Dish It Up: The crazy guy who does the weird stuff
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.
Listen and subscribe to Dish It Up and sister podcast Kiss My Glass on Apple iTunes, Google Play and Soundcloud. And, if there’s something you want to hear about in an upcoming podcast, whether it be a food-related topic or specific guest, please feel free to let us know at email@example.com.
Wrench and Rodent Seabasstropub
1815 S. Coast Highway, Oceanside, seabasstropub.com
The Whet Noodle
1813 S. Coast Highway, Oceanside, thewhetnoodle.com
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