Fleming’s Prime Steakhouse & Wine Bar

Reviews

• MS

  Michael Sampson

  4 days ago
  5.0
  Always good.
• MC

  Mando C

  Jan 3, 2026
  5.0
  I had dinner at Fleming’s last night and overall it was a very enjoyable experience. I started with the calamari and a cocktail, both of which were excellent. For my entrée, I ordered the steak and lobster with a filet mignon. The lobster was outstanding, served hot, still sizzling, perfectly seasoned, and accompanied by hot butter kept warm over a burner. It made for an incredibly flavorful and satisfying dip. The filet mignon was cooked exactly as requested: medium, beautifully seared on the outside, and tender throughout. The only downside of the evening was the baked potato. While it came out fully loaded, it was unfortunately not hot, lukewarm at best, which was disappointing given the quality of everything else. That said, I was dining solo and the ambiance was fantastic, comfortable, upscale, and relaxing. My server, who also happened to be the bartender, was extremely courteous, attentive, and friendly, which added to the overall experience. Thank you to the entire Fleming’s staff for a great evening. Everything was amazing overall, just hoping the baked potatoes get a little more attention going forward.
• PG

  Paul G

  Dec 27, 2025
  3.0
  Look, I get it. You walk in, the linens are crisp, the lighting is calibrated to make everyone look like they just closed a mid-market merger, and the staff—god bless ‘em—are on you like white on rice. At Fleming’s the service is a choreographed ballet of attentiveness. They aren't just serving dinner; they’re performing "Fine Dining" with a capital F. But once the plates hit the table? The mask starts to slip. A steakhouse lives and dies by the quality of its protein. There is no middle ground. You earn your reputation with every sear, every rest, every slice. You don't get to rest on the laurels of a brand name that’s been plastered on enough strip malls to lose its soul. The Filet arrived looking the part, but the reality was a cube of dry, chewy indifference. A filet should be butter; while there were some parts that were tender there were parts that forced you to use your napkin to hide the gristle you were removing from your mouth. The Pork Chop occasionally elicited the same napkin conceal routine but it was strangely both very fatty and then also dried out. A dietary identity crisis. If you’re paying a premium for a "name," you expect a certain level of gatekeeping at the kitchen pass. Meat this inferior should never see the light of the dining room. The Brussels Sprouts: Actually quite good—charred, salty, and honest. The Caesar: A wilty, sodden mess drowned in enough dressing to qualify as a gravy. The Fleming’s Salad: Let’s be real—it was a plate of lettuce. Charging $18 for a handful of greens is arrogant. If you’re the kind of person who wants "steak and potatoes" and possesses little curiosity in what a meal can actually be, then by all means, pull up a chair. If you enjoy paying a massive "brand tax" for the privilege of being hovered over by polite waiters while the kitchen has no quality control on the meats, you’ve found your Mecca. But me? I’ll take an imaginative menu and a chef who gives a damn about the cut of meat over a "fine dining" chain any day of the week. You’re only as good as the last plate you served.
• LM

  Lauren Mayo

  Dec 7, 2025
  5.0
  I celebrated with friends at Fleming’s and our server, Scott S., made the night incredible. He was so kind, attentive, and genuinely delightful, truly the best service I’ve had in a long time. He anticipated what we needed without ever hovering, and made our celebration feel special from start to finish. The food was also absolutely delicious. Between the service and the meal, it was a perfect experience. Thank you, Scott! I’ll definitely be back.
• CK

  Carla Kurachi

  Nov 28, 2025
  1.0
  Thanksgiving day and it was very busy at six thirty p m. Looked like they had enough staff , but I noticed our waiter also served the other side of the dining room. Not good management. Our food came out lukewarm to cold. Corey, our waiter, was kind and tried hard. He never should have been assigned opposite sides of the dining room, that was not fair to him. The manager wanted to take my filet mignon/lobster tail off my bill, but I insisted on paying the full bill. I did tell her I felt the issue was management.Did not either have enough people or did not assign people in the right areas. You just don't have a waiter serving two opposite sides of a dining room. I've been here before and it has gone poorly the last two times. I won't be back. Bless the servers that work very hard.

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