lives up to the name. They offer USDA prime beef that has been aged up to four weeks and an enormous wine list.
The choices for beef are simple: filet mignon, ribeye, or New York strip. These basics are available in different-sized portions and prepared in slightly different ways. For example, there is a new classic porcini rubbed filet mignon or the main filet mignon. There are lamb, pork and veal chops with flavor accents like béarnaise sauce, apples or mushrooms.
In keeping with the steakhouse feel, even the seafood is a bit heartier. There is tuna mignon and salmon fillet. Sole, scallops, lobster and crab round out the seafood options.
The side dishes show that simplicity and elegance carried throughout the menu. Choose from potatoes that are baked, mashed or Fleming’s, which are served with cream, jalapenos and cheddar cheese. Chipotle macaroni and cheese and baby carrots are other popular options. If you can’t make up your mind, the half-and-half plate — half shoestring fries, half onion rings — gives you the best of both worlds.
Although Fleming’s ranks high on the fine dining and price scale, there is a happy hour called “5 for 6 till 7.” There are five wines, cocktails and appetizers priced at six dollars until seven in the evening. Sunday is a good day to takeadvantage of their prime rib dinner, which comes with sauce, salad, a side dish and dessert.