If Portland had Michelin stars, this would be a 1 star. The service was top notch! I'm not a vegan, but I heard so many good things about this place. This place celebrates techniques and trying creative things. I think there could have been some different things down with veggies (like spices, more textures), but the food overall is one level of salty in an American taste palette. Foodwise, could there be more sides of flavor explored? Yes. I didn't love having the entree a big roasted tomato with beans, but I'm not a vegan. I appreciated different techniques with a tomato consomme broth, tofu cheesecake, and crackers with spreads. The sommelier loved our table; we got to try unique kombuchas and weird NA drinks. My favorite dish was the rolls, and I was mad that they didn't give 2 sets for my table of 2. It's super cute that they give you a welcome letter and a parting menu card. Very 1-star treatment! read more

Thoughtful, elegant seasonal dishes on a prix fixe menu showcasing everything wonderful about edible botanicals. The service is top notch, personable and attentive. The space is elegant and teeming with verdancy. Excellent wine list, and an interesting selection of non-alcoholic potables as well. Some of these small bites were among the best, and most interesting things I've ever tasted. The seaweed caviar croustade, for example. This place is proof that fresh, seasonable produce can be front and center of a meal! read more

I was so excited but was SOOO disappointed. I left still hungry and didn't like any of the food, weird flavors, super tiny portions and not enough food for the 220 price tag. YIKES read more

I want to think of this place as my vegan love affair, delectable plates of tasty vegan bites that I wouldn't normally think about pairing, flavor bombs hidden in tiny bites. It's true, I'm not vegan. I am a meat eater. But when chefs can magically turn vegan dishes into more crave-able flavors and textures, I'm all in. Chef Aaron is a genius in his creations, with each new plate a delicious surprise and better than the last. This was such a fun and intimate experience. There were only a couple of seatings per night, and each seating had maybe 10 tables or so. The chef and his amazing crew took great care of us, explaining the thought process behind each dish. The restaurant itself is beautiful and comforting as if you're inside someone's kitchen. I had a great time here and would love to come back and try other seasonal tasting menu offerings! read more

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Wow is all I can say after dining there. This was the most incredible experiance I've had in Portland for a vegan restaurant. Incredible. The food was to DIE for, the service was top notch, (shout out Montana & Jason) the space was lovely, nestled in a small little quaint spot. We will absolutely be back. Everything we had was 5 stars, it's too complicated to even write down, mess up, and even think I know what I'm talking about when it comes to these meals if I'm being honest. Mind blown. Thank you so much, and thank you chef Saxton. read more

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Had the pleasure of dining with them before they added some cool changes to their dining experience. Previously, it was a communal-esque service, and I definitely really liked that concept. There is just something about everyone else enjoying the same dish as you and having an entirely different experience/perception of the dish that just made the dinner much more dynamic. All of their dishes are amazing and delicious (I still can't believe they're all vegan); I really have nothing but great things to say about the quality of the ingredients and the execution. I love the high attention to detail and the sustainability, and I was just so impressed by the staff's knowledge of the dishes. I will say that their in-house fermented drinks are a tad too sweet for me, but other than that, I can't wait to visit Portland just to experience their brand new set up! read more

