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News & Updates

Chef Jamil Pineda on Suncoast View

On June 2nd, Executed Chef Jamil Pineda delighted the Suncoast View's television audience with his New Orleans Breast of Duck Ellen. The Duck Ellen is featured on Michael's On East's Savor Sarasota menu. 

Breast of Duck Ellen

Served Medium Rare with Blueberry-Infused Port Wine Sauce, Marinated Blueberries,
Roasted Fingerling Potatoes and Spiced Grilled Asparagus

Terri Klauber Recognized by KNOW

KNOW Women Founder Sarah Benken announced this year's honorees of the 100 Women to KNOW, an annual award recognizing the top female leaders across America. The 2022 Honorees were recognized at the Annual KNOW Women Summit held earlier this month at The Saguaro Scottsdale in Scottsdale, Arizona.

The 100 Women to KNOW Across America Award, presented by Morgan Auto Group, is a recognition that showcases the most influential, achieved, and honorable women in society. Following a nomination and interview process, these featured women, entrepreneurs, executives, creatives, and philanthropists have not only grown their dreams, but have created boundless opportunities for the next generation of female leaders.

"These women exemplify what it means to be high-achieving and ambitious on the next level and continue to pour into their communities as they do so," says Benken. 

2022 Winners:

TAMI FITZPATRICK

RYANN HALO

SHERREL SAMPSON

TERESA RODRIGUEZ

TERESA SANDE

TERRI KLAUBER

THERESA HARRISON

VICKI MAYO

VICTORIA ROBERTS

TSI-TSI-KI FELIX

VENUS GINÉS…..

The 2022 Annual KNOW Women Summit and 100 Women to KNOW Across America Award Gala brought together dynamic women leaders and business owners from North America for two full days of workshops, panels, networking opportunities, a shopping marketplace, and awards presentations. The celebration shined a spotlight on the honorees with award presentations presented by Morgan Auto Group.

The Summit was attended by award honorees, KNOW Global members and their female guests, corporate supporters, and all women looking for inspiration and connections in business and career. 

SOURCE The KNOW Women

The Best Champagnes for New Years Eve

6 bottles of bubbly you must stock up on for NYE, hand-picked by "Wine Impresario" Michael Klauber.

Did you know that 25% of Champagne is sold between Christmas and New Years Eve world-wide? It can be hard to choose the perfect bottle for the occasion with all the different brands! To help guide your Champagne shopping this year, I'm sharing my top 6 favorite bottles of bubbly that are sure to send 2021 out in style!


The Best Champagnes for New Years Eve

Sparkling Brut Rosé, Graham Beck, Western Cape, South Africa

One of our favorite Sparkling Wines (and some of the best values) come from South Africa and Graham Beck Winery. Our longtime friend Pieter Ferreira is the winemaster there and is known as "Mr. Bubbles" worldwide! Pieter has joined us on safari at Londolozi Game Reserve and for events in Sarasota. We were lucky to have a wonderful visit to the winery with Pieter and his wife in Robertson, South Africa.

Tasting Notes: Pale silver-pink. Aromas of raspberries, cherries and a few secondary whiffs of minerality. A lively mousse and fine in the mouth, with subtle red berry flavors enlivened by bright acids. Brisk on the palate, showing hints of oyster shell and fresh lavender. Flirtatious and fun, yet elegant and structured, it's perfect for all seasons and settings. Decanter: 91 Points


$18.95

Sparkling "Blanc de Blancs", Graham Beck, Western Cape, South Africa

Tasting Notes: Pale silver-pink. Aromas of raspberries, cherries and a few secondary whiffs of minerality. A lively mousse and fine in the mouth, with subtle red berry flavors enlivened by bright acids. Brisk on the palate, showing hints of oyster shell and fresh lavender. Flirtatious and fun, yet elegant and structured, it's perfect for all seasons and settings. Decanter: 91 Points


$25.95


Sparkling "Blanc de Blancs", Schramsberg, Napa Valley, California

If we are thinking California, we have to look to the true pioneers of making Sparkling Wine in Napa Valley – Jack and Jamie Davies. In 1965, they established Schramsberg as a sparkling wine estate on the property initially founded in 1862 by German immigrant Jacob Schram. Theirs was the first California winery to produce a Blanc de Blancs. Now their son Hugh Davies, born the same year the Davies arrived at Schramsberg, leads the winery's management and winemaking team. Fun Fact: Every presidential administration from 1972 to 2017 has served Schramsberg's sparkling wines during official functions!


Tasting Notes: The Blanc de Blancs has bright and fresh aromas of grapefruit, lime, green apple and white apricot. The fragrance of fruit is complemented with hints of yeast, white flowers, spicy ginger and fresh honeycomb. Wine Spectator: 93 Points

$94.95


Champagne " La Cuvée Brut", Laurent-Perrier, France

Our favorite Champagne for special occasions at our house is the Cuvée Rosé from Laurent-Perrier. It goes beautifully with a meal as well as a celebration toast. It is the most recognized rosé Champagne in the world. Held in an elegant bottle inspired by King Henri IV, it has been widely acknowledged for its consistent high quality for more than 40 years, and it is the benchmark for Rosé Champagne around the world.

Tasting Notes: Intensely fruity flavors, clean and slightly sharp, the wine opens to the sensation of freshly picked red berries: strawberries, Morello cherries, black currants and raspberries. The finish is supple and rounded. Wine Advocate: 93 Points

$41.95


Champagne "Grand Reserve", Gosset, France

Stepping away  from your usual suspects, our go-to non-vintage Brut is Champagne Gosset! Founded in 1584, Gosset is the oldest wine house in Champagne. For more than four centuries, the preservation of style, elegance, and family traditions in the making of Gosset Champagne has been paramount. An impressive reason for their reputa­tion for high quality is that they source their grapes entirely from classified premier cru and grand cru vineyards - a rare occurrence!

Tasting Notes: The color is bright and golden, the nose open and expressive, and the palate is dominated by a refreshing mineral tension. This Champagne is the perfect accompaniment to mild and subtly spiced dishes with cooked fruit, sweet/savory dishes or tajines. The Grande Réserve Brut is adaptable by nature — from apéritif to dessert. Wine Spectator: 94 Points

$47.95


Prosecco "Brut" DOC, Bisol Desiderio Jeio, Italy

One of the best sparkling wines to enjoy in our warm Sarasota weather is Prosecco. The "darling" of the winepress these days, we worked hard to find a small family-owned producer who stands for quality and value. Jeio is the fruit of two interwoven love stories. The first is that of generations of the Bisol family who have faithfully cared for their vineyards. And within this same family, there is the love of a wife who affectionately gave her husband Desiderio Bisol the nickname "Jeio".  Jeio is a regular visitor to Sarasota for the Forks and Corks Food and Wine Festival!

Tasting Notes: Brilliant straw yellow color; mousse extremely fine and lively. Intense and fresh nose of citrus fruits and saline sensations. Fruit-forward, a refreshing sip! James Suckling: 92 Points

$14.95


 We hope these recommendations have helped you decide on the best bottle of bubbly to celebrate with this year! Our best to you this holiday season, and Happy New Year! Cheers!


Holiday Wine Packs

Looking for a holiday gift for a wine lover, or a way to say thank you to clients or a business referrer? We've got you covered with 8 different 3- and 2-bottle wine packages selected by our own "Wine Impresario" – Michael Klauber! These are all world-class wineries, are all specially-priced, and each of the wines have scored 90 points or higher!


