News & Updates

Michael’s On East Earns Wine Spectator's 2020 “Best of Award of Excellence”

Michael's On East has been honored with the "Best of Award of Excellence" designation for its outstanding wine program in Wine Spectator's 2020 Restaurant Awards. Recognized among other winners from all over the globe as a top destination for wine lovers, the restaurant is the only honoree in the Best Of Award of Excellence category in the Sarasota-Manatee region. Michael's On East was first recognized by the Wine Spectator in 1989. The Best of Award of Excellence award in 2020 represents an upgraded level of recognition for Michael's On East in the annual Wine Spectator Restaurant Awards.

 
 

"This coveted 'Best of Award of Excellence' distinction is a very gratifying recognition for our Wine division! As our region hopes to welcome domestic tourists to our beautiful area this summer, the international recognition offered by this distinction helps us introduce Michael's On East and Sarasota to oenophiles across the country," said Michael's On East Co-Proprietor, Michael Klauber.

With more than 350 estate and domaine-bottled wines on the Michael's On East wine menu, this expansive list is just a curated selection from the more than 1,200 estate- and Domaine-bottled wines available through Michael's. Patrons have the unique benefit of purchasing wines they discover on the Restaurant's wine list from the adjacent retail store, Michael's Wine Cellar.

Guests at Michael's On East are invited to share in the celebration of wine all summer long with the return of its popular wine-focused summer promotions. The Restaurant is offering half-priced bottles of wine each Thursday as part of its weekly Wine Lovers Thursdays summer special. Also, as part of Michael's "Double Points Days", members will earn double Gulf Coast Connoisseur Club points on Mondays, Tuesdays, and Wednesdays during dinner at Michael's On East, plus double points on all retail purchases at Michael's Wine Cellar on Thursdays.

Michael's On East achieved the Best of Award of Excellence for more expansive lists that show a greater commitment to wine with significant vintage depth and excellent breadth across multiple regions. This restaurants' team invests time in extensive staff training, carefully designed presentations, innovative menu pairings, and showpiece wine cellars. Wine Spectator began its program to recognize the world's best wine lists in 198

With thirteen staff members holding Court of Master Sommelier certifications, this accomplishment reinforces Michael's On East's commitment to providing exceptional service with the guest's experience in mind. Additionally, the entire staff is trained to guide each guest through the restaurant's comprehensive wine list. Inventory for the restaurant's wine list is sourced from Michael's Wine Cellar, the adjacent retail wine store, which gives guests the opportunity to enjoy 1,200 additional boutique wines on top of the 350 wines listed on the iPad menu in the restaurant.

 

"Boasting 12,700 bottles on the property, our wine program is one of my personal passions—and a crown jewel of the Michael's operation," said Mr. Klauber

Since opening in 1987, the iconic midtown restaurant has remained a prominent Sarasota dining destination receiving regional and national recognition. Michael's On East was one of only ten restaurants in the nation to be inducted into the 2009 Nation's Restaurant News Fine Dining Hall of Fame, considered the Oscars of the restaurant industry. Best of Award of Excellence recipients offer more extensive selections with significant vintage depth and excellent breadth across multiple regions.

About Wine Spectator

Wine Spectator is the world's leading authority on wine. Anchored by Wine Spectator magazine, a print publication that reaches around 3 million readers worldwide, the brand also encompasses the Web's most comprehensive wine site (WineSpectator.com), mobile platforms, and a series of signature events. Wine Spectator examines the world of wine from the vineyard to the table, exploring wine's role in contemporary culture and delivering expert reviews of more than 16,000 wines each year. Parent company M. Shanken Communications, Inc., also publishes Cigar Aficionado, Whisky Advocate, Market Watch, Shanken News Daily and Shanken's Impact Newsletter.

Enhanced Safety Measures for Reopening

The health and well-being of our guests and Michael’s On East staff is - and has always been - our company’s top priority. We have always prided ourselves on going the “extra mile” in following all sanitation guidelines. While our dining rooms and event spaces were closed, it was important that we go to great lengths to educate ourselves and our staff on the latest procedures provided by the CDC and National Restaurant Association to ensure your safety whenever you are with us.  We decided to take extra time developing and instituting the additional safety procedures our loyal guests expect. 

We are delighted to continue serving our signature brand of Legendary Hospitality to our community, whether in our Restaurant or via Michael’s At Home. We look forward to welcoming you back home to Be Our Guest at Michael’s On East!

While You Were Gone, Here’s What We Have Done:

Implemented publicly accessible anti-viral hand sanitizer stations

santizer- We have installed hand sanitizer dispensers throughout the restaurant and we have also placed an individual hand sanitizer on each table to ensure guests and staff have easy access to keep themselves safe.

