i had the opportunity on tuesday night to dine with a good friend at the new founding farmers in dc. this is a fabulous, leed gold certified restaurant, with a focus on farm-to-table food. as a leed accredited professional myself, i am a strong proponent of this type of design. i realize it may come off as trendy right now, as 'green' has become the new black, but i believe it will have lasting effects.
as the website states, "the restaurant feels like you've walked into a very cool farmhouse - old wood, great comfortable seating and big, beautiful community farm tables - where friends and family can gather and enjoy a great meal". it truly is this type of atmosphere: organic and fresh, overall very comfortable. the materials used throughout include reclaimed woods, post-consumer content fabrics, paperstone composite countertops, poured concrete bar tops, and low- and no-fume paints.
just as wonderful as the design was the food. we started with a creamy brie, onion jam & sliced organic apple flatbread. although more along the lines of a bruschetta, it was delicious: served on fresh sliced bread, on a rustic wooden cutting board. the fresh salmon with roasted hazelnut butter was a delicious entree. amy enjoyed the lighter (but no less comforting) grilled artisanal cheese sandwich with tomato soup. and for dessert? the oh-so-wonderful campfire s'mores pudding: chocolate pudding with graham cracker crumbs and toasted marshmallow topping. divine.
one of the items on the menu which i was debating was the roasted butternut squash and mascarpone ravioli. how wonderful does that sound?! i tucked it away for something to try the next time... but did happen upon this recipe from foodess that sounds quite similar. it looks absolutely delicious, i must find a time to try it... perhaps in the fall.
photos via forbestraveler, the washington post, the gw hatchet, ifap's flickr, dailylife, foodess