This is the best fish restaurant you will ever experience, everything is line caught, with such fresh fish you just can’t go wrong.
Wild Fish is where a stunning view meets organic fare. Where quality, collaboration and community come into focus. For either lunch or dinner, owners Liz and Kelvin Jacobs generate a warm and inviting atmosphere.
By working closely with only local purveyors and harvesting provisions from right outside their door, it’s become a personal mission to procure and serve only the finest, sustainable ingredients. It’s about being resourceful and taking in the bounty of the earth, a healthy rebellion against the reign of processed food.
The Jacobs’ know that California is a prime spot for resources, and acting on tradition, nothing goes to waste. They are constantly pushing artistic boundaries, satisfying appetites and intriguing the senses. The key is employing new seasonal ingredients and implementing new elements. Their dishes incorporate piquant flavors, exceptional techniques and impeccable pairings.
Liz Jacobs, a tenured food writer, believes that food transforms people. Her husband, Kelvin, is an award-winning chef. They relocated from Devon, England, where the couple previously owned and operated a restaurant and inn. Wild Fish opened on Thanksgiving Day 2011.
Wild Fish offers only the finest organic provisions, purchased directly from local purveyors with exclusive plates crafted by our premier chef. From the headland where they sit, there’s a view of waves combing the crags of Little River Cove, with a stunning sunset beyond. Where delectable fresh dishes meet a wistful atmosphere, Wild Fish makes every meal a spectacular dining experience.
Here’s What I Tried:
Fresh Oysters on the Half Shell, Marin Miyagi Oysters, delicious, fragrant and so fresh, a great starter.
Wild Fish house smoked sable fish sample, such a delicacy, wow.
Cauliflower Florets – tarragon cream and sumac.
Forbidden Coconut Black Rice – fresh mint and basil.
Roasted Root Vegetables – spiced brown butter, fresh turmeric, fennel seeds, and chilis. Each side dish was impeccable, with different textures and flavors; you know everything was just picked.
Bouillabaisse – wild caught local fish, mussels, simmered in tomato-saffron broth, with rouille and crostini. A very lovely light broth, coupled with terrific fresh caught fish, jam-packed with mussels a very nice rendition of this popular staple.
Sticky Toffee Pudding – Date and brown sugar sponge cake in hot toffee sauce, with house made vanilla ice cream, toasted pecans. This is sticky and chalk full of toffee nuances, just a big huge thumbs up.
Sun-Thu 5:00pm – Late; Kitchen closes 9pm
Fri-Sat 5:00pm – Late; Kitchen closes 9:30pm
7750 N. Highway 1
Little River, California 95456
Their other location is:
545 Lighthouse Avenue
Pacific Grove, California 93950