Astera Restaurant offers a unique dining experience characterized by its fun, casual approach to fine dining, which Chef Aaron describes as "fine dining adjacent." Specializing in plant-based, vegan cuisine, Astera focuses on rejuvenating and celebrating complex, layered flavors. Side dishes might include fermented strawberry, radishes, and charred cucumber oil, showcasing their dedication to innovative and flavorful plant-based dishes. The service and atmosphere were outstanding and casual, which I love. The chefs and the staff were relaxed, focused, and expressive in explaining the Oregon-based food and wine. I was here to celebrate my retirement from my 40+ years as a teacher and educator leader--if my colleague had prefaced this celebration as "fine dining," I would have been dreading it, based on my past, snotty experiences in such restaurants. However, Astera is fun, joyous, and far from a stressed out staff and table-turnover pressure. Other reviews aptly explain the process of how Astera functions, so I'll focus on the food: --Imagine savoring a chilled dish on a hot June evening: delicate porcini and cured tofu raviolo, bathed in a vibrant basil sauce. The raviolo rests on a bed of sungold tomato fondue, its sweetness perfectly complementing the earthiness of the porcini and tofu. Bright calendula petals adorn the dish, adding a splash of color and a subtle floral note. This dish not only refreshes but also delights with its harmonious blend of flavors and textures. --Envision a sophisticated dish perfect for a summer evening: tender lion's mane mushrooms glazed in a rich umami sauce, bringing out their meaty texture and deep flavors. Accompanying the mushrooms is a crispy seaweed buñuelo, infused with Oregon dulse and hemp, adding a delightful crunch and a hint of the ocean. Fresh herbs and agretti garnish the plate, offering bright, herbaceous notes that balance the umami richness. This dish showcases a masterful blend of textures and flavors, capturing the essence of gourmet plant-based cuisine. --Picture a dish that is both elegant and rich in flavor: herb-crusted aged cashew-hazelnut cheese, offering a creamy and nutty profile. It is paired with a sweet and tangy boysenberry jam that finished with a bit of heat and a smooth garlic "honey" purée, creating a delightful contrast of flavors. Alongside, you'll find lacto-fermented Hakurei turnip and unripe strawberries, adding a refreshing and tangy element to the plate. To complete this culinary experience, seeded crackers provide the perfect almost crunchy vehicle for savoring each component. This dish is a testament to the artistry of plant-based cuisine, balancing complexity and simplicity. And I thought I knew what strawberries tasted like. Astera teaches as much as it delights. We savored our food, our conversation, and our learning. Our plan is to return each season to discover what Chef Aaron and his brilliant team is dreaming up and delivering so well. If I hadn't experienced Astera myself, I might have thought it was a Portlandia caricature featuring Fred the Turnip. But it turned out to be the perfect celebration of my beautiful career, leaving me rejuvenated and hopeful. read more

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Totally Vegan tasting menu, everything painstakingly and ethically sourced. I was treated to a birthday dinner experience here and it was an EXPERIENCE. Seating at 6 and doors did not open until 6pm on the nose. Seats were pre-assigned and there was room for eight couples, including four seats at "the bar" which has an amazing view of each course being plated. Plan for a full evening of dining, between parking and leaving we were there for about three hours. Chef Aaron welcomed everyone and gave an introduction to the concept, sourcing, and each team member. There was also an introduction to each course as they were presented, starting with savory snacks, three savory courses, and three dessert courses. The menu is different every day so I hope I can save up enough $$ to come back again! We splurged on both the wine pairings and the temperance pairing. Honestly, I preferred the house fermented kefirs over the wines and ciders! I had no idea kefir could be so varied and flavorful, not to mention perfectly paired with each course. I'm not a fan of mushrooms, but the candy cap kefir was amazing and not something I would ever try willingly, but I could have savored two more glasses of the stuff very happily. Music was delightful to this generation-xer, if a little loud early on as we were sitting directly under a speaker and struggled to hear the introduction. I did mention that and chef A took care to lower the volume for each subsequent course introduction which was very much appreciated. Not pictured: we were also presented with a copy of the menu in a hand addressed envelope with a golden seal and a box of treats to savor later as a memento of the experience. Very very nice. I really hope to be able to return and experience another seaons's tastings! read more

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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)! read more

