Always a wonderful experience. Top notch plant based cuisine with a wonderful twist of flavor combinations.True care and time goes into their menu, tonight we enjoyed house made tempe, sauces, vinegars, and fermented beverages that have been crafting for months.Far more than just a meal Astera delivers a dining experience worth the price of admission.Highly recommend!
Atmosphere: 5
Food: 5
Service: 5
Brian Budack
The Transformarion to Astera has been amazing. Self proclaimed Brutalist localism cuisine is not just a dope sentence. It's a reality that in the hearth of casual play they have managed to evoke a truly special experience that elevates their fine dining because they are themselves. The food is amazing and well thought. Flavors popped. Each dish had its own conversation with your mouth where a variety of emotions meet flavor bombs. We went to celebrate our anniversary and a birthday. It create a memory for a lifetime. To Chef and the Astera crew; You slayed it and we will be back.
Atmosphere: 5
Food: 5
Service: 5
Jennifer K.
I've loved this place so much ever since it was first opened around the corner and called Farm Spirit. I've been for just about every iteration (including pickup and take home during the pandemic, but my plating and plates at home didn't measure up, LOL). The food is always magnificent. So inventive and creative. Since you purchase your meal experience ahead of time, you don't know specifically what you'll get until you arrive. Half the time, I'm still not sure what I'm going to get until it arrives in front of me, but in a dozen or more visits, I've only ever disliked two bites (one was cilantro and one was celeriac ice cream ). The whole experience feels special. The music is well curated and I actually look forward to certain plates and bowls in their collection - how dorky is that? Was delighted to be able to bring two of my bestest friends as a holiday gift which made it even better. Chef Aaron and his team are always growing and always changing so don't miss out on Worshop or anything else they offer!
Paul Masih Das
I was initially skeptical of the concept and price but Astera has a beautiful vibe. The food, drinks, and staff are outstanding. The Chef is a host like no other that takes you on a journey of PNW cuisine. I'm not vegan but would return in a heartbeat.
Atmosphere: 5
Food: 5
Service: 5
Tom Cooney
We had an exceptional dinner on the second night of Astera's opening (note, this new iteration has been developed and tested as Workshop A+D during 2023). Astera offers a plant based tasting menu led by Chef Aaron Adams of Fermenter, Farm Spirit and Portobello fame. Adams describes Astera as love poem to Oregon’s vinified, farmed and foraged and it extensively features items grown of harvested locally and sustainably. Even the dishware is produced by local artisans. Adams offers a single seating concept. with a lovely, slowly paced multi-course meal (see menu photo), with each course introduced by Adams, who though busy preparing the next course, engages in conversations with his customers from behind the counter or as he circulates. The food is delicious and uniquely Adam's as he uses all the modern methods he has learned over 30 years with an emphasis on fermentation methods he has developed. Will absolutely be back.
Atmosphere: 5
Food: 5
Service: 5
Shannon F.
Wow, Workshop Food & Drink blew my mind (and taste buds) with their amazing 8-course vegan culinary experience! My friend Jen gifted it to us as a Christmas present, and it honestly was one of the most unique and incredible dining experiences I've ever had. Five stars for the immersive concept: Forget menus and ordering - here, you're in for a pre-paid journey of culinary magic. The entire restaurant gets served the same dishes simultaneously, which creates a cool sense of shared delight. The owner and chef personally introduce each course, explaining the unique ingredients and cooking techniques. It's like a live cooking show you're directly participating in! Four stars for the "meaty" vegan magic: As an omnivore, I was skeptical about a fully vegan experience. But wow, Workshop proved me wrong with their inventive dishes that evoked all the richness and satisfaction I usually associate with meat. The cornbread starter was fluffy, but dense, heaven, and the mushroom creations were pure umami delight. They nailed the "meaty" textures and flavors without any animal products, which was seriously impressive. Three stars for the sweet finale: While the savory courses were phenomenal, the desserts weren't quite my jam. The celeriac ice cream, well, let's just say it wasn't my favorite (no celery fan here!). Most of the other sweets leaned a bit too sweet for my palate. I would've loved to see some lighter, more refreshing options to round out the meal. Overall, Workshop Food & Drink is a must-try for anyone seeking an unforgettable dining adventure. The service is warm and attentive, the atmosphere is intimate and buzzy, and the food is pure culinary artistry. Just maybe skip the celeriac ice cream!
