Farm Spirit recently moved into a larger space that offers table dining now and double the capacity for guests, more seatings in terms of different times, and with a larger kitchen that boasts new capabilities like fire (literally they only used hot plates before to work cooking magic). When they finally opened their new space on 1403 SE Belmont St I quickly snapped up seats for F and I for our visit to check it out. Here’s a look at the Farm Spirit Winter 2019 menu during our meal in January.
As always, to dine at Farm Spirit you purchase reservations and prepay ahead of time. You will not know the menu until you arrive and are shown to your seat, but expect it to be 100% vegan and what Chef Aaron Adams calls “Cascadian Cuisine” which uses modernist techniques with everything plant based he can find within 100 miles. He also focuses on as little waste as possible, using every part of the plant he can. Even some of the plates are sourced locally from local makers.
Since they source mostly locally depending on availability and season expect dishes to change. Because it is winter, a lot of the techniques used for the food involved dehydration and rehydration to remove and add textures and flavors.
