Fleming's Prime Steakhouse & Wine Bar: New Menu & a GIVEAWAY!

Posted by Anisha | Posted in , , , | Posted on 5/25/2010

When the weekend rolls around and I'm looking for a place to head to dinner with my parents, I never consider or suggest a steakhouse; it's unheard of in many Hindu households! That is, until I had the opportunity to dine with other food writers and friends at Fleming's Prime Steakhouse and Wine Bar.

Located at L.A. Live across from the Staples Center, Fleming's recently updated their lunch and dinner menu to include more seafood and vegetarian options, while adding two new "classic" steak options.

Ta-da! It's a new menu!

Fleming's prides itself for its critically acclaimed 100 wines by the glass selection. Our meal was paired with the following two wines:
Sanford, Chardonnay Sta. Barbara Cty., 2007
Frog's Leap, Merlot Rutherford, 2006

Roasted Mushroom Ravioli - portion of three
portobello & shiitake mushrooms, porcini butter sauce

Roasted Mushroom Ravioli - close-up

The first course offered both lump crab louis wraps and roasted mushroom ravioli. The roasted mushroom ravioli was an earthy medley of mushrooms. The ravioli is handmade off premises and imported to each Fleming's location.

Lump Crab Louis Wraps
butter lettuce, avocado, bacon, chives, egg, tomatoes

Lump Crab Louis Wraps - close-up

The lump crab louis wrap was my favorite dish of the afternoon. It was a nightmare for me to handle, as I maneuvered my knife and fork in frustration. Thankfully, others had the same problem and the table concluded that these babies are supposed to be manhandled! The lump crab bits were chunky and extremely fresh. I barely used any of the red pepper and lime butter sauce, due to filling of creamy avocados and juicy tomatoes. In summation, the wraps were an elevated, seafood interpretation of a Cobb salad. Oh, and did I mention the bits of bacon were an excellent textural component?

Tillamook Bay Petrale Sole
crab beignets, lemon butter sauce

"Rich" doesn't begin to describe the Petrale sole! The lemon butter sauce isn't for the faint-hearted, as it completely drenched the sole, which had been lightly dusted and flash fried. My Indian palate appreciated the diced up garnish of jalapeno peppers. The lump crab and corn beignets were intended to provide texture to complement the tender sole, but were a bit too deep fried for my liking. A fair contender on the dinner table, the sole was a bit heavy for lunch time fare. For a much lighter option, opt for the niçoise salad.

Roasted Baby Carrots
golden raisins, toasted almonds

I was very impressed that I gobbled down about four of five of these baby carrots, considering the sheer amount of food provided at the tasting. Sauteed in apple juice, brandy, golden raisins, and Californian almonds, these baby carrots were extremely tender and a must-order side in my books. The treatment and flavor of the baby carrots is the savory equivalent of the Indian dessert gajar ka halwa.

Peppercorn Steak
prime NY steak, crushed white & black peppercorns, "F17" sauce

Sauteed Haricot Vert (French green beans)
shiitake mushrooms, porcini essence

So why didn't you eat at steakhouses? I've been brought up Hindu, which means worship the holy cow and no beef for me. I've never tasted it, but I've been curious enough to order faux steak at one of those imitation meat-only restaurants in the San Gabriel Valley. When Linden of gastronomnom asked me what is my take is on game meat, I confirmed I'm pretty much down for everything, but beef. Beef has become a stigma in my family, but don't let it become one at your table at Fleming's!

The peppercorn steak looked delicious, especially since one side is completely broiled with cracked pepper to negate some of the strong peppery flavor. Served with the proprietary "F17" sauce, a take on "A1," was coined for its seventeen ingredients. If you're not a peppery guy or gal, consider the other new addition to the menu, the porcini rubbed filet mignon. 

