specials in O’side starting tonight:
RADISH TÜNA SASHIMI💥
with black pepper kale, ponzu + kumquat relish
— courtesy of Chef @davinwaite 🔥🔪🌱
exciting news in costa mesa!
our all-day menu is here— 11am to 9pm, every day.
think fan-favorites like cheësy truffle fries and the chronic sushi roll, plus fresh new bowls, handie sandwiches, and sharables to start. whether you're popping in for a quick bite or making a day of it, we are here for you.
and while you are in… don’t miss the fresh additions to our costa mesa drink menu.
take a peek at out online menu HERE.
“Spring Izakaya" - Plantscape tickets are on sale NOW
this plantscape belongs to spring.
tickets for the "spring izakaya" tasting menu are limited and available for purchase via the links below. join us for this culinary journey on april 29th in oceanside and may 1st in costa mesa. seatings span from 4pm until 8:30pm. vegan wine and sake pairings will be available to enhance your dining experience.
"the spring izakaya event is an opportunity to explore the beauty of plant-based dining through japanese culinary traditions, with a few of our own plot twists," says chef davin waite.
"we are excited to create a memorable experience that emphasizes sustainability, creativity, and a deep connection to our local community."
JOIN US in Unfork the Planet!
a new restaurant campaign raising funds for farmers this april.
zero foodprint has a solution. dine at participating restaurants in april to raise critical funding for the farmers restoring our climate.
for one week this april, restaurants across the country will feature a climate-smart dish designed to source better, reduce waste, or drive regeneration through donations. The Plot will be participating april 7 - april 13!
click HERE for additional information.
ONE WORLD podcast with Jessica Waite
Jessica Waite, co-ceo of The Plot Restaurants, voted the most sustainable vegan restaurant in the nation by Veg Out and works within her community to promote local and responsible food sourcing. take a listen HERE, you'll be glad you did.
GET IT WHILE IT’S HOT!💥
— Chickën Shoyu Ramen, with inari, menma, kimchi, bok choy, bamboo shoots, scallions and pea shoots from our garden.
Chef @davinwaite says it’s like a cross between chicken noodle soup and ramen, so come on in and grab a bowl, sip, slurp and get cozy!
available for lunch and dinner at our O’side location 🍜🌧️👌
FLASH RALLY: Gift Card Match – One Week Only!
For one week only, your support goes twice as far! Purchase a $100+ gift card, and we’ll match it, doubling the impact of your generosity. Treat yourself or gift a friend while fueling the future of The Plot. Don’t miss this chance to make a difference—offer ends soon!
Here is how it works…
Purchase a Plot gift card of $100 or more via this link - https://www.toasttab.com/the-plot/giftcards
Email confirmation of purchase to gather@theplotrestaurant.com
We will email you back a gift card matching the amount of the one you purchased. Buy one and get one the same amount.
Feel free to reach out to that same email with any questions!
SINK THE PINK! a valentine’s day prix fixe with a fun, sexy twist...
celebrate with an elegant five-course menu crafted by chefs Davin Waite and Travis Roe 🖤
$65 with $35 optional wine & cocktail pairing, featuring responsibly sourced libations
multiple evenings! thursday 2.13 - sunday 2.16
4pm through dinner service
the plot oceanside and costa mesa
CLICK HERE TO BOOK
WHO WE ARE
“We’ve been at this for a while. We started our first restaurant together in 2013, and built a community from the ground up; a scrappy little team that cared so much about making good food and giving warm service…”
Many of you know our history, and have been on this journey with us for years. Some of you are new to the family, and as we grow we would like to welcome you and share a little more about The Plot. In the years since we founded, there have been some wild ups and downs. Every bump in the road has been the best possible teacher, and we will always be grateful for your support as we learn from our mistakes and do our very best to evolve the service we provide and the impact we create.
We’ve been at this for a while. We started our first restaurant together in 2013, and built a community from the ground up; a scrappy little team that cared so much about making good food and giving warm service. Davin traveled to the market almost daily to make sure we had the freshest ingredients, and at that time Cyclops Farms was right down the street, so we got the best, most delicious produce from a punk rock farmer who shares our values. Looking back it’s easy to romanticize this era; we pushed boundaries, thrived in gray areas, and we were outspoken about how we wanted to change the food industry. We volunteered for every community event we could, and donated all of the time and resources we had to support groups that were doing the work we believed in. And we began to realize along the way that this beautiful way of building community around business could be a path forward to a more sustainable future. Inspiring other businesses while empowering individuals to make healthier choices, both for themselves and for the communities they live in. And when things got hard, which they often did, we remembered that this was not just a career or a way of making money, but a form of activism. We had such a strong WHY that it was easier to roll with the punches, because we knew deep down that what we were doing was bigger than us, and had a higher purpose.
In 2017 the vision for The Plot was born. We were at a zero waste conference (CRRA) and asked the question, how can we build a business that checks all of the boxes, for sustainability, health, and environmental resilience? How can we do this respectfully, honoring the earth and those that share it with us? As an almost lifelong vegan I had some pretty strong views about how a plant based diet can help heal individuals and communities. Davin has always believed in putting more plants on more plates for all of these reasons. With the help of friends and family members who believe in us, we built the first Plot in Oceanside in 2020. With mentorship from Bianca Bonilla, an incredible local farmer and activist, we built the garden project alongside it. With the guidance of our friend and partner, Christopher Logan, we shaped a business model that serves our operations and our mission. And now, four years later, we have three plots and a thriving garden project that supplies much of the produce we serve to our guests. There have been some crazy ups and downs over the years, but our team is stronger than ever; an absolutely incredible group of humans that are as fired up as we are to drive this vision forward. To us, zero waste means respecting an entire journey from seed to harvest; the soil, the water, the labor and the incredible plant that results. Plant-based means creating food that is nourishing and also delicious, whether it is crafted for comfort or to push culinary boundaries. And being part of a community means doing everything we can to give back more than we take.
Thank you for being part of this journey. In the words of musician and visionary Joe Strummer, “The Future is Unwritten.” We’re excited for what’s in store for the plot and we can’t wait to continue along our path with this beautiful community.
So much love,
Davin & Jess