Rick’s Bistro

Technically, Richard Drai—the “Rick” behind the long-standing and well-loved French restaurant, Rick’s Bistro, is Algerian and it’s his wife, Michele, who is the chef behind the cuisine—but after chatting with him for a few minutes, I can see why they keep his name on the door. Rick is warm and engaging and makes me wish I had paid more attention in French class. As he relays the story of this little restaurant, tucked into an unassuming strip mall on Siesta Drive, he greets customers, new and old, with a twinkle in his eye and a smile that doesn’t stop.

Algeria, in northwestern Africa, was a French territory until it gained its independence in 1962, prompting Rick’s family to move back to France when he was a teenager. In 2000, Rick and Michele would make another big move—to Clearwater, to try their hand at a breakfast and lunch spot. Sadly, 9/11 took a toll on businesses nationwide and the married couple returned to France. Lucky for us, Rick’s cousin lived in Sarasota and a year later he suggested Rick and Michele reconsider our coast and come back to look at “a small space here for sale.”

They did. And now here we are. “It was our ‘American Dream,’” Rick says. “I came and saw the spot and it was… not nice. But I imagined what it could be! We bought it and began renovating. My goal was to create a small, neighborhood bistro like you might find in Paris, something with a more special atmosphere.”

Rick’s Bistro is going on its 20th year now and not a whole lot has changed since they opened. The decor is still dark and cozy, with personal touches such as pictures of family and their hometown on the walls. The menu has stayed relatively untouched, although the specials board offers new items often, including the current lavender creme brûlée that Rick says is “divine.”

And why change? From day one the restaurant was a success, with customers returning again and again for the veal liver and onions (don’t knock it until you try it; I had it myself at Rick’s years ago and remember thinking it was absolutely delicious), from-scratch onion soup, and, of course, the most well-known of all French dishes, boeuf bourguignon.

“If we are still here after 20 years, then we must be doing something good,” Rick says jokingly, but also truthfully.

Even now, when Rick talks with patrons about nearing retirement, they tell him that’s a hard no.

“They tell me we are not allowed to retire,” he laughs. “And we say OK, because we value our customers. We work from love, not from necessity. We like to create a special link between the customers and us. Most of our customers are now good friends, like family. That was always our goal: to serve the best-quality food and make it consistent,” he explains.

“If God will give me a long life,” Rick continues, “then I will stay here that long. I will do this until we can’t do it anymore.”

Take your vitamins, Rick. Michele, you too. Looks like we plan on keeping you around.

>Rick’s French Bistro: 2177 Siesta Dr, Sarasota; 941-957-0533; ricksfrenchbistro.com