701 Lighthouse Ave., Pacific Grove
Passionfish offers a unique California dining experience with serious food and wine in a fun and casual atmosphere. The ever-changing menu features the freshest, sustainable seafood, slow-cooked meats, organic greens and delectable desserts, all complemented by an award winning wine list priced well below what you've come to expect.
Passionfish is owned and operated by Chef Ted Walter and his wife Cindy Walter. They are vocal advocates for sustainable seafood education. The Walters helped launch the sustainable seafood movement in Monterey County through legislative advocacy, public presentations, and educational forums for culinary students, restaurateurs and chefs. Through their efforts the City of Pacific Grove has revised its grease trap ordinance and adopted a Sustainable Seafood Resolution. The Walters also advocate for ecologically sound fishing practices and the ban of non-recyclable products.
As the first officially "green"? restaurant in Monterey County, Passionfish sets an example with a strict policy of sustainable and environmentally friendly purchasing. The staff is quite knowledgeable about this issue and how it affects what the restaurant uses and serves. The menu reflects the use of sustainable and organic ingredients. Bon Appetit Magazine recognized the Walters as a "sustainable seafood experts" in their "Best of 2006" issue, published in 2007.
Passionfish is one of the few Peninsula restaurants to hold a Zagat rating. The restaurant is also a past recipient of a "Business Excellence" awards from both the Pacific Grove Chamber of Commerce and the Monterey Peninsula Chamber of Commerce. In 2006, the Monterey Chapter of the California Restaurant Association inducted The Walters into the "California Restaurant Association Hall of Fame," in recognition of their work. In 2007, Cindy Walter was presented with the "Sanctuary Reflections" Award, by the Monterey Bay National Marine Sanctuary Advisory Council and the Association of Monterey Bay Area Governments for outstanding business practices. She serves as a board member of the National Marine Sanctuary Advisory Council and the Monterey Peninsula Chamber of Commerce. She is also a member of the Seafood Choices Alliance. In recognition of these efforts, she was selected "2008 Woman of the Year" by California Assemblyman, John Laird.
Chef Ted Walter's simple, inspired, California cuisine incorporates fresh organic produce and sustainable seafood. His signature recipes have been published in Bon Appetit?? magazine and a number of nationally distributed cookbooks, including: "Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World.s Finest Chefs," from Willow Creek Press and TBC Publishing's "THE FOOD OF FISHERMAN'S WHARF:Cooking and Eating from San Francisco to Monterey." Passionfish has been featured on KRON TV "Bay Cafe," Rachel Ray's "Tasty Travels," and the Discovery Channel's new healthy lifestyles program.
The specialties at Passionfish change with the season. For fall, it’s our delicious, fresh, farmed sturgeon served over a bed of jasmine rice with a side of organic lemongrass slaw that’s been tossed in our spicy red curry vinaigrette. Passionfish wine muse Jannae Lizza recommends this dish be accompanied by a sparkling glass of Raventos I Blanc Cava, “L’Hereu,” Reserva Brut ‘06, which is biodynamically grown in Parellada, Macabeo. 701 Lighthouse Ave., Pacific Grove, (831) 655-3311, www.passionfish.net