VISIT Milwaukee Blog
Fleming’s Symphony No. 4
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Tuesday, July 17, 2012 By Zack Zupke Creative Services Manager VISIT Milwaukee |
Pulling off the perfect dining experience seems to be much like conducting a perfect symphony performance. Servers and chefs work in unison like cellos and violins. Hosts and bartenders team like flutes and English horns. Cocktails to appetizers, entrees to desserts, a perfect meal requires coordination, perspiration and inspiration from everyone involved. Every time. And that’s what we’ve received from Fleming’s Prime Steakhouse & Wine Bar in Brookfield. Perfection, every time.
Our recent visit began with a warm greeting from two very friendly hostesses. A tap-tap-tap on the conductor’s podium, and we were seated and told Kimberly would be our server. Most dining experiences begin this way, then continue with a server arriving five thumb-twiddling minutes later. Kimberly arrived within seconds. This would be the theme of our dining experience. Flawless timing. Oh, and incredible food and beverages.
Incredible began with the aptly-named STARTERS: salt and pepper shrimp accompanied by crispy French (I swear I heard horns) green beans, caper-mustard sauce and fried lemon wedges. We each indulged with a Blood Orange Fizz – exotic Solerno blood orange liqueur, Stoli Vodka, fresh lemon juice and a splash of club soda – my new favorite summer drink.
“Check please!” would have been apropos as this beginning truly could have been the end, but we knew further harmony was in store in the form of FIRST COURSES: seared ahi tuna (Did you ever have tuna that melted in your mouth? We did.) on a fresh vegetable salad with spicy mustard sauce teamed with fresh summer greens dotted with sliced strawberries, Danish blue cheese crumbles, candied walnuts and red wine vinaigrette.
The Fleming’s staff teamed each course with pure synchronization. A different server would accompany Kimberly with each new offering with Chef Partner Ryan presenting our SECOND COURSES: Porcini rubbed filet mignon and prime New York strip. The center cut filet is Fleming’s Beethoven. Once you experience it, you will compare all other steaks to it. The New York strip, served with a Jamaican jerk rub, chimichurri sauce and roasted pineapple salsa is a classic in the making. New to their Summer Lovin’ Steak & Sangria menu (we’re going back to try prime New York strip with crispy Gorgonzola and a Sailors Sunset Sangria for our August wedding anniversary), it was paired with a Silver Sun Sangria.
The sun was setting on Brookfield’s western edge (we could spy the horizon just beyond Fleming’s outdoor dining patio) and our symphonic dining experience was nearing its delicious finale. DESSERT: chocolate lava cake and chilled white chocolate almond soufflé. I guess that’s two finales, if that’s possible, to a wondrous night of sights, sounds (Coldplay’s “Paradise” began just as our steaks arrived and I thought, “Agreed.”) and tastes.
It was our fourth night out at Fleming’s and the fourth time we left applauding their efforts. More than 100 bottles of wine on hand. Impeccable service and superb attention to detail. Cuisine that is second to none. Perhaps even more important is their ability to treat you like a friend, not a customer. We feel so comfortable there, whether it’s an engagement dinner, a private 60th birthday celebration or a spontaneous night out for steaks and Sangria. It’s always music to our ears…and our mouths.
Details:
Fleming’s Prime Steakhouse & Wine Bar
15665 West Bluemound Road, Brookfield