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Oh my Aaron Adams. Workshop is THE best new plant based culinary experience. You have truly outdone yourself this time. Farm Spirit was a favorite special occasion spot for us before it closed and we kept HOPING for a new spot. This was BEYOND our expectations. When you walk in it feels like a large dining area. A community experience. Not just a "date" spot but something you share with everyone dining together. The atmosphere is warm and inviting. Unique and fun decor with a full view of everything food related. It's cozy, and intimate. The service is of course 5 star. You are served and treated TOP NOTCH. Now, the FOOD. Just like anything else, when you're sampling MANY items, you are going to LOVE some and some will be meh. I'd say 95% for me was WOW. And 5% was good but not my favorite. The cashew onion profiterole was MIND blowing. I could have eaten a dozen. The texture was just the best. Slightly crispy, creamy center. Soft cashew cheese with a pop of onion. Yum. The seaweed jerky was one of the biggest surprises in the opening plate. It was crunchy and chewy, neither too much over the other and had such great flavor. It was subtle but absolutely delicious. The onion Stroopwaffle with mushroom pate was so delicious it left me wanting many many more. Definitely a close call between if this was my favorite or the profiterole, on the opening plate. Crunchy, creamy and of course well balanced. The next course of the Sungold tomatoes, figs, fennel, pickled green strawberry & caramelized soubise was good. What stood out so much to me was the pickled green strawberry. It had such a bold acidity which was a fun palate party paired with the smooth and rich caramelized soubise. The next course came out and I was not really interested. I felt like whoop dee doo it's soup. Tomato consomme is a fancy way to say soup. With "corn custard" and basil essence. It sounded pretentious even. And I expected cold tomato soup. WHY would I think such nonsense?! For Chef Aaron Adams to serve that would have been a real joke. What came out was beautiful. But the flavor was MIND BLOWING. What I thought would be the most basic dish was killing me with flavor. I savored absolutely every bite of this dish. I tasted each component separately and with them all together and it was PHENOMENAL. Next up the Homs Kousa squash, Abenaki corn porridge, fermented Jimmy Nardello, cashew yogurt, tomatillo and smoked eggplant. The flavor was good but this dish didn't give me the texture I love to have. I always need something crunchy in some way and it was creamy and felt like fall but I wanted more texture. Lions Mane, elderberry demi glace, potato puree and pickled red onions came next. This was perfect. All of the flavors combined beautifully. Soft mushrooms with acidity from the pickled red onions, sweetness from the demi glace and SOFT and creamy potato puree (literally the best mash EVER... Because it was a puree it was smooth and delightful!) Dessert came too soon but the Charentais melon granita, lemon cream, filbert hit the spot. I dislike ALL melon. All. I know. I'm weird. But I do. I loved this dessert. It had such light flavor in the granita and the lemon cream & filbert just brought in a perfect palate cleanser and freshness. Our last plate was the Blackberry Tarte, sweet cashew cheese, stirred custard and flax tuile was as beautiful as it was delicious. And we took lots of photos of the tuile as it looked like RBG's collar. Our group of diners on 8/11/23 got a real treat by Chef Aaron sharing about his upbringing and culinary loves as well as his family's influence on his cooking. We got an extra special treat to sing his Nana Happy birthday as a group. I don't recall her exact age but she was a healthy older lady with a lot of spunk left and clearly many healthy years ahead. I'm CRAZY in love with this new dining experience and I'll be back!!! Thank you Chef Aaron and the team at Workshop for a phenomenal experience. read more

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This is an upscale restaurant that hosts two seating per night. We arrived for our 5PM reservation and were greeted promptly as promised. From the moment we arrived we were treated with deference and care. Every staff member, as well as Chef Adams, was thoughtful of our needs and anticipated them before we could ask. The restaurant itself is charming and eclectic. Framed art, potted plants, serve ware and an abundance of cookbooks are arranged neatly creating an atmosphere of warmth and welcome. We were fortunate enough to be seated at the Chef's counter and enjoyed engaging, knowledgeable and informative conversation throughout our visit. Our reservation was for the seven course spring menu and as soon as the first appetizer arrived we knew we were in for an outstanding experience. Each course was thoughtfully and meticulously prepared. Each dish was an explosion of flavor and always a delight! The creative combinations of flavors and textures left us in awe of Chef Aaron's skill and creativity. The attention to each detail, recipes, hospitality, plating and ambiance was impeccable. We could not have been more impressed. We hope to return again and again! read more

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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. read more

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Maybe I was there on an off night, I thought it was just OK. It was pretty expensive for the amount of food and I like vegetable forward cooking but there were hardly any starches there to have the food feel substantial. It was mostly very, very pretty to look at, but not much was memorable flavor wise but the seaweed caviar and it was simply a lot of one bite appetizers and no main courses. But maybe that is a tasting menu? It was mostly very, very visual. read more

