Wine Bar www.FlemingsSteakhouse.com has brought back its popular Small Plates & Big Pours pairings that starting this week. Guests can pair one of 7 Small Plates with one of 7 premium Big Pours glass of wine for only $24.95. The Small Plates are great for sharing or a lighter dinner and can also give guests the opportunity to try multiple plates and wines. This deal runs through June 30th.
Guests can choose from……
· New Zealand Petite Lamb Chops
· Fleming’s Lobster Tempura
· Colossal Shrimp Skewers
· New Bedford Scallops
· Sliced Filet Mignon
· Braised Short Ribs
· Ahi Tuna
· Esk Valley Merlot
· Villa Wolf Pinot Gris
· Parducci Petite Sirah
· B.R. Cohn Silver Label Cabernet
· A to Z Winework Pinot Noir
· Hanna Sauvignon Blanc
· Franciscan Estate Chardonnay
Scottsdale: 6333 N. Scottsdale Rd. / 480-596-8265
DC Ranch-North Scottsdale: 20753 N. Pima Rd. / 480-538-8000
Chandler: 905 N. 54th St. / 480-940-1900
Peoria: 9712 W. Northern Ave. / 623-772-9463
Fleming’s Prime Steakhouse & Wine Bar and San Tan Brewery raise the bar on the natural pairing of steak and beer, with the first-ever luxury Beer Dinner on Thursday, April 18. The two Chandler icons have joined to create a four-course meal highlighting Fleming’s outstanding steak and seafood and San Tan’s award-winning craft beers.
Guests can enjoy this special dinner for $65 (excludes tax and gratuity).
Fleming’s Prime Steakhouse & Wine Bar – Chandler
Thursday, April 18
6 p.m. (reception) 6:30 p.m. (dinner)
905 N. 54th St. • Chandler 85226
Please call (480) 940-1900 to make a reservation
This is the Chandler Fleming’s first beer dinner. Chip Mulala, the brewery’s Minister of Craft Beer, and Fleming’s Wine Manager Bruce Duffy will lead Guests on pairings.
Appetizer: Seasoned Prime Rib Flatbread with Carmelized Sweet Southern Red Onions and Gorgonzola paired with Hop Shock IPA
Salad: Chipotle Seared Scallops with Pineapple and Grapefruit Chutney with Arugula and Strawberry Salad paired with Hefeweizen Wheat
Entrée: Tri Tip Slow Braised in Epicenter Amber Ale served with Smoked Bacon Has, Roasted Asparagus and Natural Jus paired with Devil’s Ale
Dessert: Double Chocolate Porter Ice Cream Beer Float with Caramel and Sea Salt paired with San Tan Porter
The latest entry in the high stakes arena of New York steakhouses is Desmond’s Steakhouse, opening Monday, Feb. 25 as a contemporary interpretation of the classic genre, melding stylish décor and service with culinary substance. Located in Manhattan’s energetic Midtown West on Seventh Avenue at 38th Street, Desmond’s is less beef-centric and offers more diverse dining experiences than typically associated with steakhouses. Certainly, the imposing 8,000 square foot, 247-seat restaurant showcases USDA prime beef (five different cuts in six sizes), its 50-day matured-to-perfection process finished in the city’s largest open-to-view dry aging room. Desmond’s, however, also presents a large array of non-bovine related offerings, including: succulent selections from the glistening raw bar that will rival the dry aging room as visual food porn; a collection signature dishes such as skillet seared sea scallops, truffled mashed potatoes, asparagus; and steaks of a piscatorial persuasion, including grilled yellow fin tuna, complemented – as are their beef counterparts – by an array of house made sauces.
The diversity of the menu is complemented by that of the experiences Desmond’s Steakhouse affords diners. From a quick bite at the 70 foot-plus marble-topped bar, anchored by the raw bar, or a casual meal in one of the bar area’s high backed leather-clad booths to a business one at the dining room’s spaced-for-private-conversation tables or a romantic dinner at one of its cozy banquettes. There are also sexy crescent-shaped booths for gatherings of up to six and a semi-private dining room.
Being on Fashion Avenue (the local moniker for Seventh), Desmond’s takes a more modish approach to traditional New York steakhouse ambiance. A dramatic Deco glamorous staircase sweeps up from the street level entrance on 38th Street where the predictable burnished wood paneling is enlivened with distinctive architectural elements including glass brick and field stone walls, antiqued red brick coffered ceilings and beige brick framed dark wood floors. Decorative accents such as white subway tile, regal cream crown molding and richly textured wall paper accents are bathed in the glow of the theatrical lighting from statement-making fixtures throughout.
It is an unabashedly swank setting in which a cocktail program showcasing pre-Prohibition concoctions, such as the Gold Rush and Mamie Taylor seems fitting. While the wine room visible behind the bar is testimony to Desmond’s commitment to the appreciation of the viticulture arts.
Desmond’s Steakhouse is at 513 Seventh Avenue, with its entrance on 38th Street. It is open daily for lunch and dinner. For reservations and more information, call (212) 391-6900 or visit www.desmondsnewyork.com
Fleming’s Prime Steakhouse & Wine Bar is serving two dinners priced to entice throughout the month of January, including the restaurant’s popular Sundays-only Prime Rib Dinner and Fleming’s “Savor & Sip” Menu nightly through January 31.
Fleming’s Prime Rib Dinner will be available Sundays from January 7-February 10 at an extraordinary price of $29.95, excluding tax and gratuity. The sumptuous three-course prix fixe starts with a choice of The Wedge, Caesar or Fleming’s salad. Next enjoy succulent Prime Rib with a trio of sauces (au jus, creamy horseradish, Dijon) as well as one of Fleming’s ten sides such as grilled high country asparagus, chipotle cheddar macaroni & cheese or the signature Fleming’s Potatoes. End the evening with any dessert from New York cheesecake to chocolate lava cake or fresh berries with Chantilly cream.
Throughout the month of January, Fleming’s “Savor & Sip” Menu is available nightly for $49.95, excluding tax and gratuity. The dinner includes guest’s pick from Fleming’s two popular “New Classics” steaks and an oversized “Big Pour” of wine. Choose from the Porcini-Rubbed Filet Mignon topped with Gorgonzola sauce and flanked by grilled asparagus spears or the Peppercorn Steak—a prime New York strip with cracked black and white peppercorns served with Fleming’s proprietary “F17” dipping sauce and sautéed French green beans. Fleming’s Director of Wine Maeve Pesquera has selected four wines to pair with the entrées: Dreaming Tree Crush Merlot North Coast 2010-2011 or Women of the Vine Chardonnay 2010-11 which she recommends with the filet. Guests may choose from Colby Red Cab-Merlot Blend California 2010-11 or Franciscan Chardonnay Napa Valley 2009-10 for the peppercorn steak.
There are four Fleming’s in Phoenix in North Scottsdale at DC Ranch, Scottsdale at Lincoln Road, Chandler and Peoria. To find Fleming’s nearest you and make reservations please visit www.flemingssteakhouse.com.