Nationally acclaimed Fleming's Prime Steakhouse & Wine Bar, at 25 E. Ohio St. in downtown Chicago, along with locations around the country, including St. Louis, has built a reputation offering prime meats and chops, fresh fish and poultry, generous salads and side orders.
But it's also become acclaimed for a unique wine list known as the "Fleming's 100," which features more than 100 wines served by the glass at prices for every pocketbook.
Their trademarked Fleming's WiNEPAD, winner of the 2013 Hospitality Technology Breakthrough Awards, is a proprietary, custom web-based application on an iPad that helps guests easily navigate the restaurant's extensive wine list. The list includes 30 wines of exceptional value priced at $10 dollars or less, featuring classics and boutique selections.
Fleming's National Director of Wine Maeve Pesquera curates the list for more than nine months, then selects an extensive final list of varietals from both popular and up-and-coming wine regions.
"The new Fleming's 100, is the very best list in the 15-year history of Fleming's," Pesquera said.
"Not only are we offering popular wines of today, but we're putting the spotlight on the cult wines and standouts of tomorrow."
One of the notable sparkling wines that is a favorite at Fleming's is Schramsberg Blanc De Blancs, prized for its California connection and famous fans of this "white for white" bubbly's delicate taste. President Gerald Ford and Queen Elizabeth II once toasted with it at the start of a state dinner and President Ronald Reagan once served it to Margaret Thatcher.
Fleming's was launched in Newport Beach, Calif. in 1998 by successful restaurant industry veterans Paul Fleming and Bill Allen. Fleming is the man who also launched P. F. Chang's restaurants in 1993 in Scottsdale, Ariz. with business partner Philip Chiang (The P.F. stands for Paul Fleming).
Last week, Fleming's launched its new menu nationwide featuring dry-aged steaks, bold cuts and enticing steak companion garnishes.
All steak cuts are classically and expertly seasoned with kosher salt and black pepper then broiled at 1600 degrees or iron-crusted and finished with butter and fresh parsley. Steaks can be topped with Truffled Poached Lobster with bernaise sauce and caviar or Diablo Shrimp baked with a spiced barbeque butter sauce or King Crab with Herb Butter simmered with fresh herbs and garlic and topped with caviar or a "Flavor Trio" with three steak spreads - gorgonzola and mascarpone brulee', sweet onion bacon jam and Cabernet mustard.
"We use only the top 2 percent of prime beef available and then we hand cut the steaks daily to ensure quality and consistency," said Fleming's Corporate Executive Chef Russell Skall.
FYI: (312) 329-9463 or flemingssteakhouse.com