Chef/owner Davin Waite isn’t afraid to play with his food. “At the end of the day, how big is your box of crayons?” he ponders.
The boundary-pushing chef has been named to PACIFIC magazine’s Chain of Gourmand two years running, earning praise from other local chefs. And, the unconventional food at his sushi/izakaya pub, Wrench and Rodent, in Oceanside has earned him a reputation among diners and fellow cooks as being the most adventurous chef in town.
We recently sat down with the eccentric chef to talk food and the following topics:
- The Oceanside scene
- Places to eat around Oceanside
- When you could afford to take risks
- Availability of really cool product to play with
- Putting love on the plate every step of the way
- Have a supportive wife and partner in the restaurant industry
- Working with family
- Being generous with time
- Influence of veganism
- Illusion of abundance
- Plant component on dish shouldn’t be an afterthought
- Getting stoked about pickling and fermentation
- Sustainability and banana-skin tacos
- The sharing of information
- New plant-based restaurant, The Plot
Dish It Up is a collaboration between PACIFIC and Facebook group Eating and Drinking In San Diego.
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Wrench and Rodent Seabasstropub
1815 S. Coast Highway, Oceanside, seabasstropub.com
The Whet Noodle
1813 S. Coast Highway, Oceanside, thewhetnoodle.com