Three brothers from Westport plan on bringing their flair for food to beach-goers with the opening of a dine-outside restaurant in a former concession stand at Southport Beach.
Carter, Hunter and Parker King spent the last three months renovating the 200-square-foot shack in preparation for the launch of Kings Kitchen, We Three Kings Serving Up Beach Food on Saturday, June 9.
The siblings have entered into a five-year lease with the town to occupy the unused building at 1505 Pequot Ave., to "create a farm-to-table concept that would include locally organic and sustainable food," Carter King said.
Menu items will include, among other choices, fresh lobster rolls, organic burgers and hot dogs, grilled corn with cilantro and jalapeno butter and a watermelon and heirloom tomato salad. All items, which will also include lemonade, smoothies and milk shakes, will be priced under $8, Carter King said.
For now, the eatery will be open seasonally from Memorial Day to mid-November, but town approval is being sought to be open year-round, he said.
They plan on having a few tables under a canopy for patrons, who will also be able to use the beach's picnic tables or eat picnic style on blankets, he said.
Carter King, 23, who has studied business economics for three years at Fairfield University, has worked at area restaurants. He plans on graduating with a business economics degree from the University of Connecticut's Stamford branch this fall.
Hunter King, 26, who has an associate's degree from Norwalk Community College, is a "self-taught chef" who has taken cooking and baking classes at the college, Carter Henry said. He also runs a catering business with Carter King called Kings Kitchen.
Parker King, 21, is pursuing a degree in business management from Fairfield University and has worked at area restaurants as a waiter. His role in the business will be to take orders and deal with customers, Carter King said.
The place will be open seven days a week from 7:30 a.m. to 11 p.m., serving breakfast, lunch and dinner. Permit parking will be required for residents and nonresidents until 4 p.m.
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