YES YES YES! IF you were a fan of Farm Spirit - this is, dare I say, even better! Vegan tasting menu: don't be fooled you WILL BE FULL. You may think, "I'll have to go get more food when I leave here", and you will be wrong. This is a MEAL of many tastes that will fill you up as much as your tastebuds will be delighted. For real. Small, intimate, space, and you get to meet and interact with the genius that is Chef Aaron. Why genius? He makes pretty much everything from scratch - like his own tamari! Perfect evening, excellent food, stunningly gorgeous presentations - and entertaining stories from Chef Aaron about the dishes, foraging locally, and experimenting/creating. Service was excellent, they are a team, and they operate like it. The wine pairing was really good, only one miss (4/5) - one wine just didn't work with the food taste it was paired with. On their own both were very good, just shouldn't have been stuck together - they didn't get along. Also two desserts. read more

Delicious food and ambiance. Service was quite good. I was very impressed by how it was all vegetarian and how creative the dishes were. I had the kombucha flight as well. Watch the bill though - accidentally paid double tip! read more

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I love tasting menus because they take the decision making out of eating and let you sit back and enjoy what the chef deems best. And with the super-local ingredients and seasonality of Workshop, you're always in for a treat. Every one of the 6 courses was so different and unique. Some of the dishes were amazing misdirects - meaning you had no idea what taste would accompany the beautiful art on the plate in front of you. "This is vegan!?" was said several times because of the richness and textures of the dishes. The space is cozy and intimate with fun and quirky art. The tables are small and best for 4 people or less. Chef Adams even came over to say hello. Highly recommend dropping by this Workshop! read more

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love the food , ambience and the friendly service .the desserts are over the top delicious

Exquisite experience. Delectable food that happens to be vegan. Unreal amount of flavor in every bite and sip (the non-alcohol pairing is divine). Every member of the staff is the perfect pairing of professionalism and warmth. Beautiful setting with a great vibe. read more

My first time visiting Portland and Astera is one of the highlights of my trip! I loved the flavors and use of fresh ingredients that I've otherwise haven't tried together before. The atmosphere was very comfortable and made the experience enjoyable. For attire, there was a mix of those dressed up casual, business casual, or out on date nights. If you're looking for a fun experience and trying unique flavor combinations, you won't be disappointed! Service was also on top of making sure each guest was satisfied. My guest had allergies that they accommodated. We would love to visit again the next time I visit! read more

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We were one of the first patrons to arrive on Sunday right when it opened at 5pm. We were worried there would be a wait, but the restaurant continued to have plenty of seating for the next 1-2 hours. We grabbed a table right next to the window. The restaurant is more suited for parties of 2. We heard from the waitress that they only accept reservations for parties larger than 5. We love Fermenter next door, so of course we had to visit Workshop once it opened. I love all of the details included in the space - the portraits on the walls, the lamps on each table... We ordered the Yes Whey cocktail & two appetizers (popcorn sazón & tiny peppers con queso blanco), which were discounted because we came during happy hour. I would order the tiny peppers again because it was creamy and tart. The Vegan Caviar was very unique and savory. I loved how fun it was to put it all together. Tempeh, pepita curd & calçots was so delicious. We were glad to have ordered the Citrus & Kohlrabi salad as a nice refreshing balance to the rich tempeh dish. For dessert, we ordered the orange olive oil cake. It was super moist. read more

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We did the chefs counter experience and thoroughly enjoyed it ! The chef was fun and relaxed to talk to. He shared some great experiences with us and kept us entertained throughout. The food was fantastic and wine pairing was spot on. read more

