And if you add on the prepared dishes, there’s plenty more. But it still rubs me wrong to see krab on a menu.)Īnd if it’s old-school grilled fish that is needed to satisfy, well, there’s plenty, with 16 options, including just-in-season wild Puget Sound king salmon. I know surimi technology has improved over the years. (Though I do wish they’d use crab instead of krab. Toss in some oysters and you’re golden.īut assuming more is needed for a proper night on the patio, with a cold Angel City Pilsner in hand, there’s a sushi menu: nigiri sushi, sashimi, a couple of carpaccios, and 14 rolls, including a lobster crunchy roll that’s a proper indulgence. Ditto the wines, though a little Sancerre and Viognier would be appreciated they go so well with shellfish.Īnd of course, a fine meal could be had ordering the hot seafood combo of shrimp taquitos, crab cakes, calamari and popcorn shrimp. Not a lot of frou-frou among the Old Fashioned, the Bardstown Buck, the Gordon’s Cup, the Pimm’s Cup, the “Perfect” Manhattan and more. There’s an admirable commitment here to stay away from farmed fish, except where necessary.Īnd to wash it all down in the lounge, along with classic shellfish platters, there are classic cocktails. There are Peruvian bay scallops, wild Littleneck clams, wild Mexican jumbo brown shrimp, wild San Diego rock crab, and wild Maine lobster. But within, the place is downright old school fish house, with a terrific Cajun oyster bar on one side, part of the cocktail lounge.Īnd a fine lounge it is too, with a wall of hot sauces to choose from as you wish, bottles of tasty Cajun Power Garlic Sauce on every table, allowing you to turn up the heat on the selection of nine carefully curated oysters (three Pacific, six Eastern) as much as you want. I guess you could pretend that King’s is ocean-side, though that will take a tad of imagination with the hills of the West Valley around you. Indeed, the motto of King’s Fish House is, “Welcome to the House That Seafood Built.”įor a restaurant in a mall, King’s is notably non-mallish, with a fine (and very expansive) outdoor patio that surrounds the restaurant on several sides, placed so that you’ll barely notice the presence of the parking lots. And though King’s Fish House in The Commons at Calabasas is several decades newer, you can feel those eons of experience this is a family that knows how to serve, and they know their way around our fishy friends. The involvement of the King Family in the restaurant industry goes back more than 70 years, to their first eatery in 1945.
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