We wanted to do something that would be a quick-casual, counter service compliment Wrench & Rodent. – The Whet Noodle was created when space next to Wrench became available. Diners can come to Wrench to enjoy a couple of rolls and a beer or can make a reservation to sit at the sushi bar and experience a 15-20 course omakase that will be a full-on dining experience. The concept is pretty chef-centric, as Davin has a reputation of being a bit of a mad scientist and has quite a following, but all of our chefs are highly skilled and creative in their own right, and each has their own following at this point. – Wrench is known for the omakase that is mentioned above, and for using the whole fish and plant. Our house-made broths are lighter and healthier than most and include a fish tonkotsu that is made from bones and trimmings from Wrench & Rodent. The rest of the menu, some of which changes daily, offers affordable, Japanese inspired and locally sourced sharable plates and entrees. Davin’s take on ramen is analogous to his unorthodox interpretation of sushi. We like to think of the Whet Noodle as a West Coast Izakaya. Our vegetables are given the same respect we show to fish, and we are very vegan-friendly. We offer a variety of options ranging from rolls and nigiri to elaborate sashimi plates and an unconventional Omakase. We take pride in offering locally and responsibly sourced ingredients, and special care is taken to minimize waste. The Wrench & Rodent team strives to provide a unique dining experience that is casual and accessible while also exciting and constantly evolving. Tell us about Wrench & Rodent Seabasstropub, The Whet Noodle – what should we know? There are always going to be the people that tell you, “you could make so much more money if you buy this, instead of that,” but that’s not even something we are willing to entertain.Īlright – so let’s talk business. There is also something beautiful about knowing the families that grow your veggies, and the people who bring in your fish. It can be a bit more expensive to buy locally and from small vendors, but there are so many benefits, not the least of which is taste. We are adamant about not compromising when it comes to the quality of the product we source, and this can lead to higher costs. Even though our two restaurants are successful at this point there are still struggles. The restaurant business is not for the faint of heart. Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome? I believe wholeheartedly in this movement and do my best to support it through promotion and community engagement. Davin is known for his creativity as a chef, and we run a large daily specials menu that features locally sourced products. We both have strong beliefs in minimizing waste and respecting the whole plant and animal, and our menu features dishes that are somewhat traditional as well as those that highlight sustainability practices. We opened Wrench in summer 2013, and have experienced organic growth ever since. We met 6 years ago when he was leaving his last restaurant, and we had the opportunity to start Wrench & Rodent, which is a sushi and seafood concept. Today we’d like to introduce you to Davin and Jessica Waite.ĭavin and Jessica, can you briefly walk us through your story – how you started and how you got to where you are today.ĭavin has been a chef for almost 20 years.
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