A Korean interpreter recommended King's Fine Korean restaurant to my husband. This past Saturday night we got a sitter and went to try it out. We were there early, around 6pm. There were a few other families, the place was mostly empty. (The karaoke club didn't open until later.)
The kim chee was different from other Korean restaurants in town in two ways. The sweet potato kim chee was absent and the sprouts were something like mung bean sprouts, with the beans still attached. The sprouts had a different flavor, stronger and earthy.
I passed on the black goat broth casserole and a couple other adventurous dishes and ordered a spicy seafood stew. The broth was delicious. The stew came with plenty of tender squid, overcooked mussels, and monkfish. There were grayish oval things in the stew, and I couldn't tell if they were animal, vegetable or mineral. So naturally, I popped one in my mouth and bit. The casing was rubbery and tough and had a hard center, like a pit. A liquid squirted out, the flavor was like an oyster, salty and sea-tasting. I liked it. Our waitress said they call it water squid.
I'd like to go back in the evening and see the karoke, have some sushi and maybe try a little black goat broth. If anyone has any other dishes to recommend, please do so.