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The Plot, a plant-based eatery with a mission of serving sustainable foods, recently announced it has expanded its hours to include lunch.
Founded by husband-and-wife team, Davin and Jessica Waite, in 2020, The Plot has gained rave reviews for its local, fresh foods and “zero-waste ethos.” The duo is also behind the eateries Wrench & Rodent Seabasstropub and The Whet Noodle.
Davin said the expansion to lunch is “a great indicator of growth in our faith in the concept. Plus, we get to cook another style of food.”
In developing the lunch menu, Davin said they looked at other nearby eateries to see what wasn’t being offered. The new menu includes plant-based hot chicken, beet reuben and meatless loaf sandos. All bread is sourced from San Diego-based Hokkaido Bread Company.
Visitors can also find house-made salads, sweet potato fries and a lerm burger, among other offerings.
So far, the response to the lunch menu has been positive.
“The ‘fish’ is made with local, regeneratively grown carrots and is marinated in kelp,” she said.
Diners can now enjoy lunch at the restaurant from 11:30 a.m. to 2:30 p.m. Wednesday through Friday. The full-service bar is open from 2:30 p.m. to 4 p.m.
For more information, go to theplotrestaurant.com.
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