Out for a celebration, tonight we ate at Founding Farmers in Reston. This was our first visit there. The place is located just a hop and skip away from the entrance of the Reston Silver Line Metro Stop.
Jose, our waiter, is very polished and professional. Apparently, he is a new employee and we are the first table he waited on.
Founding Farmers restaurants makes all their meals and drinks from scratch. Their philosophy is to serve sustainable food and drink, and pay attention to details.
The company’s online website states 90% of their waste is diverted from landfills. Always, great for helping to save the environment.
Delicious Meals
I had the Farmers Platter and my companion had the Pot Roast.
I could smell the aroma of the BBQ sauce on my meal before I even tasted it. My dinner came with baby potatoes, fresh coleslaw, a piece of fried chicken, and several mini spare ribs with hot dipping sauce. Every bite was excellent and I totally enjoyed my meal.
The restaurant, also, offers homemade grapefruit, orange, lemon-lime, ginger, hibiscus, vanilla, or seasonal sodas. But, I opted for unsweetened ice tea as usual.
My meal was nicely garnished with spring onions sprinkled over the crisp spare ribs.
My companion had the pot roast meal complete with roasted vegetables and mashed potatoes.
The pot roast definitely tasted slow cooked.
Ending Notes on Founding Farmers
In conclusion, I will definitely return to Founding Farmers. The place was relaxing and not loud although we came early in the evening.
I heard the desk staff ask if people have reservations, so they must get a big crowd on weekends.
Because customers love their food, the restaurant, also, has a Our Farmers Shop where you can purchase items you like or would like to try.
Please note that there is a 5% restaurant recovery charge added to the bill to support the recovery of the restaurant, vaccine costs, and other expenses.
So, I will definitely return to Founding Farmers for another great meal.
A Big Thank you to Jose, our waiter, for allowing us to take photographs in the restaurant and to blog about it.