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As Pine Street was going crazy for the Grand Prix, I tried to decide where to take my family for dinner after the race. I remembered that the manager at King\u2019s Fish House reached out to me after my last experience and decided we should give them another chance.<\/p>\n
This time I\u2019m with a larger party \u2013 there are five of us \u2013 and we are not just celebrating the Grand Prix but also my dad\u2019s birthday. We are seated in the back area of the restaurant and right away Justin, the manager, comes over to greet us. Our server Jon comes over right after that and he happens to be the server we had last time also.<\/p>\n
![\"kings](\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/kings_1.jpg\")
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As a group we decide on the ceviche to start our meal. It is smaller than I thought it would be, but we all were able to try it. It was really tasty, the fish in the ceviche could have been more plentiful but what it lacked in size it made up in flavor. Everyone at the table enjoyed it.<\/p>\n
Because the party was larger this time we were able to try a few more dishes that last time. I decided to have the Dabob Bay oysters and a hand roll trio [California roll, spicy tuna and spicy salmon]. I can\u2019t say enough about the oysters, these were so delicious. I am no connoisseur of oysters so I can\u2019t really tell the difference between these and the ones I had on my prior visit but the horseradish and cocktail sauce we still amazing and the oysters were so fresh and salty. I could have just eaten those for dinner.<\/p>\n
![\"kings](\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/kings_3.jpg\")
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My sushi arrived in the cutest little plate; in all my sushi experience I haven\u2019t seen anything like it. All three rolls were full to the brim with fresh, delicious fish. My favorite was the spicy salmon \u2013 it was rich and flavorful, plus the cucumber added just the right crunch.<\/p>\n
![\"\"](\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/kings_4.jpg\")
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My husband, father-in-law and my father all decided to try a pasta dish. My husband, Ryan, had the Linguine with Prince Edward Island Mussels and they even made a special sauce for him that didn\u2019t use garlic so that I would be able to taste it. Man, was I thankful for that. It was delicious, and had so many mussels we couldn\u2019t even see the noodles underneath. They were all so meaty and delicious that everyone at the table had to sample them and someone even wished they had ordered that instead.<\/p>\n
My father-in-law David chose the Seafood Jambalaya Linguine with fish, farm-raised shrimp, and Andouille sausage. It was not as spicy as described but that was ok with everyone that tried it. It was flavorful and so full with fish and sausage, sopping up the leftover sauce with sourdough made the dish that much better.<\/p>\n
![\"kings](\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/kings_5.jpg\")
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Ellis, my dad, really enjoys angel hair pasta and this was just up his alley: Angel Hair with Shrimp made with fresh tomatoes, garlic, and basil. The noodles looked so delicate covered in all that shrimp, if it didn\u2019t have garlic I\u2019m sure I would have taken a lot of that one for myself. He said the shrimp was fresh and cooked perfectly.<\/p>\n
![\"\"](\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/kings_6.jpg\")
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Finally we had my sister Melissa with us. She wasn\u2019t as hungry as the rest of us and decided to get the Fish Tacos with pico de gallo off the appetizer menu. It was a nice portion for a jump starter and the fish was very juicy and flavorful. She was happy with her choice and she was also able to sample what everyone else had.<\/p>\n
The meal overall was delicious, every dish was spectacular and I\u2019ve already told many friends about this experience. I\u2019d love to go back and just eat oysters until I pop. The service was friendly and attentive just like it was last time. If you go in you should see Jon \u2013 he was very knowledgeable on all the dishes.<\/p>\n
![\"\"](\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/kings_7.jpg\")
