Fleming’s Steakhouse New Menu Tasting Party
Last week, a bunch of media folk gathered at Fleming’s Prime Steakhouse and Wine Bar to taste the newly created entrees that were introduced on its menu this April. I was quite intrigued by this invite, as I would never have used the words “creative” and “inventive” to describe a steakhouse as traditional as Fleming’s. But as I found out last night, the Fleming’s R&D team had a few tricks up its sleeve that it couldn’t wait to unveil.
We started out with a few old school appetizers to “warm up” our taste buds. I’ve been to Fleming’s many times before, but the seafood tower never ceases to amaze me. Just looking at the mound of king crab legs, lobster tails, and jumbo shrimps puts a smile on my face and a rumble in my tummy. I also loved the roasted mushroom ravioli, which was filled with a wonderful medley of Portobello, shitake, white mushroom, ricotta, and parmesan cheese. I want to point out that this is an excellent option for the vegetarian who wants to hang out with the carnivores but not eat like one.
Now that our taste buds were properly warmed up, it was time to test drive the “new classic” main courses. The first item I tried was the 12oz Prime New York Strip steak rubbed with cracked black and white peppercorns. The “new fangled twist” was Fleming’s F17 Steak Sauce (made with honey, brandy, Grey Poupon, and a host of other secret ingredients) and sautéed green beans that came with the steak. The sauce was a bit too spicy for my taste – but the steak itself was lovely and grilled to perfection.
However, I was incredibly smitten with the Porcini rubbed Filet Mignon. The 8oz filet was topped with the most amazing gorgonzola cream sauce (the “new” part of the dish) that served to enhance the already buttery smoothness of this tender cut of meat. One bite and I thought I died and went to heaven (although excessive consumption of this rich dish could literally do just that!)
We finished off the night with a trio of fairly standard steakhouse desserts – a blueberry cheesecake, a crème brulee, and a walnut turtle pie. My favorite was the crème brulee – a basic dessert but well done (and I managed to convince myself that the fresh fruit on top made the dessert a semi-healthy indulgence).
While I’ll always appreciate Fleming’s for their traditional steak and seafood dishes – it’s refreshing to see them step up their creativity game!