Founding Farmers Reston Station
American restaurant · Reston ·
Farm-to-table American fare in rustic digs with farm-inspired decor
![Founding Farmers Reston Station by Founding Farmers [official site]](https://cdn.vox-cdn.com/uploads/chorus_image/image/65621734/ffdoughnuts.0.jpg "Founding Farmers Reston Station by Founding Farmers [official site]")
Farm-to-table American fare in rustic digs with farm-inspired decor
"The East Coast chain sprinkles high holiday favorites across dine-in and takeout menus at most Founding Farmers branches (Montgomery County, Tysons, Potomac, and Reston Station) and Farmers & Distillers in D.C. A la carte options include homemade round challah, matzo ball soup, tzimmes, potato latkes, fig-orange glazed chicken, slow-cooked brisket, and its decadent flourless chocolate cake (note: its kitchens are unable to cook kosher). On the takeout front, order heat-and-eat meals for four ($160-$180) for pickup on Friday, September 15 or Saturday, September 16. Available from Rosh Hashanah through Yom Kippur." - Tierney Plumb
"Several locations of the local chain serve farmers’ doughnuts in a range of flavors in glazed, baked, and filled varieties." - Missy Frederick
"Founding Farmers’ prime rib dip sandwich is available on the lunch and dinner menus at each of the chain’s local establishments. It’s priced at $19.50." - Missy Frederick
"The popular all-day concept opened in Reston, featuring a broad menu of baked goods, comfort foods, specialty drinks, and gourmet desserts aimed at an all-day dining crowd." - Eater Staff
"I found the Reston outpost of Founding Farmers (1904 Reston Metro Plaza Drive) offers the chain’s familiar roster — specialty doughnuts (some reviewers call them among the best they’ve ever had), house-made ice cream including a boozy corn-flake-and-whiskey vanilla flavor that one diner warned is “more whiskey than anything,” locally distilled spirits, gourmet burgers, and fried chicken with or without waffles. Reviewers rave that the breakfast burrito was cheap and delish and some call the mac and cheese “to die for,” though others note inconsistency and an overly al dente texture on repeat visits. Opinions on the fried chicken are split: the breading was praised while one guest found the meat incredibly dry, yet another said the fried chicken-and-doughnut plate was “probably the best chicken” they’ve had since moving from Louisiana and could make this a twice-a-week spot. The poke bowl impressed as “super amazing,” while the shrimp and grits arrived overcooked and dry compared to the Tysons location. Service impressions vary — some diners praised polite staff and quick service and recommended the spot for dates or hangouts with an “endless” menu, while others warned of long brunch waits (reservations advised) and reported to-go orders arriving cold after long delays. The decor is described as gorgeous and comfortable, and the cocktails were called amazing and interesting." - Tierney Plumb
