Instagram Hikaye Kaydet

Chef Collabs Vol.4 Ep.5 w/ Chef @davinwaite of @wrenchandrodent … The Wrench Surf ‘n’ Turf…. 2x smashed patties, fried big eye/albacore patty, cheesy curry sauce, butter braised onions, pickled daikon and garlic aioli…. Only $13!?! Holy smokes! Rumor has is it, the first 150 of ya will get your bouche amused with a free sushi treat!

#thefriendly #wrenchandrodent #chefcollab #surfandturf #northpark

Monday the 25th, Chef Collabs Vol.4 Ep.5 with Chef @davinwaite of @wrenchandrodent ! Super excited for this one! See ya at the Tavern, Noon till it’s gone!

#thefriendly #chefcollab #wrenchandrodent #sandiego #oceanside

I failed epically at my first attempt at making a “let’s clean this mess up before Loren gets here” dry aged shima aji / garden herb salad. 📸 @hannah.guthman

I failed epically at my first attempt at making a “let’s clean this mess up before Loren gets here” dry aged shima aji / garden herb salad. 📸 @hannah.guthman

I failed epically at my first attempt at making a “let’s clean this mess up before Loren gets here” dry aged shima aji / garden herb salad. 📸 @hannah.guthman

I failed epically at my first attempt at making a “let’s clean this mess up before Loren gets here” dry aged shima aji / garden herb salad. 📸 @hannah.guthman

CURRENT CHAOS with ATW 🔥

POV: you’re joining us for Waite & Sea 🔥

Small room, hyper-local ingredients, a little chaos and a lot of creativity… all make for quite a special experience that changes and evolves with every dinner.

Waite & Sea is part tasting menu, part experiment, full-on Davin Waite energy — where sea meets soil and you never know exactly what’s coming next.

We’re seriously stoked for this series, and spots are already starting to sell out. Grab your seats now before they’re all gone!

🔗 Link in bio.

POV: you’re joining us for Waite & Sea 🔥

Small room, hyper-local ingredients, a little chaos and a lot of creativity… all make for quite a special experience that changes and evolves with every dinner.

Waite & Sea is part tasting menu, part experiment, full-on Davin Waite energy — where sea meets soil and you never know exactly what’s coming next.

We’re seriously stoked for this series, and spots are already starting to sell out. Grab your seats now before they’re all gone!

🔗 Link in bio.

POV: you’re joining us for Waite & Sea 🔥

Small room, hyper-local ingredients, a little chaos and a lot of creativity… all make for quite a special experience that changes and evolves with every dinner.

Waite & Sea is part tasting menu, part experiment, full-on Davin Waite energy — where sea meets soil and you never know exactly what’s coming next.

We’re seriously stoked for this series, and spots are already starting to sell out. Grab your seats now before they’re all gone!

🔗 Link in bio.

POV: you’re joining us for Waite & Sea 🔥

Small room, hyper-local ingredients, a little chaos and a lot of creativity… all make for quite a special experience that changes and evolves with every dinner.

Waite & Sea is part tasting menu, part experiment, full-on Davin Waite energy — where sea meets soil and you never know exactly what’s coming next.

We’re seriously stoked for this series, and spots are already starting to sell out. Grab your seats now before they’re all gone!

🔗 Link in bio.

POV: you’re joining us for Waite & Sea 🔥

Small room, hyper-local ingredients, a little chaos and a lot of creativity… all make for quite a special experience that changes and evolves with every dinner.

Waite & Sea is part tasting menu, part experiment, full-on Davin Waite energy — where sea meets soil and you never know exactly what’s coming next.

We’re seriously stoked for this series, and spots are already starting to sell out. Grab your seats now before they’re all gone!

🔗 Link in bio.

POV: you’re joining us for Waite & Sea 🔥

Small room, hyper-local ingredients, a little chaos and a lot of creativity… all make for quite a special experience that changes and evolves with every dinner.

Waite & Sea is part tasting menu, part experiment, full-on Davin Waite energy — where sea meets soil and you never know exactly what’s coming next.

