We had a reservation. We walked up to join a small crowd at the hostess stand, everyone doing their best to look patient, but of course we were all excited to be there. Seafood and plants, that’s what’s on the menu at Wrench and Rodent Seabasstropub. The place was alive, and we all arrived hungry.
After a short while, it was our turn: “Peters at six?” I asked about eating outside, and to my delight, there was a patio out back where a fig tree grew and spilled out into the parking lot. It was lush, cozy, and not too loud, but you could still hear the music and the kitchen. The air was cooling down from a ninety-degree day in O’side, just a half mile from the ocean.
Our server, and in fact everyone who worked there, was a delight. They were having fun, and they seemed proud of what the restaurant and menu stood for. The ethos here is zero waste, with local fish and local greens. A sister restaurant, The Plot, turned its own parking lot into a working nonprofit garden, doing food education around the county. Many of the vegetables and herbs on my plate last night came from their garden, or other local suppliers. Our server pointed out the African blue basil growing right behind our table, tucked in with the ferns.
To start, we had the kanpachi sashimi: delicate, glistening slices plated beside spiralized beets and lemon, all resting on a lovely green arugula chimichurri. That buttery fish didn’t stand a chance. And a cold Pure Project Pure West IPA was the logical choice to wash it down.
Next up: one of the Wrench Rolls, the Del Mar. Shrimp tempura and krab, crowned with deep burgundy tuna, creamy avocado, and sliced jalapeño. Each flavor was distinct and clean. I know some may frown, but I have a habit of dunking my rolls in a soy-wasabi blend for that radishy burn that wakes up my senses. Fantastic, no matter how you eat it.
Finally, I had to have one of the plant-based Rodent Rolls. I’m a sucker for sweet potato, so I got the Patrick the Great. It was delicious, topped with avocado, pickled cabbage, and citrus soy. Impossible not to finish. I ended up needing another IPA.
“Should we get one more?” I nearly ordered the Hawaiian Wrench Roll on top of it all. Krab, avocado, spicy tuna, ponzu, scallion. But I was at a six, maybe a seven, on the fullness scale. Satisfied, not stuffed. A few more bites and I’d be in trouble. Something to look forward to next time, though.
Walking out, a new, even bigger crowd waited for seating. We’d gotten there just in time.
From there, it was a short walk to the beach, belly full of sushi, and a sunset waiting.
(All photos are my own.)