 

Hired a Professional Sanitation Service - Gorilla Kleen

gorilla kleen- The team at Gorilla Kleen provided a complete sanitization of our Restaurant, Wine Cellar, and Ballrooms using their ULV fogging equipment.

- This equipment sprays CDC-recommended sanitizers that are listed by the EPA as being effective against a broad range of viruses and bacteria, including the COVID-19 virus.

- The sanitizer also leaves a coating on the surfaces that can kill a new virus for up to a month or more and this process will be continued on a regular basis.

 

Deep Cleaning of Restaurant's Dining & Kitchen Areas 

2- Our Restaurant has been thoroughly deep-cleaned and we will continue to sanitize all shared and high-touch surfaces on a daily basis.

- We have allocated additional time for staff to deep clean the Restaurant's dining and kitchen areas each night after guests have left the building.

- Our kitchen and floors have always received a nightly high-temperature steam cleaning. Steam cleaners can rapidly go over every surface in a kitchen, getting into even the tiniest crevices or porous surfaces and swiftly lift and remove dirt, grease, bacteria, and more.

 

Worked to Keep Our MOE Family Healthy & Prepared

4- ALL staff have received elevated sanitation training and are all certified by the National Restaurant Association’s ServSafe program. 

- Prior to returning to work, ALL staff passed 2 rounds of COVID-19 testing. These tests are provided by Michael’s On East, at no cost to the staff.

- We will be closely monitoring our staff’s health with our new infrared contactless thermometers. All have their temperatures checked and logged before starting their shift.

- We have provided our staff with flexible call-out and time-off guidelines and will continue reinforcing our strict policy prohibiting employees from working while ill.

 

Spaced Out Dining Tables 

1We have removed 50% of our Restaurant seating capacity to create additional spacing between tables and comply with the CDC’s safety recommendation of 6 feet.

 


 

OurCommitment FINAL

An Update from Michael's On East

Trust Through Transparency: Michael’s On East Announces Final Phase of Reopening Preparations

Since COVID-19 first emerged in the Sarasota area, Michael’s On East has taken every possible precaution in the playbook to ensure the safety of its staff and guests, far exceeding CDC recommended guidelines and State of Florida requirements. We made a promise to our community to do everything within our power to earn your trust despite the world’s present uncertainty.

To date, while not mandated by the State, more than 80 team members were recently tested for COVID-19 by Passport Health. All employees are required to be tested prior to returning to work. All team members have undergone ServSafe training. The Restaurant has been sanitized professionally through ULV fogging using CDC-recommended & EPA-approved disinfectants. On a nightly basis, the kitchen areas and all floors are steam-cleaned. The in-house dishwashing machines have always been high-temperature, exceeding the industry standard chemical low-temperature wash.  We have always felt it is our obligation to lead the hospitality industry by exceeding all minimum standards of guest and team safety.

We can confirm that out of more than 80 employees tested, only one result was positive for COVID-19. This individual is an asymptomatic carrier whose role does not involve public contact. Early estimates show that more than 10% of the population may be asymptomatic with the possibility of transmitting the virus. There is no evidence that COVID-19 is foodborne and those who have dined via Michael’s At Home should not feel concern. 

Out of an extreme abundance of caution and a commitment to earning your trust through transparency, we have decided that immediately ceasing all food service operations for the next fourteen days is the right course of action.  Our mission at Michael’s On East is to treat every guest “the way we would expect to be treated.” In this case, as heartbreaking as it’s been to make this decision, we know we’re doing the right thing and that you, our guests, deserve to know.

We consider this step the final phase of our reopening preparations.  At this time, Michael’s On East plans to reopen its flagship Restaurant for dining, carry-out, and delivery on Tuesday, June 2, 2020.  In appreciation for 33 years of overwhelming community support for our family’s business, we give you our personal word that we will not reopen Michael’s On East until we are 100% certain that we can safely invite you to be our guest.

Our team has worked diligently to offer curbside takeout and delivery, helping families maintain weekly rituals and important Passover, Easter Sunday and Mother’s Day traditions.  We are proud of the dedication that they have shown as well as the wonderful meals our team prepared and delivered during this time.

More information about our commitment to serving you safely the Legendary Hospitality you deserve (and need) in these turbulent times and updates as we expect to reopen will soon become available on BestFood.com.  Thank you, Sarasota, for your understanding, trust, and continued loyalty.  Our community, including you, is what makes Michael’s On East so special. 

We miss you and we can’t wait to invite you back to be our guest!

