Remington’s Prime Steakhouse — Restaurant in Florida

I started out with an old fashioned, My bartender Brent made it with single big piece of ice a cherry and a dehydrated orange slice,  I notices he did use a fresh orange wedge to flavor the drink and rim eventhough it had the dehydrated garnish.  I asked for Woodford as my go to and I have to say the bar tender did a very good job.  it was well balanced, not to sweet not to bitter and no gasoline.  It was quite good.

My appetizer was Tuna Crudo.. Thinly sliced tuna dressed with what tasted like lemon and really good olive oil.  It caught my attention because the oil was a rich green color and somewhat spicy, trates of a qualit olive oil, the lemone was more of a touch because it was very mild.  The menu mentioned capers which had me excited but to be honest I found myself looking for the capers all in all it was still very good, the flavor was fantastically fresh with a good serving of tuna.  Its a good sign if when you finished the plate your still wanting more.  On a side note full disclosure the corn that was on my plate was completely ignored.  Guys lets be honest it's not the corn it's me, I just don't gravitate to cernal of corn but I still love corn tortillas.

When the bar tender asked if I had decided on my dinner I confessed I was undecided between the scallops and the chillean sea bass so he smiled as he grabed a coin and said heads seabass or tails scallops.  I have been to countless restaurants and many different levels and no one has done that.  Brent, that was grate you handled that with a level of carefree confidence that is rarely seen now a days keep it up.  Back to the coin toss, scallops won and the sea bass will live another day (in a maner of speaking sorta)

To celebrate the win I ordered a Negroni another old school drink that is simple yet complex.  It had a simular setup with the glass and ice which does make a world of difference.  Again it was a good balance of flavors, I went with Hendrics and it was well balanced with it's counter parts campari and vermouth but don't forget the fresh orange rine is critical because the little bit of oil in that changes your flavor tremendously.  It was really well made and I apreciate that because I am finding more and more bar tenders simply cannot deliver these simple classic drinks.  A novice would think hey its 3 or 4 ingredients so how could you mess up.  I belive it's quite simple if you never went out of the way to taste quality and learn the craft you will never get it right.  A bar tender can make a 1000 margaritas a day and never make a good classic cocktail.  Anyhow that's my two bits on the topic...

The sea scallops were perfectly seared on both top and bottom and still tender and flaky.  It had a nice fresh look with a wonderful aroma sitting on top of a mild creamy style aoli with sauted spinach in the center.  The plate was simple and elegantly presented.  Normally I would have that with a glass of wine but I was still on my Negroni so I decided to thumb my nose at tradition and say hey why not... The aoli and the oils were mildly flavored to compliment the scallops instead of over powering them.  A fresh squeeze over lemon helps bring it all together in a nice way.  The spinach on the other hand is the one hidding in the middle of the show and if your not a fan of the healthy iron flavor then just aske for something else but do not pass up this dish.  I am of the opinión you need to just dive in and enjoy it as it comes...  I think you will love it.

As I finished my dinner I glanced at the rest of the bars inventory and was surprised that there was no grapa, no mirtilo or any cynar... however they did have a good selection of mezcal.

I went with a mezcal reposado, neet of course.  It was very smooth with a lovely warming feeling.

Here is were I really broke out of character because the desert menu rarly catches my attention.  I saw peanut butter tort that was basically rich peanut butter and dark chocolate with whipped cream and other dressings.  I usually stay away from deserts because the sugar content is...

Overall, we had a mix of emotions. First impressions were high with chandeliers and a packed dining room. We agreed that the sign on the hostess stand which said, “Director of First Impressions” was cringy and unnecessary. The decor was typical horse and cowboy with dark colors. We think for a new place they went with design that’s already tired and outdated. It felt like a basement with no music but some elegant elements.

Kevin, our server, met us at our table and served iced water with a professional greeting. We ordered cocktails to include the Gold Card and an Old Fashioned flight. Kevin returned a few minutes later to inform me they were not able to accommodate the flight listed on the menu but could do a standard Old Fashioned to which I agreed to. The gin drink was simple but delicious and the old fashioned was straight forward. We then ordered our courses starting with the lobster bisque and grilled pork belly and then to share a filet and Delmonico with mushroom risotto and Brussels sprouts. We were offered bread but it came out late after our appetizers arrived. It was excellent though being very fluffy and not too dense with whipped butter.

