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| - With Valentine's Day falling on a weekend night, my wife and I really wanted no part of the Strip, or maybe it was just me because I wanted to have some extra cash in my wallet. We still wanted the closest, available seafood deciding on King's Fish House. I ended up not having any extra cash in my wallet and we left satisfied with the oysters, but execution on our entrees had room for improvement.
Our reservation was at 7 PM and we were seated immediately when we arrived jumping in front of two or three walk up couples. Our server did not come to the table until ten minutes after we were sat, but one of his colleagues in the next section over was aware enough to take our drink order. My wife had a cosmo and I had a Deschutes black butte porter. The full menu was available along with a special 3 course menu with about four or five different options for apps, entrees, and dessert. On normal days, the menu usually changes day to day depending on availability of product.
The strength of King's is their varied selection from the raw bar which includes east and west coast oysters, shellfish, and cold platters. Getting raw seafood in Henderson, NV is going to cost you, but there isn't a place that is going to give you this much selection. The sushi or cooked items won't keep me coming back, but the raw bar will.
Along with some warm sourdough bread, we started with 18 oysters, 6 kumamoto ($17.60), 6 fanny bay ($14.60), and 6 wellfleet ($16.10). The oysters were served with cocktail sauce, a mignonette, and shredded horseradish which I was not fond of at all because as opposed to a horseradish sauce, it increased the chew factor when taking down the oyster. Although smaller, I preferred the two west coast oysters with their sweeter finish.
For entrees, overcooked was the theme. My wife had the grilled yellowtail ($18.75) with spinach and mac & cheese The filet was on the tough side and flesh didn't flake away. I had the three course meal ($50.95) which included a California roll, prime top sirloin and South African lobster tail, and key lime pie for dessert. Most of the flavor was cooked out of my proteins. Both were edible but cooked over just enough to lose the juiciness of the steak and the sweetness of the lobster tail. The pooling of juice on top of my steak and the dryness after I cut it suggest that it was taken straight from the grill and not given any resting time. For dessert, we split the chocolate cake and the key lime pie. The cake was rich and moist, but the pie was no longer set and mushy when it arrived at the table.
The fumbling of the entrees, especially mine which was one of the most expensive ones on the menu, shouldn't get a pass but I'll give them one because this was an outlier from previous experiences. I'll also give the service a pass because of the night and time we were there.
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