Aaron Adams’ Latest Plant-Based Venture is Part Lunch Counter and R&D Kitchen with a Side of Proverbial Pot-Stirring
Modernist plant-based restaurant Farm Spirit has spawned a rebellious little brother in Fermenter, a 4-seat casual counter spot opening for lunch Friday, July 26th at Farm Spirit’s former location, 1414 SE Morrison in Portland, Ore. The restaurant initially will be open Wednesday through Friday, 11am – 2pm with hours to expand in the coming months.
Fermenter is a stand-alone restaurant as well as an innovation lab and prep hub for the popular Farm Spirit restaurant, which moved around the corner to 1403 SE Belmont St. in January. Devoted to all things cultured, brewed, preserved and probiotic, the micro-restaurant will serve an ever-changing plant-based menu sourced from farms and markets within the restaurant’s immediate region. The space will offer a limited menu with two options: “For Here” and “Take Away.”
With Fermenter, Adams’ ultimate goal is to develop a blueprint for a sustainable micro-restaurant that provides nourishing, inexpensive plant-based meals with as little environmental impact as possible.
“If you look up ‘ferment’ in the dictionary, you’ll see descriptors like ‘agitate’ and ‘excite,’” says Adams. “This is a place where we can let loose and speak with a different voice from the Farm Spirit experience.”
Even the 660-square foot space will be utilized to the fullest extent. When not open to the public, Fermenter will serve as the innovation hub for Farm Spirit and the occasional private dining space Adams is calling “The Kitchen Crush.”
Visit Fermenter online at www.fermenter.com and on Instagram @fermenterpdx.
