RUN THE PLOT
What an incredible morning filled with beautiful energy, spirit, food, people, music & community!!! Thank you to all you joined us, it was such a pleasure to feed and host you. We’re honored to have been a part of such a special experience.
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@oruzu.world:
RUN THE PLOT / 4.44 MILES / OCEANSIDE, CA
Our biggest run yet! Thank you to everyone that traveled from as far as the Bay Area to attend RUN THE PLOT. The love was real and we felt the energy from jump! It was an honor to lead 100 people in a morning filled with movement, music and food around Oceanside.
@theplotrestaurant our gracious host thank you for going above and beyond! You made us feel like family!
@turnipvegan this event was magic! Excited to cook up some more!
📸: @pgfilms
Powered by @altrarunning
about that garden sushi.
The menu moved through creative nigiri, izakaya-style plates, bright seasonal flavors, and plenty of unexpected ways to transform plants into something playful, beautiful, and seriously delicious… and getting to share all of it with all of you under the lights in our garden made it even better.So much love to @duplawork for capturing the energy of this night for us, and to our incredible service team and chefs for making it all possible.Next up: Backyard BBQ Night this Tuesday, 7/28 (a few spots are still left). https://lnkd.in/grbyrREn
Have you met sea beans yet?
Crunchy, salty, and packed with personality, sea beans (also known as samphire) are one of Chef @davinwaite’s favorite ingredients to use!
Fun fact: Sea beans are one of the few vegetables that naturally contain omega-3 fatty acids, which play an important role in supporting brain and heart health. They also absorb minerals from the salty environments where they grow, giving them their signature briny crunch without needing much added salt.
Around here, you’ll find us adding them to some of our favorite dishes, including: our Plot Primavera, our crowd-favorite Panko-Crusted Charcoal Roasted Eggplant, and our OG Teriyaki Spam Bowl.
We love growing ingredients that surprise people, start conversations, and make their way from our garden to your plate.
Come give them a try… you might just find a new favorite.
five-course tasting menu
Our current five-course tasting menu is inspired by Chef Davin and Chef Travis’ recent trip through Mexico, celebrating bold flavors, vibrant colors, and the incredible produce growing right here at The Plot Garden Project alongside ingredients from our hyper-local farming friends.
Think beetroot tartare with crispy capers and creamy egg yolk, our beloved smoked carrotfish taco with kimchi slaw and cilantro crema, shaved fennel with scratch-made wasabi and cara cara vinegar, mushroom adobada with blue masa cornbread, and an orange custard dessert with candied corn and celery ice to finish.
Five courses. Made from scratch. Thoughtfully paired. Inspired by travel, rooted in our community.
Available every evening from 4–9 PM, seven nights a week.
Run The Plot!
EDIT: SOLD OUT
Less than 80 spots left! Don’t miss this rare event!
Run The Plot! Join us for a 4-mile social run, jog, or walk and all you can eat brunch! presented by @oruzu.world + @altrarunning
Only 100 spots!
This event is for all levels, so whether you’re a seasoned runner or just starting out, we’d love to have you! Walk, Jog, Run and then Eat!
RUN. SOCIAL. BRUNCH. MUSIC.
Nothing screams summer quite like brunch with your friends! So we linked up with some of our favorite vegan friends to bring you a morning of movement, music, and most importantly, food!
🌱RUN THE PLOT
Oceanside
Saturday, July 25 7–10AM
A 4-mile social run from The Plot Restaurant to the Oceanside Pier and back, then an all-you-can-eat brunch and good music to close it out.
And this one’s for all levels. Whether you’re a seasoned runner or just starting out, we’d love to have you. Walk it, jog it, run it, then eat! No clock, no pressure. 💚
On the menu: an all-you-can-eat brunch featuring @turnipvegan x @theplotrestaurant, with chef stations, tray-passed bites, and a buffet (all unlimited), plus a limited-edition collab menu item. The Plot makes almost everything from scratch and has the most beautiful garden. Then come vibe with us. @vinylbyvenus (@plantsandnourish) on an all-vinyl set, classic Hip Hop and more, all morning long.
