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by Fatimah Waseem January 11, 2018 at 1:30 pm 23 Comments

Founding Farmers plans to open its Reston Station location in early 2018.

The opening of the restaurant, originally set for summer 2017, was delayed due after plans to the 10,000-square-foot location (1901 Reston Metro Plaza Drive) were revamped.

No firm opening date has been made public, although the company has begun hiring for all positions and expects to open in the first quarter of this year. In August, a company representative told Reston Now the restaurant will open next month.

A spokesperson for Comstock Partners, the owner of Reston Station, said the company went back to the drawing board to improve the design and layout of the restaurant after opening a new location — Farmers & Distillers — in the District.

“After opening their downtown D.C. restaurant a year ago, they decided to make some major changes to better improve operations,” said Maggie Parker, vice president of communications and community outreach for Comstock Partners. “They can’t wait to open.”

The Reston restaurant rests on the ground floor of a planned 200-room hotel at Reston Station and on top of the 3,500-space Reston Station Transit Facility. A large mezzanine is planned at the site, which sits next to the 45o-unit BLVD at Reston Station.

The farmer-owned restaurant include a full-service menu and bar with breakfast, lunch and dinner and a Farmers Market buffet brunch on weekends. A “First Bake” menu will offer takeaway breakfast and coffee on weekday mornings, according to the restaurant’s website.

Founding Farmers is owned by more than 47,000 family farmers of the North Dakota Farmers Union and is supplied by hundreds of family farms, according to its website.

No update was available on when Sweet Leaf, a locally owned cafe chain scheduled to open next to Founding Farmers will open. Signage on the store front indicates an opening in the winter of last year.

(This post was updated on Friday, Jan. 12 at 10:29 a.m. to include background about Founding Farmers). 

Photo by Fatimah Waseem

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