Today is: Wednesday, December 13, 2017
Fleming's Prime Steakhouse & Wine Bar Review
Fleming’s Prime Steakhouse & Wine Bar is the ultimate steakhouse destination for food and wine lovers seeking a stylish, lively memorable dining experience.
Nationally renowned for its Prme beef and steakhouse fare. Fleming’s is equally celebrated for the Fleming’s 100, its award wining wine program that features 100
wines by-the-glass. Fleming’s was founded on the premise that a steakhouse
can be sophisticated yet comfortable and not overpriced. Fleming’s offers
an engaging ambiance and lively environment, where one can enjoy
great food and a broad selection of fine wine, which is further
complemented by attentive and knowledgeable service.
Fleming's at L.A. Live Center Downtown Los Angeles
I find myself a bit amused by the fact that delicious, high protein meals that are built around succulent, grilled red meats are now back in vogue. For so many years,
those with a craving for such foods were sometimes viewed as if they were a
bit perverse. In spite of political correctness, however, good taste and good
sense have finally prevailed and we are now witnessing a resurgence of
that recurrent American favorite, the classic chop and steak house.
Although there are a number of relative newcomers to the scene, the new Fleming’s
at LA Live in Downtown LA truly set the local standard for the steakhouse. The absolute quality of their prime cuts have never varied over years and has been one
of the primary factors in the maintenance of their continuing popularity. Critically acclaimed for its simple fare, the restaurant serves fresh vegetables family–
style among the selections are five different potatoes preparations.
Tempting desserts made from scratch every day include the
Chocolate Lava Cake and Crème Brulee.
Long Island Ice Tea
My guests and I visited early in the evening on a Saturday night and were immediately escorted to a generously proportioned booth that was very comfortable. We soon noted that our timing was perfect, because within ten more minutes several larger groups had arrived and were filling up the booths around us. Normally, this
might have created a noisy distraction, but Fleming’s low, well-insulated
ceiling saved the day with its efficient acoustical design, which
subdued the surrounding conversations to the point
where they were barely noticeable.
Wicked Cajun Barbeque Shrimp with Garlic and Spices
The Fleming’s 100 is truly a point of differentiation and an integral part of the dining experience at Fleming’s Prime Steakhouse & Wine Bar. Each year, Director of
Wine Marian Jansen op de Haar selects a majority of the wines to appear on Fleming’s wine lists throughout the country. The other wines on the list are
selected in conjunction with the local wine managers to reflect reginal tastes.
The wine lists are comprised of boutique wines as well as well-known labels
from the U.S. and the world. Special 2-ounce “wine tasting” pours are offered
as weine flights to assist diners in finding the perfect wine to complement their
culinary choice. These are served in the attractive wine vine. The Reserve
List includes more than 80 limited-availability wines offered only
by the bottle from internationally renowned wineries.
Chilled Seafood Tower for Two
Our amiable server, began our meal with a giant Chilled Seafood Tower that was
comprised of lobster, shrimp, crab and seasonal selections served with traditional
acccompaniments that were nearly as rich as lobster tails. The condiments and sauce
were delightfully tangy, but the quality seafood was the real star of this dish. I haven’t
had shrimp this big for a long time. Paired with a crisp Italian Pinot Grigio, it was
a dazzling prelude to the feast being prepared for us in the kitchen.
We also tried the Lobster Tempura, which I must say was the best tempura I’ve
ever had in my entire life; with red japalpeno pepper and soy-ginger sauces,
served with tempura vegetables, was truly the winner of the night, the
pieces of lobster were
huge, and it was simply the best.
Seared Ahi Tuna
We also tasted the amazing Tenderloin
Carpaccio, with caper creole mustard and
red onion, another dish that
not everyone request, because they do not know
delicious this appetizer is, and the seared Ahi Tuna on a
vegetable salad with spicy mustard sauce was excellent as well.
The salad course was both diverse and delicious. We all share the Fleming’s
salad with seasonal greens, candied walnut, dried cranberries, tomatoes
and croutons. It was such “comfort food” that I polished my plate
clean and actually even dreamed about it that night!
Filet Mignon and Fleming's Potatoes
Mashed Potatoes and Creamed Spinach Sides
The entrées served were both exceptionally good. The light entrée (smaller
portions of Fleming’s classics) that my guest ordered was wonderfully
delicate, it was the Filet Mignon servied with Fleming’s potatoes.
Seared Scallops, Lobster Cream Sauce and Puff Pastry Filled with Vegitables
My other guest choose the Seared Scallops, the dish is a well-balanced study
in winter seasonality, with the melt-in-the-mouth scalllop meat, permeating
the taste buds with heady satisfaction of hearty lobster cream sauce,
puff pastry filled with sauteed fresh vegetables create sublime
flavor comfort. The lobster flavor and smokiness, adds new
richness, it was truly a wonderful way to enjoy scallops.
Prime Bone-in Filet
Another guest ordered the Bone-in Filet, Fleming’s serves the finest in USDA Prime beef, all of their steaks are seasoned with kosher salt and black pepper; finished
with a touch of butter and freshly chopped parsley. Rare-red, cool center,
Med rare-red, warm center any way you wish…This Bone in filet went
perfectly with a glass of California Cabernet Sauvignon.
Chipotle Macaroni & Cheese
Australian Lobster Tails with Drawn Butter
Our server then brought amazing sides such as the bubbling side order Chipotle cheddar macaroni & cheese, the sauteed creamed spinach and the sauteed mushrooms, they were all terrific!. The flavor and tenderness simultaneously
exploded in my mouth and brought back visions of some of the lavish birthday
dinners that I had the good fortune to be treated to while I was growing up.
And my entrée was superb The Australian Lobster Tails with drawn
butter was as tender and sweet as it can be, it was to die for.
Chefs Special Dessert
Chocolate Lava Cake
Although it might be hard for some to fathom, we also ended up sampling dessert as
well. We tried one of the house favorites, Chocolate Lava Cake which was a rich
chocolate cake drizzled with chocolate sauce and topped with whipped cream. My
guests were enthralled with the presentation and flavor of this amazing dessert.
Taylor Fladgate Port
Eventually, we were able to extricate ourselves from our extremely comfortable
booth and lead back home. But I couldn’t leave without first thanking Chef
Calvin Holladay fonce again for taking me back to the “good old days”
when a smile was really a smile …and a steak was REALLY a steak.
For map and location click Here!
For more information please visit their website at www.flemingssteakhouse.com
Article By: Mary Adams
Photos By: Chris Marx
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