Step into King’s Fish House in Mission Valley, and you slip into New Orleans and the Bayou.The architecture makes you feel like you’re in a houseboat in the backwaters, enjoying Cajun-inspired food and drink. Black filigree ironwork both on the rooftop and the patio, with lazily rotating fans, reinforces the laissez les bons temps rouler (let the good times roll) vibe.Although you feel like you’re in the Big Easy, this restaurant group started in Southern California, not Louisiana. “We have seven guiding philosophies, of which the most important one is ‘guests first’. We offer an unconditional guarantee that we will replace a dish if you don’t like it. This way we encourage people to try different foods,” Manager Steve Ewing said.
Inside King’s Fish House. (Photo by Robin Dohrn-Simpson/Special for Times of San Diego)King’s has their own distribution system in Santa Ana. Crabs, oysters, lobster, and fish are the highlights of the menu. All fish are purchased from family fishermen and local fishermen as much as possible. “We also get our fish from South America, New Zealand, Florida, Mexico, and Australia. We serve at least ten types of oysters from both the Pacific and Eastern USA,” Ewing said.Currently, the Fish House is featuring the Columbia River Salmon Season. You can enjoy Cedar Plank Wild Salmon, which is dry-rubbed with Creole BBQ sauce, or Pan-Seared Wild Salmon served with Farro, asparagus, and oyster mushrooms in a garlic cream.During lobster season, they serve Wild California Spiny Lobster. They also feature Dungeness Crab steamed or with garlic. Ten sushi rolls are on the menu, with the specialties being Yellowtail Carpaccio and Spicy Tuna.The extensive fish menu offers Yellowfin Tuna, Atlantic Salmon, Mahi Mahi, Mississippi Catfish, Colombian Tilapia, Eastern Sea Scallops, and Swordfish. “All of our fish can be served four ways: charbroiled, baked, fried, or blackened. Our top two popular dishes are the macadamia-crusted halibut and the Miso Yaki Chilean Sea Bass,” Ewing said.
They do have gluten-free and vegetarian menus. All fish dishes can be served gluten-free.There are salads, chicken, and a variety of side dishes for those who don’t prefer seafood.Every month, there is a Bartender’s special craft cocktail and mocktail, made from their own syrups. July’s specialty cocktail is “Summer Harvest,” which is tequila, muddled raspberries, hibiscus syrup, and Allspice dram- a sweet rum-based liqueur spiced with crushed allspice berries.July’s Zero-Proof cocktail is “Basil & Bloom,” which is Lyre’s no-alcohol Dry London, basil, lemon, elderflower, and honey.“We offer a King Crab Honey Blonde beer brewed especially for us by Lost Coast Brewing in Eureka,” Ewing said.King’s Fish House currently has 12 locations; the Mission Valley restaurant is located at 825 Camino De La Reina, San Diego, CA 92108. Phone number 619-574-1230. Reservations are recommended and can be made on Opentable.com. To see the daily menu, go to: www.kingsfishhouse.com/
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