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Dining Out oftSun-Fort Covinglon, N.¥. King's Restaurant By Jennie Bartlett I know the slogan belongs to an entirely different area, but when I think of King's Restau rant m Malone I think, \You've come a long way, baby.\ From the long ago era when it was a small A & W stand, to the days when it was a larger A & W restaurant, the evolvement is I Second time around they were better, but I might say we have had better. The atmosphere at King's is conducive to a relaxing time. The upper dining room is paneled in dark wood, cozy lit- tle booths surround the outer walls and the tables in the mid- emptied. Dinner arrived, as did the wine. My dinner companion ordered a 12 oz. Delmonico steak, to be served rare and french fries. The 12 oz. Del- monico is $11.95, the 8 oz. is $9.95. A small dish of peas and onions were served with the Interior of the newest addition to King's the Sun room. notireable, e^vn if it took place under y >ur nost\ Ah hough Tuesday, Wed nesday and Thursday nights otter fl $12.95 special of all the prime rib and scallops you can eat, we decided to forego that gastronmu experience and join the crowd on Friday night. And. join the crowd we did. Although it had to be brought to my attention, there were more people gathered there that night that 1 knew that is a nor mal experience in any local eat my establishment. I h< j menu at King's is ex ten sive and ranges in price from $5.95 tor beef liver, (the menu says baby beet and I wondered if th.it is the same as calves liver?). clam strips or chopped sirloin; In the seafood depart ment the offerings range from $7.50 tor haddock to $12.95 for a fisherman's platter. Surf .and turf is tair market value. Steaks are $9.95 and $11.95. prime rib is $9.95 for 8 to lOozs., $11.95 for 12 to 14ozs. and $14.95 for 16toI8ozs. All entrees come with vegetable, potato and salad bar. Appetizers include shrimp coc ktail for $4.50, Oys ters on the half shell at $4.00 Snd »i very interesting looking mushroom tempura covered with a c he^se sauce for $2.50. Soup is varied and from my lunch time experiences at King's always homemade and always good. At first we ordered a dry Rob Roy made with a specific scotch which arrived after a lengthy wait. Unfortunately, the drjnks had to be sent back to the bar which the waitress did in a manner most pleasant proclaiming, \No problem.\ die are covered with green linen. The sun room which is a new extension is light, bright and cheery. The butcher block tables seat two or four most comfortably. Our waitress let us dawdle over our cocktail, although she did check back to make sure we didn't lack for attention. At that time the restaurant was only about half filled. About the time we decided to order dinner, things had picked up and the whole place seemed to fill up all at once, tncluding the Porthole Lounge u&hich is separated from either dining room. We ordered wine and then ordered dinner. Our waitress invited us to the salad bar when we were ready. The salad bar is extensive, the usual lettuce, but the tomatoes and cucum- bers were sliced into it, and assortment of salads, maca rom, cabbage, carrot/raisin, fruit, pickled beets, pepper and corn relishes. Shortly after our return from the salad bar we had piping hot rolls delivered to the table. The rolls were not the sponge type, but heavy, dense rolls which say, \I am homemade\. Our waitress got very busy, she seemed to be the only one attending the 8 to 10 tables in the sun room. At times she just forgot all the little things which make the difference in eating out and dining out. We finished our salads and waited for some time. Our wine did not arrive, nor did the table get cleared off either the salad dishes, nor the cocktail glasses and napkins from both the first and second time the drinks were served. The ashtray was never Sunday Brunch in Main dining room at Kings. our bill, left the check and never saw the girl again after she whisked it away. No refills of coffee were offered and no one asked if we wanted any- thing else. It appeared that it was time for her to leave •— and after a three hour dinner, so did we.... To return on Sunday morning for brunch. Brunch at King's is a delight. They offer scrambled eggs, bacon, saus age, ham, hash browns, french toast and fruit. There was somethinq which was probably sausage gravy served with bis- cuits, coffee cake, muffins and chicken a la king with biscuits. Fruit juices and lots of coffee completed the menu. The eggs were moist, the bacon espe- cially tasty and the hash browns the best offered any- where. All of the selections were good, things which should be hot were; and things which should be cold were cold. A waitress kept our coffee cups brimming. If there was a flaw, it was the chicken a la king which had a decidely canned taste to it. Brunch is served every Sun- day from 10 a.m. to 2 p.m. and is excellent. King's is a good choice for eating out. The service given was friendly and adequate. With just.a bit of attention to detail, it could be outstanding. The food is top rate and the price reasonable, t cannot recommend the cocktails. Dinner for two with cocktails, wine and tip was $34.00. Brunch for two with tips was $J*2.QQ. dinner. I ordered grilled pork chops, at $6.50. They arrived piping hot, both entrees on a metal platter. My stuffed baked potato was hot, creamy and spicy with chives, garlic and what I thought to be sour- cream, but was advised that sour cream was not used in the preparation of the potato. The french fries were still in their skins and were hot and abso- lutely delicious. I am sure they were not frozen. The peas and onions appeared with my dinner too. A small container of canned applesauce seemed incongruous with all the effort expended with the looks and care of the rest of the meal. The steak was perfectly done and the pork chops were as tender as the menu had pro- claimed them to be. If some- thing need correcting, we would have had difficulty in so stating since we only saw our waitress in passing. After her experience with us initially with the drinks, she probably wasn't taking chances. As she served dinner, she did make an attempt to clear the table from our previous repast. The nap- kins from the first serving of drinks remained in place. v . The dinner crowd had thinned out and, once again the restaurant was about half filled. Finally, our waitress did return to offer us dessert. King's does have an excellent dessert selec- tion, but it is not our habit to indulge. The offerings of carrot cake, lemon meringue, almond cream, apple and cherry pis were tempting, but we did decline in favor of coffee, which is an additional $.45 each. Coffee delivered, we took i CHEVROLET Oft m FINANCE RATE Available Now... 8.8% Financing On All New \84 And \85 S10 Pickups, Sip Blazers And Cavaliers Now Until May 31,1985 STOP IN AT FRENCHIE'S CHEVROlfT 769-3505 84-86 Center St. Massenet 8AM-8PM Sat. 9 AM-2 PM T
