It's actually more like spinal fluid/disc material...but who's keeping score, right? I had been curious about it for a while and I gotta say, I really love the texture and the mild briney.ocean flavor of Swordfish Bone Marrow....think of the mildest oyster in flavor, clean and crisp, combined with the texture of Liangfen 凉粉 - starch jelly noodles. Man, this stuff was really good!
I have to thank Tommy of Catalina Offshore for having Candice and I as his guests, along with Maria and Jonathan for being such great company!
Tommy had been trying to get Candice and I over to Wrench and Rodent for a while for a blow-out Omakase. Admittedly, I was a bit hesitant since, like Candice warned Tommy, I'm a bit of a "traditionalist" when it comes to sushi and sashimi. But you can't forget that I'm from the home of Pacific Rim Cuisine, Hawaii....which is why I hate slapped together con "fusion" dishes..... After reading Faye's post, I thought at the least, this would be an interesting meal.
I gotta say, some of the stuff Davin Waite puts out was so very creative, risky, but still trying to capture the essense of the product. I really enjoyed this meal, even though it was enough to feed and army.
My preferred way of having the bone marrow was plain, in the shot glass; there was something so pure and refreshing about it.
I have to say, some of the dishes were just wonderful; the bluefin collar was just out of his world....moist, fatty, like eating "buttah".....it was well seasoned without killing the product.
I thought this pseudo gunkan maki of toro was a wonderful combination of textures. The cucumber crisp and refreshing, the masago added crunch and the flavor of the ocean, the gari, which I usually have between bites to refresh and clear my palate actually did well here.
Of the nigiri; it was the anchovy with a dengaku style miso paste was my favorite.
The Hamachi Kama was just wonderful as well.
Don't let all this fusiony stuff fool you; Davin makes a decent nigiri......
I quickly found out that Davin's sauces tend to run on the fruity/sweet side; which goes well with a pristine scallop; though I could have just eaten this plain....
I did think there was a bit too much mirin action in his nikiri for the maguro.
His pesto type concoction works relatively well with salmon.
There's no denying there's a good amount of creativity going on here. Davin takes risks and has some chops as well.
When it works, like this wonderful Opah, or was it Monchong cheek, BLT dish, it's quite delicious.
When it doesn't, you can't blame him for trying......
You'll notice, not a single Gringo roll....and only one item I say that belonged on another table.
No mayo, surimi..... though I did see a good amount of tempura/mayo/cream cheese rolls going out.
Over the years I've had a bit of sushi; from the purely traditional, to the modern-traditional, and even the sushi-kaiseki stylings of Urasawa. I gotta say, this one was an original. As is the location; inside of Bull Taco in Oceanside. I actually plan on returning in the near future....who knows what Davin will have up his sleeve.
I really need to thank Tommy for arranging this; and for being a fantastic host.....and keeping us entertained as well. You can tell that Davin loves food and creating, it was a blast talking about different ingredients, products, and techniques.
And I got to cross an item off my bucket list as well.
Wrench & Rodent Seabasstropub
1815 S Coast Hwy (inside of Bull Taco)
Oceanside, CA 92054
W&R isn't the only little treasure hidden in Bull Taco. Brewmaster Havin Harris has opened a little microbrewery named Beer Brewing Company in the back of W&R.
I had a taster of the beers available and my favorite....well, I'm not so comfortable writing this; was the, ahem..."breast beer". Apparently, Havin did a ton of research and developed a beer that is supposed to aid in lactogenesis. As strange as it may seem, this was the breast, um, best beer I tasted and Candice agreed. As to it's effects on lactation...well, you're asking the wrong person!
Overall, it was an amazing night of new experiences; from swordfish bone marrow to breast beer!
I couldn't have asked for more!