Fleming’s Prime Steakhouse & Wine Bar

Reviews

• RR

  Reid Rainey

  May 12, 2026
  5.0
  Simply an unforgettable night. Celebrated my brothers graduation here and the food did not disappoint. Everything we had was excellent. I will let the pictures speak for themselves.
• AG

  Amanda Goerke

  May 10, 2026
  1.0
  We are frequent customers of Flemings and today we were there for a Mother's Day Brunch. Although everything was lovely, there was one hiccup in that my daughter's filet mignon arrived with a dark black hair on the plate lodged beneath the steak (and she is blonde). We quietly let management know so as not to make a scene. They quickly brought another steak and all was well. However, with a table spending $900+ dollars on brunch, the VERY LEAST they could have done was offer a complimentary drink, dessert, ANYTHING!! Instead, we were charged for all meals as if nothing happened. Maybe we were just too nice about it? For this kind of money, I would expect some kind of apology outside of a shoulder tap. Customer service goes a long way and this experience will question any future reservations at Flemings.
• MM

  Morgan Mathews

  May 10, 2026
  5.0
  Specifically commenting on the manager Andrew, he is the best customer service worker i’ve met and portrays care for everyone who comes in. He needs a raise he is the best.
• CB

  Cierra Bentley

  May 10, 2026
  5.0
  My family and I came here to celebrate my brother graduating with his PhD, and the food and staff were amazing!! I want to shoutout our wonderful server, James. James was super kind and helped make this moment even more special for my brother. I recommend the bone-in ribeye, Brussel sprouts, calamari and the creamed corn appetizer. 100/10 stars. I definitely will be returning in the near future.
• 3G

  305 Globetrotter

  May 7, 2026
  5.0
  A Carnivore's Confession at Fleming's You can take the boy out of the 305, but you can't take the 305 out of the boy — and yet, every now and then, even a Miami lifer needs to slow down, loosen the linen, and let a steakhouse remind him what real indulgence tastes like. That's exactly what Fleming's pulled off this week. We started global. The Japanese A5 Wagyu Strip from Kagoshima Prefecture doesn't really need an introduction — but the BMS 10-12 marbling speaks loud enough on its own. Four ounces, served rare on a sizzling hot stone, finished tableside with miso glaze, freshly grated horseradish, and a pinch of artisanal salt. You don't chew this — you let it dissolve. Less "steak," more meditation. The kind of bite that makes the whole table go quiet for a second. Then we went down under. The Australian Carrara Wagyu Strip is a different conversation entirely — a full 14oz, Fullblood Wagyu sired and Angus dammed, raised on Victorian and Tasmanian pastures with that MS 8-9 marbling that mirrors the Italian stone it's named for. Broiled to medium-rare, dressed in the house salt-and-pepper blend, slid onto a 350° plate with horseradish and black garlic sauces. That black garlic is the move — deep, sweet, almost a savory jam — but honestly, the steak doesn't need backup. Robust, confident, memorable. To drink? Two pours of Stagg, barrel-proof bourbon, no apology — exactly the heat you want to cut through that kind of fat. And to close out, a Sandeman 10-Year Tawny Port: dried fig, walnut, warm spice, sliding into dessert like a sunset over Brickell. Speaking of close — the Chocolate Lava Cake brought it home. Callebaut Belgian molten center, premium vanilla ice cream, a house-made tuile snapping clean over the top. It's not subtle. It's not trying to be. At 1,230 calories, it's a closing argument. Verdict: From Kagoshima to Tasmania to Brickell-on-a-good-night, Fleming's covers the map in one sitting. Worth the linen. Server = Ram (10s across the board!) 🥩

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