Here’s where we had some frustration. The menu descriptions do not capture the execution of the dishes lacking all the components to expect. The pork belly lists on the menu as GRILLED PORK BELLY creamy grits, blueberry reduction. What we got was a very busy plate which included overcooked pork belly pieces over grits with fresh blueberries covered with goat cheese, touch of green onions, the blueberry reduction down the edge, and a robust olive oil. The pork belly was not executed well and not the star. It was actually the olive oil that stole the show. The pork tasted like what you’d get in a pork fried rice. Completely missed the perfectly rendered fat aspect of what you’d expect from a pork belly appetizer. The lobster bisque was more like a porridge than a bisque. Very thick and not smooth. Flavor was on point just another disconnect from the menu. We ordered a new round of cocktails with an Evening Primrose and the Bunkhouse. The gin drink was well balanced and very nice. The bourbon drink was too sweet with the artificial flavor taking away from the bourbon. Why not muddle fresh peaches with freshly brewed tea with the fresh mint instead of using a syrup. This was actually taken off the check.

Now for the steaks! One thing we liked is once Kevin understood our intentions to share the steaks, he offered us for the chef to slice the steaks and bring separate plates so we could easily share. We ordered both steaks to be medium rare. The filet came out perfectly cooked with a nice red center. Unfortunately, the Delmonico came out more medium well with a few pink slightly pink pieces but mostly grey. The filet cut like butter and had a nice flavorful crust. The Delmonico lost the marbled fat being overcooked with a lack of flavor.

The Brussels sprouts were again inconsistent with the menu at first. It is listed as FRIED BRUSSELS SPROUTS applewood bacon, jalapeño, honey. What we got was fired Brussels sprouts with grilled onions. We did ask about this and Kevin was quick to want to get it corrected. A few minutes later we got them fresh with the honey and crispy bacon. We did not see or taste a kick from jalapeño. But from our experience we loved them with this execution and was one of the highlights. Sweet and savory with a perfect texture. The mushroom risotto was executed well being creamy and cooked very nicely.

We ordered two desserts to go. We look forward to trying the Oreo bread pudding and the peanut butter torte. I ordered a 1738 cognac neat while we waited. Kevin took off the Brussels sprouts for the mix up which was not necessary but a great gesture.

Overall, we were still mixed about the experience. We would love to come again to see how they’ve improved in...

This was our first visit here, and surely not our last.

Nestled along US Hwy 27 in Ocala, Florida, Remington's Prime Steakhouse exudes an air of sophistication and elegance from the moment you step through its doors. As a fine dining steakhouse, it promises an exquisite culinary journey, and my recent experience there was nothing short of exceptional.

The ambiance of Remington's is refined yet inviting, with dim lighting casting a warm glow over plush furnishings and tasteful décor. From the moment we were seated, the wait staff demonstrated impeccable attention to detail, ensuring our evening progressed seamlessly.

For starters, we indulged in the French onion soup, a savory delight that set the tone for the culinary feast to come. The rich broth, laden with caramelized onions and topped with a golden crust of melted cheese, was nothing short of excellent.

Moving on to the main course, we savored the Delmonico steak and the petite filet, both expertly cooked to perfection. Each bite was a testament to the restaurant's commitment to quality, with the steaks boasting a mouthwatering char and succulent tenderness that left us craving more.

Accompanying our mains were sides of Brussels sprouts seasoned with onion, honey, and bacon, a symphony of flavors that elevated these humble greens to new heights of gastronomic delight. The asparagus, was impeccably cooked.

A surprising addition to our meal was the meatballs, a departure from traditional steakhouse fare but a welcome one nonetheless. These morsels of ground meat melted in our mouths, bursting with flavor and adding an unexpected yet delightful twist to our dining experience.

Saving room for dessert was undoubtedly a wise decision, as the peanut butter torte stole the show with its decadent allure. Each forkful was a symphony of creamy peanut butter and chocolate goodness, dancing across our taste buds and leaving us yearning for more.

One minor quibble was the portion sizes of the sides, which we discovered to be shareable despite not being explicitly stated on the menu. However, this oversight did little to detract from the overall excellence of our meal, and we departed Remington's with enough leftovers to enjoy a sumptuous feast the following day.

In summary, Remington's Prime Steakhouse exceeded all expectations, delivering a dining experience that was nothing short of extraordinary. From the impeccable service to the tantalizing flavors that graced our plates, every aspect of our evening was worthy of five stars. If you're in search of a truly memorable culinary adventure, look no further than Remington's...