So this is the first time this year we’re back at Wrench & Rodent Seabastropub, Oceanside. I will say out right, this is one of North County’s very best sushi places and I know it’s not just sushi but when we do the Omakase as we did last Saturday night, it is mostly sushi and salads.
Two of us at the table (Elizabeth and I) order the vegetarian version of their Omakase and I can tell you we were not as stuffed as some of the other people at a table but we were very deliciously filled.
You know what an Omakase is right? Where we leave it up to the Chef to give us the freshest Fish/ingredients on hand ….. create whatever he’s in the mood to create? Well that’s exactly what we did.
His wife has a vegan restaurant just down the street and she serves sushi at night just like what we ate and I tell you if you don’t know it is vegan or vegetarian, it will come to you as a complete surprise. So yummy!
Laurie says: “The salad that’s on top of the sushi is really good. She really likes the crunch to it.”
Joe is eating Ono and says it’s really good, with marinated blueberries.”
We are all talking about the steel head trout. Joe comments: “It’s so beautiful, it’s a shame to eat it.” lol Laurie says: “It’s milder than salmon. It’s a really great flavor.”
Joe says: “it’s very cool to be able to try all of these different flavors.”
A plate has just been said before me with five vegetarian hand rolls and all of them are unique.The waiter tells us: “Avocado with jalapeño, kale and an onion salad, roasted bell Pepper with a spice plum, roasted squash with an arugula chimichurri and sweet potato with the basil dressing.” And I recommend every single one of them! So good!
Have you ever heard of swordfish bone marrow? They say it tastes like an oyster shooter. I hear and see trout, with a plum puree, as the 2nd member of the wait staff comes over to share what the rest of the table is eating. Laurie says: “I love that trout.”
Joe refers to the swordfish bone marrow in a glass and says: “I’m going for it
man.” He follows it up with a beer chaser!
Jeanie says: “It is interesting. And it’s sugar crusted. It’s good.”
I turn to the table and I say: ‘So far I didn’t need any soy sauce. Everything has so much flavor.” Joe says: “if the meal ends right now this will still be one of the most memorable sushi meals I’ve ever had.” (And we have more courses coming!)
“I like everything. I cleaned the plate” says Hiroe. But we’re not done.
Next course: Heirloom tomato salad with pickled beets pickled strawberries and pickled balsamic. And for the people eating fish there is a Caprese salad with tomatoes, fresh basil from their own garden buratta cheese and a tuna prosciutto. Rich says: “I love the buratta tomatoes. Very good.” Laurie adds: “Very tasty.” Joe says: “it’s not something I would ever order on my own but it’s a very good if you eat it all in one bite.” Hiroe adds: “It’s very good.” 
Joe loves the tuna albacore. Laurie says: “Coming from NY this is what I have been waiting for.This is the best meal, since I’ve been in California.”
My course is roasted squash with a balsamic drizzle. The fish eaters get a Mediterranean salad with smoked blue fin tuna. Beautiful. And so ends another wonderful meal at Wrench & Rodent, Oceanside. Don’t miss this restaurant!
You can do what we do. One week, we go to Wrench and the following week, we hit up The Plot, his wife’s restaurant, just about a block down the road.
The are both fine food creators!
And they use every part of their ingredients!
With garlic, gusto & gratitude,
Chef Marian🥂
📧 ChefMarianKitchenConfident@gmail.com
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