West Bank Ltd -The Many Acts of the Commercial National Bank Building

“You can bank on Nice Dining at Saginaw’s Newest restaurant, according to its owners.”

-The Saginaw News, August 3, 1980. 

Interior of Commercial National Bank from History of Saginaw County, 1918.

This piece continues a story that started in yesterday’s artifact post.  

Interior of bank as used by Bosch Studio.

Bosch Studios occupied the Commercial National Bank Building, 115 N. Hamilton Street, for three decades. While the function of a photography studio was profoundly different than a bank, very few alterations were made to the exterior or interior of the building.   After Bosch Studios closed, the building would become a restaurant. The Saginaw News announced the opening of the dining spot. 

“It is the West Bank Ltd., located in the former Commercial National Bank Building and later the home  of Bosch Studio at 115 N. Hamilton. It is owned by David K. Kessel. Dr. Henry C. Noehles, Jacob Stones and Dennis Whalen, all of Saginaw. 

They have carefully retained the atmosphere of an early-1900s bank office, complete with the mahogany, marble, and brass grill work of the old teller cages and a 35-foot ceiling with a skylight. It makes an attractive setting for lunches and dinners.  

The four acquired the building in 1978 and the following year acquired the adjoining building to the south which had been used by Second National Bank as a storage building.” The Saginaw News, August 2, 1980. 

Interior of West Bank circa 1980.

Interior of West Bank circa 1980.

Former Office as dining room.

West Bank closed in the latter part of the 1980s. A few years later, the building was again transformed. Members of the Garza family remodeled it, and it became El Farolito restaurant and mirage bar. In 1997, it was named by Hispanic Magazine as one of the best places in the country to dine. In 2005 it was sold, and in 2006, was renovated to become the Mixx Nightclub and Metro Grill. After being vacant for a number of years, today it serves as an event venue.   

The Recipe: The West Bank's Chicken Polynesian

This recipe, from the West Bank restaurant’s, executive chef and manager was published in The Saginaw News on February 3, 1981. 

Chicken Polynesian  

6 boneless chicken breasts (any size)              

14 ounces pineapple juice                

1 cup Kikkoman soy sauce

1 cup cooking sherry

1 teaspoon sugar  

Combine all the ingredients, except the chicken, together in a shallow dish. Add the chicken to the mixture and marinate for at least 24 hours but not more than 48 hours. When ready to cook, remove chicken from the marinade and place skin side down on a hot grill just long enough to score. Turn chicken over and cook 8 – 10 minutes more. To prepare in the oven, broil  8-10 minutes until the chicken turns from translucent to white. Serve with a rice pilaf.  

The article notes this is one of Wibel’s favorite recipes and is “best when charcoal broiled.” 

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CTK NOTES: 

The CTK staff was limited in time when shopping and settled for skinless chicken breasts. Which worked ok – but we regret we did not go to another store. Also, we would recommend butterflying the breasts. The cooking time required for the pieces we used tried the patience of the CTK Staff.  

Overall, we liked the flavor of the marinade; however, be aware that soy sauce is the dominant flavor.  

We used the leftover chicken breasts in a salad with tangerine segments and almonds over a bed of greens dressed with a ginger dressing.