Passionfish

Passionfish sits on a quiet stretch in Pacific Grove, easy to spot from the street but set just enough off the main drag to keep things calm. The dining room is laid out on a single level, with tables arranged for both small groups and couples – nothing crowded, just a steady rhythm of two-tops and larger setups spaced throughout. Toward the back, a few tables pull away from the main flow, good for anyone looking for a quieter corner. The space stays clean and unfussy, with simple, well-kept decor and enough light to see what’s on each plate. The kitchen keeps a tight focus on seafood – most of it sustainably sourced, with the menu shifting depending on what’s coming in. Starters lean classic but show their own spin: fried California squid arrives arranged around a pile of cilantro, not just dropped in a heap, and the buttermilk biscuits come out with a crisp shell and soft center. Asparagus fries and a rotating salad round out the openers. Mains cover a steady lineup: rainbow trout with just salt and lemon (sauce on the side, if wanted), scallops set over risotto or, if needed, fingerling potatoes instead, plus duck confit with a honey glaze, braised lamb shank, grilled shrimp, and sole. Sides are straightforward – greens, potatoes, whatever’s in season. Dessert sticks to a few standards: chocolate sorbet made with dark chocolate and no dairy, panna cotta, and a bread pudding that shows up often enough to count on. The wine list runs long for a spot this size, and there’s always a few nonalcoholic drinks – rose lemonade appears regularly. Dietary swaps are possible if needed. Atmosphere sits somewhere between neighborhood spot and special-occasion place – quiet, with just enough background noise to keep things comfortable. No music blasting, just the usual low murmur of dinner conversation. Everything’s indoors, with no patio or outdoor seating. Restrooms are inside, easy to find off the main dining area. Parking is on the street – sometimes right out front, sometimes a block or two away, depending on the night. The place runs dinner service only, and reservations are a good idea. There’s no bar scene or private rooms, just the main dining space and a menu that shifts with the season.