all's fare
S
BY ANNABEL COHEN PHOTOGRAPHY BY AN I
Main photo: Fleming's Baked Peach Cobbler
marinates sliced peaches in Peach Schnapps,
cinnamon and nutmeg. Top: Smoked
erci with
Norwegian Salmon Brusche
omatoes.
dill cream chees2
on is topped
rare,
•
4,40'4
FLEMING'S PRIME STEAKHOUSE
AND WINE BAR
323 North Old Woodward
Birmingham
(248) 723-0134; flemingssteakhouse.com
Appetizers $7-$12
Entrees $27-$38
Sunday-Thursday, 5 PM-10 PM
Friday-Saturday, 5 PM-11 PM
1 0 • AUGUST 2007 • Iiii111110111
Gradually, Birmingham has evolved from a unique little gem into a diminutive metrop-
olis. Gone are many of the charming, eclectic shops and eateries, and what's replaced
them are chain sanctuaries, even if not always well known.
For years, Jacobson's department store dominated Birmingham real estate. When
it closed five years ago, several of the locations were quickly converted. The last has
recently opened as Fleming's Prime Steakhouse and Wine Bar, the second in Michigan
(a location opened in Livonia in January), with other locations in more than half the
states in the U.S.
Fleming's is what you'd expect of a first-rate steakhouse. The menu does not stray
too far from the predictable a la carte steakhouse fare — it has the wedge, the creamed
spinach, the shoestring potatoes, cheesecake, key lime pie and more. Which is fine with
me and many others — I love steakhouse staples and seldom wander away from my
favorites.
Fleming's point of distinction is its dynamic wine by the glass lineup. In fact, the
wine list and menu are included in the same "book," with numerous pages devoted to
the wine list and the last two to the menu. The "Fleming's 100" includes 100 wines, all
available by the glass or the bottle. The broad selection incorporates offerings in every
category, listed progressively from light to full, with many boutique wines. Another
point of distinction: This steakhotitirely non-smoking.
Everything, as anticipated, was delicious. I'm a sucker for food that arrives at the
table and is served to all the guests at once. The service is impeccable. At these prices, it
has to be.
Because steakhouses are known for their enormous portions, we ordered one appetizer
for the table: Our seared tuna with spicy wasabi sauce was small, but rare and delicious.
The next course, a spinach and Portabello salad, was a bit overdressed, but otherwise good.
And my dinner, a 16ounce New York Strip, arrived medium instead of medium-rare on
my 350-degree F. plate, but the concerned waiter quickly whisked it away and brought
a cooked-right version. The filet was perfect, and the New Zealand King Salmon Fillet
— cut diagonally anti stacked artistically — was really enough for two. Non-beef entrees
include veal, lamb and chicken. Our sides — shoestring potatoes, creamed spinach and
Chipotle Cheddar Macaroni and Cheese — were blazing hot and luscious.
Bursting from dinner, we shared one dessert — Chocolate Lava Cake. Again, very
good.,
For frequent dining, I want variety, unusual flavors, ethnic influences. But when I
want a good steak and attentive service, I'm prepared to pay for it. And in this area,
steakhouses are one sure way to go. Fleming's knows what it's doing. It's evident in
every way. Just as expected. 0