Part 5 of Eater San Diego’s year end restaurant wrap-up asks local food writers to name their best restaurant meals of 2016: http://sandiego.eater.com/2016/12/29/14120416/dining-experts-name-their-best-restaurant-meals-of-2016 My answer: "I had a number of very, very … [Read more...]
MEDIA: Part II of our Interview of Davin Waite on FOOD FOR THOUGHT (KNSJ)
In Part II of our interview with Chef Davin Waite of the Wrench & Rodent Seabasstropub and The Whet Noodle in Oceanside, Keith Langhorn, Mercy Baron and I cover the history of sushi in San Diego, the Cafe Japengo family tree, the Wrench & Rodent name and the importance of … [Read more...]
MEDIA: Interview of Davin Waite on FOOD FOR THOUGHT (KNSJ)
From interviewee to co-interviewer. Keith Langhorn, Mercy Baron and I interview Chef Davin Waite of the Wrench & Rodent Seabasstropub and The Whet Noodle in Oceanside. This is the first of our two part interview with topics ranging Davin's beginnings as a sushi chef, the … [Read more...]
FOODIE FEST ENCINITAS: How to Build a Whet Noodle.
The idea of a high-end organic, sustainable farm playing the roll of “muse” to a high-end Chef is hardly anything new or newsworthy. But it is not for those perfect vegetables or gorgeous fruits that Chef Davin Waite of The Whet Noodle and Wrench and Rodent Seabasstropub (1813 … [Read more...]
SAN DIEGO CITYBEAT: Just the tip
It's a ritual restaurant diners experience regularly: The bill arrives and it's time to calculate the tip. But how? Should it be 10, 15 or 20 percent? And a percentage on what: Before or after tax? What about wine? Yet restaurant diners could soon experience this conundrum … [Read more...]