Donna Jean
Vegan restaurant · San Diego
2611 El Cajon Blvd, San Diego, CA 92104
Highlights
Seasonal vegan eats, kombucha, beer, spacious patio & herb garden
Seasonal vegan eats, kombucha, beer, spacious patio & herb garden
"A plant-based restaurant that has relocated to North Park (the former Bankers Hill location is permanently closed). A local favorite for pastas such as bucatini cacio e pepe and pesto fusili, as well as pizzas; most items can be made gluten-free. The restaurant also has another location in Sherman Oaks, Los Angeles." - Rebecca Roland
"Donna Jean recently moved its seasonally driven kitchen to North Park, bringing along its aptly named Really Good Salad. Local greens are tossed in a roasted garlic vinaigrette with pickled raisins, shaved root vegetables, and toasted pistachios. For a plant-based twist on a classic, try its vegan Caesar, made with butter lettuce, dairy-free parmesan, and house-baked croutons." - Kelly Bone
"Homemade sauces and seasonal vegetables set Chef Roy Elam’s San Diego restaurant apart; the menu centers around pizzas featuring crushed California tomatoes and homemade cheese. Don’t miss the rotating pastas, such as hand-rolled strozzapreti with broccolini and a white wine garlic cream, or the aptly named “Really Good Salad,” a mix of pickled raisins, shaved carrots, radishes, and toasted pistachios. After eight years in Bankers Hill, the restaurant will move to a larger space in University Heights in early 2025, where Chef Elam plans to introduce more affordable dishes and convenient grab-and-go meals." - Kelly Bone
"Founded in 2017 by chef and co-owner Roy Elam, the restaurant has been a cornerstone of San Diego’s vegan scene adjacent to its longtime neighbor. Final service at the current location is set for Sunday, January 26, with a reopening in the shared North Park space on Thursday, February 13, just in time for Valentine’s Day. Elam tells Eater, “There was always the sense of how long we were going to be here,” and, “Just knowing we have at least 14 more years [on the lease] is exciting.” The operation will maintain its signature menu with seasonal updates while exploring quicker lunch options like grab-and-go deli salads; a new Pizza Master oven will allow increased pizza-making capacity, a long-awaited upgrade for the chef. The new space will feature indoor dining exclusively for the restaurant, along with a shady patio adorned with the plants from its original location, and most of the current staff will transition to the new site. As with its partner in the building, it will operate independently with its own entrance, staff, and kitchen while benefiting from an oversized shared kitchen and communal atmosphere; both businesses see the move as providing more permanence and room for growth. The location’s large parking lot and its siting on bus- and soon-to-be-bike-friendly El Cajon Boulevard add practical convenience for guests." - Kelly Bone
"Scratch-made sauces and seasonal vegetables fill the menu of chef Roy Elam’s restaurant. Crushed California tomatoes and local Scratch House cheese are featured on pizzas, the centerpiece of the menu. Not to be missed are the seasonal pastas, like hand-rolled strozzapreti with broccolini and white wine garlic cream, or the Really Good Salad with pickled raisins, shaved carrots, radishes, and toasted pistachios." - Kelly Bone
