Fleming's Prime Steakhouse Wine

For my birthday weekend, I decided to return to Flemings and explore their other appetizers. We ordered two plates, and they were delightful. My only complaint was that instead of the expected toast points, we received cheese on toast, which filled me up quickly and clashed with the delicate flavors of the beef. Next, we tried the Caprese salad, which wasn't labeled as such, but it certainly fit the description. The sweetness of the balsamic vinegar was a perfect counterbalance to the fresh acidity of the cherry tomatoes. The buffalo mozzarella was soft and acted as a lovely base for the dish. Our last cold appetizer was the Ahi tuna with Japanese mustard sauce, after which we moved on to the hot dishes: Cajun shrimp and onion rings served with jalapeño aioli. I must say, I preferred the Ahi over the shrimp, which were a bit overcooked. You might be wondering why I haven't mentioned Flemings’ famous steaks. To be honest, I'm not a big steak lover, and when I ordered one a few years ago, I found the price didn't match the quality. It was tasty, but my husband, who enjoys cooking, can make delicious steaks at a fraction of the cost.

The sides are served family-style and pair beautifully with the steak. Fleming's signature potatoes are a must-try; they are thinly sliced and infused with cheese and a hint of jalapeño. They aren't hot or spicy, but you can certainly detect a subtle flavor. Another side we tried was the exquisite green beans and mushrooms. My family prefers our vegetables a little "al dente" – slightly crispy even after cooking. This side hit the mark perfectly, with the beans retaining a firm texture and vibrant green color. The mushrooms were moist and earthy, enhanced by a touch of olive oil. I couldn't get enough of them! All of this is beautifully complemented by Fleming's impressive wine list. My father and I enjoyed a velvety Merlot (while my mom opted for a Chardonnay) that paired flawlessly with our meal. The wine was particularly delightful, especially paired with the youngberry jam that accompanied the cheesecake at the end of the meal.