Holiday Wine Packs

High End Cabs – Time to Spruce Things Up!

Cabernet Sauvignon, Caymus, Napa Valley, CA, 2019

Wine Spectator: 92 points - A rich, showy style, with a very creamy texture to its mix of warmed vanilla, plum and boysenberry puree, and melted black licorice flavors. A mocha note swirls around the fruit on the finish.

Cabernet Sauvignon, Far Niente, Napa Valley, CA, 2018

Wine Enthusiast: 95 points - This memorable Cabernet Sauvignon has small amounts of Petit Verdot, Cabernet Franc, Merlot and Malbec blended in. Aged 17 months in a majority of new French oak, it unfurls flavors of red fruit, dried herb and clove over a core of youthful tannin and spicy oak.

Cabernet Sauvignon, Jordan, Alexander Valley, CA, 2016

Wine Enthusiast: 92 points - Showing an elegant structure, this historic wine is well integrated in terms of tannin and soft, supportive oak. Dried herb and clove mark the midpalate, adding seasoning and complex character to the currant core.

$269.95


Cabs – Catch a Cab

Cabernet Sauvignon "Artemis", Stag's Leap Wine Cellars, Napa Valley, CA, 2018

Wine Enthusiast: 92 points - From a blend of beautiful sites across the valley, including Arcadia Vineyard in Coombsville and Rancho Chimiles in Wooden Valley, as well as small amounts of grapes from S.L.V. and Fay, this wine is inviting in dense aromas of red fruit, caramel and brioche. With dashes of Petit Verdot and Malbec, it finishes on accents of tobacco and cedar.

Cabernet Sauvignon, Chateau Montelena, Napa Valley, CA, 2018

Wine Enthusiast: 93 Points: Dark garnet, nearly violet in the glass, the aromatic intensity of this wine is irresistible. Fresh berries and dried cherries comingle with bergamot, lavender, mint, gunpowder, and sage without a single element dominating another.

Cabernet Sauvignon "Lyndenhurst", Spottswoode, Napa Valley, CA, 2018

James Suckling: 93 points - A complex and inviting Napa Valley Cabernet Sauvignon suggesting notes of raw fresh blackberries, crushed graphite, cassis, baking spices, and cocoa powder. Fine tannins provide savory structure, while floral notes of violets and laurel perfume the glass.

$198.95


French Whites

Sancerre, Domaine Vincent Delaporte, Loire Valley, FR, 2019

Wine Spectator: 91 points - Pale gold with green hints. Very expressive, intense, and complex nose with boxwood, rhubarb, blackcurrant, kiwi fragrances, and a light vegetal touch (marigold). The entry is soft and round—bright freshness on the palate, delicate and lively purity. Well balanced and harmonious, it ends with a clean lingering finish.

Chablis "Saint Martin", Domaine Laroche, FR, 2018

Wine Enthusiast: 92 Points - A vintage that reveals the limestone and the singularity of the terroirs of Chablis. Reflections of a brilliant pale yellow. The nose opens on notes of chalk, white flowers and fresh apple. Fermentation takes place partially in 30-year-old oak bringing subtle and complex notes of fresh undergrowth and cedar. Minerality on the palate with a long and saline finish.

Pouilly-Fuissé, Domaine du Roc des Boutires, Burgundy, FR, 2018

Wine Spectator: 94 points - A bright, vibrant color with hints of yellow and gold. Aromas of peach and honey fill the nose. The wine's acidity is well balanced with citrus notes of lime and orange peel adding layers of flavor.

$94.95


California Chards – "Deck the Halls with Chardonnay!"

Chardonnay, Cakebread Cellars, Napa Valley, CA, 2019

Wine Enthusiast: 90 Points - This wine opens with aromas of ripe golden apple, white peach, and notes of oak. On the palate, apple and pear characters are balanced by fresh acidity, and the finish is clean, with appealing mineral notes. This is a versatile food-pairing wine—enjoy love it with fresh salads, grilled scallops, and nearly any selection of cheeses.

Chardonnay, Far Niente, Napa Valley, CA 2019

Wine Spectator: 94 pointsClassically beautiful, the 2019 vintage opens with aromas of honeysuckle, white peach blossom and citrus zest, along with soft accents of vanilla. Silky stone fruit, lemon curd and honeydew flavors flow across the round, full palate, with lightly toasted oak, cool minerality and a lingering citrus note adding texture and depth. From its alluring perfume and pure fruit flavors to the graceful finish, this elegant Napa Valley Chardonnay captivates the senses.

Chardonnay, Rombauer Vineyards, Carneros, CA, 2019

James Suckling: 90 pointsPale light yellow with a green hue. Aromas of ripe peach, honeydew, and lemon rind intertwine seamlessly with vanilla and spice. The aromas are followed by flavors of lychee and yellow peach which meld perfectly with the cream texture, vanilla and slight butter. The finish builds with more peach and spice, while the acidity maintains the freshness and structure. The wine will continue to gain weight and depth over the next 12 months, revealing additional notes of nectarine, butter and spice.

$129.95


Very Merry Paso Robles 2-Pack

Cabernet Sauvignon "Isosceles", Justin Vineyards, Paso Robles, CA, 2017


Wine Advocate: 90 points - Full-bodied, with ripe black fruit, complex barrel spice and amazingly ready to drink right out of the gate, you can try a bottle or two now, but make sure to save a few to enjoy this wine as it continues to evolve after some time in the cellar.

Cabernet Sauvignon, Austin Hope, Paso Robles, CA, 2019

Wine Advocate: 95 points - Deep ruby in color, Austin Hope Cabernet Sauvignon expresses aromas of fresh black currants and cherries accompanied by subtle smoky notes and dried spices. On the palate, this lavish powerful wine is layered with juicy blackberry, ripe cherry, vanilla bean, and brown butter. It's full-bodied and rich, balanced by a touch of bright acidity and firm polished tannins.

$69.95


Tis the Season for Red Rhones!

Chateauneuf-du-Pape, Domaine de la Charbonniere, FR, 2018

Robert Parker: 94 pointsThis wine showcases the purity of the fruit that comes straightforward to the nose. Medium-bodied wine with a silky texture and ripe tannins. This wine is what any Chateauneuf lovers expect in a classic wine: dark color, racy, silky tannins and freshness This wine has a generous fruity nose: red fruits, violet, licorice that will match very well with French cuisine and also any meat lovers dishes.

Red Blend, The Prisoner, Napa Valley, CA, 2019

Wine.com: 92 points - Features enticing aromas of Bing cherry, dark chocolate, clove, and roasted fig. Persistent flavors of ripe raspberry, boysenberry, pomegranate, and vanilla linger harmoniously for a smooth and luscious finish.

Zinfandel, Rombauer Vineyards, Napa Valley, CA, 2019 

Jeb Dunnuck: 91 points - When poured, this classic California Zinfandel is a purple-ruby color with a bright crimson hue. On the nose, there are concentrated aromas of dried cherries that meld with warm vanilla, mocha, and mulling spices. Lush flavors of ripe plum and raspberry jam flood the palate, followed by touches of dark chocolate in the background. subtle and round tannins and length for a fresh and enticing finish.

$129.95


Italian Reds

Chianti Classico DOCG "Riserva", Castello di Volpaia, Tuscany, IT, 2018

Wine Enthusiast: 93 points - The Chianti Classico Riserva has a ruby-red hue with a trace of garnet. The nose is elegant, displaying hints of spice and fruit. This is a well-structured wine with smooth tannins and a long finish.