We’re seriously stoked for this series, and spots are already starting to sell out. Grab your seats now before they’re all gone!

🔗 Link in bio.

POV: you’re joining us for Waite & Sea 🔥

Small room, hyper-local ingredients, a little chaos and a lot of creativity… all make for quite a special experience that changes and evolves with every dinner.

Waite & Sea is part tasting menu, part experiment, full-on Davin Waite energy — where sea meets soil and you never know exactly what’s coming next.

We’re seriously stoked for this series, and spots are already starting to sell out. Grab your seats now before they’re all gone!

🔗 Link in bio.

POV: you’re joining us for Waite & Sea 🔥

Small room, hyper-local ingredients, a little chaos and a lot of creativity… all make for quite a special experience that changes and evolves with every dinner.

Waite & Sea is part tasting menu, part experiment, full-on Davin Waite energy — where sea meets soil and you never know exactly what’s coming next.

We’re seriously stoked for this series, and spots are already starting to sell out. Grab your seats now before they’re all gone!

🔗 Link in bio.

POV: you’re joining us for Waite & Sea 🔥

Small room, hyper-local ingredients, a little chaos and a lot of creativity… all make for quite a special experience that changes and evolves with every dinner.

Waite & Sea is part tasting menu, part experiment, full-on Davin Waite energy — where sea meets soil and you never know exactly what’s coming next.

We’re seriously stoked for this series, and spots are already starting to sell out. Grab your seats now before they’re all gone!

🔗 Link in bio.

POV: you’re joining us for Waite & Sea 🔥

Small room, hyper-local ingredients, a little chaos and a lot of creativity… all make for quite a special experience that changes and evolves with every dinner.

Waite & Sea is part tasting menu, part experiment, full-on Davin Waite energy — where sea meets soil and you never know exactly what’s coming next.

We’re seriously stoked for this series, and spots are already starting to sell out. Grab your seats now before they’re all gone!

🔗 Link in bio.

POV: you’re joining us for Waite & Sea 🔥

Small room, hyper-local ingredients, a little chaos and a lot of creativity… all make for quite a special experience that changes and evolves with every dinner.

Waite & Sea is part tasting menu, part experiment, full-on Davin Waite energy — where sea meets soil and you never know exactly what’s coming next.

We’re seriously stoked for this series, and spots are already starting to sell out. Grab your seats now before they’re all gone!

🔗 Link in bio.

POV: you’re joining us for Waite & Sea 🔥

Small room, hyper-local ingredients, a little chaos and a lot of creativity… all make for quite a special experience that changes and evolves with every dinner.

Waite & Sea is part tasting menu, part experiment, full-on Davin Waite energy — where sea meets soil and you never know exactly what’s coming next.

We’re seriously stoked for this series, and spots are already starting to sell out. Grab your seats now before they’re all gone!

🔗 Link in bio.

POV: you’re joining us for Waite & Sea 🔥

Small room, hyper-local ingredients, a little chaos and a lot of creativity… all make for quite a special experience that changes and evolves with every dinner.

Waite & Sea is part tasting menu, part experiment, full-on Davin Waite energy — where sea meets soil and you never know exactly what’s coming next.

We’re seriously stoked for this series, and spots are already starting to sell out. Grab your seats now before they’re all gone!

🔗 Link in bio.

We’re thrilled to bring you Jessica + Davin Waite for this month’s talk on CREATE!

