written by: Adam Douglas I
n the center of Naples, Fleming’s Prime Steakhouse & Wine Bar reinvents the concept of the traditional American steakhouse. With the introduction of several exciting new promotions for the
summer, they continue to raise the bar for competing high-end res- taurants in the area. In addition to a five for $6 happy hour menu, full dinner menu, and rotating Steak and Sangria prix fixe menu, Flem- ing’s presents guests with a list of 100 distinct wines by the glass or flight, ranging from inexpensive to exclusive. Each menu individually is impressive, but the combination of all three is nothing short of ex- citing with options for all tastes and budgets. Personally, I find the lively atmosphere inside the dining room to be
one of the most refreshing elements. The space has an open design that is immediately welcoming and there’s a palpable buzz amongst guests. The open-kitchen dissolves the wall between the front and the back of the house, allowing Chef Miguel Sierra the opportunity to interact with guests, answer menu questions, and literally bridge the gap between the kitchen and dining room. Operating Partner Al Romeo and Wine Specialist William Mattrey join Sierra at these tableside visits, ensuring that every guest is well informed and completely satisfied with every aspect of their visit. This hands-on approach from the management has translated into culinary success. In many local restaurants the voices of customers typically carry over empty tables, but even off-season, the dining room at Fleming’s breathes with life, warmth, and enthusiasm. However, great atmosphere isn’t the only characteristic that sets
them apart from the rest. The food here exhibits a synthesis between the traditional and the innovative, incorporating aged prime beef and fresh seafood with new and exciting preparations, seasonings, and complements. Fleming’s “Summer Lovin’ Steak and Sangria” menu illustrates an innovative restaurant with a true respect for American steakhouse traditions. This special summer menu offers guests a fixed-price, three-course menu that changes every two weeks throughout the months of July and August. At $39.95, this menu gives guests an affordable opportunity to experience Fleming’s for any type of occasion. Each menu options features an artfully composed salad, Prime New York Strip, plus a gourmet desert. Special batches of san- gria made fresh daily may be added to enhance the themes and flavor profiles of each unique combination. Epicureans will delight in the flavors combinations and ingredients found in each course. In addition to “Steak and Sangria,” you don’t want to miss the daily
happy hour in the bar and lounge area which includes five summer- inspired cocktails, five quality wines by the glass, five distinctive ap- petizers, and a signature prime burger, each for only $6. In addition to these generous happy hour offerings, Fleming’s bar guests still enjoy complete access to all the food and wine menus, and have freedom to enjoy a range of dining experiences… from cocktails and appetizers to a multi-course wine dinner, or any combination in-between. During my visit, I sensed the pride in Operating Partner Al Ro-
meo’s voice as he talked about what his team has accomplished at Fleming’s Prime Steakhouse & Wine Bar. If you’re interested in an evening of world-class cuisine, exclusive wine, and a modern, up-scale dining atmosphere that doesn’t break the bank, the Steak and Sangria summer special should not be missed. Each and every element of my visit to was superb, from the service to the food; the hard work of Al Romeo and his staff deserves recognition. There’s a reason that Flem- ing’s has been one of Naples’ premier dining destinations!
Pulse Magazine SWFL | 11
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72