About Us

Our Story: The a.k.a. Friscos Journey

The Original Concept (1989)

The idea for a.k.a. Friscos was born in the cozy, vibrant neighborhoods of San Francisco. We fell in love with the West Coast cafe culture—the small, high-energy spots serving fresh, creative food. Originally, our vision focused heavily on specialty coffee and Northern California gourmet retail, like sourdough mixes, flavored oils, vinegars, Ghirardelli chocolate, and fresh-baked muffins.

Our goal was simple: bring a West Coast neighborhood cafe vibe to the East Coast. We chose Northwest Washington, D.C. due to family ties and the urban energy that reminded us of San Francisco.

The name a.k.a. Friscos is a bit of an inside joke. Locals in San Francisco call their home "The City" or "San Francisco"—they never say "Frisco." That nickname was strictly used by tourists and East Coast visitors. We thought it would be fun to lean into that irony, naming our East Coast café a.k.a. Friscos. The name stuck, and we’ve proudly told that story hundreds of times since.

The Early Years & D.C. Roots

Privately and family-owned from day one, the original a.k.a. Friscos opened its doors on October 17, 1990, at 4115 Wisconsin Avenue in Washington, D.C.—exactly one year after the historic San Francisco earthquake.

In the beginning, we open from 8:00 AM to 3:00 PM. While customers loved our specialty coffee and authentic San Francisco muffins, those gourmet retail items ended up looking better as decorations than generating actual revenue.

The real turning point came when our lunch business took off and our custom catering services began to thrive. To focus on what we did best, we discontinued breakfast in 1991 and moved away from retail items by 1992. Our bustling 1,300-square-foot sandwich shop was officially a local lunchtime favorite.

In 1993, we experimented with a second location inside a large corporate office building. While the food was excellent, the corporate setting stripped away our unique character. We decided right then to protect our independent identity and avoid the corporate office path.

Planting Roots in Frederick, MD (1997)

By 1997, our original location was busier than ever. Ready to grow on our own terms, we purchased land in Frederick, Maryland, and constructed a custom 2,500-square-foot, two-story restaurant.

When the Frederick location opened in November 1997, it featured our signature D.C. menu alongside two fantastic outdoor patios and a built-in craft beer and wine shop. We managed both locations simultaneously for a few years, but by 2001, rising rent and the grueling commute forced us to close the D.C. shop. While saying goodbye to our first home was tough, that original restaurant paved the way for everything we built next.

Building a restaurant and buying land made our first five years in Frederick incredibly challenging. Business grew fast, but offering large portions at affordable prices didn't always leave a lot left over at the end of the year.

Still, we stuck to our vision. Between 1999 and 2004, our local customer base skyrocketed. We adapted our menu to match local cravings—because meat, potatoes, roast beef, steak, and extra cheese are essential staples here in Frederick County.

In 2005, right before small business lending tightened up nationwide, we took another leap of faith. We built a 2,500-square-foot addition onto our building. This expansion added a spacious prep kitchen to support our growing Frederick catering services and allowed us to expand our Craft Beer & Wine boutique into the massive selection it is today.

The Current Concept: Still Walking the Line

Since our first day in 1990, our menu has grown from a handful of items to over 60 distinct creations. Our legendary Exploded Potatoes remain a permanent staple.

We are still proudly casual, family-friendly, and we still play our music exactly one click from being too loud. You still won't find a hostess, a bottle of commercial ketchup, or a french fry in the building. Instead, you'll find an awesome, dedicated staff that takes immense pride in what they do.

We roast our own meats, bake our own hams, grill our own chicken, and source fresh produce daily. Frederick has embraced our independent spirit, allowing us to continuously push the envelope with San Francisco-style menu innovation.

We have come a very long way since 1990, but we still bring the same passion, grit, and excitement to work every day. It still feels like we just opened our doors for the very first time. And that is pretty cool.