Tom C.
We had an exceptional dinner on the second night of Astera's opening (note, this new iteration has been developed and tested as Workshop F+D during 2023). Astera offers a plant based tasting menu led by Chef Aaron Adams of Fermenter, Farm Spirit and Portobello fame. Adams describes Astera as love poem to Oregon's vinified, farmed and foraged and it extensively features items grown of harvested locally and sustainably. Even the dishware is produced by local artisans. Adams offers a single seating concept. with a lovely, slowly paced multi-course meal (see menu photo), with each course introduced by Adams, who though busy preparing the next course, engages in conversations with his customers from behind the counter or as he circulates. The food is delicious and uniquely Adam's as he uses all the modern methods he has learned over 30 years with an emphasis on fermentation methods he has developed. Will absolutely be back.
PDXTom
We had an exceptional dinner on the second night of Astera's opening (note, this new iteration has been developed and tested as Workshop A+D during 2023). Astera offers a plant based tasting menu led by Chef Aaron Adams of Fermenter, Farm Spirit and Portobello fame. Adams describes Astera as love poem to Oregon's vinified, farmed and foraged and it extensively features items grown of harvested locally and sustainably. Even the dishware is produced by local artisans. Adams offers a single seating concept. with a lovely, slowly paced multi-course meal (see menu photo), with each course introduced by Adams, who though busy preparing the next course, engages in conversations with his customers from behind the counter or as he circulates. The food is delicious and uniquely Adam's as he uses all the modern methods he has learned over 30 years with an emphasis on fermentation methods he has developed. Will absolutely be back.
David H.
I was really looking forward to this Vegan experience. The area is a bit awkward and the individual who was announcing the next dish stood in the main area so those on the side could not hear what was coming. Overall the food just never leveled up with Farm Spirit.
Teri Lou Dantzler
While the food was amazing, beyond creative and given over the top attention to detail; this restaurant lacked the warmth from the service staff and personal touch from the owner that I hoped for.We were given menus with details of all the dishes that were to be served but I had no idea what many of the preparations words meant? At the bar the owner was sharing details of all the amazing ways in which the dishes were processed to the four lucky people who were privileged to sit there.The rest of us could not hear a word due to the rather load music and I don’t believe he expected us to hear.It would have added so much to the meal to have heard from the chef the details involved and the ingredients of each course.We paid an additional $65ea for wine pairing and I question the strong vinegar taste of two of them. I did ask and was told it was to have a slight fermentation taste. Interesting but not what I expected.
UH-MAZZINGGG. I can’t rave enough about this restaurant. Imo it’s the best vegan fine dining restaurant on the west coast. 10/10 recommend.
Atmosphere: 5
Food: 5
Service: 5
David Millett
Creative and declivous vegan meal. A place to have a wonderful night out. The only issue is they do not serve their amazing Old Fashion any more.
Atmosphere: 5
Food: 5
Service: 5
Lakshmi M.
Gosh where do I even begin? I'd definitely been a fan of Fermenter so when I heard about Workshop, I knew I would have to try it out. After looking at the reservations on and off for weeks, my husband finally said let's GO, we're pulling the trigger. And off we went. We prepaid for a Saturday dinner seating and opted for 1 wine pairing for me when booking. We arrived a little before our seating time and waited outside while they finished setting up; not too long and thankfully it wasn't too cold or rainy. Once inside, we were all directed to our tables/bar seats. I will say right off the bat that if you sit at the bar, it will be much more interactive and involved. If that's your vibe, go for it! However, if you're a little bit more of an introvert, opt for a table -- it'll still be interactive, but not to the same degree or frequency. I will say every single thing we tried during our tasting was delicious. I was hesitant about some of the flavor combinations but honestly, everything had a lot of thought put into it. The dishes were all delicate, subtle, and well balanced. I will say being a fermented food junkie, I will dream of the fermented watermelon rind for days to come. Honestly, salivating as I type this because it was just the perfect, salty/tart little bite. That's not to say that everything else wasn't amazing. I will say the standouts for me were the celeriac and the lions mane. Good lord, I can't stop thinking of just how savory the lions mane was; perfectly paired with the potato puree and the demi glace was honestly one of the best things I have ever tasted in my life. The one course I wasn't huge on was the squash but it was mostly a me problem because I'm not huge on cinnamon or classic fall flavors. Hence, didn't like it very much. The apple cake that we ended up on delicious and would absolutely eat that again! As others have noted, I will say the wine pairing was a good experience, but not quite sure I'd do it again. My husband did get a no proof drink to try but it was quite intense and sweet so he sipped at it in between bites. Service was very friendly and we were definitely well taken care of. Parking wise, street parking in the area is not the worst! I think the price of the tasting is worth every penny when you look at all of the time, effort, and detail put into the dishes. Vegan or not, I highly recommend checking out this place -- I can guarantee you will not leave disappointed.