TICKETS AND DETAILS >> https://lnkd.in/gSyuXFcw
Bean Tartine for brunch?
Yes please!
Scratch-made sourdough focaccia topped with bean pâté, zucchini refogado, pistachio dukkah, and feta. It’s savory, crunchy, satisfying, and exactly what we want to be eating on a beautiful day.
Grab a seat in the garden, add a drink, and come hang with us!
we're making sushi in the garden.
we seriously can't wait for this one.
join us for the first dinner in our Summer Garden Series as Chef Davin serves up a family style, plant based sushi feast filled with creative nigiri, signature rolls, izakaya favorites, and plenty of surprises along the way. great food, shared tables, music, market lights, and the kind of dinner where you leave knowing a few more people than when you arrived.
Tuesday, July 14 | 6:00 PM
Salads don’t have to be boring.
And they definitely don’t have to leave you hungry. 🌱🥗
A recent @eatingwell piece shared that research, including a study published in Circulation, found that eating plenty of fruits and vegetables may help people live longer by helping prevent or delay the onset of chronic disease. It also noted that most people fall short on both produce and fiber.
That’s why we like building salads with plenty of color, texture, greens, beans, seeds, fruit, and ingredients that make a meal feel as good as it tastes. Fiber from beans, greens, seeds, and produce helps make these bowls satisfying, while all those colorful plants bring their own mix of vitamins, protein building amino acids, and antioxidant-rich compounds to the plate.
Our Farmer Salad brings together kale from @theplotgardenproject, red cabbage, seasonal fruit, onion, feta, hemp seeds, sunflower seeds, and goddess dressing… it’s crunchy, creamy, bright, savory, and full of texture.
Our Plot Primavera: three beans, shio koji and cara cara dressing, kombu tomatoes, shaved onions, pickled peppers, olives, cucumber, chicory, lentil bäcon, and sea beans. Fresh, punchy, salty, tangy, and packed with protein.
Simple, delicious food that fuels your day and gives your body something back… that’s what a meal should be. Come grab a salad and taste what we mean.
OUR SUMMER SERIES IS HERE!
this summer, we're slowing things down.
join us in the garden for a new dinner series built around great food, shared tables, and all the good conversation. interactive and community driven, we will gather under the market lights with music, shared table dining, and community.
each dinner features a unique seasonal menu served to the table, encouraging everyone to pass plates, get to know each other, and share an awesome meal.
tickets are $65 and include a welcome cocktail or mocktail along with a multi-course family style garden feast.
FIRST IN THE SERIES:
tuesday, july 14, 6pm
garden sushi night
a plant based sushi feast featuring creative nigiri, signature rolls, izakaya favorites, and plenty of surprises from the kitchen.
tuesday, july 28, 6pm
garden bbq night
smoky, grilled faves, local produce, seasonal sides, and all the backyard barbecue vibes, The Plot style
this kale is not that kale.
There’s something really special, and satisfying, about growing your own food.
You can taste the difference, and nothing compares to watching something you’ve planted go from seed to a fully grown vegetable, fruit, herb or leafy green, like kale.
Chef Davin spends hours in the garden every week: planting, watering, weeding, trimming, harvesting, and paying attention to what the garden needs and what might spark the next dish. It’s a lot of work and it doesn’t always look pretty… but it gives him and our culinary team the chance to grow delicious things, cook with them, and share them with you at the table. Feeding our friends, family, guests and community… that’s what makes it all worth it.
Fried Chickën + Cornbread
One of our favorites for lunch and dinner!
Citrus cornbread made from scratch with heirloom corn, fried tofu chickën, and pear scrap honëy to finish it all off.
It’s hearty, comforting, crispy, golden… and hits that sweet/salty/savory balance just right! Have you tried it yet?
Lunch Tasting Menu Is Here!!!
This is something we’ve been wanting to do for a while, and Chef Davin is pretty stoked to bring it to daytime service.
