Historic Key Colony Inn Reopens Under New Owners, Modernized Menu

The long standing Key Colony Inn building in Monroe County is being readied to reopen after renovations, signaling a notable development for the local hospitality scene. Owner Jim Figueroa has tapped Michael and Amanda Lordi to run the reimagined restaurant called the Inn at Key Colony. The refurbishment and management change were reported on November 19, 2025, and the team set a tentative opening date for dinner service on December 1.

Interior renovations are underway to refresh the dining spaces while maintaining elements that residents associate with the property. The new menu direction emphasizes Italian centric dishes prepared from scratch, aiming to retain neighborhood favorites even as new offerings are introduced. The operation will not only serve guests on site, it will also support an associated restaurant concept and provide commissary functions, which means the facility will act as a food production hub for other local dining operations.

For Monroe County residents the reopening matters on several fronts. First, the restaurant will add dining capacity and culinary variety at the start of the winter season when local tourism typically increases. Second, the plan to operate a commissary could create efficiencies and reduce startup costs for smaller food businesses that rely on shared production space. Third, bringing a familiar building back into active use sustains property values and contributes to neighborhood vitality.

The staffing plan aims to assemble a team capable of executing from scratch preparations and maintaining consistent service during a crucial holiday period. Rebuilding a workforce in food service remains a central challenge across the region, and the Inn at Key Colony's hiring will have ripple effects in local labor markets. A functioning commissary may also shift supply chain patterns by consolidating purchasing and creating steadier demand for local producers and distributors.

From a market perspective the reopening reflects wider trends in the hospitality industry, including renewed investment in experiential dining and a focus on scratch cooking as a differentiator. The property will need to complete routine permitting and health inspections before opening to the public, a step that local policymakers and economic development officials often highlight as critical to timely launches.

Community reaction has been broadly positive, with patrons looking for continuity as well as new menu choices. As the December opening approaches, the Inn at Key Colony will be an indicator of how legacy properties can be adapted to meet contemporary dining preferences while contributing to Monroe County's economic recovery and long term hospitality profile.