  • Michael Klauber & Phil Mancini 

 

FREQUENTLY ASKED QUESTIONS

We understand you may have questions.  While this situation continues to evolve, here's what we want you, our guest, to know. 

 

ARE YOU OPEN?

No. Through our intensive process for reopening, more than 80 team members were tested for COVID-19 and one result was positive in an asymptomatic carrier.  Out of an extreme abundance of caution as we plan the final phase of our Reopening Protocol, we have decided that ceasing operations is the right course of action. At this time, we expect to reopen safely on Tuesday, June 2, 2020. We apologize for the inconvenience and appreciate your support during this time.

 

WHY WAS MY ORDER CANCELLED?

We apologize for the inconvenience, but Michael’s On East has decided to voluntarily cease all foodservice operations for two weeks following a staff member testing positive for COVID-19 with asymptomatic during a company-mandated test of 80+ staff members.

 

DID SOMEONE AT MICHAEL’S TEST POSITIVE FOR COVID-19?

Yes, we can confirm that a member of our team tested positive for COVID-19.  This individual has been an asymptomatic carrier in a non-public-facing role.

 

WHO WAS THE EMPLOYEE?

For privacy reasons, Michael’s On East can not disclose that information.  We can assure you that this individual’s role at Michael’s On East does not involve interaction with the public. 

 

CAN I STILL ORDER FROM MICHAEL’S WINE CELLAR?

Michael’s Wine Cellar is continuing operations online and by phone only, and is fulfilling orders through curbside pickup, delivery and shipping. In-store shopping is not available at this time. www.michaelswinecellar.com / 941-955-2675

 

I RECENTLY ORDERED MICHAEL’S AT HOME. SHOULD I BE CONCERNED? 

While we are not medical experts, we have consulted with infectious disease specialists and our trusted advisors in the healthcare industry.  There is no evidence that COVID-19 is foodborne, and those who have dined via Michael’s At Home should not feel concern.  Please consult a medical professional with further questions.

 

WHAT CAN I DO TO HELP?

We encourage all members of the Michael’s On East family and greater Sarasota community to do everything you can to keep yourself safe.  This includes but is not limited to observing all social distancing guidelines, wearing a mask when in public, and thoroughly washing your hands regularly.

If our commitment to trust through transparency resonates with you, we sincerely appreciate your support of our business by purchasing gift cards online that may be redeemed once we reopen.

Blended Burger Project 2019

 

We’re excited to announce our participation in The James Beard Foundation and Mushroom Council’s 5th Annual Blended Burger Project

The Blended Burger Project™ is a nationwide contest from the James Beard Foundation challenging restaurant chefs to create a delicious burger using a meat patty cut with at least 25% finely-chopped fresh mushrooms.

Chef Jamil Pineda and his team created the "Mighty Murf Burger" to enter this contest.

MM Burger

   Mighty Murf Burger: Bison, Chorizo, & Beech Mushrooms with Porcini Rub, Monterey Pepper-Jack Cheese, Plum Tomatoes, Sweet Onion & Bacon Jam on a Brioche Bun.

  VOTE FOR THE MIGHTY MURF BURGER

  Why a Blended Burger? 

 The Blended Burger Project is an initiative to encourage chefs to create a healthier, more sustainable burger without sacrificing taste. This movement educates diners about the benefits of “The Blend” and the future of food. We wanted to challenge our wonderful team to develop a burger that makes a sustainable difference for our menu.

 

How you can vote and support the Blended Burger Project™:

  • Join us anytime through July 31st and try our blended creation.
  • Visit jamesbeard.org/blendedburgerproject to view the gallery of blended burger photos, and cast your vote for the blended burger that best represents the most creative use of mushrooms, best flavor profile, and most appetizing appearance.
  • Post your burger photos to social media with the hashtag #blended burger project to spread the word!                                                                             (Tag @michaels.on.east too!)

VOTE FOR THE MIGHTY MURF BURGER

French Polynesian Epicurean Adventure - February 2019

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While Michael's On East typically offers a traditional French Epicurean Adventure each February, this year Chef Jamil and his team decided to seek inspiration from Selby Gardens' Gauguin: Voyage to Paradise exhibition, creating French Polynesian-themed $19.95 two-course lunch and $38.95 three-course dinner menus available through February at the fine dining restaurant.