Holly S.
Chef Aaron and Team present an off-the-charts seven course dinner that will far surpass any expectations you have. Chef Aaron explains each dish which showcases his knowledge and passion for every element of each dish. You can see, feel, and taste the entire team's love and passion in the food and beverages. Book this experience now, you will have no regrets! I highly recommend adding the temperance pairing, for unique, one-of-a-kind beverages by the very special Alma. The interior is somewhat romantic, dim, and cozy. The space is perfect, small, but not too cramped, and not so big you feel a lack of intimacy with Chef, Team, and guests. Worth every mile traveled (from SoCal)!
Richa K.
Today was our second time at workshop. Food is absolutely amazing. Their vegan caviar is die for. First time they had consommé which was amazing and my favorite thing on the menu. Second time around the beets and celery root in apple sauce were the stars. It is evident that the food takes a lot of prep and the effort is evident from the bursting flavors. Not 5 star because the wine pairing is pretty blah. Skip it, you'll be better off ordering a glass or a bottle. Also try to request seats at the counter. Better service and experience at the counter. The chefs interacted with us which made the experience superior during our first experience. Second time around we were given a table even though we had requested counter seating. The server said they lost that request. Server was also rather curt and annoyed. But oh well food was good, we will be back for that!
Always a wonderful experience. Top notch plant based cuisine with a wonderful twist of flavor combinations.True care and time goes into their menu, tonight we enjoyed house made tempe, sauces, vinegars, and fermented beverages that have been crafting for months.Far more than just a meal Astera delivers a dining experience worth the price of admission.Highly recommend!
Atmosphere: 5
Food: 5
Service: 5
The Transformarion to Astera has been amazing. Self proclaimed Brutalist localism cuisine is not just a dope sentence. It's a reality that in the hearth of casual play they have managed to evoke a truly special experience that elevates their fine dining because they are themselves. The food is amazing and well thought. Flavors popped. Each dish had its own conversation with your mouth where a variety of emotions meet flavor bombs. We went to celebrate our anniversary and a birthday. It create a memory for a lifetime. To Chef and the Astera crew; You slayed it and we will be back.
Atmosphere: 5
Food: 5
Service: 5
I've loved this place so much ever since it was first opened around the corner and called Farm Spirit. I've been for just about every iteration (including pickup and take home during the pandemic, but my plating and plates at home didn't measure up, LOL). The food is always magnificent. So inventive and creative. Since you purchase your meal experience ahead of time, you don't know specifically what you'll get until you arrive. Half the time, I'm still not sure what I'm going to get until it arrives in front of me, but in a dozen or more visits, I've only ever disliked two bites (one was cilantro and one was celeriac ice cream ). The whole experience feels special. The music is well curated and I actually look forward to certain plates and bowls in their collection - how dorky is that? Was delighted to be able to bring two of my bestest friends as a holiday gift which made it even better. Chef Aaron and his team are always growing and always changing so don't miss out on Worshop or anything else they offer!
I was initially skeptical of the concept and price but Astera has a beautiful vibe. The food, drinks, and staff are outstanding. The Chef is a host like no other that takes you on a journey of PNW cuisine. I'm not vegan but would return in a heartbeat.
