Wrench and Rodent Seabasstropub

Davin and Jessica Waite own this Oceanside seafood spot, where Davin's sushi training goes back to a college apprenticeship in 1996 under Japanese chefs. The kitchen leans into whole-fish, zero-waste cooking, sourcing much of its produce locally or from the couple's own garden, for dishes that might turn up as squid sashimi with jalapeño or mackerel apple tabbouleh with sea grapes. The Coast News described the interior as funky and whimsical, with an eclectic soundtrack running through the room. Reservations are recommended since tables tend to fill most nights, and an Omakase option lets the chef choose the courses.