Jessica is a restaurateur, non-profit leader and local food advocate with a MBA from Pepperdine University and a punk rock ethos. As an entrepreneur and eco-warrior, she has long been a local food advocate with an urgency instilled within her from a young age to make a lasting impact on the planet and her community.
The Plot is an extension of Jessica’s sustainability projects which she has pursued with Davin for over thirteen years. The Plot was awarded Best New Restaurant in 2020 by SD Magazine and named one of the Best New Restaurants in the US by The Vegetarian Times in 2021.
Jessica co-founded and serves as Treasurer of The Plot Garden Project, a 501(c)(3) nonprofit organization dedicated to supporting healthy and resilient communities through urban food production, education, and innovation.
Jessica is the President of Berry Good Food Foundation, a local non-profit that advances healthy, integrated food systems by educating, connecting, and supporting food producers and consumers in San Diego County and Baja California. Jessica has studied Circular Economy and Sustainable Business Practices at Cambridge Judge Business School, and aims to build businesses that will benefit all stakeholders; partners, customers and the environment.
__
A local legend in the sustainable food community, Chef Davin Waite is a classically trained sushi chef who thrives on pushing boundaries with creative uses for ingredients that deliver exciting flavors while minimizing food waste and celebrating San Diego proteins and produce. Waite shares his advocacy by teaching sustainable cooking techniques to both kids and adults, and as a spokesperson on panels and in media about underutilized species and sourcing from local farmers. His Oceanside restaurant Wrench & Rodent Seabasstropub is beloved for its innovative omakase, he recently expanded his focus into plant-based cuisine with the opening of The Plot, and he has partnered on the local seafood concept Shootz Fish x Beer. Waite has recently been honored by the CA Travel Association with its 2022 Sustainability Advocate Award.

#CMSDSpeaker #CMSD

How does Chef Davin decide what goes on the menu? 🌱

Sometimes it’s not a recipe. Sometimes, it’s Mother Nature.

Growing food at a restaurant doesn’t mean producing everything — it means paying attention. Letting the garden shape the conversation, inspire new ideas, and create parameters that push creativity in unexpected directions. Our tasting menu changes because the garden changes, and that’s part of the fun.

Big love to Keith for joining us, talking plants, creativity, and helping tell our story ❤️🌱

@davinwaite | @keith.seabroooks | @theplotgardenproject

#urbangarden #eatwhatyougrow #chefstalk #gardening

Caught a couple of Waites behind the sushi bar tonight… and it’s definitely going to be a fun one 🔥

- whitefish, watermelon, pickled fennel + smoked yuzu
- rockfish, apple/fennel relish, cara cara orange
- shima aji, wagyu fat lardon
- hawaiian + dragonfly rolls
- dry aged local yellowtail nigiri, pickled carrot
- 1/2 and 1/2 sea bream

A combination of specials, Wrench classics and Omakase courses. Come on in and join us 🤘

Caught a couple of Waites behind the sushi bar tonight… and it’s definitely going to be a fun one 🔥

- whitefish, watermelon, pickled fennel + smoked yuzu
- rockfish, apple/fennel relish, cara cara orange
- shima aji, wagyu fat lardon
- hawaiian + dragonfly rolls
- dry aged local yellowtail nigiri, pickled carrot
- 1/2 and 1/2 sea bream

A combination of specials, Wrench classics and Omakase courses. Come on in and join us 🤘

Caught a couple of Waites behind the sushi bar tonight… and it’s definitely going to be a fun one 🔥

- whitefish, watermelon, pickled fennel + smoked yuzu
- rockfish, apple/fennel relish, cara cara orange
- shima aji, wagyu fat lardon
- hawaiian + dragonfly rolls
- dry aged local yellowtail nigiri, pickled carrot
- 1/2 and 1/2 sea bream

A combination of specials, Wrench classics and Omakase courses. Come on in and join us 🤘

Caught a couple of Waites behind the sushi bar tonight… and it’s definitely going to be a fun one 🔥

- whitefish, watermelon, pickled fennel + smoked yuzu
- rockfish, apple/fennel relish, cara cara orange
- shima aji, wagyu fat lardon
- hawaiian + dragonfly rolls
- dry aged local yellowtail nigiri, pickled carrot
- 1/2 and 1/2 sea bream

A combination of specials, Wrench classics and Omakase courses. Come on in and join us 🤘

Caught a couple of Waites behind the sushi bar tonight… and it’s definitely going to be a fun one 🔥

- whitefish, watermelon, pickled fennel + smoked yuzu
- rockfish, apple/fennel relish, cara cara orange
- shima aji, wagyu fat lardon
- hawaiian + dragonfly rolls
- dry aged local yellowtail nigiri, pickled carrot
- 1/2 and 1/2 sea bream

