General Info

Stephanie Morgan started Seabirds as a food truck in 2010 to provide food that she herself wanted to eat. The menu was local, organic, scratch made, and free of junk. As Seabirds has grown from a food truck into three Southern California restaurant locations- Costa Mesa, Long Beach, and Los Feliz- the artisan approach remains true. We continue to make just about everything from scratch, we utilize local produce as the base of our menu, and use unique flavor combinations and creative techniques to make dishes that are delicious and satisfying. We pride ourselves in using top-notch ingredients and avoiding over-processed fake meat substitutes. We are constantly experimenting with new ingredients and techniques to create dishes that elevate plant-based food beyond the standard.Stephanie Morgan started Seabirds as a food truck in 2010 to provide food that she herself wanted to eat. The menu was local, organic, scratch made, and free of junk. As Seabirds has grown from a food truck into three Southern California restaurant locations- Costa Mesa, Long Beach, and Los Feliz- the artisan approach remains true. We continue to make just about everything from scratch, we utilize local produce as the base of our menu, and use unique flavor combinations and creative techniques to make dishes that are delicious and satisfying. We pride ourselves in using top-notch ingredients and avoiding over-processed fake meat substitutes. We are constantly experimenting with new ingredients and techniques to create dishes that elevate plant-based food beyond the standard.