Sarasota offers a host of excellent choices for vegetarian, vegan, gluten-free and pescetarian diners. But for those of us with more carnivorous appetites, there thankfully exists a bastion of discerning red meat lovers inside our city limits. These three restaurants boast a few of the best plates of sinfully good meat. 

MICHAEL’S ON EAST 20OZ. USDA PRIME BONE-IN RIBEYE STEAK

BIJOU CAFE BONE-IN VEAL CHOP MILANESE

MARCELLO RISTORANTE AUSTRALIAN LAMB RACK

Michael’s On East
THE DISH 24-oz. Bone-in Ribeye

Michael Klauber and his siblings grew up eating steak, but family friend Bruce Bozzi takes credit for inspiring Klauber to source the best meat for the Michael’s on East steak program. Klauber’s father always taught him that New York Strip was the best cut, and while he still loves a good strip, Klauber also considers ribeye to be a favorite. When designing the menu for Michael’s on East, he wavered over whether to serve the ribeye on the bone. Bozzi, a member of the family dynasty behind the legendary Palm Steakhouse, insisted the meat would have more flavor but Klauber remained skeptical until an informative blind taste test. The pair took the same rib and sliced it in two. One half was cooked without the bone and the other with the bone left in. Klauber recalls the difference in flavor was remarkable and instantly apparent. How is the ribeye prepared? Klauber grins. “The seasoning is a closely guarded family secret: kosher salt and pepper,” he says. “We have the true traditional 1,800-degree broiler, which sears the meat immediately and is a point of pride at any good steakhouse.” This is Michael’s on East’s 30th year as one of Sarasota’s favorite dining destinations. To celebrate, Klauber and team are serving Cristal by the glass and the elegant champagne proves to be a perfect complement to a perfectly seared ribeye. Michael’s On East, 1212 South East Ave., Sarasota, 941-366-0007.

Marcello Ristorante 
THE DISH Veal Milanese 

Marcello Aquino, chef  and owner of the eponymous Marcello Ristorante, has the same unpretentious and charming appeal as his namesake restaurant. Take his description of the rustic Bone-in Veal Chop Milanese, one of his loyal patrons’ most requested dishes. “I’ve been making that veal chop for 13 years,” Aquino says. “I’ll be making it for the rest of my life and probably after that. Even when it’s not a feature on the chalkboard, people request it.” The chalkboard functions as the menu in this classic Italian eatery. Aquino likes to design his nightly menu around what’s in season and what he feels like cooking but some classic favorites including the Veal Chop Milanese make their appearance on a nightly basis. “No matter what variation of veal chop preparation I have on the board, that’s the one they want,” he says. We asked Aquino to what he ascribed the popularity of the dish. He insists it’s a combination of his grandmother’s recipe for breading and the product he sources. “Over the last 13 years, I’ve tried literally every veal chop available in the Sarasota market,” he says. “This is the best one that I can get my hands on. The color has to be right. It has to be firm but not tough, and you have to pound it just the right amount without messing it up.” The dish is served with fresh tomato and an arugula salad, and rest assured it will always be served that way. Marcello Ristorante, 4155 South Tamiami Trl., Sarasota, 941-921-6794. 

Bijou Café
THE DISH Australian Rack of Lamb 

In between shifts at his perennially popular restaurant Bijou Café, J.P. Knaggs finishes having lunch with his team. “We like to eat lunch together and discuss the day’s business,” he says. One order of business: a newly redesigned menu featuring more classic French dishes including escargots and French onion soup as well as different portion sizes for dishes like the Australian rack of lamb. “I added this dish to the menu 25 years ago and it remains one of the most popular dishes we make,” Knaggs says. “I sourced an Australian rack of lamb after trying every kind of domestic lamb rack and a few different options from New Zealand. The Australian was the most consistent. The Australian rack of lamb has less fat and is less gamey than the New Zealand version, and it is tastier than the domestic.” The lamb is crusted with Dijon mustard, herbs de Provence and garlic, then served with a minted lamb stock demi-glace and fresh seasonal accompaniments. Bijou Café, 1287 1st St., Sarasota, 941-366-8111.