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
RISE ABOVE IT ALL!
(Get it? Like dough rises?)
slow down, get your hands messy, and settle into the simple magic of making bread from scratch. this hands-on sourdough class with Chef Josh is equal parts learning and relaxing.
you’ll learn the basics of working with sourdough starter and dough, pick up techniques you can actually recreate at home, and leave with your very own starter to keep the dough zen going.
your ticket also includes a seasonal burrata + strawberry dish and a cocktail or mocktail to sip while you bake. because honestly, this might be the most delicious form of self care we can think of.
The NEW TASTING MENU is LIVE 🔥
… but ever wonder where a menu starts? For this one, it began in Mexico — with Chef Davin and Chef Travis cooking alongside chefs they admire, soaking in new techniques, bold flavors, and a whole lot of inspiration. Chef Davin always feels like he comes back super rejuvenated when he cooks on the other side of the border. It’s an amazing reset for him, and energizes a fresh perspective that finds its way onto the plate.
We are so stoked for you to taste what our culinary team has created, including a: beetroot tartare, smoked carrotfish taco, mushroom adobada and a few more surprises along the way.
Available 7 nights a week for dinner, and we hope you love it as much as we do! 🌱❤️
update on The Plot Garden Project
“to plant a garden is to believe in tomorrow.” - Audrey Hepburn
HAPPY EARTH DAY!
to celebrate we would love to share an update on The Plot Garden Project.
TPGP is our nonprofit urban garden and food lab in south oceanside. we’re building spaces that connect people to food, soil, and each other, while making sustainable, nourishing food more accessible to our community.
right now, we’re turning that vision into something you can actually see, walk through, and be a part of. check out the pics below or come by and say hi in person!
PROJECT UPDATES:
project one: south o’ alleyway garden -- ALMOST DONE!
what used to be a cracked concrete dumpster area is almost unrecognizable. we’re transforming it into a small urban oasis, complete with raised beds, wood chip pathways, and a living, breathing perimeter.
project two: tremont street garden -- EPIC PROGRESS
this one is big and we’ve made HUGE strides 🌱
we’re transforming a long, underutilized stretch along tremont street into a community lane garden, a space designed to be seen, shared, and experienced.
WANT TO HEAR SOMETHING RAD??!! the tremont street garden will be available to all! community members can stop by the garden and harvest fresh produce for their home cooked meals! what we are growing and tips for harvesting will be on our website, stay tuned!
thank you so much for your support in this effort. and very big thanks to our donors and Waste Management for the 15 yards of soil and your commitment to The Plot Garden Project.
Check us out to learn more volunteer, and donate. >> https://lnkd.in/gCbkgzu2
PESTO CAMPANELLE
With pea + sorrel pesto, burrata, snap peas, and umami balsamico. It’s brand new to our spring dinner menu and we just can’t seem to get enough! Have you tried it yet?!
Toilet gardens are the shit 😎🚽🌱
Chef Davin Waite has been wanting to do this for a while. The top tank waters the bottom, the soil does its thing, and suddenly… a garden is growing.
Proof that with a little creativity (and your hands), you can make something out of anything… and you can grow food anywhere. Even here. The Plot Garden Project 🌱