This is certainly one of the few restaurants where you’ll find a cheeseburger and a tuna melt sitting adjacent to a selection of sushi hand rolls that range from spicy tuna and a tempura shrimp crunchy roll to a Trojan roll of spicy tuna topped with more tuna. There’s a ceviche that mixes salmon, mahi, swordfish and albacore in a citrus and tomato sauce that cooks the fish in its acid - it’s raw and cooked at the same time, always a good trick. It sounds wacky - it tastes amazing.ĭitto the blackened shrimp taquitos, a sort of Mexican-Cajun combo topped with crumbly cotija cheese and guacamole. In other words, it’s a mussel equivalent of the outre sushi bar dish called Dynamite. But the mussels are topped with spiced mayonnaise, eel sauce, mushrooms and avocado. There’s even a New England clambake with lobster, clams, mussels and red spuds.īut even though there’s plenty on the menu to satisfy Aunt Matilda, there’s also plenty for those who don’t want to roll with the same old same old. There are several surf and turf options of beef with South African lobster tail. There’s fish and chips, Idaho rainbow trout amandine (from Clear Springs Farm in Magic Valley), and fried Mississippi catfish (from Simmons Catfish Farm in Yazoo City). There’s macadamia-crusted Alaskan halibut and Parmesan-crusted Alaskan sand dabs. If you feel like going with the classics, there’s a Louie, topped with jumbo shrimp, lump crab or both. The menu, which is printed daily so that what’s fresh is what there is, is heavy with seafood dishes both serious and whimsical - this ain’t your granddad’s fish house. This is an homage to California-style seafood, served by the sea. And the menu is casual, easy, hard to choose from. There are retro Edison lightbulbs that spell out “FISH.” There’s a saltwater tank that holds fresh seafood. The main dining room is one long stretch, with New York subway tile columns. The kitchen is totally visible behind a glass wall. The Cajun annex that was at one end of the restaurant is long gone - it’s now a spacious and properly affable oyster and cocktail bar. And it’s far from the only change that Hatch has wrought at King’s. It looks a bit like a wall with a handle. It’s also a rather “designerish” door that’s no longer immediately apparent as a door. But after an extensive remodel by the edgy Hatch Design Group, the door has moved some distance down Pine. The door used to be at the intersection of Broadway and Pine Avenue. I had a little trouble finding the door into Long Beach’s most iconic seafood restaurant, King’s Fish House.
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