Hooked on Wild Fish, a new spot in downtown Pacific Grove.

Much anticipated seafood spot Wild Fish splashed to the surface in Pacific Grove last week, filling the old Favaloro’s spot.

The menu will change frequently, based on the seasonal and sustainable ingredients from land and sea. But of course the titular wild-caught seafood will always be the star.

Owners Kelvin and Liz Jacobs are veteran restaurateurs. Helming the kitchen is Steven Patlan. After graduating from the Institute of Technology’s Culinary Program in Colvis, he spent time in kitchens in Fresno, Las Vegas and Santa Cruz before moving to the Monterey Peninsula. He’s a veteran of the Inn at Spanish Bay, Quail Lodge, and, most recently, the Sardine Factory.

Patlan’s connections to local farms and fishing boats should help bring the freshest ingredients to the menu. Entrees focus on seafood, noting the fishermen, fishing boats, and location for the wild-sourced fish.

Selections at the moment include crispy-skin sablefish with fava leaves ($32), Vietnamese-style baked petrale sole with fish sauce caramel ($34), sashimi-style ahi tuna dressed in chili oil ($32), swordfish “au poivre” ($34), and a whole red snapper roasted on a cedar plank ($39).

All entrees include a side dish, like French fingerling potatoes with poppy seed creme fraiche, Chantenay carrots with wild nettle pesto, cauliflower with miso creme, asparagus with furikake hollandaise, and artichoke with green garlic aioli.

Two “Feast” options appear on the menu: bouillabaisse with wild-caught fish, mussels, and prawns ($32) and a shellfish boil with half a Dungeness crab, mussels, prawns, Manila clams, and a Caribbean-spiced coconut broth ($39).

Salad selections include a roasted beets and smoked labneh salad with dandelion greens and pickled strawberries ($14) and a snow pea salad with rhubarb and fresh horseradish ($15).

Appetizers include raw selections like an ono crudo with rhubarb mostarda, oranges, and sea grapes ($17), oysters on the half shell (six Fanny Bay, $16; six Kusshi, $28; mixed, $23.50), and the seafood platter with house-cured ceviche, roasted spiced mussels, shrimp cocktail, crudo tasting, and four Fanny Bay oysters ($25).

For a sweet finish, try a classic British sticky toffee pudding ($12), ricotta fritters with rhubarb yogurt and chocolate soil ($13), or “The Chocolate Dessert” with chocolate cremeux and chocolate cake pieces with juniper ice cream ($13).

The wine list features a number from Mendocino County wineries, like Navarro Vineyards, from the Anderson Valley and Yorkville Cellars. Most options on the list are available by the glass and bottle. Beer and cider are also available.

Why the Mendocino focus? The Jacobs first launched the Wild Fish brand in Little River along the Mendocino coast. Since taking over the Favaloro’s Big Night Bistro location in downtown Pacific Grove in early April, Kelvin and Liz Jacobs have made minor changes to the space, with plans to phase in further improvements gradually.

The first addition was a new awning and outdoor patio seating. Of course, a few days after their soft opening, two tables were stolen from the outdoor patio. Just the tables, not the chairs. Fortunately, the thieves left two tables in place. And the couple learned they must drag patio furniture inside at the end of the night, at least in the P.G.

Wild Fish is the first in a series of new restaurants shaking up the downtown dining scene in Pacific Grove. Look for P.G.’s first pub—The Monarch Pub & Restaurant—to open soon, with Poppy Hall in the works, too, with a menu of California soul food.

Wild Fish 545 Lighthouse Ave., Pacific Grove, 373-8523. 5-9pm Sunday-Thursday, 5-9:30pm Friday-Saturday. wild-fish.com.