While Fleming’s Steakhouse is famous for its upscale cuisine and top-of-the-line steaks, it’s also known for its optimal service, carefully curated menu and inviting atmosphere.
“Fleming’s Prime Steakhouse and Wine Bar is a contemporary interpretation of the classic American steakhouse,” managing partner Zahira Queliz says. “Fleming’s boasts culinary mastery, signature style and unrivaled attentive service to create memorable dining experiences for guests in a warm and welcoming setting.
“The atmosphere at Fleming’s is refined, stylish and lively, and the ambience is warm and inviting, enhanced by an open dining room, expansive patio and upscale bar,” she says. “We are thrilled to be a part of the Fort Lauderdale community and love the connection to those who visit us here in Las Olas.”
If you want to get that steakhouse experience right, the first thing you’ve got to concentrate on is, well, the steaks. Queliz says they do that, but they don’t stop there. “We’re known for our impressive range of USDA Prime steaks, premium seafood entrées, storied California-led wines and fresh, handcrafted cocktails,” Queliz says.
They recently launched their new Social Hour, the brand’s fresh take on an elevated bar experience. During these events, you’ll enjoy new shareable bar bites and handcrafted cocktails from 4 to 6 pm at the bar, Sunday through Thursday. “Social Hour is a great way for friends or business colleagues to get together during the work week. What better way to relax and recharge than with exceptional bites and cocktails?” says Patrick English, vice president of operations.
A Fort Lauderdale native, Queliz thinks Fleming’s prime steaks will fit in well on the city’s prime dining and nightlife street.
“We are thrilled to be the new steakhouse on the scene in Las Olas, which is well known for its incredible restaurants, bars and social gatherings,” she says. “We have already seen so much great support from the community, and look forward to continuing to meet new guests at our location.
“Today we continue our founders’ forward thinking vision for Fleming’s—to be a steakhouse that breaks the stereotype. To deliver approachable, relaxed luxury through the finest steak and seafood, fresh in-season ingredients and plant-forward offerings all in a more modern, warm and welcoming setting. Guests come for our exceptional prime steaks, wine, and other entrées, but it’s our personalized service and attentiveness that keep them coming back,” Queliz says.
The Dish: Fleming’s Crab Cakes and Roasted Red Pepper Sauce
Ingredients (serves 10):
Roasted Red Pepper Sauce
- 3/4 cup (or 3 ea.) roasted red pepper puree canned or homemade
- 1 oz. olive oil
- 3 Tbsp. shallots, minced
- 3 Tbsp. garlic fresh, minced
- 2 ea. bay leaf
- 3/4 cup white wine
- 1/4 cup fresh lime juice
- 1 ½ cups heavy cream
- 1 lb. butter, lightly salted
- 1/4 tsp. white pepper
- 3/4 cup mayonnaise
- 2 ea. whole eggs
- 1 Tbsp. creole mustard
- 2 Tbsp. Old Bay seasoning
- Pinch of salt
- Pinch of black pepper
- 1 Tbsp. chopped parsley
- 2 tsp. lemon juice, fresh
- 4 Tbsp. panko breadcrumbs
- 1 lb. jumbo lump crab meat, fresh or pasteurized
- 2 tsp. olive oil
- 2 oz. roasted red pepper sauce (separate recipe)
Roasted Red Pepper Sauce
1. Puree a can of pre-roasted red peppers in a food processor until smooth or char the peppers over an open flame until they are black. Place the peppers in a bowl and cover with Saran wrap and let sit for 20 minutes to cool. 2. Gently remove the charred skin and core from the peppers (you may use a little cold running water to help remove the skin if needed). Puree in a food processor until smooth. 3. In a saucepot set on medium high heat add olive oil. When hot add minced shallots, garlic and bay leaf, sauté until translucent 3–4 minutes. 4. Add 1/2 of the red pepper puree to the saucepot and cook for 2-3 minutes. 5. Deglaze the pan with white wine and lime juice. Cook for 2 minutes and add cream and reduce to half. 6. Cut butter into 1 inch pieces and slowly add to the sauce until all butter is incorporated. Add the white pepper, then strain the sauce into a container. Add the remaining red pepper puree to the sauce, then hold in a warm water bath until ready to use.
1. Combine mayonnaise, eggs, creole mustard, Old Bay, salt and pepper. Blend chopped parsley, lemon juice and cracker meal in a mixing bowl and mix well to combine. 2. Add jumbo lump crab into mixing bowl and gently fold into the ingredients with your hands, being very careful not to break up the larger pieces of crab. 3. Portion into 10 equal portions, then form crab cakes into small stacks. 4. Spread olive oil on a half sheet pan and place into a 350 degree oven to preheat the pan. 5. Prepare the red pepper sauce by the recipe. 6. Place crab cakes on the preheated sheet pan and bake for 10 minutes until golden brown. 7. Place sauce on a warm plate and set the crab cakes on top. Garnish as needed.