STARTERS

Poisson Cru Martini
Coconut-Lime Ahi Tuna Ceviche, European Cucumber,
Chilis, Tomato Concassé, Scallions & Crispy Plantains

Pulled-Pork Slider
Slow-Roasted Pork on a Hawaiian Roll with Island Jicama Slaw

ENTREES

Tahitian Pan-Seared Mahi-Mahi
Roasted Baby Rainbow Carrots & Broccolini,
Sweet Vanilla Bean Coconut Sauce, Peruvian Green Rice
& Crispy Chimichurri Taro Chips 

Guava BBQ Pork Tenderloin
Purple Yam Purée, Roasted Butternut Squash,
Baby Zucchini & Crispy Shallots

Grilled Maple Leaf Farm Duck Breast
Pineapple Glaze, Forbidden Coconut Black Rice,
Sweet Coriander Acorn Squash,
Confit Cherry Tomatoes & Grilled Pineapple

DESSERTS

Hazelnut Paris-Brest
Choux Pastry & Cassis Coulis 

Maracaibo Chocolate Cremeux
Raspberries & Chocolate Sable Shell

LUNCH ENTREES

Tahitian Coconut-Poached Scottish Salmon
Roasted Plum Tomatoes & Yellow Peppers,
Jasmine Rice, Fresh Cilantro & Lime-Coconut Sauce

Bora Bora Grilled Pineapple Chicken
Sweet Fried Bananas, Turmeric-Scented
Lemon-Roasted Potatoes & Grilled Vegetables

DESSERTS

Hazelnut Paris-Brest
Choux Pastry & Cassis Coulis

Maracaibo Chocolate Cremeux
Raspberries & Chocolate Sable Shell

WINES

Riesling “Prickly”, Frisk, AU, 2017
Cotes du Rhône, Andre Brunel, FR, 2016

Visionary, entrepreneur “Murf” Klauber dies at 91

  • News

Murf 2

Visionary, entrepreneur “Murf” Klauber dies at 91
By Gayle Guynup - Herald Tribune

They are still there — footprints up and down Longboat Key’s beach, where every morning, Dr. Murray Klauber (better known as “Murf” or “Doc”) began his day at The Colony Beach & Tennis Resort with a walk on those famous sands.

While the waves may have washed the actual footprints away, the visions of the man remain — part of the history of Longboat Key — as pertinent today as they were when he arrived more than 50 years ago.

Klauber died Thursday at his home on Longboat — just a few steps from his beloved Colony Beach & Tennis Resort — surrounded by his wife Sue Bassett-Klauber and four generations of family members. He was 92.

Until very recently, he was as active as his age would allow, even traveling with his wife Susie, son, Michael, and daughter-in-law, Terri, on a photographic safari to Africa last year. Whenever he would appear at local events, he would almost always be dressed in his trademark shorts, a colorful, tropical shirt, with loafers and no socks — the epitome of the Longboat Key lifestyle. And while he acknowledged in a recent conversation that he was slowing down, just a bit, he still loved walking that same beach every morning, “though not as early as I used to,” he said.

Murf Klauber was a Renaissance man — originally an orthodontist by trade, entrepreneur, developer, visionary and founder and chief executive officer of Longboat Key’s famed Colony Beach & Tennis Resort, which, ironically, was demolished on Wednesday, the day before he died. Continue Reading

Thanksgiving Restaurant Reservations

It's time to secure your holiday reservation for Thanksgiving at Sarasota's only AAA Four Diamond Award restaurant! 

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As a proudly independent restaurant with a strong focus on family for more than three decades, the entire Michael’s On East team takes special pride in offering holiday celebrations for our guests to enjoy with family and friends. A holiday menu—offering favorite signature dishes and inspired global fare a la carte—is offered on Thanksgiving, Christmas Eve, Christmas Day and New Year’s Eve.

On Thanksgiving, in addition to the featured holiday menu, a traditional turkey dinner is available which includes mashed potatoes, pan gravy, candied sweet potatoes, green beans, dried cranberry and cornbread stuffing for $32 per person. Call 941-366-0007, ext. 224 or click here for online reservations.

Introducing Michael’s Irish Whiskey Flight

The luck of the Irish is truly taking FLIGHT at Michael’s On East this month. 

A tasting “flight,” a term used to describe a selection of wines, beers or spirits presented together for the purpose of sampling and comparison, is a great opportunity to broaden your experience with specialty beverages.

Michael Klauber was among the first to offer wine flights in the Restaurant years ago, and in recent times, we’ve been exploring small batch and boutique spirits to add to our popular beverage menu in the Michael’s On East Lounge and Restaurant.

On Michael & Terri’s recent exploration of Ireland they selected some new favorite Irish Whiskeys! This month, as we prepare for St. Patrick’s Day celebrations, Michael’s new Taste of Ireland Irish Whiskey Flight debuts!

Taste of Ireland Irish Whiskey Flight

  • Jameson
  • Redbreast, 12 Yr
  • "Single Pot Still", Green Spot
  • Yellow Spot, 12 Yr

Price: $18. The flight consists of four ½-ounce samplings of featured whiskey.  No substitutions, please.

