Portland’s Restaurant, Bar, and Food Cart Closures | Eater Portland
"I read that Fermenter, a vegan craft fermentation restaurant that made its own tempeh, koji, miso, sauerkraut, kombucha, kefir, and vegan cheese, closed on March 31; chef Aaron Adams said the labor-intensive scratch production didn’t yield proportional profit, that monotony from making burgers and sandwiches (the restaurant’s most profitable dishes) contributed to the decision, and that the Fermenter brand will continue as a product line and in classes while a new restaurant will open in the same space." - Janey Wong