Brunello di Montalcino, Caparzo, Tuscany, IT, 2016

Wine Spectator 96: points - Ruby red wine color, tending toward garnet with age, this wine offers complex, penetrating aromas of wild berry fruit. On the palate, it is dry, firm, harmonious and delicate. Great with roasts, grilled and spit-roasted meats, game, braised meats and aged cheeses.

Barolo, Domenico Clerico, Piedmont, IT, 2017

James Suckling: 93 points - Domenico Clerico's best vineyards in Monforte d'Alba collected together in a great Barolo. Year after year the expression of our joys and efforts. Aromas of dried-fruit, spice, and cedar. The palate is full-bodied, focused and intense with a long and chewy finish.

$119.95


Champagne – "Joy to the Bubbles!"

Champagne "Special Cuvée Brut", Bollinger, NV

Wine Spectator: 93 pointsA golden color, distinctive of black grape varieties. Very fine bubbles. On the nose, it has a beautiful aromatic complexity, ripe fruit, and spicy aromas, with hints of roasted apples, apple compote, and peaches. On the palate, there is a subtle combination of structure, length, and vivacity. The bubbles are like velvet. Flavors of pear, brioche and spicy aromas, notes of fresh walnut.

Champagne "Yellow Label", Veuve Clicquot, FR, NV

Wine Enthusiast: 90 pointsOne of the most popular of all Champagnes, this is now showing a freshness that wasn't always there. The crisp texture and green-apple flavors give it an immediate drinkability as well as perfumed acidity and a vibrant aftertaste.

Champagne "Cuvée Rosé", Laurent Perrier, FR, NV

Wine Enthusiast: 94 points - Intensely fruity flavors, clean and slightly sharp, the wine opens to the sensation of freshly picked red berries: strawberries, Morello cherries, black currants and raspberries. The finish is supple and rounded.

$169.95

Michael Klauber Is a Wine Impresario

 Tracing the career of the person who has probably done more to promote fine wine in Sarasota than anyone else.

Few individuals in Sarasota have done as much to promote wine and gastronomy as Michael Klauber. In fact, I can't think of any.

Since 1987, Klauber has built Michael's on East into a pinnacle of fine dining. Upon arriving here nearly a decade ago, my first goal was to visit Michael's, because, in the wine world, its fame reached far beyond Sarasota. I was not disappointed. The warm, inviting atmosphere, the professional service, inviting ambience, extensive wine selections and extraordinary cuisine make Michael's a destination for any wine lover. I have returned many times, as have numerous friends.

My first encounter with Klauber was at his family's Colony Beach Resort. He was the food and wine director and helped the establishment win the coveted Grand Award from Wine Spectator. He had studied management training at Cornell and cut his chops as wine buyer at Arnaud's Restaurant in New Orleans.

From his early days, Klauber was a proponent of American wine and that has now expanded to an envious collection of the finest wines in the world. At a recent wine dinner for Daou Vineyards at Michael's Wine Cellar, the newly svelte Klauber described the early days when he traveled to wineries to convince them to enter the Florida market and even helped arrange distribution. These travels resulted in long-term relationships with the finest wine producers in this country and abroad. As a result, these wine dinners, along with the Wine Cellar Social Club, demonstrate the efforts Klauber takes to promote his restaurant, his wine store and, always, wine.

When the Covid-19 pandemic hit in 2020 and in-house dining ceased, Michael's was one of the first restaurants to offer curbside pickup and then delivery. The most creative part of the package was the wine offered with the meal. The Wine Cellar Social Club soon followed with in-person wine tastings, accompanied with food and hosted by a winery or distributor representative. These remain in progress twice a month at Michael's Wine Cellar.

Recently, Michael's catering arm, under the direction of co-proprietor, Phil Mancini, created a significant presence at Marie Selby Botanical Gardens and Selby at Spanish Point. And through his Gulf Coast Connoisseur Club, Klauber offers points for dining, special wine offers and trips to international wine regions such as South Africa and New Zealand. At these destinations, guests not only absorb the local wine and cuisine, but Klauber's culinary staff bring ideas and recipes back to the restaurant for more unique presentations. In addition, he arranges a monthly feature on the cuisine of a country. Recently, it was Cuba. In October, it was Germany for Oktoberfest.

Not satisfied with the success of his restaurant and wine store, Michel co-founded local wine social entities such as Chaine des Rotisseurs, La Confrerie des Chevaliers du Tastevin and the Commanderie de Bordeaux. In addition, he was the original founder of the Florida Winefest and Forks & Corks Food and Wine Festival. He was also co-founder of a marketing group for local independent restaurants called the Sarasota-Manatee Originals. Perseverance and commitment have paid off and created wonderful experiences for this community.

What's next? Perhaps another Grand Award.

Article written by Bob McGinn of Sarasota Magazine. Bob McGinn has spent his entire career in the wine industry—forming wine clubs, working in wine sales marketing and engaging in all facets of the winemaking process, including vine management, fermentation and yeast analysis. He has developed wine programs for companies such as Marriott, Sheraton and Smith & Wollensky, and consults with local restaurants. You can read more of McGinn's work at gulfcoastwinejournal.com.

Sarasota Herald Tribune: Restaurant News: Michael’s on East in Sarasota on responding to pandemic

Article by Jimmy Geurts from the Sarasota Herald-Tribune 

In numerous ways, Michael's on East has been at the forefront of how Sarasota restaurants have responded to the COVID-19 pandemic.

Shortly before Gov. Ron DeSantis ordered Florida restaurants closed except for to-go on March 20, the restaurant launched a Michael's at Home takeout and delivery program. When restaurants could reopen in May, Michael's on East was among the first locally to disclose an employee had tested positive for COVID-19, voluntarily closing for two weeks before reopening with enhanced safety measures. And recently, it became the first Sarasota restaurant to receive a Seal of Commitment from Florida Restaurant & Lodging Association for safety and sanitation standards.

Currently open for dine-in as well as takeout and delivery, Michael's on East has become one of Sarasota's best-known restaurants since opening in 1987, regularly receiving AAA Four Diamond designation. The business also includes Michael's Events & Catering and retail store Michael's Wine Cellar.

In an Aug. 5 phone interview, Michael's on East co-proprietor Michael Klauber discussed the restaurant's response to the pandemic.

What is Michael's on East doing currently?

Right now, the restaurant is open Tuesday through Saturday for dinner, curbside pickup and delivery. Our catering division is doing events as requested, wherever that may be. We've been really focusing on smaller events that are distanced properly. There's people that are still wanting to get married or have a special birthday, and so we have multiple locations where we can do those kinds of small events. Then our wine and spirits store is open Monday through Saturday from 10 a.m. to 6 p.m., and that does in-store, curbside and delivery. 

What does the restaurant's dine-in setup look like?

We're following all of the rules, as far as the 50% rule and more. Our restaurant, tables were well spaced to begin with. So getting the six-foot rule required us taking out a few tables, but not as many as you'd think, because we were very well spaced already. Our bar and lounge are definitely at half seating. So the restaurant is running as normal, but our protocols are on the most conservative side of safety.

What has the customer response been?

People are thrilled to come in and they've missed it. We hear constantly that they feel that we're a safe place for them to come eat. Many of them, we hear it's their first time dining out since this all started. So we're really working hard through that commitment to sanitation. That's why we were the first ones to get the certification and award from the Florida Restaurant & Lodging Association for our sanitation protocols just a couple of weeks ago.

Besides the social distancing, what are you doing in terms of safety and sanitation?

