what does “plant-based” mean?

we only serve delicious plants! at the plot we make all of our menu items and products from scratch, with fresh local ingredients. we source as much as we can from local, regenerative farms and and also have a large garden on-site.

how do we minimize waste?

we are intentional about every aspect of our business. we work with local vendors we trust, grow some of our own produce and herbs (in patio gardens and our regeneratively managed urban garden in the back parking lot), and we practice total utilization in our kitchen. we do our best to minimize plastic use, and anything that can’t be composted or recycled goes into a terracycle box (for specialized recycling). we save water from carafes to water our gardens, and use zero-waste, palm oil free candles on our tables. our takeout materials are biodegradable, and most will turn to soil in backyard compost. we have also partnered with ReVessel in order to provide a reusable takeout container swap program. a lot of components of our building are repurposed, including the wood (exterior and some interior) that was salvaged from mushroom growing operations. our menu is designed to elevate flavor and texture by creatively to totally utilize as much of our produce as possible, including roots, stems, leaves and pulp. we also buy much of our produce form local regenerative farms, which are designed to waste very little.

we are not perfect by any means, but strive to learn and evolve, and to leave this beautiful planet better than we found it!

do we have gluten free and soy free options?

yes, quite a few.

are we dog friendly?

absolutely! we have a ton of outdoor seating and love serving your pups!

do we buy our “meats”? are they Beyond or Impossible?

no! we make everything in-house! our sausage, ground “beef,” chorizo and loaf are all made with a base of lentil and wild rice, and are seasoned and sometimes smoked (sausage and chorizo) to create the individual flavors.

what is the cräb made from?

our crab is primarily made from lion's mane mushrooms, which are grown locally by mindful mushrooms (lion’s mane mushroom is a superfood that supports memory, focus, nerve health, creativity and mood). the mayo is made with local, organic tofu from San Diego Soy Dairy tofu.

what is the spicy tüna made from?

garbanzo beans and our house made sriracha.

what is our chickën made from? how is it made?

we like to say that it is made with local organic tofu (sourced from san diego soy dairy tofu), and a little kitchen magic. poof! it’s chicken!

what’s up with the garden?

our garden is accessible from our parking lot across the alley, and is adjacent to our plot cottages. it is regeneratively managed by bianca from community roots farm in oceanside. regenerative farming consists of holistic farming practices that aim to improve soil health and reverse climate change by expanding biodiversity, improving the water cycle and increasing organic matter in soil structure. practices grouped under regenerative agriculture include no-till agriculture (where farmers avoid plowing soils and instead drill seeds into the soil) and use of cover crops, which are plants grown to cover the soil after farmers harvest the main crop.

do we make our menu items from scratch, or buy them from other vegan companies?

almost everything is made from scratch, with the exception of bread (which comes from hokkaido bread co. in oceanside), some spice mixes, and local, organic tofu.

where did the plot come from?

jess was at a zero-waste conference in 2017 and got inspired to create a restaurant that was as idealistic as possible. she drafted the first business plan at the lunch break of the event. the plot embodies the principles that she believes in, and with her longtime partner, chef davin (who is renowned for his culinary skill and commitment to zero waste practices) she spearheaded this totally plant-based, zero-waste ethos restaurant. the name is reminiscent of the small gardens her and her siblings had growing up, and also the allotments of land that davin’s family had in england when he was a child. the plot also refers to the master plan of creating a healthier, more respectful, and more delicious future!

what is an amuse bouche?

at the plot, this is a gift from the kitchen that we share with each guest at the beginning of their dinner. our amuse bouche represents the flavors and philosophies of our garden along with our commitment to utilizing the whole plant, root to shoot. each week we feature something different that highlights foraged finds and seasonal ingredients. (word origin- to amuse the mouth)