The Best Restaurant in Oceanside, North County and Around

Zero waste with root-to-stem consumption has this plant-based restaurant turning beets into catchup, cashews into cheese, and carrot tops into pesto. Sustainability rules the menu created with fresh produce from local farms and the regenerative gardens out back. Tastebuds are in for a pleasant surprise with the Kombu cauliflower, the Cubano (mojo marinated shredded jackfruit), and the kimchi bowl with red-lentil "spam." Weekend brunch rolls out “chicken” and oat-milk waffles along with other classics with a healthy spin like “sausage” and biscuits. If you can’t finish your meal, never fear. Leftovers are composted and nothing goes to waste, including veggie stock that makes its way into risotto and banana peels turned into tacos.