Fleming’s Prime Steakhouse & Wine Bar

Reviews

• JG

  Jonathan Green

  Jan 4, 2026
  3.0
  This restaurant is a solid 3 by American rating habits. It would be a 1.9-2.3 in European or Eastern styles of rating. We were a party of four with very good friends and we had a great time. Good company and good wine. We had a bottle of Syrah that they charged $175 for but is about $50 in reality and we had a St Emillion for $94 that retails for about $30, so the mark up is a lot higher than a standard 2.5 times. The appetizers were good and the reason for the 3 star. They were also very marked up and averaged $25 each, probably worth about $18-$20 each. We had the yellow tail crudo, nicely done, the carpaccio which had very good flavor and was done very well, as well as, the burrata, which was just the basic ingredients and naturally good since you really can’t screw it up other than by how you store it. All apps were great, just marked up a bit much. The steaks, which are the point of being there, are very mediocre. It’s very hard to find anyone that can cook a steak in a restaurant and especially hard to find anyone on a grill that understands what rare is. I got the Australian Wagyu for $110 and it is the main reason I took the time to write this…do NOT order it. It was served just under medium even though I ordered it rare, it had very little flavor and was nothing like any wagyu I’ve had of any grade. My friend got a bone in ribeye and it was so thin that it looked like a fish. All the hotline had to do was just sear the steaks quickly with how thin they were to get the right temp, but it’s nearly impossible to find anyone in the panhandle of Florida that can cook a steak. (There are some that are great at it though). My wife got the petite filet for $65 and it was fine. Basically, I have the money to spend and I knew what to expect and it doesn’t matter, and if $500 is play money for you and you eat around the world, you should know what you’re going to get and it is what it is, but for people going for a special occasion and that’s a lot of money to you, then seriously just get the cheapest glass of wine and cheapest steak because you won’t be able to tell the difference from the premium steaks. And just realize that you are paying a significant mark up to pay for their lease expense in grand boulevard, which I’m sure is very high. For those of you with the money to spend and you know what you’re going to get, then the message is that the wine list is pretty well thought out, just very marked up and for goodness sake do not get the wagyu as it is just insulting lol. Get a filet or a standard ribeye. The family style potatoes and corn flan were pretty good. The Brussel sprouts looked like they got caught off guard in Dresden during WWII. Completely scorched to an unrecognizable char. But we had a great time with good friends and good wine. What’s messed up is that I’m sure I will end up there again but will probably just get some apps.
• JM

  Jessica Maloney

  Jan 2, 2026
  4.0
  We go here every new years. A group of 15. We all agreed this year the service was sub par compared to other years. Food was still great but service brought it down!
• SC

  Sophia Crosby

  Dec 31, 2025
  5.0
  Casey was attentive and amazing! I couldn't ask for a better steak and wine pairing, definitely an amazing night out!
• KC

  Katie Curran

  Dec 30, 2025
  1.0
  When you’re spending nearly $100 per plate, there is a baseline level of service and execution that should be met. Unfortunately, this experience felt no different than an Outback Steakhouse—except at twice the price. We had a 6:15pm reservation because we wanted an early night, yet we didn’t leave until 8:45pm. Our orders were not complicated. The very first cocktail took 30 minutes to arrive after we were seated. We ordered two Old Fashioneds, a Ketel One martini, and a French Blonde (without Lillet Blanc). Thankfully, water and bread came out quickly, because after finishing our drinks we waited quite a while before the server returned to take our dinner order. We ordered a bottle of the Super Tuscan Villa Antinori, which is clearly listed on the menu. The server responded, “Got it—the Chianti Classico,” forcing us to correct him. It felt like he was consistently unsure of what was going on. For dinner, we ordered three steaks cooked medium rare: one espresso butter filet mignon and two bone-in ribeyes. The ribeyes were fine and cooked properly. My filet, however, arrived cold. It was the correct temperature internally, but it had clearly been sitting for a while. The butter placed on top remained in a perfectly shaped lump and did not melt at all—because the steak wasn’t hot. I sent it back, and the only “fix” was placing it on a hotter plate. The butter still didn’t melt. The photo I attached is after they brought it out a second time - you can see the butter still not melting because it was the same steak I had cut into already, just on a hotter plate. By that point it was 7:45pm, we were starving, and just wanted to eat. We shared asparagus and mac and cheese. The asparagus was fine (hard to mess up), but the mac and cheese was a soupy, runny mess. Again, if this were a casual or mid-priced chain, these issues would be annoying but understandable. At this price point, they are not. Ironically, chain steakhouses often execute consistency far better. Wine service was equally frustrating. My mom likes California red blends. We asked for a taste of the Decoy, which they sell by the glass. The server offered to bring a couple tastes so she could choose, which we appreciated—until he returned with two wines that were not the Decoy we specifically requested. After another 15-minute delay, we finally just ordered a full glass of the Decoy to avoid waiting any longer. She liked it. The other two tasted borderline spoiled. One of the most uncomfortable aspects of the night was the constant attempt to clear plates while members of our party were still eating. In fine dining, it is standard etiquette to wait until everyone has finished. We politely asked multiple times for plates to be left until we were all done. Being rushed through a $100 meal is not acceptable. When the manager finally addressed the cold steak, he simply said, “So sorry about your steak,” dropped it off, and walked away—clearly uninterested in hearing feedback. At the end of the meal, he brought $100 in Fleming’s gift cards. Frankly, they are worthless to us. Why would we return and spend that kind of money again when there are countless better steakhouses at lower prices? Overall, the staff seemed stressed and disorganized, the manager disengaged, and the kitchen inconsistent. If you’re going to charge premium prices, there is a premium expectation. We have had significantly better meals—and service—at far less expensive restaurants.
• JH

  Jillian Hudson

  Dec 23, 2025
  5.0
  My husband and I had an incredible experience at this restaurant! The atmosphere is very nice and the lighting is low. The server was amazing! I think her name was Rebecca. She was in a great mood and very attentive. To start, the onion rings were the best I've ever had, along with the filet. Just impeccable. I could not get over how good the food was. 5 stars!

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