Fleming’s Prime Steakhouse & Wine Bar — Restaurant in Peoria

Flemings's cast a dimly lit, inviting atmosphere. Kristi, Richard & I were seated in a cozy booth, the air filled with the tantalizing aroma of seared steak. Arriving early, we enjoyed the quiet ambiance, but the restaurant soon filled to capacity.

As we settled into our seats, a warm smile and a freshly baked, soft, and chewy loaf of bread greeted us. A promising culinary experience. Two distinct compound butters, each a masterpiece in its own right, accompanied the bread. The champagne and Brie butter my favorite, a harmonious blend of effervescent bubbles and creamy richness, was the perfect match for the bread's tender crumb. The pumpkin spice butter, with its comforting warmth and festive flavors, offered a delightful contrast.

My evening began with a rich and creamy mushroom and brie soup. The intense mushroom flavor was balanced by the subtle sweetness of the brie, and the occasional bite of garlic added a delightful kick. It was a truly comforting dish that I could have savored all night long.

To accompany our meal, we chose a bottle of Grounded, a Cabernet Sauvignon, by a California winery that exceeded its 90-point rating. Its light, fruity ripe blackberry character, with notes of cocoa, complemented the steak perfectly. It was a manager's recommendation.

The star of the show was the perfectly cooked Ribeye steak. Its delicate crust gave way to tender, juicy meat, seasoned to perfection. The accompanying sides—brussel sprouts with bacon, roasted asparagus, and sautéed mushrooms—were equally delicious. The brussel sprouts were sweet and tender, with a hint of smokiness from the bacon with crunchy bits throughout. The mushrooms were seasoned and accompanied our ribeyes perfectly.

As we dined, we enjoyed lively conversation and laughter, making the evening even more special. The manager's attentive service and the complimentary flan dessert were the perfect finishing touches to an unforgettable meal.

Just a note about the flan, it's smooth, creamy custard texture, with a rich caramel topping, was a delicate balance of sweetness. Richard paired it with an aged 20 yr old Tawny Port, which I noticed had a complex flavor profile with notes of dried fruits, caramel, and vanilla. It paired perfectly with the flan.

The wait staff was incredibly attentive throughout the evening. We were consistently checked on by multiple servers, including our primary waiter, an assistant, a water server, and even the manager. Each interaction was marked by friendly smiles and genuine appreciation for our patronage. They were always eager to assist and ensure our dining experience was top-notch.

I would have liked to have eaten the dry aged bone-in ribeye, the only way you could order it was encrusted with peppercorns, I'm allergic to pepper, I can tolerate a little bit at a time. But know that I couldn't tolerate the whole thing encrusted. It's too bad that you couldn't order it with a different seasoning or just with salt. I was a little disappointed that the sides were under seasoned, they tasted a little flat. But the execution of them at the flavor point did really come through That's why I gave him a five star across the board. But it still could have used a little more salt, could I've asked for it absolutely, but I didn't. Will I be back......

First time visiting this “chain” steakhouse and the wife and I were very unimpressed. Let me tell you why

Made reservations arrived on time only to be put in the annex part of the restaurant the conference room. Felt like we weren’t even in the restaurant. We were literally in a conference room with tables with fancy white table cloths.

This is not a restaurant that just being under the roof is a must. They’re only concerned about bringing in and out as many customers as they can per night. They had a hostess walking around adding percentages of table completions, so they knew how many tables more they could bring in. Never seen that in a real true steakhouse, it was kind of embarrassing.

So we met our waiter. Then we met our waiter’s assistant when he brought our bread out, and he informed us he is there to assist us throughout the night. After he dropped off the bread, I never seen him at our table again for the entire meal. Luckily, there was another waiter assistant in the annex who filled my water glass twice.

Once completed with our bread, no one picked up any of our used plates prior to our entrée arriving. Never been to a real steakhouse that would allow that to happen. I will say I seen other tables that were serviced properly.

Wife and I do not eat extremely large meals so we planned on sharing a tomahawk and a baked potato. I am sure I was very clear when I ordered my two items that my baked potato was to be loaded without sour cream.

Tomahawk came out. We ordered it medium rare. Then they dropped off the baked potato which had a lump of sour cream on top. We informed the server that we ordered it without sour cream. The second baked potato came out completely plain. Nothing on it we informed them that they did not get it right then they threw cheese and bacon on a potato and nuked it and re-brought it to our table kind of embarrassing for a steakhouse if you ask me.

Our server never offered any condiments to the steak and only said that he was pretty sure we ordered a baked potato with only sour cream, which is kind of funny, because neither one of the big potatoes that was served to us was only sour cream.

You would think that management would stop by tables to check in. They never did maybe that’s because they’re in the real restaurant and not in the conference room.

I have no reason or...

I took my daughter to Fleming's in Glendale for the first time. I was excited about taking her, because trying different places is our hobby and she had never been. We arrived on a busy Friday night so we sat at a high top table in the bar area. Evan and Grace were both quite amazing. In spite of their exceptioanl service, the kitchen let them down. We waited over 20 mins for our crab cake appetizer. Grace took the initiative to have this handled without me saying anything which I thought was awesome. She saw the breakdown and had it handled before (not that I was going to) I said anything. Though there was a long wait, the crabcakes were delectable and quite yummy!! We ordered our meal at the same time that we ordered our appetizer yet our food didn't come out for more than an hour later. I wasn't upset at the time but more disappointed that my daughter wasn't getting the experience that I know Fleming's is capable of. Our steaks finally came out with an even bigger disappointment. We ordered our steaks medium well(don't judge), they came out charred and dry and the plates were very hot as if they sat on the line for a while. At this point, I am still not upset but I cannot force myself to remain quiet, I ask to have our steaks prepared again Evan was very apologetic and took them away. Grace came to check on us as Evan returned our food to the kitchen. We asked that our meal be packaged to go because at this point we really just wanted to get home and get comfortable. Fast forward the manager, Alma, came over and as I explained to her I wasn't trying to get anything gratis I was fully prepared to pay for our meal I was just disappointed that the experience was subpar. She was very professional, understanding and warm in her resolution. The handling of this entire night was exceptional. The apologies were genuine, the resolutions were commensurate with the experience and the invitation to return; that my daughter may encounter a true Fleming's dining experience was truly heart felt. The food was totally mouthwatering and delicious in spite of the obstacles. Though this wasn't the experience that we hoped for it was handled with such grace and professionalism. Kudos to you all on a job...