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About this business

  • Cuisine
    American, Traditional, Catering, Cafe, Austrian
  • Meals
    Lunch, Dinner
  • Website
    dereks-sarasota.com
  • Price
    $$$$$
  • Hours
    Sun-Mon Closed
    Tue-Fri 11:30 AM - 2:30 PM, 5:00 PM - 10:00 PM
    Sat 5:00 PM - 10:00 PM
  • Cuisine
    American, Traditional, Catering, Cafe, Austrian
  • Meals
    Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Street
  • Free Parking
    Yes
  • Delivery
    No
  • Takeout
    Yes
  • Reservations
    Yes
  • Catering
    Yes
  • Good For Groups
    Yes
  • Show Less

Tips

250

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Pat S.
Verified
Report | 2 years ago
keep up the good work!
Anita Z.
Verified
Report | 2 years ago
Derek's is my very favorite restaurant in Sarasota. For a special occasion or just a pleasant night out, Derek's can't be beat.
Linda F.
Verified
Report | 2 years ago
Husband fussy eater but enjoyed his meal and ate the whole thing. Bit pricey but worth it.
Deborah J.
Verified
Report | 2 years ago
Will definitely return. Would love to have lunch availability.
Melissa M.
Verified
Report | 2 years ago
Food, atmosphere and service were all excellent!
Kathy M.
Verified
Report | 2 years ago
We will return and have told our friends to visit this 5 star restaurant.
Lilli O.
Verified
Report | 2 years ago
Next time I would try more of the appetizers.
Elena V.
Verified
Report | 2 years ago
I love this special occasion restaurant.
Lissie K.
Verified
Report | 2 years ago
Definitely a new fav of ours
Don H.
Verified
Report | 2 years ago
Enjoyed a great meal!
Showing 1-10 of 26 tips
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From Our Editors

“I believe that if you’re not cooking with all five senses, you’re not cooking,” declares Derek Barnes in his feature for Sarasota’s Hot Chefs. It’s this maxim that earned him a lifetime of culinary achievement, starting with a four-year stint under the expertise of Emeril Lagasse and leading to a Zagat rating for his own restaurant and the title of semifinalist in the 2009 James Beard Awards. Derek channels these achievements into the innovative dishes he creates at his eponymous restaurant, which specializes in what he calls progressive American cuisine. That “progressive” moniker can mean a lot of things, whether it’s anointing a dish of foie gras with hazelnut honey and walnut streusel or braising a savory lamb shank in the tart flavors of lime and cilantro. Unlike a time-traveling Byzantine explorer, the chef doesn’t obsess over his plentiful spice cabinet, as the menu’s simple-grill selection serves up fresh cuts of steak, fish, and poultry in a simple, unadulterated form. Each flavor note finds its ideal complement in a wine list that features 100 bottles, many of which are available by the glass.

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