Canstar Community News - ONLINE EDITION
Old favourites still winners at King’s Head
I once worked around the corner from the King’s Head Pub and Eatery and it was our Friday lunch restaurant of choice.
We didn’t sit at the wood as Norm did at "Cheers" and the bartender did not know our names but our waiter certainly did. He also knew our drinks of choice off by heart, as well as our lunch orders. I recently got to choose a place to meet up with these former co-workers and it seemed only right that we assemble at The King’s Head.
Not a lot has changed over the years except perhaps that it was once a private club and we had to purchase a membership to attend and sign in every visit. The pints of beer are still served frosty cold and our favourites were still on the menu.
Two of our standard orders were the fish and chips and the chicken curry. The price of the fish and chips has not risen as steeply as the cost of haddock has inflated. In order to compensate for its dear cost, the portion has been scaled back a bit. This is a good thing because I could never eat a whole portion back then and the new size is just right. The beer batter is what makes it so irresistible and takes me back to the days of ordering fish and chips at Eaton’s Valley Room (now I’m really dating myself). The fries are still delectable, especially with just a shake of malt vinegar and a glistening of salt. Ketchup? How dare you suggest such a thing!
The chicken curry, although not a feast for the eyes, was enthusiastically tucked into. The taste that offered to me indicated a confident curry cook in the kitchen. The third member of our klatch loves spicy food more than anyone I know, but the Chicken Vindaloo proved to be too much for even her to handle. She had been duly warned by our server, but had no idea what she was getting into. The abundance of on-tap beer varieties help quench the fire.
Kathryne Grisim’s foodmusings.ca blog was named best local blog in Uptown Magazine’s Best of Winnipeg readers’ poll.
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(1 of 17 articles for this month)02/24/2015 3:51 PM 0