Farm Spirit, one of Portland’s many vegan eating establishments, takes vegan fine dining to a whole other level. The brainchild of former Portobello chef Aaron Adams, Farm Spirit has gained quite a following since its opening in June 2015.
A creative array of small plates grace the multiple course prixe fix dinner, as the menu rotates as according to what’s available in the given season. Farm Spirit supports sustainable practices, so most ingredients are sourced from the Cascadian bioregion. Food is purchased directly from local farms, farmer’s markets and from foragers. The meals are entirely plant-based, as the menu forgoes any processed meats and cheese products that are often found at other vegan restaurants. A few examples of items from the current menu are:
– Swiss chard stuffed like ravioli with cultured filbert, vegetal kvass, filbert oil, and rapini flowers.
– Wild winter shrooms, black Oregon truffles, parsnip puree, Brussels, black garlic, and textures of roots.
– Pumpkin seed ice cream with granola, winter squash, pumpkin seed milk, caramel, and leaves.
Guests also have the option to choose a wine pairing or a housemade non-alcoholic beverage, such as kombucha, fresh juice, and kefirs, to complement dinner. There will be a selection of reserved wine pairings starting early spring 2016, in addition to the traditional wine pairings. Farm Spirit strives to provide a unique, welcoming dinner experience, which is why the number of diners is limited to fourteen for the evening. Guests all sit at a long communal bar, which provides plenty of opportunity for interaction with the chefs and other guests. According to Adams, “As the host of any dinner party, it’s your job to make everyone feel comfortable and respected. If you don’t do that, you’ve failed your evening.”
The space itself is cozy and intimate, with vibrant lights accenting the wooden bar and bright blue walls. Come early spring 2016, Farm Spirit will be switching over to a different reservation method. So, rather than fourteen guests at one sitting, there will be four communal parties of six throughout the night, staggering them a start at 5:15pm and with the last seating at 8:30pm. This model not only provides more seating room for each person, but more options as to which dinner time one would like to attend.
Reservations can be made through the restaurant homepage by way of ticket purchase, which is not refundable but can be transferred to another guest if someone needs to cancel at the last minute.