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Fleming's Prime Steakhouse & Wine Bar Restaurant Review: Distinguished wines were once the reason for choosing to frequent Fleming’s over any of the other chain steakhouses, but we have come to find the list predictable in nature, though still exceptional in size. In compensation, perhaps, is a list of “small plates” such as sliced filet mignon and New Bedford scallops; smaller-yet plates are a real bargain during the martini-fueled happy hour. Bone-in rib-eyes and New York strips, all seared by intensely high-heat cooking, are recommended for fullest flavor; peppercorn, Madeira, béarnaise and chimichurri sauces are available for those in need of more nuance. A prime rib dinner is offered on Sundays. “New Classic” options, like the porcini-rubbed filets and a peppercorn steak with the house’s F17 steak sauce, have appeared, and seafood selections include Alaskan king crab legs and barbecue Scottish salmon. In addition to the steakhouse-standard sides of baked potato and creamed spinach, there are marginally more thoughtful grilled High Country asparagus and a chipotle cheddar mac ‘n’ cheese. Finish with a familiar dessert such as cheesecake and/or contemplate arriving early for happy hour.