People can pay their checks touchlessly using their phones now, we've got a great system in for that. Our staff is checked on the way in and questioned every day, and it's logged. We've been fogging the restaurant using a ULV fogging system from Gorilla Kleen once a month. We steam-clean the kitchen floors and all that; that already happened every night. Staff wear masks and gloves. In fact, we have a great system where instead of just one server, there's a team of two. One handles with white sanitation gloves everything that's clean, brings the food out, drinks and all that, takes the order. The second person is wearing black gloves and a burgundy vest and they handle all the soiled materials. So that's worked out actually really well and has helped keep it super-safe in the dining room for our guests.

What are you offering in terms of takeout and other options for those who still don't feel comfortable doing dine-in yet?

There's a menu that's updated on a fairly regular basis for curbside pickup and takeout. We had to pivot quickly and created Michael's at Home, built out a website very quickly to be able to do that. So guests can order full meals, we have three-course meals that they can order as a package. We have a great selection of bottles of wine, liquor and beer that can be added to the orders. The fun of it has been seeing people getting dressed up, setting their tables with candles, having us deliver the food touchless and then taking pictures of their setup at home pretending they're at Michael's on East — having dinner, but still having their date night.

So you're still doing delivery as well?

Yeah, one of the things that was really great for us is we have a fantastic valet team already on staff. So we've been able to do all of our delivery using our own staff instead of any of the third-party services. Our valets are super professional and they're loving it, and it allowed us to keep more people on payroll.

You disclosed when you had an employee test positive for COVID-19. What procedures are you taking to prevent that as much as you can from occurring again?

Our rules are very, very strict as far as the protocol if a staff member came in contact with another person. As I said, they're checked every day when they come in for their temperature. If they felt sick, obviously we tell them to stay home. If someone does become positive, they'll have to go through the CDC protocols and more, including being tested negative twice before returning to the workplace.

What does the staff look like now compared to before the pandemic?

The restaurant team is back to full size; the catering team is shut down. Now there are events still happening, so they're on call. We did get a (Paycheck Protection Program) loan that allowed us to keep everybody, over 100 of our staff, on full pay including gratuities for that eight weeks. Even before that, we still covered everybody's health insurance. But we do have quite a big catering team that is furloughed right now, except for a few that are handling some of the small events that we're still doing.

What has staff morale been like?

Morale has been really positive and supportive. The things that some of our staff have done to go above and beyond with some of the cleaning that we've done, the ideas that they've brought forth, many of them have been incorporated into our sanitation protocols. So we had our staff very involved in developing our procedures, and continue to do that. You'd be surprised with how many of them came up with great ideas that we hadn't thought of, or that they researched online and brought to the table for us.

How would you compare this pandemic to other challenges you may have dealt with over the years, whether that's red tide, recessions or hurricanes?

I started in the business in Sarasota in 1980 when I took over the food and beverage for my dad at The Colony. So 40 years in the business, this is clearly the most challenging situation that I've ever gone through. We've been through hurricanes, we've been through recessions, we've been through red tide, but this is clearly the most challenging, and lengthiest challenge, that we've had. But we'll get through this if we work together. I've been very involved with the Sarasota-Manatee Originals, which is 60 independent restaurants in Sarasota and Manatee counties, and we're working really hard to help a lot of the small independent restaurants survive in what's a very, very challenging time. We want them all to make it, we want them all to survive, and we're looking forward to seeing what our new normal brings. 

An Update from Michael's On East

Trust Through Transparency: Update -- 7/27/20
 
In keeping with the promise we made as one of the first 12 hospitality businesses in Florida to achieve FRLA Seal of Commitment Award, upon learning one staff member was experiencing COVID-19 symptoms, that person was immediately instructed to stay home. That individual ultimately tested positive and aligning with our strong commitment to uphold our FRLA Seal of Commitment, we will proceed as recommended by the CDC in closing our Restaurant for 10 days beginning Sunday, July 26, and reopening on Tuesday, August 4.
 
During that time we will retest all staff members again before returning to work. We will take this opportunity to refresh our deep cleaning and sanitation protocols, including a third sanitation of the entire restaurant and kitchen using ULV fogging equipment.
 
Our Wine Store remains open with curbside pickup or delivery. Thank you for your understanding and for trusting Michael’s On East to make the right decisions for our community during this time!
 
 
— Michael Klauber & Phil Mancini 
 
 

 

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.

Lotsa Lobster - July 4th Takeout Special

Every year on the 4th of July, friends and families across the country gather to celebrate America's birthday with beautiful fireworks, outdoor activities, and of course great food. This year, your celebration might be on a smaller scale than usual, but hopefully, you can find some time to relax and enjoy the day. If you're ready to sit back and relax, our team will handle all of the prepping & cooking to give your family a memorable meal celebrate Independence Day. 

We're bringing the summertime flavors of New England to Sarasota!

July 4th Takeout Special

 
 

4th of July "Lotsa Lobster!" Takeout Special ?? ?

 $49.95 per person | Curbside Pick-Up & Delivery Only

Starter 

New England Clam Chowder

Entree & Sides 
  • 2 Whole Fresh 1 ¼ LB Maine Lobsters with Little Neck Clams, and Prince Edward Island Mussels. 
  • Corn on the Cob, Red Bliss Potatoes, Drawn Butter and Lemon Wedges, and a side of Cornbread
Dessert 

Classic Boston Cream Pie

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Bring Michael's Food Truck to Your Next Event!

During this time gathering in large groups is discouraged, but that shouldn’t stop us from celebrating life’s milestones. Whether it’s a small family gathering or showing appreciation to essential employees, Michael’s On East is prepared to offer full-service catering for every micro-event and intimate celebration. 

The micro-event trend — a celebration planned for 50 guests or less — has gained popularity in recent years and continues to increase as people become cautious of possible gathering restrictions in the future. 

“Although weekends this season may not be filled with events serving 150 guests or more, we are proud to offer safe ways for families to continue celebrating life’s special moments with the help of our Michael’s Events & Catering team,” said Phil Mancini, Co-Proprietor of Michael’s On East. “My crew is committed to the health and safety of our guests, and will continue to exceed industry best practices as we uphold our characteristically high standards and rigorous cleaning procedures.” 

One way we continue to serve Legendary Hospitality is through our new restaurant-on-wheels, Michael’s Food Truck.  We’re now taking Michael’s Food Truck on the road to offer full-service catering to the Sarasota community for any occasion, regardless of venue choice or event size.  Our Food Truck allows for a unique opportunity to bring a mobile kitchen with made-to-order meals directly to guests. This decision was made to adapt to the current climate of the events industry. 

Hospitality experts at Michael’s On East work with every event host from start to finish to ensure their event runs as seamlessly - and safely - as possible. 

Each event receives an individually designed menu with the option to add a customized beverage package including beer, wine, and spirits. Service staff and bartenders are also available to provide safe, high-quality service to guests. For more information on Michael’s Food Truck reservations, please contact Phil Mancini at This email address is being protected from spambots. You need JavaScript enabled to view it..  

Recipe: Bowtie Chicken Pasta

Michael's On East Sous Chef Kory Minor was back at ABC 7's in-studio kitchen this Thursday, February 21, to share an "original" recipe. Michael's Bowtie Pasta - with Grilled Chicken, Pancetta, Snow Peas, Shiitake Mushrooms, Sun-Dried Tomatoes in a Light Parmesan Cream - has been a favorite on our lunch and dinner menu ever since the Restaurant opened in 1987!

