King’s Fish House First Northern California Concept In San Jose

 With no outdoor dining in San Francisco and around the Bay projected to resume within the next month, it's time to get some new restaurants (those that had quite unfortunately timed openings) on their radar. One such place is King's Fish House San Jose, which is the first Northern California concept of the acclaimed Southern California seafood institution, the King's Seafood Company.

The grand opening was well received in October, but had to be temporarily closed due to the increase in the Covid protocol last month. In anticipation of its reopening, let's take a look at what diners can expect from this exclusive seafood restaurant chain.

King's Fish House in San Jose's Westfield Valley Fair Mall dining district has some of the freshest seafood, as it comes directly from King's Seafood Distribution. The menu constantly changes depending on what's in season, from California spiny lobster and local Dungeness Live crab; to an oyster selection from its extensive raw bar that includes 12 different oyster varietals from the West and East Coast; up to freshly caught fish such as swordfish, New Zealand king salmon and Petrale sole on the menu there are also a variety of hand-cut sushi rolls, chilled seafood dishes and main courses including pasta dishes, filet mignon and more.

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Fresh seafood.

Fresh seafood. KING'S FISH HOUSE

King's Fish House offers regional specialties, as well as wild miso-Yaki sautéed Chilean sea bass with bok choy and shimeji mushrooms and wild Alaskan halibut with macadamia nut crust. San Jose exclusives include local Half Moon Bay Petrale Sole with lemon butter and capers and the entire Rhode Island Black Bass Grill.

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The 7400-square-foot space is located in the newly renovated outdoor dining district of Westfield Valley Fair, right across from Bloomingdale's.the stylish space is adorned with hand-painted signage honoring King's favorite Fisheries and suppliers. The dining room features two spectacular 300-gallon saltwater tanks, stocked with live seafood from around the world.

Lobster with extracted butter.

Lobster with extracted butter. KING'S FISH HOUSE

And perfect for moments like these, the spacious patio is spacious yet cozy. Plus, the restaurant itself is filled with floor-to-ceiling garage doors, so guests can enjoy an outdoor experience throughout the space no matter the time of year.

We chatted with Heath Bumgardner, vice president of operations at King's Fish House, about the new opening, menu inspiration, covid pivots and more. Here's what I had to say.

King's Fish House San Jose is Northern California's first concept from the acclaimed Southern California seafood institution, King's Seafood company? Why did King's Fish House choose to expand to Northern California? Will it expand further?

We already bring so much produce from Northern California to Southern California, so we believed the region would really appreciate our passion for quality seafood. We spent a lot of time in the area and found the food scene consistently vibrant and strong.

And, of course, the Bay Area is famous for its prowess and seafood offerings. We've wanted to open a restaurant in the area for a long time and the location at Westfield Valley Fair seemed like a great choice for us. Feedback has been excellent so far, so we are optimistic about future expansions in the area.

Known for its fresh and seasonal seafood, how do you decide what to put on the menu and how often it changes?

King's Fish House is dedicated to seasonal seafood offerings, so we update our menus several times a day. We are lucky enough to work with a variety of water farms nearby, and we can change our oyster list frequently. Depending on the conditions, our fishermen are catching Dungeness crab in Oregon, Washington and California.

Wild salmon caught.

Wild salmon caught. KING'S FISH HOUSE

When wild salmon are in season, we follow the fish from River to river, ensuring the safety and future of their natural habitats. We are also proud to serve California spiny lobsters and soft shell crabs almost every year! Currently, our Pacific swordfish is being caught in Southern California using innovative new technology involving deep buoy gear designed to prevent bycatch and provide anglers with a clean way to harvest this healthy West Coast Resource.

Another benefit of being in this location is being able to work with smaller local fisheries, so we currently have Half Moon Bay's Petrale Sole on our menu.

Where do you get your seafood? Is it local?

We have seafood from all over the world, but we definitely put a ton of energy into local fishing. In fact, this San Jose restaurant is our only King's Fish House offering

Fresh uni.

Fresh uni. KING'S FISH HOUSE

Half Moon Bay Petrale unique because it is a local product, and our fishermen are keeping a close watch on the stock to prevent overfishing.

What are some of the regional specialties of this place?

In addition to the local seafood offering, we also buy local produce, dairy products and of course local draft beer. Some notable local items that come to mind include Laura Chenel Sonoma goat cheese; Point Reyes blue cheese; Castroville artichokes; local greens in our salads; and nine local draft beers.

Talk about restaurant design, tanks and unique space. What can guests expect at dinner?

We've had a pretty amazing response from our guests already. Our goal is always to elevate the dining experience, but our focus is for guests to truly enjoy a seafood restaurant experience. We have spectacular saltwater tanks filled with live crustaceans and our walls are adorned with dozens of different species of finfish - all tagged by na

me and provenance.

Interior of the King's Fish House.

Interior of the King's Fish House. KING'S FISH HOUSE

Our copper bar top was handmade by our Brazier specifically for this restaurant. In fact, most of the remarkable decor is unique and custom-made by a variety of craftsmen.

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