Proudly plant-based, zero-waste, The Plot, is excited to welcome back its tasting menu dinner series, Plantscape. This innovative and exciting experience will return to The Plot’s flagship Oceanside location on Tuesday, July 23 with seatings beginning at 4 p.m.

From The Plot’s culinary leaders Executive Chef David Waite, Chefs Rachel Hurley, Travis Roe, and Jade Chiu as well as renowned guest chef Willaim Eick of Oceanside’s Matsu, the dinner series embraces the theme of “land fruit and sea vegetables” with a special focus on locally sourced and foraged seaweed from culinary and sustainability industry innovators Blue Evolution and Monterey Bay Seaweeds. July’s Plantscape presents a playful and unexpected array of six courses for diners featuring locally grown ingredients, many of which are hailing from The Plot’s own backyard garden, and invites the culinary team to utilize cutting-edge techniques such as total utilization and dry aging. Diners can look forward to a delightful and satisfying meal that showcases the full potential of The Plot’s cuisine. Each chef will infuse their unique creativity into the courses, offering a distinctive culinary experience.