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We originally published this piece on January 7, 2013. We’re looking back at the start of Farmers Fishers Bakers to get excited for this Saturday’s Cookies and Cream. Scroll down for some shots of treats Farmers Fishers Bakers will bring to Cookies and Cream. All the cookies, all the cream, for one, low, low price at Penn Social. Join us, gorge yourself on sugar, go home, take a nap and feel like a champion!

A casual stroll on the Georgetown waterfront yields a plethora of pleasant views, and it’s time to add another one. The management team behind Founding Farmers has opened a new Georgetown restaurant called Farmers Fishers Bakers.

There are plenty of other views at the restaurant itself. Just outside of FFB, you can eat at your own private fireplace watching ice skaters, or catch a tropical vibe inside at the Tiki Bar. Within the 9,500 square foot space you’ll notice something eye-catching from each seat — daydreamers beware. Details like mosaic tiled booths, rolling pin walls, and miniature farm models dotting the area are tailored to create a comfortable, aesthetically pleasing environment.

I could go on about the interiors; there’s much to be seen. But let’s move onto the menu. Developed by Chefs Joe Goetze and Lisa Marie Frantz, the food selection is as regionally diverse as it is quantitative. From island-themed cocktails to sushi to Creole to fresh baked pizza and everything in between. They also have an extensive brunch menu with brunch cocktail specials on the weekend as well.

Our first drink was a big ol’ Scorpion Bowl, an alcoholic concoction often served in Chinese restaurants. Served in a huge bowl and meant to be enjoyed by 3 or more people, it contains fruit juice (typically orange and lemon juice), rumnd brandy. It was tasty, but it was fairly strong, so watch yourself if you decide to get one of these small swimming pools.


For appetizers we started with brick oven pretzels accompanied by three dipping sauces:  pimento cheese, sour cream and onion, and barbecue mustard.

There was much ado about their freshly fried homemade crunchy puffy taco shells and Pulled Pork filling. The pork was seasoned well in Bloody Mary spices, and though the shell was indeed a novelty insofar as it’s hard not to regard it as you work on it. Definitely recommended if you’re looking for a good taco that comes in an interesting packaging.

The FFB Tuna roll came served with compressed watermelon, blood oranges, caramel sauce, and strawberry sauce. Though presented in an interesting arrangement, the combination as cloying and not centered around the fish’s traditional umami and bitter foundations. A better flavor pairing was found in the White Fish Crudo, composed of pickled shallots, okra, roasted tomatoes, and ponzu sauce. The textural play of vegetable crunch and white fish was heightened by its slightly sour, ultimately satisfying flavoring.

For salad, we were served their Purple and Black Kale , which was a heavy salad speckled with peanuts. I liked this one a lot, though I would opt for something else if you want a lighter dish.

One easy recommendation is their delicious Honey Pot Fried Chicken. As you may have guessed, the skin is fried to a golden crisp and glazed with a subtle honey flavoring. To boot, it comes served over a bed of grits and green peas confit.

Of the 13 different pizza options, we were served the Harvest Vegetable Pizza,  made with a very creamy garlic sauce, butternut squash, mozzarella cheese and a balsamic glaze. The crust was fluffy on the inside and crunchy on the outside. The pizza had an earthy, vegetable taste to it, which really authenticated its name.

The Seafood Chesapeake Style jambalaya was both overwhelming and underwhelming. The plate comes spilling-over with mussels, clams, crab legs and shrimp on a bed of Andouille sausage and rice. The seafood was cooked well and the variety offers a lot of noshing options, but there wasn’t much there to evoke a jambalaya other than Andouille sausage. I expected a bouquet of Creole flavor, but rather than the kick of a spice I had to rely on the succulence of well cooked seafood to get me through the dish. Not a bad problem to have, but I’d consider another approach to the seasoning or to the dish’s name.