Smack dab in the middle of the French Quarter, Kingfish pays homage to its name sake Huey Long. With fine Louisiana food Kingfish is quite the find in this food-driven city.
About Huey Long (April 25, 1904 – June 10, 2009) was an American jazz and R&B guitarist and singer who was a member of The Ink Spots. Long’s career began in the 1925 as a banjoist before moving to guitar. He became a member of the Ink Spots in 1945 and participated in spin-off bands in the 1960s.
Born in Sealy, Texas, Long began his musical career in 1925 playing banjo for Frank Davis’ Louisiana Jazz Band Houston. He switched from banjo to guitar after moving to Chicago, where he appeared at the 1933 World’s Fair with Texas Guinan’s Cuban Orchestra. He performed with artists such as Lil Armstrong and Fletcher Henderson, and his career also encompassed sideman, band leader, music arranger and music teacher.
In 1943, the Ink Spots’s guitarist Charlie Fuqua was drafted and replaced by Bernie Mackey. When Mackey departed in 1945, leader Bill Kenny offered Long the position. Long stayed with the Ink Spots’ for nine months until October 1945, when Fuqua returned from the Army. Long moved to New York City, where he taught music. In the 1960s he joined Ink Spots tribute groups. [
He retired to Houston, where his daughter set up a museum commemorating him and the Ink Spots. Long died in Houston, Texas, at the age of 105 on June 10, 2009.
Here’s What I tried:
Kale & Chicken Soup. This is Jewish penicillin done Southern style, just what the doctor ordered.
Louisiana Crawfish Gratin, Louisiana crawfish tails, artichoke, roasted garlic béchamel Parmesan, tortilla chips. This is creamy, cheesy, and super yummy.
Garlic Crab Claws, with spiced creamy garlic sauce, toasted French bread, so fragrant and delicious, my favorite item of the night.
Grilled Smoked Alligator Sausage, with Creole potato salad, bourbon mustard. I just had to try alligator, when in Rome. I have to say it taste to me like chicken, but the seasonings are out of this world. The potato salad was equally fantastic as well.
Jambalaya Risotto, with roast chicken and Andouille sausage. This Jambalaya is smooth and silky, really a keeper.
New Orleans BBQ Scallop Fettuccine, with seared scallops, New Orleans style BBQ butter sauce. They give you 3 scallops and the pasta is wonderful with nice creole seasonings, another stellar menu item.
Blackened “Hook and Line” Louisiana Gulf Fish, freshly prepared gulf fish, with local vegetables. The fish is very fresh and meaty, only something you can get in New Orleans.
Chocolate Sticky Pudding, Coffee toffee & vanilla whipped cream, extremely rich, but if you’re a chocolate lover this is for you.
Bread Pudding, with buttermilk – vanilla Anglaise, local berries. A big dish of yummy desert, here in the South they know their bread pudding!
Chardonnay, Simi, California, a buttery, creamy wine, it went great with the crab and the scallops.
Chardonnay, Alexander Valley, Sonoma, CA. This wine was a great pair with the jambalaya, it added the right acidity. Alligator sausage, it’s a light bright wine that lends itself to the smoky flavors of the sausage.
Pinor Noir, Cloudfall, Monterey County, CA. California. I would drink this wine with the Louisiana Crawfish Gratin, it’s a nice light wine that works well with the cheese.
Cabernet Sauvignon, Joel Gott, California. A bold strong wine, this worked well with the jambalaya.
My fantastic server, Mike Carollo, from Michigan, added to my overall enjoyment, he is a pretty well known New Orleans actor as well. Chef Bill John made some really great menu choices, and all of what I tasted was terrific.
There are great classic NOLA photos circa the 1930’s, all about Huey Long. Clean lines rule the interior space, with square top tables, wood green chairs, a nice backdrop seeing that the building was built in 1830.
Clientele are locals, tourist, everyone letting the good times roll. It’s a super fun bar scene as well as the dining room seemed to be buzzing. In any case, you just can’t miss, delicious food with a great theme.
I would come back here in an instant, it’s just that good!
337 Chartres St.
New Orleans, LA 70130