When Matt and Carolyn Anthony opened Sparky’s Landing on Feb. 1, 2006, they wanted more than just a popular restaurant on the water. They wanted a place people would return to year after year.
Two decades later, Sparky’s Landing has become a staple for locals and visitors, known as much for its sense of family as for its fish tacos and coconut margaritas.
“It’s just consistency and creating the experience for people that makes them want to come back and see us,” said Matt, reflecting on what’s kept Sparky’s thriving as dozens of restaurants in the Middle Keys have closed.
The journey hasn’t been without its challenges. Their original location, about half a mile away down Sadowski Causeway in Key Colony Beach, was damaged by Hurricane Irma back in 2017, and the Anthonys were forced to move to their current location, previously known as Tarpon Creek. While they rent the building from the accompanying Fairfield Inn, the business itself is all theirs.
One of the restaurant’s earliest and most enduring hits is its fish tacos, inspired by trips out to the West Coast.
“When we opened 20 years ago, we were among the first in the Florida Keys to put actual fish tacos on the menu,” said Matt. “They’re our own version of the Baja-style tacos we fell in love with in San Diego, and they’ve been a staple ever since. We are proud of the fact that we make a lot of our menu items in-house, including our tomatillo salsa, pickled red onions, buttermilk batter and the cilantro-lime cream sauce. We really take pride in our food.”
Other best-sellers include the wood-fired pizzas, bacon-wrapped scallops, lobster corn dogs and roasted chicken salad. Cajun shrimp egg rolls and Sparky’s oysters, flash-broiled with parmesan and garlic, are perfect small plates for sharing to whet the palate before the entrees bring on the main event. The cocktail menu is just as ambitious, highlighted by a coconut margarita inspired by a trip to Costa Rica.
“Our cocktail menu is quite extensive,” said Carolyn. “We are pretty heavy on tequilas. We duplicated the coconut margarita as best as we could and it’s something that is very popular amongst tourists.”
While daily specials let the team experiment, the Anthonys are careful to keep long-time favorites on the menu for returning guests – even those who’ve had to delay trips due to hurricanes or the pandemic. This same commitment extends to staff and musicians. Sparky’s treats its regular performers like year-round employees, keeping live music going even in the slow season, and avoids cutting kitchen staff when business dips.
“When we bring someone on, we’re committing to them for the long haul, whether they’re on stage or in the kitchen,” said Matt. “Unlike corporate spots that only focus on the bottom line, we prioritize our people. To us, a commitment to our staff is just as important as the experience we provide our guests.”
The proof of that experience? Look no further than the ballots in the Keys Weekly’s Best of Marathon Awards. Since 2009, they’re five-time winners of Best Margarita, a four-time Best Bar champion, and their bartenders have been honored as the best on the island three times.
Best Happy Hour? They’ve never lost – not once.
After 20 years, Sparky’s Landing is celebrating not just survival, but also community. It’s a place where guests, staff and musicians are all part of the same Keys family. Join the restaurant at 13205 Overseas Highway (next to the Fairfield Inn) on Sunday, Feb. 1 to celebrate two decades of waterfront dining, good times, fresh fish and refreshing cocktails. An all-day lineup of live music including Caitlin Rushing, Party Time with Florida Floyd and Haywire Key West accompanies $5 spiked Lucky One beverages, BOGO sparkling wine and mimosas until 3 p.m., and the restaurant’s original Sunday spaghetti and meatballs.