This small, intimate restaurant serves a fixed vegan menu twice a night to 10 tables. The chef and owner Aaron announces the intention and the composition of the dishes. Each one is sourced from farmer's markets and Oregon provisioners, masterfully prepared, and beautifully plated. Everything was delightful, and included a number of ingredients that I had never consumed before. You know you can't go wrong when there's not one, not two, not three, but six desserts, including one he sends home with you with a note of appreciation. We had the Temperance Pairing of Kambuchas and Kefirs, and all but one were perfect. The amount of time that the chefs spend preparing the meals is phenomenal; you will learn about some of that during your time there. Loud music such as The Cure plays while you eat. Aaron is happy to talk to you about anything in between preparing the courses. Especially appreciated is that he donates to two organizations, including our favorite Lighthouse Farm Sanctuary. The total came to $370 for two, because they add a "junk" 20% "Workshop Service Fee" to the bill on top of the tip, and I didn't notice until it was too late. I would much prefer they just include that in the $110 base price. read more

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I had mixed feelings about Astera. It definitely is an experience. The waitstaff was very attentive altho it was hard to hear their explanations of the dishes over the music. The menu was in such small letters it was hard to read. I liked the fact that there was a non alcoholic pairing altho 40$ seemed excessive for 3 small glasses. The presentations are beautiful. But much of cuisine was reconstituted to look much different than the original vegetable. I didn't get a lot of discernible flavors from the results. That said our fellow dinners loved it! Definitely one of the most expensive meals I've had 320$ for 2. The space is small and lovely. read more

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! read more

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We happily came upon this restaurant with no knowledge ahead of time. The staff was incredibly friendly and knowledgeable. Every detail was unique and charming, from the music, to decoration, to food presentation. The wine recommendation was terrific. And the food was absolutely incredible. We've had the privilege of eating at many great restaurants over the years, and this is one of our favorite dining experiences. Any time we are back in Portland we hope to visit again. read more

I so appreciate a full tasting menu, beautifully prepared and presented and paced expertly. Such passion and professionalism in every bite. I know when I come here I will be eating healthy, fresh, gorgeous, local, filling, fabulous food prepared thoughtfully and passionately by chef and his team. Each time I come I'm presented with new flavors and an adventurous menu that really satisfies. Highlight for me this trip were the tempeh, gazpacho, tartlet, stoopwaffle and dumpling. I wasn't crazy for the desserts this go around but such a wonderful and surprising offerings overall. Well worth the price. The location is a bit cramped and loud, but when a course comes out it doesn't seem to matter if you can hear ;-). I highly recommend- it's an education in food and a work of art in addition to being a blast for your taste buds. read more

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I actually have a lot of sensitivities that are common ingredients in vegan food, but it looked so interesting I wanted to try anyway. Honestly, I was so impressed with the flavor combos and insanely grateful for their efforts to accommodate me. There wasn't a single dish that I felt like I was missing out on because of their wonderful attention to detail. They made sure that I was even able to enjoy the after dinner treat! It is on the pricier side, but didn't feel pretentious and worth every dollar! All of the staff are super kind and efficient. The dinner service felt comfy and casual. If you're looking to try something new I highly recommend booking a seat! The fact that their menu changes so often has me planning my next visit already. read more

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Food was incredible and fully vegan. One of the most memorable dining experiences I've had the pleasure of experiencing. Service was great and the ambiance was warm, inviting and intimate. read more

Chef Aaron Adams does it again!! Yet another amazing vegan restaurant! Just last week, he opened up Workshop Food & Drink right on the other side of his other restaurant, Fermenter. When you're dining with Aaron, you truly can't go wrong. Workshop is his latest project and is a vegan Cuban restaurant paying homage to his family and heritage but with his own special twist and unique flavor. We love Fermenter so much that we were stoked to try Workshop. The ambiance is cozy and intimate. There aren't too many seating options, so it's likely best to set a reservation. We got their right as doors opened and sat at the bar. We were warmly welcomed by Aaron himself as we walked in and enjoyed hearing about his love and passion for this new project. Alma took care of us at the bar, making some great food and drink recommendations. We enjoyed the Beet Tartare, Aguacate Salad, and the Enchilado. Each plate was beautifully presented and had such unique, wonderful flavors. It felt like each dish was made with care! Drinks were also quite the treat. Our favorite was the Hey Whey!! If you've not experienced Chef Aaron Adams, you're missing out. Go visit his new baby, Workshop Food & Drink!! read more

