Farm Spirit STL
Restaurant · Midtown ·
Fast casual dining with local farm fresh ingredients
Fast casual dining with local farm fresh ingredients
"Once an influential, now-shuttered vegan tasting-menu restaurant, Farm Spirit was known for meticulously plated 12-course tasting menus; Adams has left that chapter behind and used the restaurant’s back space adjacent to Fermenter to produce many of its cultured foods." - Waz Wu
"I found that Farm Spirit’s owner Aaron Adams responded to posts alleging aggressive manager behavior and pay disparities by apologizing, convening staff (including a backyard meeting), pledging to remove the traditional brigade hierarchy in favor of equalized roles, and installing an anonymous complaint box (with the key held by co-owner Michael McCarthy) as part of concrete steps to increase accountability and open dialogue." - Brooke Jackson-Glidden
"After briefly exploring takeout and bike courier delivery, Chef Aaron Adams devised a new curbside pickup system, complete with a detailed flowchart emphasizing zero contact between employees, purveyors, and customers. A locally sourced, vegetable-based three-course meal is available for pickup from Wednesdays to Sundays and must be ordered on the website at least 24 hours in advance." - Waz Wu
"Braving the cold light of day, I’ve noticed Farm Spirit has expanded beyond its evening multi-course service: it now offers a truncated three-course lunch (Weds–Fri, 11 a.m.–2 p.m.) — a $29 meal with a soup or salad, an entrée, and a fruit-based dessert that originated at the nearby Fermenter — and the restaurant has committed to keeping the Folklores pop-up by chef Sean Sigmon as a permanent Sunday a la carte brunch (Sundays, 9 a.m.–2 p.m.) featuring dishes like autumnal hash casserole and farro sausage waffles." - Brooke Jackson-Glidden
"I learned Farm Spirit is opening a new vegan luncheonette, which was one of the holiday-week stories covered by Eater PDX." - Brooke Jackson-Glidden