Fleming’s Prime Steakhouse & Wine Bar opened next to Crabtree Valley Mall in October 2008. The eatery features an extensive wine list and USDA, corn-fed prime beef that’s aged up to four weeks.
photo: Fleming’s Prime Steakhouse & Wine Bar
Wednesday, October 6, 2010
by Christie Hadden
There are flavors that are bold by themselves, but when coupled with another they can turn into something exotic, magical, and wonderful. Take steak and wine, for example. Independently, they are striking and alluring, but bring the two together and you have one tantalizing tango — a blend of flavors that can heighten, balance, and reset your flavor palate.
For such an experience, take your taste buds to Fleming’s Prime Steakhouse & Wine Bar, which offers contemporary twists on the classic steakhouse.
A memorable feast
The entire dining area at Fleming’s is an open room with a view of the kitchen and a wall of wine consisting of 100 varieties available by the glass. There’s also more than 80 reserve bottles selected especially for the Raleigh eatery, which is located next to Crabtree Valley Mall.
Fleming’s extensive wine list is manageable and approachable, progressively organized by grape from light to full-bodied with denotations for wines that are organic, sustainable, and biodynamic.
At Fleming’s, each associate’s goal is to create a memorable feast for diners.
“Hospitality is a critical piece of the dining experience,” says Rebecca Blake, who has served as Fleming’s operating partner since it opened in October 2008.
Aiming to please the changing palates of today’s diners, the restaurant offers healthy items and manageable portions. Everything is á la carte, with sides like chipotle macaroni and cheese and Fleming’s potatoes, a house specialty with cream, jalapeños, and cheddar cheese.
The star of the show, though, is the USDA, corn-fed prime beef that’s aged up to four weeks. It is naturally juicy, marbled and prepared to each diner’s specifications.
At Fleming’s Bar, five cocktails, five wines by the glass and five appetizers are available for $6 each until 7 p.m. daily. Appetizers are full-sized portions of items like Carpaccio, ahi tuna and jumbo shrimp cocktail. Its seasonal Prix Fixe dinner includes a choice of signature entrée, appetizer and dessert. For prime-rib lovers, Sunday is the day to head to the restaurant.
“If you’re looking to impress, then order the lobster tempura, chilled seafood tower and lava cake for that ‘wow’ factor,” Blake says.
Private dining is available for up to 70 seated or 120 standing guests, while video conferencing provides a live feed to multiple locations for presentations.
Charity also matters to Fleming’s. Once a month, it partners with area nonprofits to host Wine on Wednesday, where five types of wine are offered at a reduced price; 100 percent of the proceeds go toward a featured charity.
Christie Hadden is founder of My Restaurant Guru, a Triangle-based Web site that connects people with area restaurants. To learn more, visit www.MyRestaurantGuru.com.
For the Vinaigrette:
2 tablespoons mayonnaise
1 1/2 tablespoons ketchup
1/8-teaspoon red wine vinegar
1/8-teaspoon apple cider vinegar
1 teaspoon sweet pickle relish
1 teaspoon sun-dried tomato coulis (see recipe below)
Pinch kosher salt
1/2-pinch ground black pepper
2 tablespoons pomace oil
Combine mayonnaise, ketchup, red wine and apple cider vinegars, sweet pickle relish, sun-dried tomato coulis, kosher salt, and black pepper in a food processer. Pulse mixture until smooth; scrape down the sides. With the motor running, slowly add oil until incorporated. Place into a container and refrigerate.
For the Wraps:
5 butter lettuce cups
2 1/2 teaspoons vinaigrette dressing
2 1/2 ounces super lump crab meat
1 avocado, diced to a quarter of an inch
2 1/2 teaspoons bacon, cooked and crumbled
15 grape tomatoes, halved
1 hard-boiled egg, grated
3 stems chives, one-inch bias cut
Remove outer leaves and core from butter lettuce head. Separate inside leaves into lettuce cups, then split in half to about 2 to 2 1/2 inches wide. Wash, drain and keep chilled until needed.
Place one lettuce cup each on five small plates, and spoon 1/2-teaspoon of vinaigrette into the bottom of each lettuce cup. Place 1/2-ounce of super lump crab meat on top of the dressing in each cup.
Place 1/2-teaspoon of diced avocado on top of the crab, then sprinkle with 1/2-teaspoon of bacon bits. Cut grape tomatoes in half lengthwise, and place three on top of each cup.
Grate 1/2-teaspoon of the egg over each cup, and place three to four chives on top of each.
For the Sun-dried Tomato Coulis:
1 ounce roasted red pepper, canned
1/2-ounce sun-dried tomatoes
2 tablespoons Chardonnay
1 1/2 ounces water
1 teaspoon sugar
Drain peppers and place into a saucepan with sun-dried tomatoes, wine, water, and sugar. Bring to a boil, then reduce heat to a simmer, cooking for 2 minutes. Pour into a blender and mix until smooth.
Fleming’s Prime Steakhouse & Wine Bar is located at 4325 Glenwood Ave. next to Crabtree Valley Mall in Raleigh. Hours are 5-10 p.m. Monday through Thursday, 5-11 p.m. Friday and Saturday, and 4-9 p.m. Sunday. To learn more, call (919) 571-6200 or visit www.flemingssteakhouse.com.