Fleming’s Steakhouse: 7 Must-Order Dishes, According to a Chef
Fleming’s Prime Steakhouse & Wine Bar consistently delivers a fine-dining experience, and discerning diners often seek recommendations to navigate its menu. According to Chef and Culinary Expert Dennis Littley, the restaurant excels at respecting the fundamentals of quality ingredients and precise cooking. But what specifically should you order at Fleming’s to truly experience the best it has to offer? Chef Littley recently shared his top seven selections, ranging from a simple yet elegant starter to a decadent dessert, offering a guide for an unforgettable meal.
A Celebration of Ingredients: Chef Dennis’s Top Picks
Chef Dennis Littley, known for his expertise at Ask Chef Dennis, emphasizes Fleming’s commitment to premium ingredients and thoughtful presentation. His selections aren’t about complex techniques, but rather about allowing high-quality components to shine. He notes that Fleming’s consistently delivers a true steakhouse experience, and his recommendations reflect that focus.
Burrata with Prosciutto: Simplicity Elevated
Starting with an appetizer, Chef Littley highlights the Burrata with Prosciutto as a standout. He’s particular about burrata, but Fleming’s version earns his approval. The pairing of creamy, delicate burrata with silky prosciutto creates a harmonious balance of flavors and textures. “It’s a simple combination, but when the ingredients are high quality, simplicity becomes elegance,” he explains. This starter sets a refined tone for the meal to come.
Japanese A5 Wagyu Strip: A Luxurious Indulgence
For those seeking a truly special experience, the Japanese A5 Wagyu Strip is a must-try. This cut represents the highest grade of beef globally, raised and graded under strict Japanese standards. It’s rare and premium, often served in smaller portions, making it a worthwhile splurge. Chef Littley praises the restaurant’s restraint in preparing this dish, allowing the rich marbling and flavor of the Wagyu to take center stage. “Japanese A5 Wagyu is all about marbling, and when it’s handled properly, it practically melts on your tongue,” he says.
Wedge Salad: A Classic Done Right
Sometimes, the classics are best. Fleming’s Wedge Salad, composed of crisp iceberg lettuce, bacon, Campari tomatoes, red onion, Danish blue cheese crumbles, blue cheese dressing, and balsamic glaze, receives high marks from Chef Littley. He emphasizes the importance of proper execution – crisp lettuce, bold blue cheese, and balanced toppings – and notes that Fleming’s delivers on all fronts. It’s a refreshing and satisfying palate cleanser before the main course.
Bone-In Filet Mignon: Tenderness and Flavor
The Bone-In Filet Mignon combines the exceptional tenderness of filet mignon with the added flavor imparted by cooking with the bone. Chef Littley believes this cut exemplifies Fleming’s ability to deliver both quality and flavor. When seared correctly and allowed to rest, the result is a buttery, juicy, and deeply satisfying steak.
Truffle-Poached Lobster & Caviar: A Layered Luxury
For an added touch of indulgence, the Truffle-Poached Lobster & Caviar enhancement is a standout choice. This dish combines sweet lobster with the earthy aroma of truffle and the briny pop of caviar, creating a complex and luxurious flavor profile. Chef Littley appreciates the layering of flavors while maintaining the lobster as the star of the dish.
36-Hour Braised Short Rib: Patience and Flavor
Under Fleming’s Chef’s Signature Series, the 36-Hour Braised Short Rib is a showstopper. The extended braising process results in incredibly tender meat with deeply developed flavors. Served with roasted garlic mashed potatoes, port wine demi-glace, and parsley-lemon gremolata, it’s a comforting and satisfying main course. Chef Littley highlights the importance of patience in achieving this level of tenderness and richness.
Crème Brûlée: A Perfect Finish
No meal is complete without dessert, and Chef Littley recommends the Crème Brûlée. He emphasizes the importance of contrast – the crisp caramelized sugar topping and the silky custard beneath. “A great crème brûlée is all about contrast, from the crisp caramelized sugar topping to the silky custard beneath,” he explains. “I love cracking into that golden crust and getting that smooth vanilla richness in the same spoonful.”
Beyond the Plate: The Fleming’s Experience
Fleming’s Prime Steakhouse & Wine Bar, with locations including one at L.A. LIVE, aims to provide more than just a meal; it’s designed as a celebration. The restaurant offers an extensive wine list, with over 100 wines available by the glass, and a commitment to exceptional service. They also offer special menus, such as a Land & Sea Prix Fixe menu for $68 and a Flutes & Frites featuring Perrier-Jouët at the bar, starting at $35. Fleming’s also offers a 2-course brunch for Easter Weekend, open at 11AM on Saturday, April 4 and 10AM on Easter Sunday, April 5.
Chef Littley’s recommendations offer a curated guide to experiencing the best of Fleming’s Prime Steakhouse. Whether you’re celebrating a special occasion or simply seeking a memorable meal, these selections promise a dining experience that is both refined and satisfying.