The fish and chips, battered with tempura, beer and spices, complements the view of Possession Sound at Mukilteo’s Kiss of the Ocean restaurant. (Evan Thompson / The Herald)

The fish and chips, battered with tempura, beer and spices, complements the view of Possession Sound at Mukilteo’s Kiss of the Ocean restaurant. (Evan Thompson / The Herald)

Kiss of the Ocean: Dining within sight of Possession Sound

The Mukilteo eatery, which serves steak, seafood and Mexican food, is in a building built in 1903.

Nothing quite beats having seafood within eyesight of Possession Sound.

Dining in a historic building isn’t too shabby either.

No, I’m not talking about Ivar’s Mukilteo Landing, in a building built in 1926. Kiss of the Ocean, a new seafood, steak and Mexican restaurant, is housed in the oldest building in Mukilteo, just up the hill from the ferry.

The three-story building at Second Street and Park Avenue was built in 1903. It was the town’s only grocery store in its early years and most recently housed a Mexican restaurant, La Cascada Acapulco, until it closed in 2011.

Mukilteo resident John Muñoz — who owned eight restaurants and operated 10 food trucks with his wife, Alina, for over 20 years in California — opened it two weeks ago.

John and Alina were ready to retire when they moved here three years ago. But then Muñoz, 59, noticed the vacant building on his walks to the beach. He got to thinking that it still had potential to be a restaurant that could compete with the likes of Ivar’s.

“And here we are,” Muñoz said. “It’s all about location. You can’t beat it.”

Kiss of the Ocean features dining rooms and a bar on the first floor, plus a patio with outdoor seating, where diners can enjoy the view of the Sound.

On a recent day, my dad and I decided to sit outside. Being able to smell salt water from my seat certainly influenced my order. I tried the two-piece fish and chips for $14.50. One piece is $11.50.

They were extra crispy — just the way I like them — and they didn’t fall apart after I dipped them a few times in tartar sauce, like most deep-fried fish I’ve eaten. The pieces of cod were thick and flavorful.

“We work really hard on our batter to make sure that tastes really good,” Muñoz said. “We use a really nice tempura, then we add some beer and spice it up. The batter comes out thick and golden brown when you fry it.”

I’ve had good fish and chips before, and this one ranks right up there. The fries were also thick-cut and not too crispy nor too soft. They also get a thumbs up.

My dad ordered a chicken quesadilla for $10.50, made with grilled chicken and a mild cheddar cheese. He was impressed.

“It felt like they grilled the chicken first, then put it in the quesadilla,” he said. “That’s what it tasted like to me. Then, of course, the grilled quesadilla with the sour cream was awesome.”

Plenty of other things on the menu caught our eye. The Freaky Fries section — inspired by the Muñoz’s food trucks — has a variety of fry sides, as well as what Muñoz coined “trash can” nachos.

Muños planned to open a traditional steak and seafood restaurant, but he soon realized Mexican cuisine was in high demand after La Cascada Acapulco closed. Other Mexican dishes on the menu are fajitas, chile verde and tacos.

Old photographs from Mukilteo’s early days hang on the walls, which pay homage to the restaurant’s history.

The original owner, N.J. Smith, kept livestock on the first floor of his grocer, the N.J. Smith Store. The groceries were on the second floor, while Smith lived on the third.

I was more into my fish and chips than the history, but it’s cool that a building built more than 100 years ago is still in use.

It’s also located on my commuting route to the ferry dock, so I’d say it’s a win-win.

Evan Thompson: ethompson@heraldnet.com, 360-544-2999. Twitter: @evanthompson_1.

Kiss of the Ocean

The seafood, steak and Mexican restaurant is at 801 Second St., Mukilteo.

Hours are 11 a.m. to 9 p.m. Sunday through Thurdsday, and 11 a.m. to 10 p.m. Friday and Saturday.

Call 425-513-1009 or go to www.kissoftheocean.com for more information.

Talk to us

More in Life

Pineapple Shrimp Ceviche. Ceviche includes raw seafood — in this case, shrimp — that is “cooked” with lime juice, so buying good-quality fresh shrimp is a key element of this recipe. Those with health concerns prohibiting them from consuming raw seafood can saute the chopped shrimp in a tablespoon of extra virgin olive oil in a pan and then chill in the refrigerator before mixing with the rest of the ingredients. (Lauren J. Mapp/The San Diego Union-Tribune/TNS)
Pineapple recipes offer a slice of summer sunshine

Here are three tropical dishes that either don’t need to be cooked or don’t require turning on the oven.

USA, Washington, Royal Slope. Glamping at Stillwater Creek vineyard
Northwest’s sauvignon blanc offers summertime refreshment

This white wine is ideal alongside grilled chicken, sushi or poached white fish, lentils and green vegetables.

Queso fundido with chorizo
Queso fundido with chorizo is the Mexican version of fondue

The hot dip made with ooey gooey cheeses is the perfect way to kick off a meal of tacos or enchiladas.

Lamb Cumin Miso Donburi With Onsen Tamago. MUST CREDIT: Bloomberg photo by Richard Vines
A Japanese rice bowl with lamb and egg from a London chef

The egg is the trickiest part. If you haven’t poached an egg this way before, it’s worth practicing ahead of time.

After the house became too noisy during pandemic mayhem, this working mom moved her office to the driveway. (Jennifer Bardsley)
Her pop-up home office makes pandemic life easier — and quieter

After the house became too noisy, this working mom found silence in the tent trailer on the driveway.

Neuschwanstein, “Mad” King Ludwig’s dream. (Dominic Arizona Bonuccelli, Rick Steves’ Europe)
Rick Steves revisits three enchanted German castles

The nation’s castles date back to medieval times, and today serve as amusement parks and classrooms.

New: Try our online puzzles

These are quick and fun, and you can play on your mobile device or your computer.

Having trouble concentrating? Put down the phone! (Dreamstime)
Making the most of your reading time during the pandemic

By Laurie Hertzel Star Tribune By Laurie Hertzel / Star Tribune (Minneapolis)… Continue reading

Dr. Paul on telemedicine and the changing face of health care

Hundreds of patients are seeing their doctors through video visits because of the pandemic. There will be no going back.

Most Read