KEY WEST at The Landings 

Point Place native Larry Bush has married his talents as real estate developer, contractor and shopping center owner with the culinary talents of Executive Chef Bill Clark of Monroe, Mich. (no relation to this
reviewer).
Bush, owner of the Merchant’s Landing shopping center in Point Place, opened his second restaurant Key West
at the Landings, (the first being the Landings), three months ago. It has the potential to become a regional destination for southeast Michigan and Northwest Ohio diners. Bush’s many visits to Key West, Fla., inspired him to bring his love of the Islands to another area that is influenced by the water. In an effort to be as authentic as possible, Bush went to Key West and drove a truck full of Florida paraphernalia back to Point Place to help set the mood.
The restaurant is decorated with signed prints from Key West, large fish wall hangings and tropical trees.
When developing the concept of Key West, Clark’s main concern was to design a menu that would create more of a regional experience than just another neighborhood diner. The menu is filled with a taste of Florida — not the normal burgers-and-fries fare. The only requirement placed on Clark was to create Bush’s favorite dish from the Keys. The menu features an outstanding broiled grouper stuffed with crab and shrimp and topped with a rich lobster sauce ($17.95).
Entrees are served with salad, potato and vegetable du jour with a complete list of wine and cocktails to complement the meal. The accompanying vegetable was a colorful combination of zucchini, summer
squash, broccoli and red bell peppers lightly sautéed in herb-infused olive oil. Appetizers include a Toledo staple, chicken wings, but Key West serves them up with an unusual twist — by dipping the full pound serving into a Caribbean hot honey glaze ($5.95). The restaurant has many fresh-made items, including their own bleu cheese dressing and the house clam chowder ($1.95 per cup).
The staff expertly explained the many different seafood and fish entrees. Most of the restaurant’s fish offerings are broiled and seasoned with tangerine, key lime, mango and herbs, though some items are battered and deep fried. I enjoyed the grilled key lime tilapia filet ($12.95). Slow-roasted prime rib seasoned with a secret 16-spice rub and available in three cuts — the queen ($15.95), king ($17.95) and chef’s monster cut ($22.95) — is available on Friday and Saturday evenings. Clark also prepares St. Louis pork ribs ($10.95 half rack) and many pasta
dishes.
The first restaurant opened by Bush and managed by Clark is the Landings restaurant, next door to Key West, which opened in May of 2003. The Landings specializes in country fried chicken and fish, with hand-dipped ice creams. Key West can accommodate groups of up to 500 people in the adjacent banquet hall. With what started as a vacant space in his shopping center, Bush and Clark have developed a little taste of Florida — without the hurricanes — right here on Lake Erie.