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On a final sweet note, let\u2019s chat dessert. For my dad\u2019s birthday he had the Bread Pudding, which they described as an old-fashioned egg bread and raisins in a vanilla bean custard with Jack Daniel\u2019s Whiskey Sauce. We also requested the cr\u00e8me brul\u00e9e.<\/p>\n
![\"\"](\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/kings_8.jpg\")
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These both were perfect. I don\u2019t have much of a sweet tooth but cr\u00e8me brul\u00e9e gets me every time \u2013 this one had a thick crust of caramelized sugar and the custard was so creamy. I could have had seconds. The bread pudding was also delicious, this one was more Ryan\u2019s style and he loved the Jack Daniel\u2019s whiskey sauce. We had a wonderful time celebrating at King\u2019s Fish House and I can\u2019t wait to go back.<\/p>\n
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![\"\"](\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/oysters.jpg\")
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As weekend nights go, Saturdays are usually my favorite for a date night. My husband and I don\u2019t mind waiting for a table if we get to try some place new and have a nice time. I also enjoy the hustle and bustle of a busy restaurant. We decided to try out King\u2019s Fish House on Pine Avenue, mostly because I have heard rave reviews and I like to support Downtown LB whenever I can.<\/p>\n
We arrived and our server sat us immediately, there was no wait but the place did seem to be pretty packed and lively. As we were walked to our table I took a look at everyone\u2019s food and everything looked pretty tasty, I was excited!<\/p>\n
We were seated in a booth, my favorite, and waters were poured right away. My husband really wanted to start with the oysters so we ordered the Carlsbad oysters which were about $11 for a half dozen. Neither of us are oyster connoisseurs so I\u2019m not sure how that price is compared to other places but when they arrived they were fresh, delicious and had amazing shaved horseradish to go with it, so we thought it was worth the price. Ryan had an old fashioned and I tried their desert pear margarita, both of our drinks were brought to us quickly and they were very tasty. Mine could have used more tequila but that will usually be my complaint.<\/p>\n
For dinner my husband decided to have the wild Baja Californian yellowtail with red potato salad and homemade Mac & cheese [$17.95]. I had the parmesan crusted wild Alaskan sand dabs with zucchini and steamed white rice [$18.45].<\/p>\n
![\"\"](\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/ryans.jpg\")
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When it came to the actual dinner this is where it went very downhill, very quickly. Our orders took a little bit longer than I would have expected but once they arrived they both looked delicious and were large portions. When it came to my husband\u2019s dish the sides were much better than the fish, the yellowtail was very overcooked and extremely dry, it didn\u2019t bother him at all but if it had been my order I think I would have been a bit sad and would have had to drench it in lemon. On the other hand, his sides were incredible. That homemade Mac and cheese was delicious and he couldn\u2019t stop raving about his potato salad.<\/p>\n
![\"\"](\"https:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/mine.jpg\")
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My dish was amazing, 4 large portions all crusted and covered in lemon sauce and capers, my rice was fluffy and the zucchini tasted pretty good. After a few bites I decided I was pretty full from their fresh sourdough bread and the oysters and that I would take the rest home. I decided one more bite of rice couldn\u2019t hurt me \u2013 man was I wrong. I started to choke pretty hard, and wasn\u2019t really sure what was happening, but I reached my fingers into my throat and pulled out what at first thought must have been a fish bone. I set it down, chugged lots of water and tried to figure out what it was. After looking at it for a little bit I realized it was a twist tie.<\/p>\n
How had a twist tie made itself into my rice? This was disturbing for many reasons: that is very unsanitary and had I not been able to cough it out and then finally remove it from my throat myself, who knows what would have happened? I don\u2019t mean to sound dramatic but after working in a few restaurants as a manager and as a server this seems very unacceptable. Our server offered many apologies and I appreciated everything he had to say, but once the manager came out, he didn\u2019t seem very interested. Though he did comp my drink and my dinner, I feel he should have shown more compassion.<\/p>\n