6 BowTiePasta 72DPI

Michael’s Bowtie Chicken Pasta 

Ingredients: 

½ oz Blended Oil
¼ Tbsp Chopped Garlic
¾ oz Rendered Pancetta
1 oz Shiitake Mushrooms
4 oz Diced Marinated Roasted Chicken (recipe follows)
¾ oz Sundried Tomatoes
1 oz White Wine
6 oz Heavy Cream
8 oz Bowtie Pasta
1½ oz Grated Parmesan Cheese for Dish, 1/2 oz for Garnish
½ oz Julienne Snow Peas
Salt and Pepper to Taste

Instructions: 

  1. Cook pasta until al dente, reserve
  2. Heat blended oil in sauté pan over medium heat. Add pancetta, then garlic and sauté until garlic is golden brown. 
  3. Add mushrooms, chicken and sundried tomatoes.  Cook for 30 seconds then deglaze with white wine. 
  4. Add cream, then cheese and cook until thickened. As sauce thickens, immerse pasta in boiling water for 15 seconds to heat, strain, then add to sauté pan. Add Parmesan cheese and sauté until all ingredients are thoroughly combined.
  5. Season to taste with salt and pepper then place in a pasta serving bowl. Garnish with julienne snow peas and a sprinkle of Parmesan cheese.

Chicken Marinade

Ingredients:

¼ tsp Powdered Ginger
1 cup Teriyaki Sauce
½ Tbsp Sesame Oil
¾ Tbsp Dark Mushroom Soy
½ Tbsp Chopped Garlic
1 Tbsp Brown Sugar

Instructions:

  1. Marinate 8 oz chicken breast in chicken marinade for 30 minutes. Season with salt and pepper.  
  2. Mark on grill, roast in 350 degree oven until moist and tender, about ten minutes.
  3. Cut chicken into medium diced sections for pasta.

Mother's Day with Michael's at Home!

Make this Mother's Day as special as she is by celebrating with three courses at home. Just set the table and we'll take care of the rest! Choose from our Mother's Day Specials or order favorites from our Michael's At Home menu. 

Pre-order your selections by Friday, May 8th at 12pm. We will have your dinner ready for curbside pickup on Mother's Day between 12pm - 8pm with simple instructions for warming before serving.

As a proudly independent, family-owned and operated restaurant, the entire Michael’s On East team takes special pride in offering holiday celebrations for our guests. 

Michael's At Home Mother's Day Specials 

1. Mother's Day Special 3-Course Dinner for 2 - $49.95 per person
 • 3-Course Dinner for Two (See menu below)
 
2. Mother's Day Special 3-Course Dinner for 2 WITH ROSES - $139.95
 • 3-Course Dinner for Two (See menu below) AND a beautiful bouquet of 6 long stem vibrant red roses with greenery in a glass vase. 
 
**Full MOE menu is also available from Michael's at Home for curbside pickup or delivery on Sunday, May 10th until 8pm.
 
 

Michael’s On East Mother’s Day Special Menu

Choice of Two Entrées 
Pan-Seared Scottish Salmon: Forbidden Black Rice Hash with a Side of Smoked Tomato Vinaigrette

Asian-Braised Boneless Short Ribs: Garlic, Soy, and Sesame  

Deep Dish Spanish Frittata: Spanish Chorizo, Baby Spinach, Piquillo Red Peppers, Onions & Manchego Cheese

INCLUDED Side Dishes:

Sautéed Wild Mushroom Raviolis with Browned-Butter, Sage & Parmesan Cheese.

Roasted Creamer Potatoes tossed with Lime, Chili & Cilantro Chimichurri 

Insalata di Mare: Seafood Salad with Shrimp, Calamari, Green Lip Mussels, Diced Carrots, Celery, Red Onions, Garlic and Parsley & Lemon Zest Vinaigrette. 

Caprese Salad: Shingled Tomatoes, Fresh Mozzarella and Basil with Extra Virgin Olive Oil  & Sweet Balsamic Reduction.

Michael’s Baby Romaine Wedge: Crispy Pancetta, Heirloom Cherry Tomatoes, Julienne Red Onions & Blue Cheese Crumbles with Champagne & Blue Cheese Dressing 

Chocolate Cherry Cinnamon Rolls

Dessert
Decadent Chocolate Dome: Rich Chocolate Mousse, Sponge Chocolate Cake & Layer of with Semi-Sweet Ganache with Florida Strawberries 

Best Brunch in Town: Easter & Mother's Day 2020

Spring has sprung and it’s time to finalize your holiday plans for Easter Sunday and Mother's Day! Each spring, Michael’s On East opens its Restaurant's doors on two extra-special Sundays to provide Sarasota residents and visitors with luscious brunch buffets on these special holidays. Please join us for a holiday brunch on Easter Sunday or Mother's Day this year at Michael's On East! 

Be prepared to savor Michael's Famous Crab Cakes, Oysters Rockefeller and Veal Osso Bucco and enjoy Eggs Benedict along with memorable dishes, salads, and sides including Smoked Salmon, Seafood Salads and Coffee-Rubbed Seared Tuna with Sesame Cabbage. Carving stations, complete with Slow-Roasted Honey Pineapple Glazed Bone-In Ham, plus omelet and pancake stations will top the bevy of hot and cold buffet items, plus legendary dessert creations.  (Menu is subject to change as our culinary team works until the very last moment to perfect each featured recipe!)

Easter Sunday Brunch 
Sunday, April 12, 2020
10 a.m. to 2 p.m. 

Mother’s Day Brunch
Sunday, May 10, 2020
10 a.m. to 2 p.m. 

Holiday Brunch Buffets: 
Adults: $64.95 
Children ages 3-10: $32.95
Children under 2 years old: Free 

We recommend you secure your reservation as early as possible. These popular brunches sell-out each year (with good reason!). Please call for reservations: 941-366-0007, ext. 224. 

As a proudly independent, family-owned and operated restaurant, the entire Michael’s On East team takes special pride in offering holiday celebrations for our guests. 

It is also our pleasure to provide a magnificent spread for guests of Selby Gardens' holiday brunches. Please click here for details about brunch reservations at Selby Gardens.

January 2020: Southern Comforts Epicurean Adventure

We’re kicking off our 2020 Epicurean Adventures by bringing “Southern Comforts” to Sarasota. No matter where you’re from, comfort food almost always resembles the delicious foods from states below the Mason-Dixie Line. The southern foods that we know and love,  provide just the right amount of nostalgia & comfort. Fried, stewed, boiled, or smoked these foods wrap us all in a warm big hug - it’s called soul food for a reason. 

Traditional “Southern” cuisine can look very different from state to state due to the variation of ingredients used. Many elements of Southern cooking—squash, tomatoes, corn, and deep-pit barbecuing—are adopted from Southeast American Indian tribes. Sugar, flour, milk, and eggs come from Europe; and the appreciation for fried foods is a favorite from Scotland. 

Food that's good for your soul

This month’s Epicurean menu is handcrafted to offer guests the experience of traditional southern cuisine with a Michael’s On East twist. Whether you are looking for something familiar or want to venture into the delicious unknown, this menu will give you an experience you won’t forget.

The three-course Southern Comforts Epicurean Adventure dinner menu is available Monday through Saturday evenings for $38.95 per person. The two-course lunch offering features a choice of entrée and dessert for $19.95 per person and is available Monday through Friday, 11:30 am to 2 pm.

You won’t want to miss the hand-selected wine-pairings for only $8 per glass or $15 for the pairing.

