voted best vegan restaurant by THE LA TIMES

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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 founded Seabirds as a food truck in 2010 with a simple goal: to serve the kind of food she wanted to eat but couldn't easily find. Guided by a commitment to sustainable, cruelty-free dining, Seabirds is built around local produce, clean and organic ingredients, and scratch-made recipes. Today, it has grown into one of Southern California's highest-rated vegan restaurants.