If you think plant-based dining means rabbit food and tofu that tastes like cardboard, then buckle up, friend—we’re about to flip your perspective on its head. Welcome to The Plot Oceanside, where vegetables are superstars, sustainability is sexy, and every dish tells a CA GROWN story from root to rind.

Where Disruption Tastes Like Dinner

Oceanside might be famous for its surf breaks, but there’s another wave making a splash—one made of pink peppercorn cream sauces, beet scrap barbecue glazes, and daikon radish scallops so convincing, you’ll swear they came straight out of the Pacific Ocean.

From the very beginning, The Plot was built with intention: grow as much as possible onsite, work closely with local farms, and make sure absolutely nothing goes to waste. Yes, zero waste. It’s not a buzzword here; it’s the mission. This power duo doesn’t just walk the walk, they plant the seeds, harvest the crops, and serve it all with a side of tenacity.

“I love the fact that when people pull up, they can see healthy food growing in communities,” Jessica says. “It’s neat, and I just want to continue that progression.”

What’s on the Plate? All things California-grown.

In a typical restaurant kitchen, the protein leads and the vegetables follow. But at The Plot—and their equally experimental sibling spot, Wrench and Rodent Seabasstropub—it’s the reverse. The vegetables are the stars, and California’s year-round growing season is their red carpet.

“We work backwards,” Davin explains. “A lot of chefs base the plate around protein. We build it around the veggies, then see what fish is available, and match it together.”

From potato “bone marrow” stuffed with kale stem cream, to stir-fry dishes starring cabbage outer leaves (usually tossed as waste), every ingredient at The Plot earns its spot—and its story.

You’ll find “Korean barbecue chicken” made from odds and ends—“using everything for its highest intended purpose,” as Davin puts it. That could mean beet scraps in the BBQ sauce or daikon radish masquerading as scallops in a lemon-butter cream sauce, which Jessica says “almost every table orders now.”

Zero Waste, 100% Flavor at The Plot Oceanside

Call it zero-waste. And call it plant-forward. Call it punk rock with a paring knife. However you define it, The Plot makes a statement with every dish.

At the Plot Oceanside, the restaurant garden isn’t just ornamental. It’s fully operational. It informs the menu. It helps reduce transportation emissions. Most importantly, it keeps diners deeply connected to their food.

Jessica calls it “an elegant solution” to the chaos of modern food systems. And the results? Downright delicious.

“You can fix a lot of stuff on a lot of fronts by just not throwing stuff away,” says Davin. “Our idea of what is trash and what isn’t has kind of been programmed into us.”

Oceanside Flavor, California Roots

This ethos is rooted in something bigger than trends. It’s about building strong local systems. These include social, environmental, and economic systems—all supported through food. For the Waites, California agriculture isn’t just a resource -it is a responsibility.

“Supporting local farms is a win-win-win,” says Jessica. “The food tastes better, it’s more nutrient-dense, it supports the local economy, and it’s better for the environment.”

“Agriculture is a big part of California,” Davin adds. “And supporting your community—your friends and neighbors—means more to me than getting some CEO a better bonus at the end of the year.”

From Seed to Sea

The Plot’s story wouldn’t be complete without a nod to its coastal surroundings. “San Diego is special because we have more local farms than just about anywhere,” Davin says. “We’ve got the ocean, Mexico to the south, LA to the north—surrounded on all fronts by everything a chef could want.”

This bounty isn’t just seasonal—it’s spiritual. You’ll find foraged seaweed on the plate, California-grown mulberries in your dessert, and wild pink peppercorns ground into a silky cream sauce.

And if you plan your trip accordingly, you might even be able to catch tickets to one of their Plantscape tasting events, where boundary-pushing meets plant-powered imagination.

“Let’s just see how weird we can get with plants,” Jessica laughs.

Beyond the Table: A Movement at The Plot Oceanside

The Plot isn’t just a restaurant—it’s part of a growing movement in Southern California that blends food, activism, and community-building. Jessica serves as president of the nonprofit Berry Good Food Foundation, an organization dedicated to connecting local farmers, fisherpeople, and scientists through education, events, and school gardens.

“Food is something we all have in common,” Jessica reminds us. “And supporting California-grown produce is the easiest, most impactful way to make healthy choices for yourself and your community.”

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Pro Tip: After your meal, don’t miss exploring the neighborhood. Oceanside’s full of surprises—from vintage shops and espresso joints to coastal farm stands. This town is also home to some of the best desserts like small-batch ice cream at Little Fox Cups and Cones and delicious hand pies from HIGH Pie at the Top Gun House.

SAVE THIS CA GROWN SPOTIFY PLAYLIST FOR YOUR NEXT ROADTRIP TO OCEANSIDE:

Have you visited The Plot Oceanside or in Costa Mesa? Share your adventures with us by tagging your social shares  #CAGROWN. We can’t wait to see what you order!

This article was written by Meg van der Kruik. Photo credit James Collier for California Grown.