"Deconstructed" Salmon Niçoise Salad
broiled salmon, haricot vert, truffled deviled eggs,  
roasted sweet baby peppers, roasted Yukon potatoes, lemon-balsamic vinaigrette

Since I don't eat steak, this salad joined the tasting menu. I kept having to remind myself this was a modern, deconstructed take of the salmon niçoise salad. The salmon was only lightly seasoned and topped with candied lemon rinds, in order for the accompaniments to shine. The vinaigrette on the salad was extremely sparse and could have been kicked up a notch. My favorite part of the deconstruction was the sweet roasted baby peppers and the truffled deviled eggs when paired with the salmon.

Tahitian Vanilla Bean Crème Brûlée
individual-sized portion, fresh berries

Perfect for one, the ramekin housed a creamy, specked vanilla bean custard. I was immensely satisfied with this dainty ending to lunch. A minute later, a server brought out this chocolate lava cake... even more swoonderful!

Chocolate Lava Cake
vanilla ice cream, pistachio tuiles, crushed pistachios, fresh fruit

Chocolate lava cake is one of those tricky desserts that not too many restaurants execute well. Fortunately for me, the self-proclaimed chocoholic at the table, Fleming's chocolate lava cake oozed of warm chocolate onto the artistically brushed chocolate plate. Their rendition of the French moelleux au chocolat was superb, because of the pistachio tuiles that cradled two scoops of vanilla ice cream. It proved that there is always room for dessert!

It's a prime location for all sorts of -vores and -tarians and I wouldn't hesitate to return just because steakhouse follows "Fleming's." I'll be back to check out their "5-6-7" happy hour special, which highlights five different appetizers, five cocktails, and five wines for only $6 each, seven days a week!

Thank you for the wonderful meal!
714 West Olympic Boulevard
Los Angeles, CA 

You can enter for a chance to win a $25 gift card to Fleming's Prime Steakhouse & Wine Bar at the L.A. Live here:

Required entry: 
(1) Leave a comment on this post sharing what you would order off of Fleming's new menu and why! Provide your name, email address, and Twitter handle.

Additional (optional) entries:
(2) "Like" Fleming's on Facebook and tell me so by leaving an additional comment.
(3) Follow @foodismynish on Twitter, tweet: "@foodismynish I want to win a $25 gift card to Fleming's at L.A. Live! Retweet & comment to win: http://bit.ly/a0b0wt" and tell me so by leaving an additional comment.
(4) "Like" food is my nish on Facebook and tell me so by leaving an additional comment.

With the help of the www.random.org, I'll announce the winner on my Facebook fan page and Twitter on June 1st. You have until May 31 at 11:59PM to submit an entry!

Note: Southern Californian residents are eligible for this contest, as the gift card applies only to Fleming's at L.A. Live.

Fleming's Prime Steakhouse & Wine Bar on Urbanspoon

Comments (7)

Creme brulee is in the top 5 list of favorite desserts, so no matter what, that would be ordered. The idea of lump crab and corn beignets is HIGHLY appealing too! Hopefully they'll go light on the fry technique. :)

mmm the lump crab louis wraps look delish and the ravioli!!!!!!!!!!!!!!!!!!!!!! and for dessert the chocolate lava cake looks so yummy :)

I guess this is where I enter.
I've never been to Fleming's so I don't know what's good to eat. But, based on your pics, I wood wanna order everything here!

I tihnk I would most likely order the Peppercorn steak along with Tahitian Vanilla Bean Crème Brûlée. Anyone can try and make a steak, but I think there's an art of making a steak that's delicious. Same goes for the creme brulee.
Alishia Rizzo, boobootrixie(at)(gmail)(dot)(com)

I just added you on FB: Alishia Rizzo.

The mushroom raviolis and the roasted baby carrots. I am a strong believer that golden raisins make any dish

I know I'm late, but I love the calamari appetizer. It comes with a delicious sweet but spicy sauce. The steak is to die for, but the potato casserole is the best. For dessert, I've had an amazing souffle there too!

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