While Farm Spirit is often categorized as vegan fine dining, owner and head chef Aaron Adams insists that the restaurant not to be taken too seriously. No preaching, no pretension here. Only eclectic and inventive vegan cuisine now served in a full-sized, 30-seat restaurant, expanded from the former 14-seat chef counter.
Adams constantly tinkers with the ever-changing menu according to the produce sourced from local farms and farmers markets. Once ingredients are brought in-house, Adams and his team experiment with textures and flavors with the help of the new freeze drier, pasta extruder, centrifuge, dehydrators, and temperature-controlled fermentation cabinets.
The 1,000-square-foot restaurant’s aesthetic honors the Cascadia region with an “outside-in” décor and design elements from local craftspeople. The fog-colored walls serve as a tranquil backdrop for the hanging natural artifacts by Metal and Moss. The custom bar, tabletops, and wood paneling are all fashioned from white oak from Neu Wave. Handmade ceramic dinnerware is from Kelly Pottery and Alexandria Cummings.
Farm Spirit is open Wednesday to Saturday, with dining room seating starting at 5:30 p.m. and chef’s counter seating at 7:00 p.m. Dinner service includes 6 or more courses, plus snacks and surprises for $89. The Chef’s Counter Cascadian Tasting Menu experience is $109 and features several additional courses for the more adventurous diner. Dinners are reserved and pre-paid online exclusively. Farm Spirit is a gratuity-free restaurant.