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Oh so close to five stars...As expected the service, ambiance, personal touches were incredible, really outstanding. Each individual dish ranged from amazing to astonishing, a new surprise with every course. In particular, the tomato consomme was miraculous. How they got that much tomato-ness into that clear broth, I just don't understand. It reminded me of that scene in Willy Wonka when Violet is tasting all the flavors that came out of the little stick of gum. The only thing that kept this from being a five star meal for us was that there was no central protein dish that could be considered the star of the show. For vegetarians and especially vegans, it seems like there needs to be something...(legumes, tofu, nuts?) that makes more of an appearance and pulls the meal together. What seemed to be the central dish, the eggplant that included soy yogurt was definitely wonderful, but it was small and one of a progression of equal dishes. Small criticism, but definitely a thought. It's an expensive meal for sure, but really a wonderful special occasion experience with remarkable attention to detail of each course. read more

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Have been waiting weeks to try this place out and tonight was finally the night. They're doing dine in only with reservation (except for limited bar seating), so we'd booked our prime spot several weeks in advance. We came into tonight with no expectations (other than the great things I'd heard about Fermenter). From start to finish, there were zero disappointments tonight. THIS PLACE IS AMAZING! With its boutique atmosphere, Workshop mixes Cuban chic vibes with vintage touches leaving you feeling instantly comfortable. Every detail floor to ceiling felt thought, the dishes were decorative and functional and my absolute favorite touch were the silverware rests, unique to each table. We had a wiener dog and a moose on our table. From the top down, service was extremely friendly. We had to wait just a couple minutes for our table to be ready and while we waited, Chef Aaron struck up a conversation with us and had a couple glasses of wine brought over. From Chef to the bartender to our server, it was truly an A+ experience. We started with glasses of the Jean Aubron, a delightfully light and just sweet enough white. Food wise, we started with the tiny peppers con queso blanco which I could easily have eaten all of myself. Good thing I didn't, or I wouldn't have had room for all of the deliciousness to come. For mains we shared the black beans and rice, tempeh and charred carrot enchilado, and the big darn empanada (which was darn big as advertised!). The empanada was great, but the enchilado stole the show. That dish was truly amazing and paired perfectly with the beans and rice. Even though we were stuffed, we had to make room for the pineapple sundae with housemade sorbet. So glad we did, because it was fantastic! The sorbet was bright and light and the whipped cream was smooth and just sweet enough. Perfection from start to finish! read more

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My wife and I were a bit disappointed with our meal last Sunday. We are both long term vegans and aren't happy being negative toward a vegan establishment since so many struggle to survive these days. To sum up our feeling- too much pretension over too little food. read more

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! read more

Astera in Portland is a true gem. The innovative dishes are beautifully presented and bursting with flavor. The service is attentive and the ambiance is sophisticated yet relaxed. Highly recommend for a special occasion or a memorable night out. read more

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. read more

This place was great - really good food and drinks, great staff, nice ambiance. We were able to just walk in a get a table, which was the obit one left, but I doubt that's always the case. Woolf recommend getting a recommendation read more

This is similar to the Farm Spirit experience we had several years ago with our Workshop visit. The service and ambiance are amazing and the flavors of the food are incredible. I'm not a super adventurous eater but Workshop had me cleaning my plate with every course. read more

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The service was excellent and the meal was delightful. We got the wine pairing to go with our course meal. I would highly recommend. The space was cozy and personal to the group served in our timeframe. read more

Astera - Vegan Near Me - Portland, Oregon

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Fantastic and unusual vegan food. Even the meat-eater in my group was happy. The stuffed little peppers are a great mix of pickled and creamy/salty. The vegan caviar is the best thing we ordered, followed by the Koji beets, and the empanadas. server advised that the menu changes regularly; we will definitely return. read more

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I took my gf here for her birthday and we were blown away. First, the interior is so perfect. It feels cozy and intimate. There are 20 persons per seating, so it's more like a dinner party. Each course was so thoughtful, intentional, and delicious. The chef took the time between each course to explain what we were about to eat and how he prepared it. The courses were so creative and unexpected. We loved every minute we were here and cannot wait to come back. I can't stop thinking about this gem of a restaurant! read more