The other night we had the immense pleasure of dining out at Fleming's Prime Steakhouse and Wine Bar with none other than our town's culinary Wonder Woman, Miss Judi Gallagher. The evening was filled with juicy meats, savory appetizers, bold wines, sumptuous desserts and loads of laughter. Fleming's really blew us away with their outstanding service (thanks to Operating Manager Dean Defebo and our wonderful waiter, Emil) and their gorgeous, sultry ambience replete with low lighting, deep booths, an active open kitchen, and the wonderful symphony of the hustle and bustle and clinking and clanking of a busy restaurant.
I could easily go on and on (and on) about each detail that makes Fleming's fantastic, from their award-winning collection of 100 wines by the glass to their "5 For $6 'Til 7" Bar Menu, but all I really need to tell you is you can have one of the most delicious bacon cheeseburgers this side of heaven paired with one of the most bold and luxurious glasses of wine that your taste buds will ever be privy to. And that, friends, is really all you need to achieve complete euphoria. A perfectly made burger and a holy-shit-that's-good glass of wine, and a couple of friends who make you laugh - yup, that'll do it...that'll do it just fine. And Fleming's is more than happy to provide the perfect backdrop for your burger-wine-friend trifecta.
Look at this beautiful beast:
Just in case a huge brioche bun isn't enough bread for you, or perhaps you don't eat meat, don't worry ...you can carb up with Fleming's homemade bread. And, as I'm sure you already know, nothing beats freshly made bread.
Fleming's has way more than just the most delicious burger on earth. They offer an extensive wine list, the aforementioned 'Fleming's 100' which is a vast, vast, vast selection of bubbles, whites and reds - the majority of which happen to be organic, thank you very much! Wine Manager, James Shea, has carefully chosen each wine - a mix of notable labels, some new-on-the-scene wineries and a handful of unexpected vintages that struck his fancy.
Speaking of 'more than burgers,' let's take a little photo tour of our dinner, shall we?
We started our meal with a bevy of appetizers, including that cheeseburger. Yes, I had a bacon cheeseburger as an appetizer. Sometimes you just gotta go for it. We also shared a delightful appetizer of housemade fresh burrata. If you haven't jumped on the burrata train yet, please remedy that this weekend at Fleming's. Burrata is a fresh cheese made of mozzarella and cream. It's outrageously stupendous and surprisingly light for such a decadent cheese. Served with crusty toast points, marinated grape tomatoes and spicy arugula, this dish is a treasure. We also engorged ourselves on Fleming's Salt & Pepper Shrimp, a fried platter of shrimp, asparagus and lemon - yes, fried lemon, which I'm going to copy and serve to guests after I tell them I invented fried lemon - served with a tasty dipping sauce topped with fried capers. If that's a lot of fried stuff for you, just rinse it down with more of that wonderful wine. Problem solved.
Fleming's also has a surprisingly wonderful seafood menu which easily fits in with its steakhouse counterparts. Tender scallops with meyer lemon pleased this scallop lover. And perfectly seared poppy seed wild-caught tuna with fresh tomatoes was another huge hit. Fleming's sold themselves short with a name like 'steakhouse' thus they should quickly consider changing their name to 'all-around-foodhouse.' Yes, that has a nice ring to it.
But, alas, they are a steakhouse and a mighty fine one at that. Every cut and every option are seasoned beautifully and seared to perfection. We shared a ribeye, a meaty, juicy, ribeye marbled with glorious fat, right on the bone. My favorite part? There is nothing else on the plate. Just your meat. I think that's pretty ballsy of Fleming's and I'm a big fan. 'Here is your perfectly prepared piece of meat. Enjoy.' Oh, I will enjoy, Fleming's. I will enjoy.
Fleming's sides are a triumph in their own right. Sauteed spinach (not shown as it was devoured before I remembered to take a pic - the wine may have had something to do with that), asparagus mixed with roasted peppers and the divine chipotle cheddar mac and cheese. Mac lovers, you have found your new mecca.
And dessert. Ohhhh dessert. Nothing says light dinner like cheeseburgers, ribeyes and carrot cake. And chocolate lava cake. And pistachio ice cream. And homemade, fresh, fluffy whipped cream. And lots of it. You guys, don't try this amount of eating at home, ok. We are trained professionals. Well, that and the fact that we left with more leftovers than I usually have on Thanksgiving.
Those leftovers made for a wonderful lunch and dinner the next day. And then the day after that.
We just wanna give a big ol' thank you to Judi, Emil, James, Dean and the entire Fleming's team for providing such a beautiful evening. Can't wait to do it all again. Really. Can't wait. We're coming in tonight for cheeseburgers!
For all of you Fleming's lovers and Fleming's newbies, don't forget to check out their Summer Series Cooking Classes and Tastings.
This Summer, Fleming's is offering $25 interactive cooking classes with the award-winning culinary team, and includes lunch and wine.
The next class, on June 16th, includes: Panzanella Salad, Oven Roasted Stuffed Zucchini w/ Goat Cheese, Crispy Prosciutto, and Fried Sage and Assorted Biscotti
And don't forget Fleming’s Summer Palate Tasting Series where you can spend Saturday afternoons refining your wine palate by tasting a series of hand-selected wines. For only $18 per person you can escape the heat in their cool bar with knowledgeable wine manager, James Shea. The next tasting takes place on June 23rd and includes Champagnes & Sparkling Wines.
Reservations are extremely limited so book now. For More Information on Cooking Classes and upcoming wine dinners and wine tastings call Fleming’s Prime Steakhouse & Wine Bar at 941-358-9463 (WINE) or log onto www.flemingssteakhouse.com.
“At Fleming’s we are passionate about food and education. We are excited to share our knowledge
and love of food through these interactive classes.” ~ Chef-Partner Charlie Flint