Click here to make a reservation


Lunch
  • PAN-SEARED SCOTTISH SALMON
    •     Spicy Smoked Sausage, Succotash, Sweet Corn Coulis, and Tabasco Onion Rings
  • CAROLINA MUSTARD BBQ PORK TENDERLOIN
    • Roasted Baby Carrots and Cauliflower, White Bean Stew & Fried Green Tomatoes
Dinner

Appetizers

  • BLUE CRAB, ROASTED CORN-TOMATO & JALAPEÑO CHOWDER 
  • FRIED GREEN TOMATOES
    • Fried Green Tomatoes, Remoulade, Pickled Sweet Okra Relish

Entrees

  • PAN-SEARED HERB RAINBOW TROUT
    • Black-Eyed Pea & Tasso Casserole, Roasted Tomato, Green Apple Beurre Blanc, Garnished with Crispy Leeks
  • STOUT BEER-BRAISED BEEF SHORT RIB
    • White Cheddar Stone Ground Grits, Slow-Cooked Collard Greens, Roasted Root Vegetable & Natural Pan Au Jus
  • CAROLINA CRISPY CORNISH HEN
    • Spicy Tasso Ham, Einkorn Wheat Berries Hash, Roasted Chateau Potatoes, Curried Apples & Carolina Mustard BBQ Sauce

 Desserts

  • BANANA FOSTER BREAD PUDDING
  • SOUTHERN PECAN BOURBON TART

Wine

  • SPARKLING, BLANC DE BLANCS, JP CHENET, FR, NV
  • RED BLEND “THE SHEPHERD”, CARNEROS, NAPA VALLEY, CA, 2014  

DECEMBER 2019: Greek Epicurean Adventure

In Greek culture, food is so much more than simply sustenance – it’s about carrying on traditions of culture, family, and life itself. Greeks don’t eat to live but rather live to eat, and a meal is almost always a social occasion. Greece's culinary tradition dates back thousands of years and has evolved over time to incorporate many diverse influences. 

The typical Greek cuisine is derived from a general Mediterranean palette and consists of what is known as the “Mediterranean Triad”. This term refers to wheat, wine, and of course, olive oil. Other pillars of a Greek diet include organically produced cheeses, honey, fruits, nuts, vegetables, fish, and lamb. In fact, Greece is home to one of the healthiest diets in the world.

Vineyards cover much of Greece's terrain and the country has become known for its assortment of fine wines and spirits, most notably ouzo, an anise-flavored liqueur that is the national spirit. 

Savor the Flavors of Greek Cuisine

This month’s Epicurean menu is handcrafted to offer guests the experience of traditional Greek meals with a Michael’s On East twist. Whether you are looking for something familiar or want to venture into the delicious unknown, this menu will give you an experience you won’t forget.

The three-course Greek Epicurean Adventure dinner menu is available Monday through Saturday evenings for $38.95 per person. The two-course lunch offering features a choice of entrée and dessert for $19.95 per person and is available Monday through Friday, 11:30 am to 2 pm.

Did you know..? Greek wine dates back to as early as 4000 BC when the first vines were domesticated in northern Greece. 

We invite you to enjoy special wine pairings for $8 per glass or $15 for the pairing. Available during Lunch and Dinner.

Click here to make a reservation


Lunch
Arni "Souvlaki"

Marinated Grilled Lamb Kabob with Lemon-Roasted Potatoes, Oven-Dried Plum Tomato, Grilled Garlic Pita Bread and Tzatziki

Shrimp "Sahanaki"

Tomatoes, Kalamata Olives, Spinach, Capers, Gremolata Butter, Orzo Pasta, Feta Cheese and a Shot of Ouzo

Dinner
Appetizers
Dolmades

Stuffed Grape Leaves with Dill Risotto & Pine Nuts served with Avgolemono Sauce

Dolmades

Spinach, Leeks & Feta Cheese in a Crispy Phyllo Pastry served with Tzatziki

Entrees

Pan-Seared Mahi-Mahi Plaki Style 

Braised Fennel, Roasted Red Pepper, Caper Berries, Leeks, Spinach and Kalamata Olives with Lemon-Roasted Potatoes

Braised Baby Lamb Shank

Greek-style Shanks with Green Peas, Toasted Goat Cheese and Mint, Served Over Orzo

Moussaka

Cassolette of Slow Cooked Lamb and Beef, Eggplant, Zucchini, Yukon Gold Potatoes & Béchamel Cream with Roasted Garlic Marinara 

Desserts

Baklava

Layers of Crispy Phyllo & Walnuts Soaked in Spiced Honey Syrup

Milopita

Greek Apple Cake Flavored with Brandy & Cinnamon with Raisins & Dried Cranberries Served with Vanilla Custard Sauce

Wine

WHITE BLEND, SANTORINI, ASSYRTIKO, GR, 2017

RED BLEND, BROUSKO, CRETE, GR
 
 

NOVEMBER 2019: South African Epicurean Adventure

Inspired by the biennial Gulf Coast Connoisseur Club journeys to Londolozi Game Reserve and celebrating this October's Safari Sarasota festivities, Michael's On East is featuring South African "Epicurean Adventure" lunch and dinner menus throughout October and November. Our culinary team is proud present authentic recipes from Londolozi's Chef Anna Ridgewell - all the way from South Africa!

So much about a country and culture is expressed through its cuisine, and South Africa is no different. The cultures that historically developed South Africa help to create a unique fusion unlike anywhere else in the world. The main influences include Dutch, French, Indian and Malaysian flavors and techniques.

The phrase, “South African cuisine” may spark intrigue or curiosity regarding its look, smell, or taste. If you’re unclear about what to expect, don’t worry because you’re not alone. The flavors and aromas of South Africa will lead you on your own amazing "culinary safari" - time and time again!

The culinary team at Michael’s On East is challenged to create new dishes inspired by the world’s most exotic destinations each month. Join us to experience ever-changing, palate-pleasing global cuisine with Michael's Epicurean Adventures. 

A two-course power lunch offering features a choice of entrée and dessert for $19.95 per person and is available Monday through Friday, 11:30 a.m. to 2 p.m. The three-course dinner menu is available Monday through Saturday evenings for $38.95 per person.

We invite you to enjoy special wine pairings for $8 per glass or $15 for the pairing. Available during Lunch and Dinner.

Gulf Coast Connoisseur Club members earn DOUBLE POINTS on the Spain menu on Mondays, Tuesdays, and Wednesdays!

Click here to make a reservation


Lunch
CAPE MALAY PRAWN TACOS

Seared Malay-Spiced Tiger Prawns, Char-Grilled Tortilla, Fresh Avocado, Radishes, Charred Corn, Coriander & Malay Aioli

MIDDLE EASTERN CHICKEN SKEWER

Marinated Chicken Breast, Baby Spinach, Pickled Red Onion & Cherry Tomato Salad With Citrus Labneh, Pita Bread & Fresh Lime

Dinner
Appetizers
LONDOLOZI GORGONZOLA GNOCCHI

Tomato Concasse & Deep-Fried Basil

ROASTED CAULIFLOWER, CUMIN & DILL SOUP

Entrees

FENNEL-BRAISED PORK BELLY

Black Cherry Glaze, Roasted Sweet Potatoes & Baby Vegetables

CHICKEN MAKANI

Morel Basmati Rice, Tomato, Coriander & Red Onion Salsa, Raita & Roti Bread

DURBAN LAMB & YOGURT CURRY

Pine Nut & Herb Cous-Cous, Fresh Lime & Roti Bread

SEARED BLACK COD

Caper, Lemon & Fennel Hollandaise, Vanilla-Tossed Fresh Asparagus & Crispy Calamari

Desserts

LONDOLOZI MALVA PUDDING

Mango Crème Anglaise, Homemade Vanilla Ice Cream

WHITE CHOCOLATE, YOGURT, HONEY & THYME CHEESECAKE

With Londolozi “Crunchies” Crust

Wine

SAUVIGNON BLANC, BOUCHARD FINLAYSON, WALKER BAY, ZA 2017
PINOTAGE, MAN FAMILY WINES, COASTAL REGION, ZA 2017
 

SEPTEMBER 2019: Napa Valley Epicurean Adventure

You won’t want to miss our September Epicurean Menu featuring the delightful food & wine from Napa Valley! 

