Dining With Denise Neil

New Wichita crab restaurant shares opening date – and menu

Tour Brandon Steven’s new 6s Steakhouse

Wichita businessman Brandon Steven gives us a tour of his new steakhouse, 6s. Steven won’t say how much he spent on the restaurant, but he acknowledges he could have built three restaurants for what he spent.
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Wichita businessman Brandon Steven gives us a tour of his new steakhouse, 6s. Steven won’t say how much he spent on the restaurant, but he acknowledges he could have built three restaurants for what he spent.

Krab Kingz Seafood is opening this week in Wichita, and its owners have just shared the menu with me.

The restaurant, which is taking over the space at 748 N. West St. where La Isla recently closed, will be open from 2 to 9 p.m. on Thursday. After that, its hours will be 11 a.m. to 9 p.m. Tuesdays through Sundays.

The menu includes several interesting combo meals. The “boiled” side of the menu includes combo meals with snow crab, shrimp, sausage, corn, eggs and potatoes that range in price from $12.99 for 13 shrimp, sausage and potatoes to a $38.99 meal-for-two that includes three snow crabs, 17 shrimp, 2 sausage, 2 corn on the cob sections, 2 eggs and potatoes.

The fried platters include fried catfish, fried shrimp, fried lobster and french fries and range from $11.99 to $21.99. There’s also a fried shrimp pasta, and raw or broiled oysters also are on the menu.

Owners said they wanted to clear up a misconception that the restaurant is set up “fast food” style. Though carryout is available, Krab Kingz will have table service, and the dining room can seat up to 64 people. It’ll also have alcohol on the menu, but the liquor license won’t be finalized for a few weeks, they said. They plan to serve beer and wine.

It will be interesting to see how Wichita reacts to the restaurant considering how few places in town offer real crab on their menus. I’ve also been hearing a lot recently about fried lobster and am eager to try that.

Let me know if you get there before I do and how it was.

Melissa Clark shows how soft-shelled crabs are at their best when broiled until crisp. Serve them on garlic-rubbed toast with a bright parsley-jalapeno sauce.

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