Atmosphere: 5
Food: 5
Service: 5
We had an exceptional dinner on the second night of Astera's opening (note, this new iteration has been developed and tested as Workshop A+D during 2023). Astera offers a plant based tasting menu led by Chef Aaron Adams of Fermenter, Farm Spirit and Portobello fame. Adams describes Astera as love poem to Oregon’s vinified, farmed and foraged and it extensively features items grown of harvested locally and sustainably. Even the dishware is produced by local artisans. Adams offers a single seating concept. with a lovely, slowly paced multi-course meal (see menu photo), with each course introduced by Adams, who though busy preparing the next course, engages in conversations with his customers from behind the counter or as he circulates. The food is delicious and uniquely Adam's as he uses all the modern methods he has learned over 30 years with an emphasis on fermentation methods he has developed. Will absolutely be back.
Atmosphere: 5
Food: 5
Service: 5
Wow, Workshop Food & Drink blew my mind (and taste buds) with their amazing 8-course vegan culinary experience! My friend Jen gifted it to us as a Christmas present, and it honestly was one of the most unique and incredible dining experiences I've ever had. Five stars for the immersive concept: Forget menus and ordering - here, you're in for a pre-paid journey of culinary magic. The entire restaurant gets served the same dishes simultaneously, which creates a cool sense of shared delight. The owner and chef personally introduce each course, explaining the unique ingredients and cooking techniques. It's like a live cooking show you're directly participating in! Four stars for the "meaty" vegan magic: As an omnivore, I was skeptical about a fully vegan experience. But wow, Workshop proved me wrong with their inventive dishes that evoked all the richness and satisfaction I usually associate with meat. The cornbread starter was fluffy, but dense, heaven, and the mushroom creations were pure umami delight. They nailed the "meaty" textures and flavors without any animal products, which was seriously impressive. Three stars for the sweet finale: While the savory courses were phenomenal, the desserts weren't quite my jam. The celeriac ice cream, well, let's just say it wasn't my favorite (no celery fan here!). Most of the other sweets leaned a bit too sweet for my palate. I would've loved to see some lighter, more refreshing options to round out the meal. Overall, Workshop Food & Drink is a must-try for anyone seeking an unforgettable dining adventure. The service is warm and attentive, the atmosphere is intimate and buzzy, and the food is pure culinary artistry. Just maybe skip the celeriac ice cream!
We had an exceptional dinner on the second night of Astera's opening (note, this new iteration has been developed and tested as Workshop F+D during 2023). Astera offers a plant based tasting menu led by Chef Aaron Adams of Fermenter, Farm Spirit and Portobello fame. Adams describes Astera as love poem to Oregon's vinified, farmed and foraged and it extensively features items grown of harvested locally and sustainably. Even the dishware is produced by local artisans. Adams offers a single seating concept. with a lovely, slowly paced multi-course meal (see menu photo), with each course introduced by Adams, who though busy preparing the next course, engages in conversations with his customers from behind the counter or as he circulates. The food is delicious and uniquely Adam's as he uses all the modern methods he has learned over 30 years with an emphasis on fermentation methods he has developed. Will absolutely be back.
We had an exceptional dinner on the second night of Astera's opening (note, this new iteration has been developed and tested as Workshop A+D during 2023). Astera offers a plant based tasting menu led by Chef Aaron Adams of Fermenter, Farm Spirit and Portobello fame. Adams describes Astera as love poem to Oregon's vinified, farmed and foraged and it extensively features items grown of harvested locally and sustainably. Even the dishware is produced by local artisans. Adams offers a single seating concept. with a lovely, slowly paced multi-course meal (see menu photo), with each course introduced by Adams, who though busy preparing the next course, engages in conversations with his customers from behind the counter or as he circulates. The food is delicious and uniquely Adam's as he uses all the modern methods he has learned over 30 years with an emphasis on fermentation methods he has developed. Will absolutely be back.
I was really looking forward to this Vegan experience. The area is a bit awkward and the individual who was announcing the next dish stood in the main area so those on the side could not hear what was coming. Overall the food just never leveled up with Farm Spirit.
