Every week, the Georgetown University Farmers Market brings half a dozen vendors from around DC to Red Square. From pizzas to tacos to bao buns, the options seem endless. If you’re like me and have a serious case of self-diagnosed FOMO, choosing what to get from among the vendors can be an impossible task! This article is a roundup of my top picks at the market. Let’s get started!

Jack Meiter

Timber Pizza Company

With its piping-hot pies fresh out of the oven, lusciously glutinous dough, and eye-poppingly fresh toppings, Timber Pizza Company is number one on my list. Started in 2014 out of the back of a truck by two DC entrepreneurs with a “deep love of dough,” Timber Pizza offers five simple and unique pizzas freshly cooked in under a minute in their towable pizza oven. For the ascetic, the Cheese Please - tomato sauce, provolone, fresh mozzarella, and basil - offers an unpretentious but delicious classic. For the meat lover, The Bentley with its provolone and mozzarella blend, cured chorizo, soppressata, Peruvian sweet peppers, and spicy honey delivers an unexpected kick. But my personal favorite is the Green Monster, replete with pesto, fresh mozzarella, feta cheese, kale, and zucchini. With its papery-thin kale and zingy pesto, the Green Monster is the culinary highlight of my week and a must-try.

The downside of Timber Pizza is its popularity; expect a long wait in line if you arrive after noon! Nonetheless, the hot, chewy dough and flavorful toppings are certainly worth the wait. You can never go wrong with a Timber pizza at the Georgetown University Farmers Market. 

Jack Meiter

Bun’d Up

If pizza is not for you, head over to Bun’d Up for what Chef David Chang calls a fusion of Korean, American, and Taiwanese cuisines. Chang launched the restaurant as an “exploration of Asian American identity through food,” combining Korean and American flavors with the Taiwanese gua bao bun. A great tester is the 3 for $13 Handmade Bao Buns deal, where Korean BBQ beef, braised pork belly, and stir-fried mushrooms are nestled inside plump bao buns. The juicy tenderness of the meats and exciting sauces combine perfectly with the springy plushness of the buns to make a fantastic - if drippy - culinary experience.

For those who want a less messy meal, the bowls are equally delicious. My go-to is the mushroom bowl, particularly for the sour pop of the pickled onions. Once again, the ever-present line is a testament to Bun’d Up’s popularity, but expect to have your options limited when they begin to run out of pork or beef. Bun’d Up is a solid second choice in your lunch hunt. 

Jack Meiter


In a hurry? Don’t have time for a long line? Then head over to Borek-G for one of their ready-to-go borek options. Touting itself as “Turkish Mom’s Cookin’,” Borek-G offers authentic and homey Turkish cooking. While they offer a range of dishes, my personal favorite is the spinach and cheese borek. Borek is a Turkish pastry with rolled layers of thin, flaky pastry stuffed with filling. At only $5, the spinach and cheese borek is a substantial and filling lunch option. Unlike pizza or bao buns, it also lasts well; if you are looking for a snack later, grab a borek at Borek-G! 

Jack Meiter

Rita’s Crepes

An honorable and final mention is Rita’s Crepes, a once-staple of the Georgetown University Farmers Market that has recently made its return to Red Square. Rita’s Crepes, led by the eponymous head chef, is notable for its ever-changing menu; the savory crepe offerings vary from week to week based on what fresh and local ingredients are available. Rita’s flavor combinations are always on point. From the gorgonzola and pear crepe (featuring gorgonzola cheese, organic bartlett pears, spinach, dates, dried cranberries, and pine nuts) to the goat cheese crepe (stuffed with goat cheese, roasted zucchini and red onions, bella mushrooms, and spinach), Rita’s savory crepes are fresh, classic, and effortlessly delicious.

For those with a sweeter tooth, Rita also offers three sweet crepes: nutella, cinnamon sugar and nutmeg, or strawberry preserves and cream cheese. However, I would recommend sticking with a savory crepe; with sticky nutella or strawberry jam oozing out the sides of the handheld cornet, the sweet crepes can become quite messy. They can also be a sugar overload, as they are the same size as the savory offerings. 

So What’s Right For Me?

The Georgetown University Farmers Market offers a variety of delicious choices. From hot-out-of-the-oven pizzas at Timber Pizza Company to delicately wrapped crepes at Rita’s Crepes, not to mention other vendors such as Swizzlers and District Empanadas, there is something for everyone. While it can be hard to choose what to eat, that’s part of the joy of Wednesday lunches for me - a taste of something different!