voted best vegan restaurant by THE LA TIMES

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A badge with a red ribbon and a circular top featuring the words 'Parenting OC' and 'Editors' Choice 2025' on an orange background with green leaves.

Crafted with care

We pride ourselves on using clean ingredients to create scratch-made dishes that are both nutrient dense and satisfying. We steer clear of overly processed ingredients, artificial colors and preservatives, and unnecessary fillers.

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Rigatoni with pesto sauce, creamy almond cheese, garlic breadcrumbs and parsley, served in a white bowl on a wooden table.

NO PROCESSED JUNK

The Beets Me burger: a house made veggie patty, arugulam grilled onion, almond butter, herb mayo, on a toasted brioche bun, served with French fries on a white plate.

QUALITY INGREDIENTS

Warm Cauliflower salad with grilled tofu, arugula, shaved brussels sprouts, dates, chopped hazelnuts, croutons and tahini dressing, served in a white bowl.

FROM-SCRATCH RECIPES

Menu
The owner and chef of seabirds - A woman with dark hair and light skin sitting at a wooden table, resting her chin on her hands, with potted succulent plant in front of her and greenery through large windows in the background.

Stephanie Morgan started Seabirds as a food truck in 2010 to provide food that she herself wanted to eat. The menu is local, organic, scratch made, and free of processed junk. Seabirds is now one of the highest rated vegan restaurants in Southern California.