Founding Farmers at MoCo combines unique culinary practices with thoughtful design, making it a restaurant well worth a visit. The establishment seamlessly blends farm-to-table freshness with upscale dining while maintaining a reasonable price tag. A cornerstone of Founding Farmers is the guaranteed freshness in every dish. According to the hostess, every ingredient used in the restaurant is either locally sourced or made in-house whenever possible. From rustic light fixtures to expressive floral wallpaper, every detail of the decor is curated to create a versatile day-to-night ambiance. The two-story architectural design offers diverse seating options, including tables, booths, counters, and a standout bar that serves as the restaurant’s centerpiece. The service is methodical and efficient, complementing the welcoming environment and exceptional dishes.
The experience began with the server promptly taking drink orders and explaining that all sodas in the specialty drinks are made in-house, consistent with the restaurant’s ‘fresh food’ ethos. The Shirley Temple was tasty but deviated significantly from the traditional mix of Sprite and grenadine, with a murky pink hue replacing the expected bright red. For those who prefer the classics, individual Coke products are also available.
Appetizers arrived quickly—within five minutes of ordering. The Smoked Salmon Farm Bread featured layers of egg salad, goat cheese, a hefty slice of raw salmon, and garnishes of capers and asparagus atop bite-sized slices of sourdough bread. While unconventional, the combination of ingredients created an impressive harmony of flavors, with the high-quality salmon stealing the spotlight. Unfortunately, the same cannot be said for the Brie Farm Bread. Thin slices of brie cheese were paired with onion jam and a slice of Granny Smith apple atop the same bread. However, the dish suffered from mismatched temperatures and flavors; the cool apple clashed with the warm bread, and the brie, intended to be the star, was overwhelmed by the other components. Despite these shortcomings, both appetizers were generously portioned, easily serving up to ten people.
The restaurant’s expansive entrée menu offers options for every palate, including a variety of meats and specialty pastas. The Crab Mac N’ Cheese ($35) and 6-slider platter ($21), were plentiful enough for two people with leftovers. The Crab Mac N’ Cheese featured a crab cake atop a plate of macaroni and cheese. The crab cake lacked both flavor and a crispy exterior, reducing it to an unappealing pile of shredded crab meat. The mac and cheese itself was the most redeeming element of the dish, but the wide rigatoni pasta shape caused the once-creamy cheese sauce to dry up. Sticking to the traditional macaroni pasta shape would have been the wiser choice. The second entré, the 6-slider Platter, included six beef patty sliders with traditional add-ons (onion, lettuce, cheese, pickles—all optional) served on brioche buns with a specialty sauce. The meat was exceptionally well-marinated and flavorful, while the buttery brioche bun provided the perfect complement. The unique, remarkable sauce on each patty elevated these sliders, making them a standout dish.
Despite a few shortcomings in certain dishes, Founding Farmers excels in service, food, and ambiance, delivering a truly memorable dining experience.
*Opinions expressed in this article represent the views of the editorial staff and not necessarily those of the school population or administration.
