White tablecloths, subdued lighting, and romantic music give Michaels the feel of an urban eatery. Garden seating reminds you that you are in the Keys. Chef-owner Michael Wilson flies in prime rib, cowboy steaks, and rib eyes from Allen Brothers in Chicago, which has supplied top-ranked steak houses for more than a century. Also on the menu is a melt-in-your-mouth grouper stuffed with jumbo lump crab, Kobe and tenderloin meat loaf, veal saltimbocca, and a variety of made-to-order fondue dishes (try the pesto pot, spiked with hot pepper and basil). To lighten up, smaller portions of many of the favorites are available until 7:30 Sunday through Thursday. The Hemingway (mojito-style) and the Third Degree (raspberry vodka and white crème de cacao) top the cocktail menu.