Passion Fish at Pacific Grove

Let me just get down to business with the food, then I'll wrap up with a word or two about service and the restaurant overall.

1. Deep Fried Spicy Minced Meat ball: C+
I can't remember the name of this appetizer we got, which is fittingly forgettable in its execution. The concept of the dish was heart pounding, it's fried, it's got strong flavors, which were delivered as promised. However, the fact that it was piping hot plus a high level of sauciness makes it a juggling act in my mouth. Perhaps a acidic ingredient to neutralize the heat in the dish would've elevated the dish a notch or two.

2. Baked gorgonzola, golden chutney, candied pecans & curried butter lettuce: B+
I am a sucker for cheese and chutney and this did not break that trend. The creamy texture of cheese and chutney complements the crunchy nuts and greens. The goldne chutney was made with caramelized pear bits which also contrasts beautifully with the pungent gorgonzola cheese. Fresh lettuce completes the dish rather nicely.  

3. French Onion Soup: B-
This was the soup special, though there was nothing special about this French Onion Soup. I am no expert in French Onion Soup, but its flavors are about equivalent with canned onion soup base I had two weeks ago.

4. Dungeness crab cake with a lime relish: B+
A delight mixture of hearty crab cake with perfectly acidic and appetizing salad. The crab pieces were fresh and tasty. Overall, the combination, while nothing extraordinary, is well balanced and executed.

5. 'Quinault' Sablefish crusted with pepper/wasabi slaw/ginger vinaigrette: B
This is the anchor of our night at Passion Fish. There was certainly a lot of expectation riding on this dish given the reputation of organic/sustainably harvested fish attached to the restaurant. Sablefish is another name for butter fish, which ranks high on my list of favorite things in this world. I would like to say the fish certainly delivers. True to its pseudonym, the meat is soft and tender without the slightest hint of being overcook. If I stop here, this dish would get an big fat A. However, I did eat the accompanying wasabi slaw and baby bak choy.  

As well as the fish was cooked, the rest of the dish was equally sloppy. Wasabi flavor was overpowering in the slaw. If the portion of the slaw was cut to a quarter of what was served, perhaps it would be forgivable as a complement to the fish. However, given the full pile of slaw, I finish my fish way before I could finish the slaw, and to eat the slaw standalone is more akin to a dare to chew on a spoonful of wasabi paste.  

The baby bak choy was plain and simply overcook. At this caliber of restaurant, I was very disappointed that such a simple ingredient was mismanaged.  

The vinaigrette was flavorful while capturing the essence of ginger in asian cuisine. However, it was so watery that there was no way to apply it to the fish or the bak choy, and I definitely would not want to add the force of ginger to the tear-inducing wasabi slaw. I have a feeling if the vinaigrette is reduced and thicken, it would then deliver the vision of the dish, sans the slaw at least.

We did not get alcohol since we had a long drive awaiting us, but I get the feeling that the wine list was not lacking. Also, our water glasses were never more than half empty. Our server was exemplary in her professional friendliness. The restaurant was tastefully decorated with comfortable, stylish furniture, while the walls were adorned with b/w pictures of specimens of the sea. It's got the "I wish this was my living room" feel to it.  

I do believe the flavors and execution of food require a bit more refinement, however, it's overall a good restaurant with a great vision for sustainability. I will certainly not hesitate to brainwash my friends here while I swallow that butter fish.