On July 26, new vegan lunch concept Fermenter will open in Portland, OR in the former space of parent restaurant Farm Spirit—a fine-dining eatery which moved around the corner in January. At 660-square-feet, the micro-restaurant will provide seating for four people and serve dishes inspired by the fermentation process. Two menu items will be served each day: “For Here” and “For Take Away.” The “For Here” option will be a season-driven tasting menu priced at approximately $20 that features fresh fruits, grains, and vegetables along with a “funky” element such as nut-based cheeses, miso, and lacto-ferments. The takeaway option will feature various grains, legumes, fresh and fermented vegetables, and a choice of spicy, savory, or smoky sauces. Fermenter will also sell a rotating list of house-made kombuchas, kefirs, fermented sodas, and ginger beers that can be consumed on-premises or taken to-go. “If you look up ‘ferment’ in the dictionary, you’ll see descriptors like ‘agitate’ and ‘excite,’” founder and chef Aaron Adams said. “This is a place where we can let loose and speak with a different voice from the Farm Spirit experience. The neighborhood needed an interesting, low-cost lunch spot, but that wasn’t enough for me. I always try to squeeze every last bit of value that I can out of our footprint.” When not in operation, Fermenter will serve as an innovation hub for Farm Spirit and Adams will also host “The Kitchen Crush” private dining events. All ingredients used at Fermenter will be sourced from within 150 miles of the restaurant and Adams will follow other sustainability measures, including using refundable-deposit food containers and glass jars. Fermenter will initially open from 11:00 am until 2:00 pm from Wednesday to Friday, with expanded hours in coming months.
Photo Credit: Dina Avila
Love the plant-based lifestyle as much as we do?
Get the BEST vegan recipes, travel, celebrity interviews, product picks, and so much more inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!