But then I realized that I don't have the space in my NYC apartment for one jar of pickled pigs brains, much less a spooky laboratory, and that I don't really have the time for ghastly science experiments, and that I don't really know all that much about biochemistry. Also, those are vegetables in those jars, so my evil experiments would be limited to cooking meals, and that's not really so abominable after all.
These are pictures from the beastly laboratory (aka, the hallway) at Founding Farmers, a restaurant in Washington, D.C. Founding Farmers is owned by American family farmers who are committed to sustainability. They "strive" (their word) to buy locally whenever possible, though quality trumps sustainability, so they'll buy food from California or Chilean family farmers, which they explain the reasoning for on their website. Because sustainability is their "thing" (the waitress gave us the spiel when we sat down), I think there should be more focus on buying local--at the very least buying from this continent for everything possible. That said, they're doing a lot already, so kudos to them.
Rob and I both ordered the slow-braised beef short ribs, which I think we both thought were pretty good. I had mine with sides of potato salad and squash, which were decent.
One could argue that hot dogs are Baby Brother's only food group, so of course he ordered the hot dogs. The first one had pickled jalapenos on it, the second chili, and the third pickled onions. He liked them all.
Graybeard had the skirt steak with chimichurri sauce, which he thought was decent.
He also had the very pretty cauliflower and asparagus sides. How pretty is that purple cauliflower?
Overall, the food was good, the atmosphere was great, and the intention behind Founding Fathers was fantastic--though the Bacon Lollis alone make it worth a trip.