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Pacific Grove



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.


Self-taught with an impeccably refined palate, executive chef Jackson Clark knows how to make an impression. The Wild Fish kitchen is his canvas and the organic ingredients are his medium. Jackson finds it imperative to maintain the integrity of each ingredient in order to create a well-balanced and well-seasoned dish. Everything on the plate matters, he says, everything serves a purpose. Given a sizeable amount of creative control, Jackson is able to experiment with plates. What he loves is the caliber of food he gets to work with and that Wild Fish utilizes nearby small farms and fisherman as their only resources. His work has previously been featured on the front page of the Food and Wine section in The Santa Rosa Press Democrat.