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This story begins in the cold landscape of Northern Minnesota, a region abundant with fine beef, dairy and produce. In the 1930s and early 1940s Samuel King ran a small trucking business distributing meat, produce and other goods. Of his five children, his eldest son Lou, and youngest son Mickey, helped their father deliver goods from the Canadian border down to Minneapolis and back to Duluth, all the while developing a discerning eye for quality.
World War II put the boys on the move. Mickey was serving as an Army officer when Lou moved his family across the country to California to enlist. Fortunately, the war ended and Lou was never inducted. Instead, Lou found an opportunity to purchase a restaurant and bar in Huntington Park. Brother Mickey returned from the war and joined Lou. Together, they built a successful string of King’s restaurants based on their knowledge of quality meat, seafood, produce and service. Each restaurant became an integral part of its local community, a neighborhood joint you might say.
Today, Lou’s son, Jeff, and Mickey’s son, Sam, continue the tradition of restaurant hospitality with 11 signature, award-winning restaurants. Their continual focus has been to serve premium seafood and prime beef with outstanding service.
Now the cousins have developed their homage – Lou & Mickey’s - to honor their fathers with a restaurant that showcases their roots serving choice seafood and prime beef in a relaxed, inviting environment. Located right at the entrance to the Historic Downtown San Diego Gaslamp Quarter and celebrating mid-Western hospitality and the music of their father’s generation, Lou & Mickey’s will serve San Diegans and their visitors classic American food.
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Lou & Mickey's has earned
the Gaslamp Association's 2007 "Lamplighter
Awards" for:
"Best Service in a Restaurant"
and
"Best Wine List"
Lou & Mickey's has earned
San Diego's Magazine's accolade as
"Best American Restaurant"
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