Grown Nearby
We source from a named list of local farms, not a distributor. Nothing is flown in.
Our Story
About Fernrow
A backyard supper club that grew up — but never stopped cooking with what's ripe down the road.
Our Story
Six years in, the rule hasn't changed.
Fernrow began when chef Nora Bellamy started cooking dinners in her backyard, using whatever the farmers down the road had picked that morning. Friends brought friends. The backyard filled up. Eventually it became a forty-seat room in the heart of Portland.
What never changed was the rule: the menu is written the day the produce arrives. We still drive out to the same farms each week, and what's ripe decides what you'll eat. It's slower, it's less predictable, and we wouldn't run it any other way.
What We Believe
Three things we won't compromise on.
Written by the Season
The menu changes every week with the harvest. Freshness isn't a claim — it's the whole method.
Warm & Unfussy
Serious about food, relaxed about everything else. You should feel at home here.