While the food was amazing, beyond creative and given over the top attention to detail; this restaurant lacked the warmth from the service staff and personal touch from the owner that I hoped for.We were given menus with details of all the dishes that were to be served but I had no idea what many of the preparations words meant? At the bar the owner was sharing details of all the amazing ways in which the dishes were processed to the four lucky people who were privileged to sit there.The rest of us could not hear a word due to the rather load music and I don’t believe he expected us to hear.It would have added so much to the meal to have heard from the chef the details involved and the ingredients of each course.We paid an additional $65ea for wine pairing and I question the strong vinegar taste of two of them. I did ask and was told it was to have a slight fermentation taste. Interesting but not what I expected.
Atmosphere: 3
Food: 5
Service: 3
Restaurantji Recommends
UH-MAZZINGGG. I can’t rave enough about this restaurant. Imo it’s the best vegan fine dining restaurant on the west coast. 10/10 recommend.
Atmosphere: 5
Food: 5
Service: 5
Creative and declivous vegan meal. A place to have a wonderful night out. The only issue is they do not serve their amazing Old Fashion any more.
Atmosphere: 5
Food: 5
Service: 5
Gosh where do I even begin? I'd definitely been a fan of Fermenter so when I heard about Workshop, I knew I would have to try it out. After looking at the reservations on and off for weeks, my husband finally said let's GO, we're pulling the trigger. And off we went. We prepaid for a Saturday dinner seating and opted for 1 wine pairing for me when booking. We arrived a little before our seating time and waited outside while they finished setting up; not too long and thankfully it wasn't too cold or rainy. Once inside, we were all directed to our tables/bar seats. I will say right off the bat that if you sit at the bar, it will be much more interactive and involved. If that's your vibe, go for it! However, if you're a little bit more of an introvert, opt for a table -- it'll still be interactive, but not to the same degree or frequency. I will say every single thing we tried during our tasting was delicious. I was hesitant about some of the flavor combinations but honestly, everything had a lot of thought put into it. The dishes were all delicate, subtle, and well balanced. I will say being a fermented food junkie, I will dream of the fermented watermelon rind for days to come. Honestly, salivating as I type this because it was just the perfect, salty/tart little bite. That's not to say that everything else wasn't amazing. I will say the standouts for me were the celeriac and the lions mane. Good lord, I can't stop thinking of just how savory the lions mane was; perfectly paired with the potato puree and the demi glace was honestly one of the best things I have ever tasted in my life. The one course I wasn't huge on was the squash but it was mostly a me problem because I'm not huge on cinnamon or classic fall flavors. Hence, didn't like it very much. The apple cake that we ended up on delicious and would absolutely eat that again! As others have noted, I will say the wine pairing was a good experience, but not quite sure I'd do it again. My husband did get a no proof drink to try but it was quite intense and sweet so he sipped at it in between bites. Service was very friendly and we were definitely well taken care of. Parking wise, street parking in the area is not the worst! I think the price of the tasting is worth every penny when you look at all of the time, effort, and detail put into the dishes. Vegan or not, I highly recommend checking out this place -- I can guarantee you will not leave disappointed.
Chef Aaron and Team present an off-the-charts seven course dinner that will far surpass any expectations you have. Chef Aaron explains each dish which showcases his knowledge and passion for every element of each dish. You can see, feel, and taste the entire team's love and passion in the food and beverages. Book this experience now, you will have no regrets! I highly recommend adding the temperance pairing, for unique, one-of-a-kind beverages by the very special Alma. The interior is somewhat romantic, dim, and cozy. The space is perfect, small, but not too cramped, and not so big you feel a lack of intimacy with Chef, Team, and guests. Worth every mile traveled (from SoCal)!
Today was our second time at workshop. Food is absolutely amazing. Their vegan caviar is die for. First time they had consommé which was amazing and my favorite thing on the menu. Second time around the beets and celery root in apple sauce were the stars. It is evident that the food takes a lot of prep and the effort is evident from the bursting flavors. Not 5 star because the wine pairing is pretty blah. Skip it, you'll be better off ordering a glass or a bottle. Also try to request seats at the counter. Better service and experience at the counter. The chefs interacted with us which made the experience superior during our first experience. Second time around we were given a table even though we had requested counter seating. The server said they lost that request. Server was also rather curt and annoyed. But oh well food was good, we will be back for that!