The phrase “Napa Valley” invokes images of endless vineyards and delicious wines. Although Napa Valley may be best known as one of the world’s premier wine regions, the gastronomy in the valley should not be overlooked.

Whether you’re looking for a Michelin-starred restaurant, French bistro, casual farm-to-table restaurant, or taqueria food truck, there is something for every palate and budget in Napa Valley. A special characteristic of the cuisine in this region is the shared reverence for local ingredients, which help support the area’s agricultural large industry.

Experience the Unforgettable Food & Wine of Napa Valley

This month’s Epicurean menu is handcrafted to offer guests the experience of traditional Napa Valley meals with a Michael’s On East twist. Whether you are looking for something familiar or want to venture into the delicious unknown, this menu will give you an experience you won’t forget.

The three-course Napa Valley Epicurean Adventure dinner menu is available Monday through Saturday evenings for $38.95 per person. The two-course lunch offering features a choice of entrée and dessert for $19.95 per person and is available Monday through Friday, 11:30am to 2pm.

Did you know...? There are more than 420 physical wineries in Napa County, California with over 800 different wine brands. 

You won’t want to miss the hand-selected wine-pairings for only $8 per glass or $15 for the pairing.

Gulf Coast Connoisseur Club members earn DOUBLE POINTS on the Spain menu on Mondays, Tuesdays, and Wednesdays!

Click here to make a reservation


Lunch

Grilled Oakville Culotte Steak

Pommes Frites, House-made Ketchup, Lemon-Onion & Parsley Relish, Chili-Roasted Plum Tomatoes & Heirloom Roasted Baby Carrots.    

Pan-Seared Scottish Salmon

Roasted Fingerling Potatoes, Thyme Confit Heirloom Tomatoes, Candied Fennel, & Lemon Beurre Blanc.

Dinner
Appetizers

Blue Crab Beignets

Black Bean Salsa, Asian BBQ Sauce, & Baby Arugula 

Ahi Tuna Poke Mini Tacos 

Shallots, Sesame Seeds, Soy Sauce, Avocado, Wakame Salad & Jicama Slaw on Wonton Shells

Entrees

Seared Golden Tilefish

Little Neck Clam Chowder, Confit Fennel, Roasted Creamer Potatoes, Sweet Peas & Crispy Pancetta 

Sous Vide Free-Range Chicken Breast 

Edamame, Shaved-Brussels Sprouts, Nueske’s Applewood Smoked Bacon, Red & Yellow Pepper Hash, Yukon Potato Gratin & Grain Mustard Beurre Blanc

Coriander-Crusted Pork Tenderloin

Sweet Corn Flan, Grilled Trumpet Mushrooms, Red Mole Sauce, Toasted-Almonds, Haricots Vert & Watercress Salad with Sweet Mirin Vinaigrette

Desserts

Fig & Honey Tart

Goat Cheese, Fresh Thyme & Orange Zest

Napa Cabernet Chocolate Molten Cake

Black Currant Coulis

Wine

Chardonnay, Pine Ridge, Carneros, Napa Valley, CA, 2015

Red Blend “The Shepherd”, Carneros, Napa Valley, CA, 2014

AUGUST 2019: Spain Epicurean Adventure

Our August Epicurean menu is a culinary exploration through all of the major regions of Spain! 

Spanish food is often recognized as one of the top cuisines in the world. We love it for its unbeatable combination of fresh ingredients and culinary traditions dating back hundreds of years. 

The food in Spain is as unique as it’s geography. From the countryside to the sprawling cities and coastal villages, Spanish food is about making the most of the best local produce. Each region and city boasts its own unique cuisine and flavors. 

However, no matter the region, Spaniards are proud of their Mediterranean diet and believe they have the healthiest foods in the world. A staple in any Spanish kitchen is an extra-virgin olive oil. It is widely used in almost every meal and not surprisingly, about 44% of all of the world’s olive oil is produced in Spain. 

Experience Spanish food full of flavor & character!

Our Spain Epicurean menu is handcrafted to give our guests the experience of traditional meals with a Michael’s On East twist. Whether you are looking for something familiar or want to venture into the delicious unknown, this menu will give you an experience you won’t forget.

The three-course Spain Epicurean Adventure dinner menu is available Monday through Saturday evenings for $38.95 per person. The two-course lunch offering features a choice of entrée and dessert for $19.95 per person and is available Monday through Friday, 11:30 am to 2 pm.

Spain is the most widely planted wine-producing nation and the third-largest producer of wine in the world. You won’t want to miss the hand-selected wine-pairings for only $8 per glass or $15 for the pairing.

Gulf Coast Connoisseur Club members earn DOUBLE POINTS on the Spain menu on Mondays, Tuesdays, and Wednesdays!

Click here to make a reservation


Lunch

Churrasco a la Palomia

Spiced Grilled Skirt Steak with Roasted Piquillo Pepper, Pickled Hearts of Palm & Tomato-Infused Fava Bean Salad, Paprika Potato Hash & Jicama Slaw

Bocadillo de Bacalao

Crispy Flounder Sandwich with Serrano Ham, Bacon Onion Jam, Tomato, Marinated Olives, White Anchovy Salad, Baby Arugula, & Truffled Manchego Fries 

Dinner
Appetizers

Citrus Shrimp & Calamari Salad
Yellow Tomato Gazpacho & Watercress

Croquetas de Pez Con Escalivada

Swordfish & Seabass Croquettes, Roasted Eggplant, Piquillo Peppers, Red Onion Relish & Saffron Aioli

Entrees

Rape Envuelto en Jamón Serrano

Serrano Ham Wrapped Monkfish, Tomato Clam Sofrito & Roasted Creamer Potatoes

Arroz Con Pollo

Seared Chicken Breast, Roasted Piquillo Peppers, Pickled Hearts of Palm, Tomato- Infused Fava Bean Salad & Sweet Pea Risotto

Grilled Paprika-Crusted Pork Tenderloin

Fingerling Potatoes, Chorizo, Edamame, Pearl Onion Hash, Catalan Sauce, Yucca Frita & Grilled Red Onions

Desserts

Tarta de Santiago

Traditional Spanish Almond Torte  

Chef Ray’s Homemade Churros

Bittersweet Chocolate Dipping Sauce

Wine

Albarino, Columna, ES, 2016

(White Spanish Wine)

Monastrell, Casa Castillo, Jumilla, ES, 2015

(Red Spanish Wine) 

JULY 2019: Singapore Epicurean Adventure

If you're itching for your next Epicurean Adventure, visit Michael’s On East this July! We've created inspired island dishes from Singapore that you won't want to miss. 