All in all, I do not think that is enough of a resolution for such a big issue. Sadly, I don\u2019t think I\u2019ll be returning and now I\u2019m not even sure if Ill check out Fish Camp, which is another restaurant that they also own. I wish this date night had ended a little bit better; their desserts did look delicious.<\/p>\n
Update:<\/strong><\/p>\n Since my visit at Kings<\/span> Fish House both Sarah and Justin, the managers, have reached out to me separately to discuss the object found in my food and how they wish it hadn’t happened and had been dealt with in another way. This customer service after the fact is very appreciated and shows that they really do care about their customers. I will be going back to give them another try because as I said, the food was delicious.<\/p>\n Keep your eyes peeled for when we return. Thank you!<\/p>\n","protected":false},"excerpt":{"rendered":" As Pine Street was going crazy for the Grand Prix, I tried to decide where to take my family for dinner after the race. I remembered that the manager at King\u2019s Fish House reached out to me after my last experience and decided we should give them another chance.<\/span><\/p>\n","protected":false},"author":46,"featured_media":69691,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"newspack_sponsor_sponsorship_scope":"","newspack_sponsor_native_byline_display":"inherit","newspack_sponsor_native_category_display":"inherit","newspack_sponsor_underwriter_style":"inherit","newspack_sponsor_underwriter_placement":"inherit","inline_featured_image":false,"newspack_ads_suppress_ads":false,"newspack_popups_has_disabled_popups":"","_EventAllDay":false,"_EventTimezone":"","_EventStartDate":"","_EventEndDate":"","_EventStartDateUTC":"","_EventEndDateUTC":"","_EventShowMap":false,"_EventShowMapLink":false,"_EventURL":"","_EventCost":"","_EventCostDescription":"","_EventCurrencySymbol":"","_EventCurrencyCode":"","_EventCurrencyPosition":"","_EventDateTimeSeparator":"","_EventTimeRangeSeparator":"","_EventOrganizerID":[],"_EventVenueID":[],"_OrganizerEmail":"","_OrganizerPhone":"","_OrganizerWebsite":"","_VenueAddress":"","_VenueCity":"","_VenueCountry":"","_VenueProvince":"","_VenueState":"","_VenueZip":"","_VenuePhone":"","_VenueURL":"","_VenueStateProvince":"","_VenueLat":"","_VenueLng":"","_VenueShowMap":false,"_VenueShowMapLink":false,"_":"","_author_alias":"","cap-aim":"","cap-description":"","cap-display_name":"","cap-first_name":"","cap-jabber":"","cap-last_name":"","cap-linked_account":"","cap-newspack_employer":"","cap-newspack_job_title":"","cap-newspack_phone_number":"","cap-newspack_role":"","cap-user_email":"","cap-user_login":"","cap-website":"","cap-yahooim":"","newspack_article_summary":"","newspack_email_html":"","newspack_email_type":"","newspack_featured_image_position":"","newspack_hide_page_title":"","newspack_hide_updated_date":false,"newspack_post_subtitle":"","newspack_show_share_buttons":"","newspack_sponsor_byline_prefix":"","newspack_sponsor_disclaimer_override":"","newspack_sponsor_flag_override":"","newspack_sponsor_only_direct":"","newspack_sponsor_url":"","newspack_article_summary_title":"Overview:","newspack_show_updated_date":false,"footnotes":""},"categories":[8],"tags":[],"newspack_spnsrs_tax":[],"coauthors":[],"class_list":["post-4586","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","entry"],"_links":{"self":[{"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/posts\/4586","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/users\/46"}],"replies":[{"embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/comments?post=4586"}],"version-history":[{"count":0,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/posts\/4586\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/media\/69691"}],"wp:attachment":[{"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/media?parent=4586"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/categories?post=4586"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/tags?post=4586"},{"taxonomy":"newspack_spnsrs_tax","embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/newspack_spnsrs_tax?post=4586"},{"taxonomy":"author","embeddable":true,"href":"https:\/\/lbpost.com\/esd\/wp-json\/wp\/v2\/coauthors?post=4586"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"kings](\"http:\/\/lbpost.com\/wp-content\/uploads\/2012\/05\/kings_2.jpg\")
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