A Wrench OG classic, and for good reason.
— a fun one from Chef Davin Waite, and a perfect example of a dish you might see on Omakase.
Drop in this weekend and see what our chefs have on deck.
Awesome feedback from @sandiegofoodiefan following Tuesday's Waite & Sea!
There are a few more on the calendar. Book your seats for Waite & Sea here >> https://lnkd.in/gt7BrE6U
@sandiegofoodiefan:
"It’s been 11 years, and we keep coming back to Wrench & Rodent Seabasstropub as it never stops surprising us with amazing food and creative dishes.
This time we went for “Waite & Sea”, an omakase experience with Chef Davin Waite inside Wrench on select Tuesday nights. It was two hours of watching a chef who clearly has so much passion.
🦪 Kumamoto oyster
🍈 Melon Soup with sea cucumber
🐠 California King salmon, white asparagus, salmon eggs
🥔 Mackerel Tartare, potato mylk, purple ninja
🐌 Turban snail, basil, beans, salami, tomato
🌱 Turnips, tops, miso with sweet potato molasses
🌊 Callo de Hacha, macadamia nut salsa matcha
🍤 Spot prawns, sumac, peaches, shrimp head dashi
🐟 Fresh and dry-aged Japanese yellow Kampachi
🎣 Dry-aged shima aji, herb salad
Yellowtail, pickled squash
🍣 Tuna crudo, cheese, capers, Toro sushi
🦈 Kimchi marinated shark, Shirazi salad
🥚 Green eggs + ham
🍩 Fish Fat donut with sea grape jam
The dates for June are: June 2, 16, 23 and 30, but only 25 people per night. If you want to see Davin in his element, make a reservation before it sells out.
Davin and Jessica Waite built @wrenchandrodent restaurant in 2013 and with their sister restaurant @theplotrestaurant , they’ve been reshaping how San Diego eats. Zero waste. Hyper-local. 100% delicious. Creative. Unique."
Nigiri, house rolls, chef’s choice rolls, sashimi, plenty of options to feed the whole crew, whether you’re throwing a graduation party, hosting a backyard hang, or getting the family together.
You focus on celebrating. We’ll handle the rest.
Order here >>>https://lnkd.in/gybdVAfV
Take a peek inside this locally-caught bluefin tuna as Chef Loren Waite starts to break it down before service. Then drop on by tonight for a taste of our dry aged delights.
June 2, June 16, June 23, June 30 @ 6:30pm
This intimate dinner experience brings you back to the spirit of early Wrench — a small room, a few curious guests, and the kind of energy that happens when food, storytelling, and community collide.
Part tasting menu, part experimental playground, Waite & Sea is a look into what’s inspiring Davin’s cooking right now: whole-fish utilization, bold creativity, and a deeper connection to the ingredients around us along with what’s being grown just steps away at The Plot Garden Project.
It’s an evolving conversation between sea, soil, and season, and we can’t Waite for you to join us.
Bonus if you can name any of these, you might recognize a few. 😎
Monchong, smoked soy, jalapeño, heirloom tomatoes 🤘 An example of one of our epic specials, courtesy of Chef Loren Waite.
“to plant a garden is to believe in tomorrow.” - Audrey Hepburn
HAPPY EARTH DAY!
to celebrate we would love to share an update on The Plot Garden Project.
TPGP is our nonprofit urban garden and food lab in south oceanside. we’re building spaces that connect people to food, soil, and each other, while making sustainable, nourishing food more accessible to our community.
right now, we’re turning that vision into something you can actually see, walk through, and be a part of. check out the pics below or come by and say hi in person!
PROJECT UPDATES:
project one: south o’ alleyway garden -- ALMOST DONE!
what used to be a cracked concrete dumpster area is almost unrecognizable. we’re transforming it into a small urban oasis, complete with raised beds, wood chip pathways, and a living, breathing perimeter.
project two: tremont street garden -- EPIC PROGRESS
this one is big and we’ve made HUGE strides 🌱
we’re transforming a long, underutilized stretch along tremont street into a community lane garden, a space designed to be seen, shared, and experienced.
