Saturday, October 26, 2013

Foodies say Fleming's


Fleming's Prime Steakhouse & Wine Bar showcased their new menu last week featuring dry-aged steaks, complete with an interactive wine menu for guests. With the new menu launched this month it features the dry aging technique for a new flavor spin along with newly added steak companions to complement your meal. Featured in Chicago Magazine 2013 best steakhouses, we can definitely understand why.

The select cut steaks are broiled at 1600 degrees and age a minimum of 21 days creating a distinct full flavor, available  for the Prime New York Strip and the Prime Dry Aged Ribeye. Among the newest steak companions featured are the Truffle Poached Lobster with bearnaise sauce or below, the King Crab with Herb butter simmered with fresh herbs and garlic, topped with caviar.




Guest can also enjoy wet aged prepared steaks also a flavor infused selection, complete with a iron-crusted finish for those Prime Bone-In, New York Strip, Bone- In Ribeye and Filet lovers.

No meal is complete without a lovely wine selection. Fleming's has launched the Fleming's 100 which features those go to classics and new highlights to jazz up your meal. Not sure what to order? Ask for the WiNEPAD. This is a nationwide presentation at Fleming's which features a full application of 100 wines by the glass and includes 30 wines at $10 dollars or less. The application features choices based on your meal selection, and include details such as varietal, vintage, and blend. Not sure which wine to choose? Spin the bottle, a selection that features one of the Fleming's 100 that is not to miss.

Diablo Shrimp Steak Companion


With over 65 locations nationwide, foodies rejoice. Whether your planning a special occasion or want to dine out and experience one of the best meals in the city look no further than Fleming's.

Photos courtesy of Fleming's






No comments:

Post a Comment