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

On food alone, probably 3 stars, but factoring in the expectations associated with the price, reduced to 2 stars.

We ordered the near $60 prime 20 oz bone in rib eye, and the pork chop.

The porkchop while no where near the incredible pork chop offered at Perry's steak house, was OK and probably one of the best value on the menu at just $40.

The ribeye however was disappointing. 1st, it was not the size of a "normal" 20oz juicy bone in ribeye you see at other places. It's difficult to tell from my picture, but the right side (away from the bone) slanted off to get thinner, instead of maintaining a normal thick cut across, reducing the meat portion.

Second, it did not strike me USDA prime. Rather, I would judge it at "upper choice", approximately comparable to the ribeye meat quality at Flemmings lower end sister brand Outback.

Prime ribeye is normally incredible - you expect to bite into a somewhat thick slice of juicy, how to I describe it... almost "crunchy" mean, tender and perfectly marbled.

This was not my Flemmings ribeye however. Only the section next to the bone was thick and properly marbled. the right side (away from the bone) was thin and actually had a lot of gristle in it you had to chew around. The enjoyment experience based ont he quality and size was probably that of around a $20 ribeye steak, not a $60 one.

It also wasn't juicy AT ALL. I will let this slide because quality aged meat is never as juicy as "fresh", however, they offered rib eye in 2 forms - dty aged and wet aged, and this was the wet aged version, which the waiter explained would be juicier... so yes, I did expect at least a little juice when I cut into it.

Haha, regarding "cutting into it"... Why the heck did the kitchen see the need to pre-slice my steak ? (see my pic). When the waiter was explaining tht the bone-in ribeye was the highest recommended they sell, I explained that often, you end up with the bone area not being as cooked as the rest of the steak, and he said not to worry, they will slice off the bone so I can later ask them to cook it more if need be.

But I guess the kitchen somehow interpreted that as the entire thing should be sliced up. I asked the waiter why they did that, and he explained that he guessed that they wanted to ensure that the entire steak was cooked right. What the heck ?

Anyway, moving on beyond the steak, also of disappointment... they ran out of bread. They actually have a wonderful cheese spread for the bread, but difficult to compliment it much when they run out of bread to spread it on. I figured I can at least take the cheese spread home and enjoy it with my own bread, but the waiter quickly snatched it up and took it away before I cold stop him (short of yelling at him as he was walking away - lol) as he explained "sorry, the kitchen is out of bread".

We also ordered the Flemmings potatoes, which was probably the best item we got.

Last but not quite least, a final remark on the service. At the end, after we totaled our bill, the waiter made a point to stop at the table and look closely at our check to see how much tip we left, and then when he was likely surprised we left a generous amount, said a slow and nice "thank you"". Great, but still, what professional waiter has the goal to look at your check before you leave the table ?

So overall, Flemmings potatoes - great Cheese spread for non-existent bread - great Pork chop - good Rib eye - very so-so Service - borderline unprofessional (not appropriate match...

I want to jump into this worst part then dive into the wonderful experience we had.

We arrived for my best friend and I’s birthday celebration. Upon arrival we entered and talked to our host at the entrance named “Carmen”. We advised that our party of 12 was reduced to 6 unfortunately for unprecedented reasons. Main reason we did that was to maybe open up some space for other clients to be seated since our party got cut in half. Carmen stated our table was already set and they had to re-do our table rolled her eyes and walked away and left us standing there. Luckily there was another host named Paige that welcomed us in and even stated we could sit at the bar while our table was being set up. The gentleman at the bar named Tom was there I declined a drink then after he checked in again I got a quick Paloma. Tom was very kind, friendly, and hospitable I will most definitely come grab a drink with him if I ever dine in alone.

Let’s jump into the rest of the experience since this is what you would like to hear. Our server was Jurez that took care of us the whole night. There was a bday card signed by the whole staff which was very thoughtful. We were poured up a glass of champagne for the whole table not just the two bday people which I felt was great to have the whole table included compared to two.

We did not order any starters because none of them seemed to be up to our liking but Jurez offered a lot of his own opinions which I asked for since it was our first time there.They do offer bread as soon as you are seated which was good as well as the butter and I am not a big butter fan to begin with but that butter was good. I ordered the dry aged ribeye and my girlfriend ordered a bone in ribeye. We got the Flemings Potatoes recommended as well as the Mac and cheese. We proceeded to order more drinks ranging from an espresso martini for the ladies to a ranch water and a blue berry lemonade drink that were all great. Our food came out they asked us to cut our steaks to make sure they were up to our liking which let me know they had no problem taking them back to get redone if needed. I ordered and received medium well which was amazing. The sides were great mac n cheese was good and the Fleming potatoes were one of the best potatoes I’ve had compared to a lot of other restaurants au gratin potatoes. For dessert we ordered cheese cake which was great not too dry but rather fluffy to perfection and fresh strawberry’s.

Over all we had a great experience now it all starts from the first impression which was not great but the rest of the team pulled it together for the high hopes we had for Flemings. Big thank you to Paige, Tom, and Jurez 👏🏻

Over all ratings🥁

Food: 9/10 Drinks: 7.5/10 Service: 9/10 Presentation: 10/10 Value...

I reserved a table to celebrate my husband’s birthday. When we arrived, a couple was already standing at the hostess station looking annoyed. I don’t know how long they had already been standing there. We stood behind them expecting to see the hostess appear at any moment - or at least get an acknowledgment from SOMEONE working there that we’d just walked in. The bar is real close to the door but the bartenders were completely oblivious, or even ignoring, that patrons were standing a few feet from them at the door, unattended. It felt like a “I don’t have to/that’s not my department“ attitude and as a person who has worked in hospitality in the past, in management, it was a horrible first impression for me and a complete lack of management and training - something that I was trained very hard in - customer acknowledgment and complete customer satisfaction. This is exactly why. It felt awkward after several minutes went by to have no one even say hello to you. After what felt like some time, the hostess emerged from the back dining room not wearing a smile, but she was wearing a long white knit sweater over her black uniform. This is a fine dining steakhouse. She seemed lost or overwhelmed about something even though it was a Thursday evening and only about 1/4 full. When she got back to the hostess station, still, she said nothing to my husband and I, and quickly buried her face in the computer as if she was “so” busy with the computer, incapable of multitasking and acknowledging that two new people were standing right in front of her! I was flabbergasted at this point, honestly, and finally I had to say hi to HER first before she looked up from her computer with a confused look on her face. Still no hello or smile as I proceeded to tell her, not that she asked, that we had a reservation. Anyway, the door, and our first impression, was a total disaster from my viewpoint and a little embarrassing in front of my husband because I picked the place and the evening was not starting off so nice. Eddie, our server, however, redeemed the evening with his very attentive service, good manners and professionalism, catering our every request promptly and respectfully, acknowledging my husband’s birthday, explaining the wine list nicely, and giving us complimentary champagne after the meal to toast my husband’s birthday which I thought was very nice. Thank you, Eddie, and thank you for the wine tip! 😀 The food was very wonderful. Steak and salmon were cooked and seasoned perfectly. We really enjoyed the food. Overall, we ended up enjoying the night, but the hostess situation and not being acknowledged by anyone at the bar in her absence (especially when they were so close) deducts a star from an otherwise...