I frequently had the pleasure of eating once again at Fleming's Prime Steak House and Wine Bar. The occasion was my wife's birthday. I was pleased but not surprised that we were met at the door by Darrin Visser the proprietor and operating partner. Paul Fleming himself set the standard of meeting his guests at the door in the early days of Flemings. Darrin introduced us to Devon, the hostess. Devon was a treasure. She smiled! She was friendly! She was really interested in seating us exactly where we wanted to be. She graciously escorted us to our table and made us feel welcome. Devon enhanced our evening and made our Fleming's experience even better.
As we settled into our both, Justin Skogen's introduced himself as our wait person for the evening. Justin was smooth. We knew we were in good hands. He recommended the calamari and shrimp appetizers. We followed his learned suggestions and were delighted. The calamari was served with a sweet peppery sauce and the shrimp were delicious and cooked to perfection. We will have both again. Next came a delicious Caesar salad, served perfectly on a chilled plate with ribbons of shaved Parmesan. Since we are watching our weight, we both opted for the BBQ'd, Wild Alaska salmon. We requested it rare and cooked like warm sushi. It was cooked to perfection and delicious. I love the Fleming's veal chop and steaks. I would normally be disappointed to order salmon in a fine steak house. Having said that, I have to admit, the salmon was superb and we were not disappointed in the least with our choice of healthier fare.
Justin was like an orchestra director. He gave a commanding performance. One course came and the dishes left. The next course arrived right on queue. Everything flowed. It was like watching a fine orchestra being performed. Everything was choreographed perfectly. As we were leaving, Justin gave my wife a box of delicious handmade chocolate truffles. They were superb. Not on the diet but definitely the proverbial icing on the cake! Merci! Suggestion for Darrin Visser: the wonderful truffles would do well on the menu.
I am certain Paul Fleming himself .........(read more)