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’s Fish House reached out to me after my last experience and decided we should give them another chance.
This time I’m with a larger party – there are five of us – and we are not just celebrating the Grand Prix but also my dad’s 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.
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.
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’t say enough about the oysters, these were so delicious. I am no connoisseur of oysters so I can’t 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.
My sushi arrived in the cutest little plate; in all my sushi experience I haven’t seen anything like it. All three rolls were full to the brim with fresh, delicious fish. My favorite was the spicy salmon – it was rich and flavorful, plus the cucumber added just the right crunch.
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’t 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’t 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.
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.
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’t have garlic I’m sure I would have taken a lot of that one for myself. He said the shrimp was fresh and cooked perfectly.
Finally we had my sister Melissa with us. She wasn’t 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.
The meal overall was delicious, every dish was spectacular and I’ve already told many friends about this experience. I’d 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 – he was very knowledgeable on all the dishes.
On a final sweet note, let’s chat dessert. For my dad’s 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’s Whiskey Sauce. We also requested the crème brulée.
These both were perfect. I don’t have much of a sweet tooth but crème brulée gets me every time – 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’s style and he loved the Jack Daniel’s whiskey sauce. We had a wonderful time celebrating at King’s Fish House and I can’t wait to go back.