Guam Diner Bytes: King's Restaurant
It was just a matter of time for me to return to one of my favorite haunts of yester-year – King’s Restaurant. It would be safe to say that I’d eaten at King’s far more times than I’ve eaten at any other restaurant, and that’s because we literally grew up with King’s since its beginnings in the old Gibson’s Shopping Center back in the mid-to late 70s. King’s was the ultimate family hang-out, and for those who were leaving Guam it was where we’d hold a farewell dinner, and for those who were returning to Guam in the wee hours of the morning, it was where we would go for breakfast.
King’s was here before Shirley’s and before Denny’s. However, in the past few years King’s was going through some challenges and the quality of their food and service had diminished. That was the case until recently, when Dave Alcorn was able to finally regain the helm and ownership of King’s Restaurants and bring it into the GFS umbrella of enterprises (which operate Ruby Tuesday’s and Chuck E. Cheese’s).
Simply put, it is a new day at King’s Restaurants, and this change is more than just a new paint job, or cosmetic appearances. No, this change is internalized in the staff as well as in the food! Even the coffee tastes a lot better (new coffee mugs and chinaware are the latest fashion). We didn’t really have a chance to go through the entire menu, in fact, we stopped by on Thanksgiving Day to have breakfast (not the impressive looking Thanksgiving dinner special they were serving).
I had a hard time deciding since they now seem to have an abundance of choices. I know Zee just had the buttermilk pancakes along with her vegetarian sausage links (she brought). I ordered the King’s Griddle Sampler ($6.95) with two pieces of King’s cinnamon swirl French toast and two fluffy buttermilk pancakes. I had the two eggs scrambled with green onions added. I also ordered a side of bacon (four for $2.95). The French toast was good as was the pancake, which was really thick and fluffy, requiring a lot of syrup. The eggs were moist and tasty and the bacon was meaty and not dried out as is sometimes the case.
The other breakfast item I ordered was the Local Skillet ($9.95), which has a hot skillet full of chorizo and country sausage sautéed with home fries, spinach, bell peppers, mushrooms, tomatoes, garlic and onions, and topped with two eggs your way and Monterey Jack Colby cheese. This was definitely an upgrade! I don’t think I’ve ever had a better tasting skillet! Everything was fresh and very good. I stopped picking at my pancakes and went full throttle into this flavor-laden skillet filled with potatoes, meat and vegetables.
I had the egg scrambled and it was still moist though it was on top of a pile of hot, steaming food. Another skillet they have is the Gollai Skillet (Eggplant), which sounds pretty appetizing too. Other pancakes they have are Swedish, chocolate and peanut butter pancakes. They have $4 and $6 value meals for breakfast. They boast $10 value meals for dinner – fried chicken, lasagne, pasta loco, meat loaf, ham hocks, salmon stir fry, and broiled chicken are some of the offerings.
I am very pleased and excited about the 180 degree changes I’ve seen take place at King’s! I am going to return over the course of the next few months and eat my way through the menu! I also want to give a shout out to our server, Arlene, a long-time veteran employee of King’s. She really gives that personal touch.