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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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