Please read on for more information about each featured Irish Whiskey, and stop in the Restaurant soon to try the new Taste of Ireland Irish Whiskey Flight!

NEXT DOOR AT MICHAEL’S WINE CELLAR231443 P2GI72 333 Fans of Irish Whiskey are also invited to stop into our adjacent wine and spirits store, Michael's Wine Cellar, for a special offer. Save 10% off these four featured Irish Whiskeys, March 12-17 (St. Patrick's Day), 2018. The retail store is open 10 a.m. – 6 p.m., Monday – Saturday. Can’t make it into the store? Michael's Wine Cellar is also offering 15% of ALL WINE when you shop online on March 17, 2018! Simply use this code when checking out online: StPats15

ABOUT IRISH WHISKEY
Only in the last ten years has Irish Whiskey regained its preeminence as the world’s finest. Like its cousin Scotch, Irish Whiskey is initially aged in used oak bourbon casks for at least three years. What sets Irish Whiskey apart is the fact that the malt grains are dried in ovens rather than over peat fires, and it is distilled three times, unlike any other Whiskey. The result is a Whiskey that is pure, clean, and smooth. Likewise, Irish Whiskey is often aged in multiple barrels, lending it an unmatched smoothness and complexity.

IMG 1905

Jameson
Jameson is the world’s largest-selling brand of Irish Whiskey. It is distilled three times for maximum smoothness and purity. Triple distilled and carefully blended for spice and flavor makes for one smooth final Whiskey.

Nose: Mellow pot still whiskey with toasted wood and sherry undertones 
Palate: Smooth and sweet with woody and nutty tones
Finish: Incredibly smooth

IMG 1903

Redbreast 12 Yr

Sean Muldoon, cofounder of the world’s best bar, New York’s Dead Rabbit Grocery and Grog, was quoted in a Forbes article last year: “Best Irish Whiskey: 13 Superb Bottles To Try This St. Patrick's Day:”

“This Irish pot still Whiskey has received a cult following in recent years. Another favorite amongst bartenders, this is a blend of pot still whiskeys that have been aged in a combination of ex-bourbon and sherry-filled barrels for 12–15 years,” Muldoon says. “On the palate it has a warm ginger spice—and (due to the heavy sherry influence) a rich dried dark fruit character, namely prunes and raisins.”

Nose: Nutty, rich and oily. There are notes of dried peels, ginger, linseed and cut fruits including a touch of melon.
Palate: Spicy with great body. Nuts and citrus (peel and juice) with hints of marzipan, dried fruits and a hint of Sherry. You turn it over in your mouth forever.
Finish: Long and creamy with custard and spice

IMG 1898
"Single Pot Still", Green Spot

“Green Spot was first produced by a Dublin wine merchant called Mitchell & Son back in the 1800s. Mitchell & Son purchased single pot still whiskey from the Jameson Bow Street distillery and sold it as their own. (This was a common practice back in those days). They marked the barrels with a spot of paint and the colors of the paint were used as indicators of maturation period. The old Green Spot was at least a 10-Year-Old whiskey,” Sean Muldoon explained in the Forbes article. “However, from the 1970s onwards (ever since the whiskey has been distilled at the Middleton Distillery) it has generally been around seven to nine years old. These days the whiskey has been matured in a combination of new bourbon refill barrels and around 10 percent of it is whiskey that has been aged in Oloroso sherry butts. It’s a great introductory single pot still whiskey: very light and floral on the palate with notes of green apples and pears.”

Nose: Hints of peppermint, malt, sweet barley, sugary porridge, creamy vanilla, papaya and citrus.
Palate: Spicy and soft, gentle bourbon oak, green woods, menthol, potpourri.
Finish: Creamy, long finish, vanilla.

IMG 1899

Yellow Spot 12 Yr
This is the second addition to the 'Spot' range of Irish whiskies, which contains the famous Green Spot Pot Still Whiskey. The Yellow Spot is a single pot still Irish Whiskey, which has been matured in three types of cask: American Bourbon cask, Spanish Sherry butts and Spanish Malaga casks for a sweeter flavor.

Nose: There are masses of fleshy stone fruit on the nose, especially peach and apricot with hints of sherried dried fruit and Bourbon cask vanilla.
Palate: The palate is equally fruity with a substantial body and a velvety texture.
Finish: The finish is long and sweet with notes of marzipan and dried apricots.

1283 S. Tamiami Trail
Sarasota, FL 34239
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Sarasota, FL 34239
1259 S. Tamiami Trail
Sarasota, FL 34239