3 courses, starting with bread and dips: sourdough focaccia made from scratch by Chef Josh, house pickles (including Chef Davin’s favorite romaine hearts), olives, and whatever beautiful things we’re pulling from our garden.
It’s a fun way to come in for lunch, try a few things we’re working on, and get a taste of what’s growing, changing, and inspiring us right now.
Available weekdays from 11am–3pm.
Dad Jokes. Dad Bods. Dad's Day.
We are here for all of it. FATHER'S DAY IS THIS SUNDAY, JUNE 21!
Treat dad to brunch, dinner, cocktail (or mocktail), or even join us in the evening for our seasonal tasting menu.Gift cards are available as well!
We love our dads and father figures, and we cannot wait to celebrate with you.
BOOK YOUR TABLE https://lnkd.in/gweF_rSN
BUY A GIFT CARD https://lnkd.in/gmA-HUXb
Plantscape is a wrap!
Thank you to everyone who came out and joined us for an evening of food, creativity, community and fire! We had such a blast hanging with you, and celebrating all the things we love most: plants, connection, and a little bit of beautiful chaos.
Huge love to our entire team for making it happen, our chefs in the kitchen, our crew out front, everyone behind the scenes, and our friend Chef Tony from Scratch House for jumping in with us.
It was an amazing night in the garden, cooking over fire (and a shopping cart) and feeding all of you. We hope you had as much fun as we did, and we can’t wait for the next one.
Resilience Is a Verb 🔥
In episode 2 of Waite a Minute, Jessica and Davin take a minute to talk about The Plot. The risks, the mistakes, the wins, the growing pains, and the moments they weren’t sure they’d make it through. From scaling up to scaling back and rebuilding stronger, this episode is a quick, honest look at what resilience actually looks like when you’re trying to create something that matters.
Part of the “FEEDING THE R(E)VOLUTION PODCAST” hosted by Jessica, the “Waite a Minute” series is where Jessica and Davin Waite break down what’s happening in food, sustainability, and the world around us. Short, real, and to the point. Listen where your favorite podcasts are played, including on: Apple Podcasts & Spotify!
Chocolate Tort 🍫
— dark chocolate, miso sesame brittle and maple cream.
It’s one of our absolute favorites for dessert, and we’re saving you a bite.
Smoked Carrotfish Taco! 🔥🥕
—with kimchi slaw, cilantro crema and sweet potato mousse.
It’s the second course on our new tasting menu, and we loved it so much we decided to put it on all the menus (including lunch & brunch)! Our carrotfish tacos have been a crowd favorite for years, and now they’re kissed with a little smoke from our grill plus a few delicious updates from our chefs.
We hope you love them as much as we do!
The lunch tasting menu
after months of planning, tasting, tweaking, we’re finally bringing a version of our tasting menu to lunch service!
available weekdays from 11–3pm.
inspired by chef davin and chef travis’ recent time cooking through mexico, this three-course experience pulls from bold flavors, bright techniques, hyper-local produce, and all the things currently lighting our fire in the kitchen.
it’s fresh. it’s a wild. it changes often. and we’re pretty darn excited about it.
bread and dips
house focaccia, olives and fëta, baba ghanoush, pea pesto, yam mousse
fennel
scratch house wasabi parm, shaved fennel, cara cara vinegar, lemon preserve, evoo
mushroom adobada
oyster mushrooms, vaquero beans, Somos Maíz blue masa cornbread, zephyr squash
buckle up! PLANTSCAPE the outdoor uprising is BACK.
join us at The Plot for the next round of Plantscape, our no-rules dinner series that is all adventure🔥
this isn’t your typical tasting menu. it’s fire, smoke, plants, music, stories, chaos, beauty, and a bunch of chefs seeing how far they can push flavor while wasting absolutely nothing.
for this all-outdoor experience, we’re transforming the garden and patio into an open-air playground with music, roaming chef stations, and dishes that will knock you over. every course has a story. every dinner evolves. no two nights are ever the same.
june 10, 6:30pm
100 seats, one epic meal
