Fleming's Prime Steakhouse Wine

We eat at the Woodland Hills Flemings at least once a week and the Happy Hour 1 or 2 times a week. We love the food, great service, very friendly staff that cater to your wants needs. Gus at the Bar is awesome Always remembers what we drink. The scalllops and salmon are my favorite… I’m not a. meat eater, but others with me are always very satisfied with their meal. The Happy Hour is just what it should be – good drinks, good food and great service. Thank you to all of the staff, starting with Management. I know how hard their jobs are as I have owned operated restaurants. For over 50 years. My hats go off to you!

It started out high and ended low. I attended the one-night event special dinner called “BYO wine dinner.” Tonight’s menu: Hors d’oeuvre-Lump Crab Crostini with Tropical Pineapple and Prickly Pear Vinaigrette. It was nice refreshing with hint of lemon and a nice tangy crunch from the pear. Yeah! A great start so I thought. Salad-Baby Arugula and Spinach Salad with Tea-Smoked Duck and Goat Cheese Foam. Nice, smoky tasting and tender duck cooked perfectly. There was no arugula in the salad and the spinach was water-logged. This was a 50/50 dish, not great but also not bad. Here is where we started sliding down the slope. Entrée-Broiled Filet Mignon Poached in Butter on Roasted Parsnips Topped with Mushroom Caponata and a Pomegranate Glaze. How can you go wrong with a filet mignon? It was topped with a super-sweet simple syrup pomegranate glaze which was unbearably bad. The mushroom tasted like they came out a can. I expect a mushroom caponata to have an acid and a slight sweetness to it. This had no acid as it was drowned in the pomegranate syrup. The roasted parsnips were good but again everything seemed to have this syrup all over it. This dish had the dinner really picking up speed as it was going downhill. Dessert-Sour Cream Pound Cake with Poached Pears and Blue Cheese Crumbles drizzled with Rosemary-Infused Caramel Sauce. Everyone loves dessert right? Wrong. Here is where we hit the bottom. The sour cream pound cake was cut nicely in a square and topped with a poached pear. As I went to eat a piece all of the sides of the cake were hard and when I tasted it was so dry I had to wash it down with water. The poached pear was not thoroughly poached and it was hard to bite into. I could not eat the remainder of the dish. I would rather a meal start sluggish and get better as it goes on but that was not the case in this situation.

Amazing! Blueberry lemon drop is my new favorite drink. We had a wedge salad which I don’t normally like blue cheese but it was not over powering at all. I really enjoyed it. I had a petite filet mignon which 8oz was more than enough for me and was so amazing. I also added on the petite lobster which the lobster was okay. Which is fine because it’s a steak house, but it was a bit tough. My husband had the dry aged NY strip 14oz! We could have shared that it was so big. Then we had the Yukon potatoes and grilled asparagus. Our server David was very kind and thorough so our order came out just right. Valet was not expensive either, so that was nice and we paid for valet with our check so it makes it quicker. Definitely a new favorite. Oh but one of the hostesses was a bit stand offish. Didn’t say much and just seemed stuck up. She’s literally the only complaint I have. No smiling or anything, so I’m glad our waiter more than made up for her off putting vibes.

I loved everything about this place. My first time and I'll be back without a doubt. Our server Chris was the best. Food, atmosphere and ambience perfect. Great selection of wine. Old school feel and service, remember back when people cared about their jobs and representing their employers?

We went for our anniversary. The staff treated us like we were special from beginning to end. Dave, our server, was attentive, friendly, funny and thorough. Every course was terrific.