Quintessential Portland Vegan Restaurant Farm Spirit Has Started Serving Lunch

It’s Friday, which means it’s time for the weekly EaterWire round up of all those news items we didn’t quite cover. This week’s food news cycle was dominated by the impending arrival of Afuri in Beaverton and the new conveyor belt sushi spot on North Williams, but a few stories did fall through the cracks:

SPIRIT OF 2020 — Farm Spirit has begun braving the cold light of day. Instead of just sticking to its multi-course evening dinner service, the restaurant started serving a truncated lunch this week. Served from 11 a.m. to 2 p.m. Wednesdays through Fridays, lunch is the three-course, $29 meal that originated at the nearby Fermenter, with a soup or salad, entree, and fruit-based dessert. Plus, Farm Spirit has been hosting the pop-up Folklore since November, but the restaurant team has just committed to keeping chef Sean Sigmon’s brunch service on permanently. From 9 a.m. to 2 p.m. every Sunday, Sigmon will serve a la carte dishes like autumnal hash casserole and farro sausage waffles. [EaterWire]

SEVEN SEASONS — Joshua McFadden, the man behind restaurants like Ava Gene’s and Tusk, will write a second cookbook with cookbook author Martha Holmberg. A sequel to their first produce focused cookbook, Six Seasons, Grains for Every Season will include recipes relying on whole grains and flours. [Stained Page News]

CHURROWIRE — 180 Xurros, the closed churro and chocolate shop from the team behind Ataula, will reopen in the Hyatt Centric Hotel. The churro counter will serve things like flautas filled with tortilla española, pimenton lattes, and customizable churros dipped in chocolate. The counter will be a contrast to Masia, the other restaurant within the hotel also run by the Ataula team. [Portland Monthly]

Disclosure: Ataula’s Cristina Baez has contributed to Eater Portland.