| Coming in for The Landing |
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By Becky Billingsley Tuesday, September 1, 2009, Myrtle Beach – It took about a month longer than he hoped or expected, but in one more week John Staub should have his new Myrtle Beach restaurant open for business. Then Grand Strand diners can look forward to cheesy seafood-stuffed filet mignon.
 The reason for the delay was because John had to have The Landing Restaurant & Sports Pub rewired.“I had the whole place redone,” he said in the restaurant on Aug. 31. “The walls, floor, ceiling. The electrical inspector came to give his okay to open, and one thing led to another, and we started over on the electrical. It’s all new except for some track lighting, and those had to be rewired. We also redid the hood, the return air. And I put in a 32,000 BTU gas grill. I spent just under $20,000 on wiring and solving problems.”
But the problems have been solved, and now John and his general manager, Chris Greening, are putting the finishing touches in place and getting ready to order food. The men say they are almost fully staffed and are please with their hires.
The décor is cherry wood and black accessories, Three Stooges and golf, flat screens and window views. On Monday the view through tall side windows was of a flock of Canadian Geese in the adjacent empty lot. Booths have been removed, and tables are topped in creamy linen and sturdy glass.
The overall feeling is upscale sports bar where you can get a decent meal, and that’s exactly what John meant to create and aims to deliver.
As reported in June, John has been in the restaurant business all his life. He and his wife, Faye Staub, moved here from Ocean City, Md., to open The Landing in the former Rosegarden Restaurant location on Seaboard, across the street from Coastal Grand Mall. Anyone who visited the Rosegarden will quickly realize much more has changed than just the décor.
The Landing has separate lunch and dinner menus that fit together like best friends holding hands. Appetizers at either meal can include Baked Cheesy Lump Crab Dip, Baked Crab and Shrimp Casino, Grilled Barbecue Shrimp, and Steamed Oysters.
 A lunch specialty will be Over-Stuffed Sandwiches including Lump Crab Cake; Buffalo Chicken Provolone with blue cheese; Grilled Cajun Chicken; Barbecue Chicken with bacon, cheddar and onion; Open Face Chicken Parmesan; Fried Oyster; Haddock; and The Hamboat with baked ham, bacon, tomato and Swiss on grilled French bread. Two other sandwiches of special note include the Filet New Yorker with filet mignon, sautéed onions, peppers, mushrooms, provolone and mozzarella, served open faced over garlic bread; and Crab English with lump Crab Imperial, Canadian bacon and Cheddar over toasted English muffin halves.The lunch menu also offers burgers, wraps, wings, finger foods and salads such as the Fajita Chicken and Shrimp Salad with bell peppers, black beans, black olives, salsa, and Jack and Cheddar cheeses.
Several of the lunch items are also available during dinner from a special Lite Fare menu, such as the Chicken Portabella Wrap with sautéed spinach, tomato, provolone and mozzarella cheeses; and Fresh Shrimp Salad served on a bed of greens. Another choice pick off the “lite” menu is an Imperial Burger where a broiled lump crab cake is placed over a sirloin burger and topped with Cheddar cheese.
At dinner time soups move onto the menu: You can get Cream of Seafood Soup and Cream of Lump Crab Soup, Baked Potato Soup, French Onion Soup, Maryland Crab Soup and “Good Ole Fashioned Chili.”
The dinner menu is replete with seafood and steaks, from Oysters Marie topped with Crab Imperial, shrimp, bacon and provolone, to Filet Mignon stuffed with jumbo lump crab, shrimp and scallops in a cheesy sauce, and then wrapped in bacon and grilled. Tenderloin Chesapeake has that filet topped with shrimp, crab, scallops, artichoke hearts and fresh mushrooms in garlic white wine butter sauce. Grilled Red Salmon is served with Stuffed Shrimp, there’s Baked Lump Crab and Shrimp au Gratin, and fried seafood fans can get that too. Veal and Chicken are not left out: the menu lists a choice of chicken or veal prepared Marsala-style, Piccata, Cordon Bleu, Oscar and Portabello Florentine. Side dishes include Caesar or spinach salad, fresh steamed asparagus and sautéed onions and mushrooms. The Landing has a full bar, and the wine menu features several dozen bottles ranging from $14 for Sutter Home White Zinfandel to $115 for Stags Leap Fay Vineyard Cabernet Sauvignon and $175 for Dom Perignon.
The children’s menu has the typical kid-friendly selections like Cheeseburger or Chicken Fingers, but they can also choose from child-size (and priced) portions of Grilled Ham Steak, Haddock, Spaghetti or Grilled Chicken Breast. Each child’s meal ($2.95-$5.95) comes with two sides, such as fruit cup, fries or mac ‘n’ cheese.
“And we’ll do daily lunch and dinner specials,” John says, “and some sort of Family Day like we had in Maryland – basic homestyle food like roast turkey or roast pork with all the trimmings.
John plans to open The Landing at 11:30 a.m. on Tuesday, Sept. 8. It’s at 407 Seaboard St., across from Coastal Grand Mall, and the number is (843) 213-1774.
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