A combination of specials, Wrench classics and Omakase courses. Come on in and join us 🤘

Caught a couple of Waites behind the sushi bar tonight… and it’s definitely going to be a fun one 🔥

- whitefish, watermelon, pickled fennel + smoked yuzu
- rockfish, apple/fennel relish, cara cara orange
- shima aji, wagyu fat lardon
- hawaiian + dragonfly rolls
- dry aged local yellowtail nigiri, pickled carrot
- 1/2 and 1/2 sea bream

A combination of specials, Wrench classics and Omakase courses. Come on in and join us 🤘

Caught a couple of Waites behind the sushi bar tonight… and it’s definitely going to be a fun one 🔥

- whitefish, watermelon, pickled fennel + smoked yuzu
- rockfish, apple/fennel relish, cara cara orange
- shima aji, wagyu fat lardon
- hawaiian + dragonfly rolls
- dry aged local yellowtail nigiri, pickled carrot
- 1/2 and 1/2 sea bream

A combination of specials, Wrench classics and Omakase courses. Come on in and join us 🤘

Caught a couple of Waites behind the sushi bar tonight… and it’s definitely going to be a fun one 🔥

- whitefish, watermelon, pickled fennel + smoked yuzu
- rockfish, apple/fennel relish, cara cara orange
- shima aji, wagyu fat lardon
- hawaiian + dragonfly rolls
- dry aged local yellowtail nigiri, pickled carrot
- 1/2 and 1/2 sea bream

A combination of specials, Wrench classics and Omakase courses. Come on in and join us 🤘

Caught a couple of Waites behind the sushi bar tonight… and it’s definitely going to be a fun one 🔥

- whitefish, watermelon, pickled fennel + smoked yuzu
- rockfish, apple/fennel relish, cara cara orange
- shima aji, wagyu fat lardon
- hawaiian + dragonfly rolls
- dry aged local yellowtail nigiri, pickled carrot
- 1/2 and 1/2 sea bream

A combination of specials, Wrench classics and Omakase courses. Come on in and join us 🤘

🦐 La Mariscada 🌊
One night. Six kitchens. The best view of the Pacific.
.
📆 Saturday, June 6, 2026
.
Cooking together for one night only:
.
🐟 Nico Mejía @nicomejiat — Casa Rangel · Manzanillo, MX
🐟 Alex Seidel @bigaseidel — Mercantile · Denver, CO
🐟 Davin Waite @davinwaite — Wrench and Rodent · Oceanside, CA
🐟 Brian Bornemann @bornemannbrian — Crudo e Nudo · Santa Monica, CA
🐟 Cody Requejo & Colin Whitbread @codyrequejo @colin_whitbread_ — Fiish Food · LA – San Diego
🐟 Dano Sanchez @bajaroots — host at Barracuda Cantina
.
.
📍 Barracuda Cantina · Los Cerritos Beach 🇲🇽
.
🎟️ Tickets at tspculinary.com
Catch you in Baja Sur
.
.
#LaMariscadaByFelix #TSPculinary #CatchYouInBajaSur #BarracudaCantina #LosCerritosBeachBCS

🦐 La Mariscada 🌊
One night. Six kitchens. The best view of the Pacific.
.
📆 Saturday, June 6, 2026
.
Cooking together for one night only:
.
🐟 Nico Mejía @nicomejiat — Casa Rangel · Manzanillo, MX
🐟 Alex Seidel @bigaseidel — Mercantile · Denver, CO
🐟 Davin Waite @davinwaite — Wrench and Rodent · Oceanside, CA
🐟 Brian Bornemann @bornemannbrian — Crudo e Nudo · Santa Monica, CA
🐟 Cody Requejo & Colin Whitbread @codyrequejo @colin_whitbread_ — Fiish Food · LA – San Diego
🐟 Dano Sanchez @bajaroots — host at Barracuda Cantina
.
.
📍 Barracuda Cantina · Los Cerritos Beach 🇲🇽
.
🎟️ Tickets at tspculinary.com
Catch you in Baja Sur
.
.
#LaMariscadaByFelix #TSPculinary #CatchYouInBajaSur #BarracudaCantina #LosCerritosBeachBCS

🦐 La Mariscada 🌊
One night. Six kitchens. The best view of the Pacific.
.
📆 Saturday, June 6, 2026
.
Cooking together for one night only:
.
🐟 Nico Mejía @nicomejiat — Casa Rangel · Manzanillo, MX
🐟 Alex Seidel @bigaseidel — Mercantile · Denver, CO
🐟 Davin Waite @davinwaite — Wrench and Rodent · Oceanside, CA
🐟 Brian Bornemann @bornemannbrian — Crudo e Nudo · Santa Monica, CA
🐟 Cody Requejo & Colin Whitbread @codyrequejo @colin_whitbread_ — Fiish Food · LA – San Diego
🐟 Dano Sanchez @bajaroots — host at Barracuda Cantina
.
.
📍 Barracuda Cantina · Los Cerritos Beach 🇲🇽
.
🎟️ Tickets at tspculinary.com
Catch you in Baja Sur
.
.
#LaMariscadaByFelix #TSPculinary #CatchYouInBajaSur #BarracudaCantina #LosCerritosBeachBCS

🦐 La Mariscada 🌊
One night. Six kitchens. The best view of the Pacific.
.
📆 Saturday, June 6, 2026
.
Cooking together for one night only:
.
🐟 Nico Mejía @nicomejiat — Casa Rangel · Manzanillo, MX
🐟 Alex Seidel @bigaseidel — Mercantile · Denver, CO
🐟 Davin Waite @davinwaite — Wrench and Rodent · Oceanside, CA
🐟 Brian Bornemann @bornemannbrian — Crudo e Nudo · Santa Monica, CA
🐟 Cody Requejo & Colin Whitbread @codyrequejo @colin_whitbread_ — Fiish Food · LA – San Diego
🐟 Dano Sanchez @bajaroots — host at Barracuda Cantina
.
.
📍 Barracuda Cantina · Los Cerritos Beach 🇲🇽
.
🎟️ Tickets at tspculinary.com
Catch you in Baja Sur
.
.
#LaMariscadaByFelix #TSPculinary #CatchYouInBajaSur #BarracudaCantina #LosCerritosBeachBCS

🦐 La Mariscada 🌊
One night. Six kitchens. The best view of the Pacific.
.
📆 Saturday, June 6, 2026
.
Cooking together for one night only:
.
🐟 Nico Mejía @nicomejiat — Casa Rangel · Manzanillo, MX
🐟 Alex Seidel @bigaseidel — Mercantile · Denver, CO
🐟 Davin Waite @davinwaite — Wrench and Rodent · Oceanside, CA
🐟 Brian Bornemann @bornemannbrian — Crudo e Nudo · Santa Monica, CA
🐟 Cody Requejo & Colin Whitbread @codyrequejo @colin_whitbread_ — Fiish Food · LA – San Diego
🐟 Dano Sanchez @bajaroots — host at Barracuda Cantina
.
.
📍 Barracuda Cantina · Los Cerritos Beach 🇲🇽
.
🎟️ Tickets at tspculinary.com
Catch you in Baja Sur
.
.
#LaMariscadaByFelix #TSPculinary #CatchYouInBajaSur #BarracudaCantina #LosCerritosBeachBCS

🦐 La Mariscada 🌊
One night. Six kitchens. The best view of the Pacific.
.
📆 Saturday, June 6, 2026
.
Cooking together for one night only:
.
🐟 Nico Mejía @nicomejiat — Casa Rangel · Manzanillo, MX
🐟 Alex Seidel @bigaseidel — Mercantile · Denver, CO
🐟 Davin Waite @davinwaite — Wrench and Rodent · Oceanside, CA
🐟 Brian Bornemann @bornemannbrian — Crudo e Nudo · Santa Monica, CA
🐟 Cody Requejo & Colin Whitbread @codyrequejo @colin_whitbread_ — Fiish Food · LA – San Diego
🐟 Dano Sanchez @bajaroots — host at Barracuda Cantina
.
.
📍 Barracuda Cantina · Los Cerritos Beach 🇲🇽
.
🎟️ Tickets at tspculinary.com
Catch you in Baja Sur
.
.
#LaMariscadaByFelix #TSPculinary #CatchYouInBajaSur #BarracudaCantina #LosCerritosBeachBCS

🦐 La Mariscada 🌊
One night. Six kitchens. The best view of the Pacific.
.
📆 Saturday, June 6, 2026
.
Cooking together for one night only:
.
🐟 Nico Mejía @nicomejiat — Casa Rangel · Manzanillo, MX
🐟 Alex Seidel @bigaseidel — Mercantile · Denver, CO
🐟 Davin Waite @davinwaite — Wrench and Rodent · Oceanside, CA
🐟 Brian Bornemann @bornemannbrian — Crudo e Nudo · Santa Monica, CA
🐟 Cody Requejo & Colin Whitbread @codyrequejo @colin_whitbread_ — Fiish Food · LA – San Diego
🐟 Dano Sanchez @bajaroots — host at Barracuda Cantina
.
.
📍 Barracuda Cantina · Los Cerritos Beach 🇲🇽
.
🎟️ Tickets at tspculinary.com
Catch you in Baja Sur
.
.
#LaMariscadaByFelix #TSPculinary #CatchYouInBajaSur #BarracudaCantina #LosCerritosBeachBCS

WAITE & SEA IS BACK AGAIN! 🤘🔥🐟

— June 2, June 16, June 23, June 30 @ 6:30pm —

This intimate dinner experience brings you back to the spirit of early Wrench — a small room, a few curious guests, and the kind of energy that happens when food, storytelling, and community collide.

Part tasting menu, part experimental playground, Waite & Sea is a look into what’s inspiring Davin’s cooking right now: whole-fish utilization, bold creativity, and a deeper connection to the ingredients around us along with what’s being grown just steps away at The Plot Garden Project.

It’s an evolving conversation between sea, soil, and season, and we can’t Waite for you to join us.

Link in bio to reserve 🔥

The NEW TASTING MENU is LIVE 🔥

… but ever wonder where a menu starts? For this one, it began in Mexico — with Chef Davin and Chef Travis cooking alongside chefs they admire, soaking in new techniques, bold flavors, and a whole lot of inspiration. Chef Davin always feels like he comes back super rejuvenated when he cooks on the other side of the border. It’s an amazing reset for him, and energizes a fresh perspective that finds its way onto the plate.

We are so stoked for you to taste what our culinary team has created, including a: beetroot tartare, smoked carrotfish taco, mushroom adobada and a few more surprises along the way.

Available 7 nights a week for dinner, and we hope you love it as much as we do! 🌱❤️

The NEW TASTING MENU is LIVE 🔥

… but ever wonder where a menu starts? For this one, it began in Mexico — with Chef Davin and Chef Travis cooking alongside chefs they admire, soaking in new techniques, bold flavors, and a whole lot of inspiration. Chef Davin always feels like he comes back super rejuvenated when he cooks on the other side of the border. It’s an amazing reset for him, and energizes a fresh perspective that finds its way onto the plate.

We are so stoked for you to taste what our culinary team has created, including a: beetroot tartare, smoked carrotfish taco, mushroom adobada and a few more surprises along the way.

Available 7 nights a week for dinner, and we hope you love it as much as we do! 🌱❤️

The NEW TASTING MENU is LIVE 🔥

… but ever wonder where a menu starts? For this one, it began in Mexico — with Chef Davin and Chef Travis cooking alongside chefs they admire, soaking in new techniques, bold flavors, and a whole lot of inspiration. Chef Davin always feels like he comes back super rejuvenated when he cooks on the other side of the border. It’s an amazing reset for him, and energizes a fresh perspective that finds its way onto the plate.

We are so stoked for you to taste what our culinary team has created, including a: beetroot tartare, smoked carrotfish taco, mushroom adobada and a few more surprises along the way.

Available 7 nights a week for dinner, and we hope you love it as much as we do! 🌱❤️

The NEW TASTING MENU is LIVE 🔥

… but ever wonder where a menu starts? For this one, it began in Mexico — with Chef Davin and Chef Travis cooking alongside chefs they admire, soaking in new techniques, bold flavors, and a whole lot of inspiration. Chef Davin always feels like he comes back super rejuvenated when he cooks on the other side of the border. It’s an amazing reset for him, and energizes a fresh perspective that finds its way onto the plate.

We are so stoked for you to taste what our culinary team has created, including a: beetroot tartare, smoked carrotfish taco, mushroom adobada and a few more surprises along the way.

Available 7 nights a week for dinner, and we hope you love it as much as we do! 🌱❤️

The NEW TASTING MENU is LIVE 🔥

… but ever wonder where a menu starts? For this one, it began in Mexico — with Chef Davin and Chef Travis cooking alongside chefs they admire, soaking in new techniques, bold flavors, and a whole lot of inspiration. Chef Davin always feels like he comes back super rejuvenated when he cooks on the other side of the border. It’s an amazing reset for him, and energizes a fresh perspective that finds its way onto the plate.

We are so stoked for you to taste what our culinary team has created, including a: beetroot tartare, smoked carrotfish taco, mushroom adobada and a few more surprises along the way.

Available 7 nights a week for dinner, and we hope you love it as much as we do! 🌱❤️

The NEW TASTING MENU is LIVE 🔥

… but ever wonder where a menu starts? For this one, it began in Mexico — with Chef Davin and Chef Travis cooking alongside chefs they admire, soaking in new techniques, bold flavors, and a whole lot of inspiration. Chef Davin always feels like he comes back super rejuvenated when he cooks on the other side of the border. It’s an amazing reset for him, and energizes a fresh perspective that finds its way onto the plate.

We are so stoked for you to taste what our culinary team has created, including a: beetroot tartare, smoked carrotfish taco, mushroom adobada and a few more surprises along the way.

Available 7 nights a week for dinner, and we hope you love it as much as we do! 🌱❤️

The NEW TASTING MENU is LIVE 🔥

… but ever wonder where a menu starts? For this one, it began in Mexico — with Chef Davin and Chef Travis cooking alongside chefs they admire, soaking in new techniques, bold flavors, and a whole lot of inspiration. Chef Davin always feels like he comes back super rejuvenated when he cooks on the other side of the border. It’s an amazing reset for him, and energizes a fresh perspective that finds its way onto the plate.

We are so stoked for you to taste what our culinary team has created, including a: beetroot tartare, smoked carrotfish taco, mushroom adobada and a few more surprises along the way.

Available 7 nights a week for dinner, and we hope you love it as much as we do! 🌱❤️

The NEW TASTING MENU is LIVE 🔥

… but ever wonder where a menu starts? For this one, it began in Mexico — with Chef Davin and Chef Travis cooking alongside chefs they admire, soaking in new techniques, bold flavors, and a whole lot of inspiration. Chef Davin always feels like he comes back super rejuvenated when he cooks on the other side of the border. It’s an amazing reset for him, and energizes a fresh perspective that finds its way onto the plate.

We are so stoked for you to taste what our culinary team has created, including a: beetroot tartare, smoked carrotfish taco, mushroom adobada and a few more surprises along the way.

Available 7 nights a week for dinner, and we hope you love it as much as we do! 🌱❤️

Thank you @coastnews for featuring our Plot Garden Project!! We are so amped to be expanding, and growing out into the community!! Big thanks to all who have contributed: our volunteers, donors and partners. Let’s keep growing food everywhere, together!

Full article linked in bio
Visit our website www.theplotgardenproject.com to learn more and support!
#feedingtherevolution #newwilding #urbangarden #community

Thank you @coastnews for featuring our Plot Garden Project!! We are so amped to be expanding, and growing out into the community!! Big thanks to all who have contributed: our volunteers, donors and partners. Let’s keep growing food everywhere, together!

Full article linked in bio
Visit our website www.theplotgardenproject.com to learn more and support!
#feedingtherevolution #newwilding #urbangarden #community