Urban Farm Fermentory has been approved for a restaurant license. Starting January 1st UFF will begin serving brunch 8am to 6pm Thursday through Monday. Brunch will be available in their 50-person tasting room and as takeout.
Chef Andrew Collier has joined the UFF team and will be drawing on his past experience at Bayside American Cafe to launch the new UFF brunch service. Collier has created a menu of toasts and waffles that will change seasonally to in concert with the ingredients UFF sources for use in their kombucha, cider, mead, gruits and artisanal vinegars.
Brunch at UFF is something owner Eli Cayer has wanted to do for a while, the pandemic accelerated those thoughts into a concrete plan.
Here’s a look at the menu:
