Wrench and Rodent Seabasstropub Oceanside

Wrench & Rodent Seabasstropub, located inside the same building that houses Bull Taco in Oceanside, could easily be described as an innovative sushi bar. After getting to know the chefs and eat their cuisine I would say it is more of a collective of Chefs using the best ingredients they can get their hands on and pushing each others creativity.

Wrench and Rodent SeabasstroPub Main

Though he will be the first to tell you there is no Executive Chef at Seabasstropub, Davin Waite is definitely the foundation it is built on. Davin says the following of his culinary background “As far as a bio goes : I’ve loved to cook since I could reach the stove. I’m very lucky to get to do this for a living as well as fortunate to work with, and have worked for, some of the best chefs and vendors in the business. We never graduate from this school so it is always exciting.”

Jessica Harwood the General Manager, who is also a partner in the business along with Loren Waite, Greg Lukasawevch and Todd Austin, handles the logistics and marketing aspects of running the restaurant.

In addition to himself Davin shares Chef duties with Nick Marcavich, Yancy Knapp, and Loren Waite. The rest of the staff is rounded out by Nikki ,Ashley and Garett.

Every week Davin makes two runs to Catalina Offshore in San Diego to pick out the freshest seafood available. Though Catalina Offshore does deliver Davin prefers to personally see whats in and formulate menu ideas. These trips are capped off with a stop at Specialty Produce to round out menu items.

The best way to experience what Seabasstropub has to offer is to talk to the Chefs and get to know them and let them get to know you.

Here are a few examples and this is not even touching on rolls or Ceviche.


Saikou Salmon MT. Hood NZ


Fresh Local Lobster


Fresh Albacore Baja


Smoked Scallops with greens and peach vinaigrette.


Smoked Grouper Ribs

A word about the Smoked Grouper Ribs and Grouper belly Pastrami at Seabasstropub. When available order them. The Grouper ribs are meaty, smokey, and sweet with a touch of heat. The grouper flesh is more dense around the ribs, so two can easily split one as it is more filling than say a filet. The Grouper Belly Pastrami is can’t miss as well. The curing draws the salt water out allowing the marinade to soak into the sweet belly meat.

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