Photo courtesy Fleming’s
I was damn happy when Fleming’s Prime Steakhouse invited me and Stef to their fall menu preview event. Not only because I knew I was in for an exceptional evening, but because I have been wanting to say a few things about Fleming’s for years. You see, I used to work right above the Fleming’s on West Alabama in River Oaks. This made it a perfect destinations for client dinners. But my favorite part has been, and I always say hands-down, Fleming’s has the best happy hour in Houston.
I digress for this is not about Fleming’s happy hour (oh but go try that burger, best burger in town). What we were really called in for is to sample some of the new items on the Fleming’s fall menu, the most exciting update is that Fleming’s is now offering refined aging techniques, dry-aged select cuts of steak with enticing companions (such as the Diablo Shrimp pictured) and a “Prime Tomahawk”. The event was organized like a fine wine dinner would be; multiple courses with a carefully and an exceptionally paired wine. What we had to look forward to:
The chilled seafood tower was an elegant dish, perfectly chilled, and had only the very favorites adorning the iced bowl; lobster, king crab, crab claw and sizable prawns. The pork belly had that crispiness on the outside, but still maintained that buttery melt-in-your-mouth flavor as it was paired with a piece of orange and laid atop a bed of fennel. Truly outstanding starters to lead up to the main event – the steak.
Photo courtesy Fleming’s
When it was time for the main course, we were offered a choice between the strip or ribeye – I chose the ribeye and Stef the strip so we could try each. I opted for the truffled poached lobster to accompany mine, and Stef chose the king grab with herb butter. You could not go wrong either way. The potatoes and asparagus were served as sides, and fully complimented the mouth tingly salty sear followed by the satisfying juiciness of the steak. Both steaks were cooked perfectly as ordered, something that Flemings has never failed me on out of the many times I have been. They just do steak really good – and consistent. That consistency is just one of the reasons I have always loved Flemings. There is also another item called the Prime Tomahawk, which is a massive bone-in ribeye. Chef Paul came to the table to show it to us, still sizzling in the cast iron skillet. Everyone got to share this one – and I think I am going to have to go back for my own. …oh and I’m just now remembering the butter that is served with the appetizer bread…I digress, but you get me, everything was just really good.
Another reason I always enjoyed Flemings is the service. Not only is wait staff always friendly, but the somm is always very accommodating and knowledge, and the partners constantly walk the floor ensuring everyone is having an incredible dining experience. And they always are very authentic and sincere in their efforts. Also, for as long as I can remember going to Flemings, Chef Paul has always been a friendly icon making his way through table appearances ensuring everything was prepared to their liking and greeting guests.
Finally, the Cappuccino S’More desert came out. Braking through the top layer of a white mousse, you get to a soft chocolate and a rewarding liquor at the bottom. Stef and I both tried our at the same time and both immediately looked at each other, shook our heads, and simultaneously said, “no” – something we often do when something is so good, it’s just not right.
Make it a date night Houston – Start with the seafood tower, followed by a Tomahawk to share (guess that wouldn’t be a first date), and end with any of Fleming’s desserts. Or if you want to dip your toe in the water first, make it to the happy hour – again, best happy hour in Houston. You will not find a better, more affordable happy hour menu of such quality anywhere else.
Stay hungry, Houston. And now I am just mad I don’t work right above the restaurant anymore…
I love taking my own pics but forgot the ol’ Nikon. My iPhone photos are not to par, and I hate to use the flash.