Fleming's Prime Steakhouse Wine

The first time I had Carpaccio was 1993 and since then I was dressed. The problem is that there are not many restaurants that use this delicate raw beef. One of my best carpaccio experiences was at Flemings in Newport a few years ago and I never forgot. Now for my birthday weekend I decide to revisit Flemings and try some of their other appetizers. We ordered two plates and it was delicious. My only torment was that instead of Plan Toast points it was cheese on toast that filled me faster and compete with the delicate aromas of beef. Then we moved into the caprese salad without it not listed as "caprese", but that it is what it is The sweetness of the balsamika was a perfect counterweight to the fresh acidity of cherry tomatoes. Genuine buffalo milk Mozzarella was soft and beautiful canvas. The sea red ahi with Japanese mustard sauce was our last cold appetizer of the evening and then we moved to the hot evil Cajun shrimps and the onion rings with the Jalapeno aioli sauce. I have to say that I enjoyed the ahi better, then the shrimps that were over healed, I'm sure you're asking why I didn't mention what they are famous for and that's their steaks. To be honest, I'm not a Steak-Gal and when I ordered a few years back from there, the price didn't match the quality. Don't get me wrong, it was delicious, but my husband weekend cook, like delicious steaks... for a third of the price

At Flemings, if you rarely order a steak (as you should), it will be thought gently. It will have a light, delicate crust, and the interior is deep pink, like a good piece of sea red tuna. If you cut into this steak whether it is New York Strip, Filet Mignon, Porterhouse, or whatever, you will notice that it doesn't look like typical beef. There are no fibers here. I feel like I know how to cook a tasteful, delicate steak, and there are always the natural fibres of beef! The steaks at Flemings are of such quality and so perfectly aged that the soft warm pink inside is only completely smooth. This means it will be the tenderest peace of the flesh you had. The sides are family style and accompany the steak beautifully. Fleming's potatoes are the signature side, and come thinly cut, with cheese and the essence of Jalapeno. These are not hot or spicy, but you can simply pick up the hint of the taste there. The other side we tried for this meal was brilliant: embellished green beans and mushrooms. My family likes our vegetables a little “old dente” – a bit crispy, even after cooking. That's exactly what we have with this side. The beans were crispy and still light green, practically out of the plate. The mushrooms were moist and earthy, very good, with a hint of olive oil in the background. I couldn't get enough of these mushrooms. All this kindness is beautifully framed by Fleming's Kickass wine list. My father and I enjoyed a velvety Merlot (mom went with a Chardonnay) with dinner, which seemed to be the best in everything, including the youngberry jam that came to the end with the cheesecake.