WANT TO HEAR SOMETHING RAD??!! the tremont street garden will be available to all! community members can stop by the garden and harvest fresh produce for their home cooked meals! what we are growing and tips for harvesting will be on our website, stay tuned!
thank you so much for your support in this effort. and very big thanks to our donors and Waste Management for the 15 yards of soil and your commitment to The Plot Garden Project.
Check us out to learn more volunteer, and donate. >> https://lnkd.in/gCbkgzu2
Tilefish, seaweed tangerine salsa, on specials courtesy of Chef Loren Waite!
Charred broccoli, pork fat fennel cream, uni honey miso 🤘🔥
If you know Chef Davin Waite, then you know exactly how he feels about shiny fish. Sardines, anchovies, mackerel, you name it. Why does he like shiny fish you may ask? Well, because they’re shiny of course. Simple pleasures.
… and this dish really lets the aji shine, in all its glory. Unbelievably fresh, caught by our friend Shane's Seafoods and highlighted by coconut milk kissed with fish sauce plus a touch of oil made from Row 7 Seeds sweet garleeks we’re growing down the street at The Plot Garden Project.
It’s a fun one for sure, and delicious, and a perfect example of what you might see as a daily special or on our nightly Omakase.
— Cauliflower stem curry, shrimp, jalapeño
— Sardine, tomato focaccia, sardine aioli
*🐟 from Oceanside harbor, cured in the frankenfruit we grow on our back patio
— Wahoo, smokey peach, garlic chili
Come on in. 🤘🔥
✔️Chef Davin Waite - Chef of the Year
✔️Wrench & Rodent - Best Sushi
✔️Wrench & Rodent - Best in Oceanside
(and for out sister (restaurant), The Plot for Best Vegetarian/Vegan!)
Vote HERE. WE APPRECIATE YOU!!! Vote HERE>>> https://lnkd.in/gQPgt37q
Yes. Chef @davinwaite actually made dolphins cry tears of joy because he is that good at cuddling. He also happens to be just as good at breaking down fish, and making something delicious with it.
When the ingredients are pure, the produce is local, and the flavors are fresh, it’s best to keep things simple. Simple as that.
Tilefish, wasabi mustard, dolphin tears + sesame oil.
— on specials this week until we run out.
Omakase. Chef’s choice. Chef’s whim. Whatever is inspiring the kitchen team on any given night.
It shifts constantly — shaped by what’s seasonal, what’s fresh, what’s local, and what our chefs feel like exploring. It’s our culinary playground, where flavors, textures, colors, and techniques collide. Non-traditional. A little unpredictable… and always intentional.
You never quite know what you’re going to get — but you can count on it being thoughtful and undeniably delicious.
So pull up a seat. Trust the process. 🐟🔥
— with miso mustard. On specials until we run out.
Golden, crispy and finger-lickin' delicious. Eat them up, yum.
We are so thrilled to announce that Chef @davinwaite has been nominated as Chef of the Year for San Diego Magazine’s Best of 2026.
Davin’s work goes far beyond the plate. As the chef owner and co-founder behind Wrench & Rodent and The Plot, he has helped shape a dining culture rooted in creativity, sustainability, and deep respect for our local food community. From responsibly sourced seafood and diverse species advocacy to plant-forward, zero-waste innovation, his leadership continues to push what’s possible in our food system.
He’s built kitchens that prioritize collaboration, mentorship, and intention — and restaurants that reflect the heart of this community. San Diego county is better because of the way he shows up for it.
We’re incredibly proud to stand behind him, and we’d be honored to have your vote.
(Wrench is also nominated for best sushi, best of oceanside and our sister restaurant The Plot has been nominated for best vegan/vegetarian!)
It’s been on the menu since the Fish Joint days, and it’s still one of our favorites!
9pc assorted chef’s choice sashimi like salmon, shima aji, hamachi and tuna, with mixed house pickles, rice & weeds. Basically all the things we love, all in one place.