Sure, it is a chain restaurant started in Newport Beach, California by Paul Fleming and Bill Allen. Flemings is headquartered in Tampa and has 68 locations in 28 states. Walking inside, there is a cozy opulence that just screams "you're really going to enjoy this meal". And we enjoy we did, again and again.
Our server was an older woman who was obviously pro. She used a little metal tool, similar to a knife with a scooped edge, to clean the crumbs off our table after every course. She anticipated every need, our water never empty, our tummies constantly being filled.
I ordered the special three-course steak and sangria meal special for $39.95. The sangria isn't included but it's worth the extra $8. I had the Sangria Sol, made with Viñedos Terranoble Sauvignon Blanc, Solerno Blood Orange, Stoli Peach Vodka and fresh peaches, honeydew melon, oranges and lemons. It was bright, refreshing, and not too sweet.
My first course was a baby spinach salad made with fresh pears, bacon, crumbled goat cheese, toasted almonds and red onion vinaigrette. I love spinach salad with goat cheese for the record. It's one of my favorite combinations. This was really tasty and not too heavy considering the next course. I ate the entire salad without blinking and found myself scooping up the leftover dressing with a slice of bread.
Next up, a prime New York Strip with garlic herb butter, Burrata cheese, Tuscan-style, blistered grape tomatoes and a balsamic glaze drizzle. I could have cut the steak with the side of my fork, it was that tender. Blistered grape tomatoes burst their warm juice onto each bite of steak. I gorged until I couldn't fit another bite. Well, relatively speaking of course. I knew dessert was coming.
A classic shortcake with Grand Marnier-soaked strawberries and blueberries, pistachio-orange buttermilk shortcake, and Sambuca cream. The shortcake wasn't sweet and it shouldn't be. I like my shortcake to be a cakelike base without the added sweetness. A truly delicious shortcake gets its sweetness from the berries added on top, not the cake itself. Kind of like real cornbread isn't sweet because you are typically adding butter or jam.
It was a really beautiful meal, from start to finish, definitely worth every single penny.
The summer steak and sangria menu continues through August. There are two more menus left to go.
Until August 12: Butter Lettuce and Pear Salad with goat cheese, candied walnuts, crispy onions, and a lemon vinaigrette. Prime New York Strip with a sweet and spicy rub, topped with a savory tomato and roasted red pepper butter and chopped marcona almonds, and served with a side of summer zucchini slaw. Fresh Peach Cobbler with a brown sugar oat streusel and topped with vanilla ice cream. South Seas Sangria - Viñedos Terranoble Sauvignon Blanc, Sailor Jerry Spiced Rum, and Peach Schnapps with fresh peaches, honeydew melon, oranges and lemons
August 13-26: Beefsteak Tomato & Mozzarella Salad with arugula and a red onion balsamic vinaigrette. Prime New York Strip topped with crispy gorgonzola and served with grilled asparagus, pickled fennel and baby golden beets. Lemon-Poppy Seed Butter Cookies with vanilla ice cream and a warm apple-ginger sauce. Sailors Sunset Sangria - Red Diamond Merlot, Sailor Jerry Spiced Rum and Peach Schnapps, with fresh peaches, oranges and lemons.