![\"King](\"https:\/\/missionvalleynews.com\/wp-content\/uploads\/2018\/02\/Kings-exterior.jpg\")
<\/a><\/a>I\u2019m nuts about their crab cocktail, jumbo Mexican shrimp, wild little neck clams, and \u2014 when my budget allows \u2014 their whole Alaskan king crabs and North American lobsters.<\/p>\n
After recently learning the spacious establishment offers weekday happy hour in its festively decorated bar lounge, I rushed in like a ravenous shark for the kill, assuming prices on some of my favorite dishes would be slashed.<\/p>\n
They weren\u2019t. Although, ubiquitous fish tacos, ahi tuna, and fried calamari were a few bucks cheaper, along with a couple of sushi rolls and several non-seafood items.<\/p>\n
Deals are also available on beer, wine and cocktails. But because Stone Cellars wines and cocktails such as cosmopolitans or agave stings don\u2019t snag my interest, I settled with eager curiosity for a 16-ounce glass of King Crab Honey Blonde Ale for $5.50, which normally sells for $7.<\/p>\n
For the same price, I landed an eight-piece spicy tuna roll, which goes for $9.75 outside of happy hour.<\/p>\n
My waiter didn\u2019t have a clue where the light, crisp ale is brewed. When I did an Internet search (while stretched out in my comfy over-sized booth), I found the ale originates from a microbrewery in Eureka, California called Top Bluff.<\/p>\n
I\u2019m bummed the ale is brewed only for King\u2019s and not available on the retail market. As far as honey blonde ales go, it had good body and enough sweetness on the finish to qualify as a fine choice for daytime outings \u2013 and my fridge.<\/p>\n
The spicy tuna roll arrived only a minute after I ordered it. Despite the waiter\u2019s insistence that it wasn\u2019t pre-made, I felt otherwise due to the fishy flavor and overly settled texture. Sadly, the shaved ginger served alongside tasted fresher than the tuna.<\/p>\n<\/a>