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Restaurants & Bars 10

Dinner in PG 10-29-2004

BS | Oct 30, 200409:59 AM

My wife and I went to Passionfish last evening again. Having just discovered Chowhound and reading the posts about restaurants in my area, I decided to post last week, and then follow up again one week later.

We had:

Appetizers: (1)I had the Baked Gorganzola salad with honeyed glazed walnuts and a chutney with ginger and a variety of spices that blended well with the saltiness of the cheese. This was an explosion of flavors. (2)My wife had the Brussel sprout salad with grapes. Both were really good, if you like these type of dishes. Intense flavors and spices, as well as fresh, organic, locally obtained salad (from the Tuesday night, 4-8pm Farmers Market in downtown Monterey, which is great).

Entrees: (1) I had the Butternut squash ravioli, which was like homemade, melt in your mouth pasta with intense, butternut squash. The oils used and seasonings made this a real treat for me, and for those who love pasta done creatively, this was great. (2) My wife had seafood in an intense sauce, with a potato cake and veggies. The fish was very tender and fresh. The sauce was intensely flavored and merged well with the fish veggies, and wine.

Wine: We had a bottle of 2000 Kathryn Kennedy Syrah for $26. This winery is located in Saratoga, CA in the Santa Cruz Mountains appelation. If you like a forward blackberry fruit with an underpinning of smokiness, then this wine is a real steal. I was shocked at the price to quality! It went really well with all dishes, and was a real treat at an incredible price. The wine list is very extensive and creative for all palates.

Summary: We have been going to PF for many years. The follow-up visit one week later was consistent with recent experiences. I recommend PF if you value: sustainable seafood practices; focus on organics; local produce obtained at the Monterey Farmers Market supporting small, local farmers; diversity of wines for all palates at retail prices without the usual markup; local wines from small producers; and a creative, changing menu. This has been our consistent experience over many years, and last evening was as described above.

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