Confluence Kombucha

Take Me Here Using Metro Transit

Confluence Kombucha, located in The Grove, is known for their lovingly crafted, hyper-local menu as much as for their seasonally influenced selection of their house-made kombucha.

Food waste is not an issue at Confluence Kombucha – food scraps are given a second life as pickles, condiments, and even as flavorful garnishes. The cores of pineapples used for their kombucha are pickled, jams are made from overripe tomatoes, and jackfruit seeds (which can be toxic if not properly prepared) are boiled for hours and turned into hummus. Their innovation when it comes to managing food waste is inspiring. Veggie scraps are even dehydrated, pulverized, and turned into a flavorful “veggie ash,” which is sprinkled on their dishes to add color and extra umami (with an unmistakable accent of garlic). Chaga mushrooms, which have special medicinal properties, are turned into a kombucha – the leftover mushroom is dehydrated, then used as fuel to smoke their grilled veggies and trout!

Their garden on their patio, which is shared with GDA-certified U.R.B., grows veggies and fruit for their restaurant along with native plants like milkweed to feed our local pollinators.

To reduce water waste, the kitchen has a foot pedal installed, allowing for a controlled flow of water. They use safe chemicals to clean their windows and tables, keeping toxic materials away from customers and out of our waterways. Confluence Kombucha keeps pests like fruit flies away with an innovative strategy that avoids toxic chemicals – carnivorous plants! Their carnivorous plants are some of their favorite employees; they always show up on time and are ready to get to work.

Confluence Kombucha has a mostly plant-based, entirely gluten-free menu, stocked with local, responsibly sourced ingredients; a must-visit for kombucha lovers and foodies alike.