Food is undoubtedly an important aspect of life in Singapore. In fact, asking “Have you eaten?” is a common greeting. The food culture of Singapore speaks to the fusion of cultures from all over the world. Singapore is a melting pot of cuisines, incorporating a rich heritage of dishes with Chinese, Indian, Malaysian and Indonesian influences. Noodles, rice, and seafood are said to be the three pillars of this fusion cuisine and our limited-time Epicurean menu reflects them. 

Explore Singapore's diverse and decletable dishes!

Our Epicurean "Singapore" menu is handcrafted to give our guests the experience of traditional meals with a Michael’s On East twist. Whether you are looking for something familiar or want to venture into the delicious unknown, this menu will give you an exotic culinary experience you won’t forget.

The three-course Singapore Epicurean Adventure dinner menu is available Monday through Saturday evenings for $38.95 per person. The two-course lunch offering features a choice of entrée and dessert for $19.95 per person and is available Monday through Friday, 11:30 am to 2pm.

Indulge in hand-selected wine-pairings for $8 per glass or $15 for the pairing.

Gulf Coast Connoisseur Club members earn DOUBLE POINTS on the Singapore menu on Mondays, Tuesdays, and Wednesdays!

Click here to make a reservation


Lunch

Coconut Chicken Noodle Bowl

With Tofu, Soft-Boiled Egg, Fresh Coriander, Tomatoes & Bean Sprouts in a Light Coconut Broth with Rice Noodles

Roti John Flounder Sandwich

 With Over-Hard Chicken Egg, European Cucumbers, Spicy Tomato Ketchup & Sautéed Onions on a French Baguette

Dinner
Appetizers

Curry Chicken Satay
With Spicy Peanut Sauce, Cucumber Salad and Pickled Carrots

Baby Shrimp Steamed Bun
With Shiitake Mushrooms, Red Onion, Fresh Coriander & Chopped Cashews
Topped with Lime, Soy & Chili Sauce

Entrees

Singapore Poached Cobia

With Garlic Scented Baby Bok Choy, Sweet & Sour Fish Lime Sauce, Julienned Peppers & Scallions

Sous-Vide Maple Leaf Farm Duck Breast

With Honey Soy Ginger Glaze, Sesame Forbidden Rice, Crispy Shallots & Pickled Napa Cabbage

Hoisin BBQ Pork Noodle Bowl

Poached Egg, Bean Sprouts, Caramelized Leeks, Scallions, Soba Noodles, Bird Chili, & Shiitake Mushrooms

Desserts

Squid Ink Chocolate Torte

With Caramelito Nougat, Cocoa Nib Brittle & Guava Caviar 

Creamy Coconut Rice Pudding

With Tropical Fruit Relish & Kaya Toast

JUNE 2019: Savor Sarasota - World Epicurean Tour

Travel around the world without leaving your table this June! (No passport necessary.)

We all love traveling. There’s sight-seeing, meeting new people, endless amounts of photos, but the best part of all (in our humble opinion) is the opportunity to explore new foods. Traveling somewhere new opens your eyes and taste buds to a whole new range of flavor profiles and ingredients that you would have otherwise missed out on.

If you’re itching for your next international adventure, visit Michael’s On East this June. We’re bringing dishes from around the world together on one menu. Discover new foods from exotic destinations such as France, Thailand, and Brazil.

Our Epicurean World Tour menu is handcrafted to give our guests the experience of traditional meals with a Michael’s on East twist. Whether you are looking for something familiar or want to venture into the delicious unknown, this menu will give you an international culinary experience you won’t forget.

Savor Sarasota with globally-inspired cuisine!

We are excited to be participating in Savor Sarasota again this year! It is a wonderful time to visit (or live in) the Sarasota area, especially if you love great dining. This annual culinary event offers many reasons to visit a massive roster of participating restaurants, each offering something delicious, including prix-fixe, multi-course menus.

Each month we offer a new destination for our prix-fixe Epicurean menu. This month, we are bringing the best flavors together during Savor Sarasota for what we like to call our  “Epicurean World Tour”.

The three-course Epicurean World Tour dinner menu is available Monday through Saturday evenings for $32 per person, June 1 - 14, 2019. The two-course lunch offering features a choice of entrée and dessert for $16 per person and is available Monday through Friday, 11:30 am to 2 pm.

Our international adventure doesn’t stop at cuisine. Indulge in hand-selected wine-pairings with Epicurean World Tour for $8 per glass or $15 for the pairing.

Click here to make a reservation


Lunch

Pan-Seared Swordfish - France

Meyer Lemon Couscous, Basil Pistou, Vegetable Broth & Salad Provencal

Spice-Grilled Skirt Steak - Brazil

Crispy Yucca & Rosemary Heirloom Tomatoes

Topped with Fried Egg & Brazilian Shallot & Parsley Relish

Dinner
Appetizers

Marseille White Onion Bisque - France

Crispy Onion Straws & White Truffle Oil

Shrimp Sahanaki - Greece

Tomatoes, Kalamata Olives, Capers, Gremolata Butter & Feta Cheese

Flambéed with Ouzo

Entrees

Sweet & Sour Crispy Yellowtail Snapper - Thailand

Baby Bok Choy, Toasted Cashews & Soy Ginger Sweet Chili Sauce with Jasmine Rice, Tempura Egg, Soy & Fresh Coriander

Thyme & Garlic Confit Leg of Duck - France

Flageolets in Thyme Jus, Roasted Pearl Onions, Cherry Tomatoes, Butternut Squash & Rainbow Swiss ChardSpicy Green Beans with Toasted Almonds & Fresh Cilantro    

Pork Two Ways - Deep South

Braised Pork Belly & Grilled Pork Tenderloin

Black Eyed Pea & Black Bean Hash, Criolla Salsa & Tostones

Desserts

White Chocolate Grand Marnier Bread Pudding

Pineapple Tart Tatin

Dessert Recipe: Balsamic & Port Pear Frangipane Tart

As prepared by Michael’s On East Pastry Chef Ray Lajoie and featured on the Restaurant’s Epicurean Adventure to Milan, available during lunch and dinner through April 2019. (Not available on holidays including Easter.)

For the Pastry
½ cup Sugar
1 cup Butter
1 ½ cup Flour

Preheat the oven to 350 degrees. Cream the butter and sugar. Add the flour and mix until just combined. Wrap in plastic and chill in the refrigerator for 1 hour. Roll the chilled dough slightly larger than the tart pan. Lightly press into the pan trim edges then place in the freezer for 30 minutes. Bake at 350 for 10 minutes. Remove from the oven and set aside to cool.

Poached Pears
Fresh Pears, peeled and cored 
1½ cup Port
1 cup Sugar
¼ cup Balsamic Vinegar

Place port, vinegar and sugar into a sauce pan. Bring to a boil, then add the pears and simmer until tender. (i.e. When a knife inserts easily into the pears.) Remove from heat and chill.

Frangipane
1 ¼ cup Butter (at room temperature)
1 ¼ cup Sugar
2 cups Almond Flour
2 Eggs 
¼ cup Flour

Preheat the oven to 350 degrees. Mix well, spread batter into the cooled tart shell. Drain the pears reserving liquid. Arrange on top of the frangipane and bake for about 30 minutes, until firm and golden brown. While warm, brush top with apricot jam and top with chopped pistachios.

Port Glaze
Reduce the reserved poaching liquid in sauce pan over medium-high heat until reduced by ¾. Chill and drizzle over tart before serving. Enjoy! 

1283 S. Tamiami Trail
Sarasota, FL 34239
1212 East Ave. S.
Sarasota, FL 34239
1259 S. Tamiami Trail
Sarasota, FL 34239