a Washington, D.C.-based concept development, operations, and management company focused on providing farm-inspired, exceptional American food and drink sourced regionally and seasonally whenever possible, in modern, casual, and eco-friendly settings. Created in 2008 by partners Dan Simons and Mike Vucurevich on behalf of the North Dakota Farmers Union, award winning internationally recognized flagship Founding Farmers restaurant (D.C.) is the first upscale-casual, full-service LEED Gold restaurant in the country, and holds the spot as the most-booked restaurant on OpenTable consistently since January 2011. A second Founding Farmers opened in Montgomery County, MD in late 2011, and in late 2012 sister restaurant Farmers Fishers Bakers opened on the Georgetown waterfront. FRG works with an ongoing commitment to supporting American family farmers with exceptional culinary and beverage programs.