A couple of weeks ago, San Diego Foodies and Carlsbad Foodies members went to The Plot for Brunch. And it was Ah-mazing. We have been reviewing this restaurant for years and years and I can tell you …..
Two things they have going for them: 
1.- The food is absolutely consistently good
2.- Unlike other vegan restaurants that present food that tastes like cardboard, this is a place where …. if you didn’t know it was vegan, you wouldn’t know.
Everyone always asks about the name. For owner Jessica, it’s a plot, actually THE PLOT of land where she and Davin grow their own vegetables that they serve to customers. They spend a lot of time there gardening. And I know for Jessica, it’s fun! It’s her fun time! She even brings the dogs! And the boxes and boxes of food growing and eating outside in the garden is intoxicating!
What to eat when you go
Incredible Ceasar Salad Dressing. I used to buy it by the quart (which they no longer have, so don’t get excited.) “This dressing is so good” says our pastry chef Patsy. “it’s got lemons and orange rinds.” Leave it to a good palate to be able to re-create everything they eat!
Eggplant Parmesan – Second time in a row we’ve had it. Second time in a row it’s been wonderful. I say: “Mmmm….” Laurie adds: “It’s so good…. The
crunchiness is Mmmmm.”
Their Chronic Roll Sushi is ah-mazing. We are all enjoying it. “It’s a lions mane mushroom sushi. “It’s seasoned absolutely perfectl” says Laurie. “The texture is perfect, like real sushi” says Kristen. Patsy says: “It’s so satisfying. I can’t get over it!”
Kristen says: “I could eat here very day, it’s sooo good.” Laurie adds: “Me too!”
Dessert
We get two desserts to split 4 ways. They are so satisfying, so rich … I find myself saying: “2 pieces goes a long way.”
Chef Travis comes out to answer questions about the food. My first question is about the ‘crumble’ on the key lime pie. He says: “Nothing goes to waste here. We dehydrate the leftover parts of the almond cookie.”
I am amazed. That crumble is sooo delicious. I would take a bag of ‘crumble’ home in a heartbeat. I would love to try it on coconut vanilla ice cream.
And I get to talk to him for a bit. I will be doing a talk show with only great chefs and then turning it into a book, next year. And I let him know that the owner Jessica and her husband Davin who works down the street at his restaurant Wrench and Rodent Seabasstropub, will be featured. I let him know that I will once again be interviewing him as well, on zoom.
We’re always happy to connect!
We finish our meal and all agree the food was terrific. Laurie says she is coming back next week for lunch! As we finish. Kristen nails the vanilla bean paste in the almond cookie, (one of our desserts). And Chef Travis confirms it all including chef Patsy’s thought that there are lemon and orange rinds in the salad.
Yes. We are all Foodies and Chefs in our own right! I’m always so grateful to have our Foodies Members dine at our table. Everyone contributes so much information. There hasn’t been a tine where I don’t learn something new. A new way to cook. A new restaurant to eat at! Thanks crew!
With garlic, gusto and gratitude,
Chef Marian🥂
📧 ChefMarianKitchenConfident@gmail.com
Your membership helps feed those in need through No Face Goes Unfed, bringing hope to San Diego and then nationwide.
