Founding Founder’s Restaurant Group Brings Texas-Inspired Barbecue to the DMV with Chef Joe’s New Summer Menu

Photo Credit: Founding Farmers Restaurant Group

For nearly two decades, Founding Founder’s Restaurant Group has built a reputation for serving elevated comfort food while staying true to fresh, locally sourced ingredients. Now, the restaurant group is adding another flavor to its growing legacy with the launch of its new barbecue program.

Leading the culinary vision is Executive Chef Joe, a Culinary Institute of America graduate whose career has taken him across New York, Georgia, Florida, Texas, and now the Washington, D.C. region. After initially joining Founder’s Restaurant Group in 2008 as a consultant, Chef Joe has helped transform the company into an eight-restaurant brand known for blending seasonal ingredients with approachable, high-quality cuisine.

“Our goal has always been to create food people recognize and love, but execute it at an exceptional level,” Chef Joe said. “People know what meatloaf, chicken and waffles, or barbecue should taste like. We just want to make it the best version they’ve ever had.”

That philosophy has fueled the group’s longevity, with approximately 60 percent of its core menu remaining consistent while introducing new seasonal offerings throughout the year. This summer, that spotlight is on barbecue.

Photo Credit: Founding Farmers Restaurant Group

Bringing Central Texas Barbecue to the DMV

After nearly a year of research and development, Founding Farmers Restaurant Group unveiled a Central Texas-inspired barbecue program featuring smoked brisket, St. Louis-style ribs, Carolina pulled pork, house-made sausages, and signature barbecue sauces influenced by Texas and the Carolinas.

Guests can also enjoy smoked beef tacos and family-style meal packages. Classic sides include green chile mac and cheese, street corn, baked beans, mustard potato salad, and coleslaw.

Chef Joe says authenticity was non-negotiable throughout the process. The restaurant invested in a commercial smoker capable of producing hundreds of pounds of barbecue daily, allowing the team to slow-smoke meats for up to 18 hours while preserving the traditional techniques that define great barbecue.

Photo Credit: Founding Farmers Restaurant Group

 

“We wanted to do it the right way,” he explained. “Barbecue is personal to people, so we took our time to make sure every detail was right before bringing it to our guests.”

While every Founding Farmers Restaurant Group location shares many of the same signature favorites, Chef Joe says each restaurant is intentionally designed to reflect the neighborhood it serves. Menus are adjusted based on local communities, whether that’s additional seafood along Georgetown’s waterfront or more family-focused offerings in suburban locations.

Photo Credit: Farmers Restaurant Group

More Than Barbecue: A Seasonal Approach to Dining

The barbecue launch is only one part of the group’s seasonal approach. Throughout the year, guests can expect limited-time menus highlighting fresh, locally sourced ingredients.

This summer also features the restaurant’s Blueberry Festival, showcasing blueberry-inspired desserts, beverages, and cocktails made with fruit sourced from family farms in Maine.

With expansion continuing and nearly 20 years of culinary excellence approaching, Founder’s Restaurant Group remains committed to evolving while staying true to the recipes and hospitality that have made it a staple throughout the DMV.

To stay up to date on seasonal menus, barbecue offerings, restaurant locations, catering services, and upcoming specials, visit Founding Farmers Restaurant Group’s website at www.wearefoundingfarmers.com