King’s Seafood Company, a third-generation family-operated restaurant and seafood company, introduced its first Northern California location of the regional family seafood concept King’s Fish House, on Wednesday, October 14 at San Jose’s Westfield Valley Fair Mall’s newly renovated dining district.
“We are excited to bring King’s Fish House to Northern California,” said Sam King, CEO and Founder of Orange County-based King’s Seafood Company.
EAT + DRINK
Renowned in Southern California since 1945 for its dedication to the freshest seafood sourced directly in-house from King’s Seafood Distribution, the ever-changing menu is surrounded by celebrations of seasonal highlights like California Spiny Lobster, Santa Barbara Spot Prawns, and soon their saltwater tanks will be filled with Live Local Wild Dungeness Crab. The impressive raw bar offers a vast variety of shellfish. King’s works directly with oyster farms up and down both coasts to showcase 12 different oyster varietals on any given day.
King’s Fish House also offers regional specialties like Miso-Yaki Wild Chilean Seabass sautéed with bok choy and shimeji mushrooms and Macadamia Nut Crusted Wild Alaskan Halibut. San Jose exclusives include Local Half Moon Bay Petrale Sole with lemon butter and capers and Grilled Whole Rhode Island Black Bass. Also on the menu are sushi, sandwiches, prime cuts like Filet Mignon and Prime Sirloin Cap Steak, and a variety of salads using local cheeses from Point Reyes Farmstead and Laura Chenel. The dedicated children’s menu and activity book offers everything from fish & chips and salmon, to grilled cheese and chicken tenders.
The cocktail menu includes signature drinks, zero proof offerings, and a monthly Bartender’s Special to celebrate the season. The drink menu is extensive including draft beers, cans and bottles, 25 different wines by the glass, and a wide range of spirits.
STEM TO STERN
The 7,400-square foot space is set in Westfield Valley Fair’s newly renovated outdoor dining district, directly across from Bloomingdale’s. Crafted and curated in collaboration with Hatch Design, the space is adorned with hand painted signage honoring King’s favorite fisheries and purveyors. The dining room features two spectacular 300-gallon saltwater tanks, stocked with live product from around the world.
Last but not least, the expansive patio is spacious yet cozy. The space is enhanced with increased distancing and with King’s strictly following all safety guidelines. Table and lounge seating is available beginning Wednesday, October 14th and indoor dining that follow Santa Clara County's guideline. The restaurant itself is lined with floor-to-ceiling garage doors, so guests can enjoy the open-air experience throughout the space and throughout the year.
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