Wrench Classics, Part 1:

Albacore, Black Pepper Collards + Garlic Chili

We’re always getting excited about the new stuff coming out of our kitchen, but we thought it was time to give a little love to the classics. The dishes that have become staples at Wrench, go out night after night, and have stuck around for a reason.

So we’re taking you through some of our in-house favorites, straight from Chef Davin Waite himself, to share a little about how they came to be, why we love them, and why they’re still on the menu.

First up, our seared albacore with smoked yuzu vinegar, black pepper collards (often grown in @theplotgardenproject) + our house-made chili crisp.