Fleming's Prime Steakhouse opens in Metairie

Fleming’s Prime Steakhouse & Wine Bar opened its doors Oct. 30 for business in Metairie.
A media preview night was held Oct. 26 at its 3064 N. Causeway Blvd. location to offer a view of the new business.
Operating Partner Andy Captain and Chef Partner Pauly Dauterive pulled out all the stops in hosting the lavish event. Guests were warmly welcomed at the door and made at home in the stunning 7,226-square-foot space that features vaulted ceilings. Also on hand to greet the guests was Fleming’s President Beth Scott.
Delicious appetizers were abundant, ranging from snow crab legs and colossal boiled shrimp to mini crab cakes and maple-glazed slab-cut bacon.
Available to please any wine connoisseur was Fleming’s unique wine list, Fleming’s 100, featuring 100 wines served by the glass. There is also the 12-foot high, glass-walled red wine room filled with 1,400 bottles of hand-selected wines from around the world! Plus, the steakhouse offers signature, hand-crafted cocktails including the scrumptious Blueberry Lemon Drop.
Of course Fleming’s prides itself on being a prime steakhouse with USDA prime and certified angus beef in a wide selection of sizes and cuts, aged a minimum of 21 days.
Fleming’s spacious main dining room, which seats up to 215 guests, offers a view of the open kitchen. For a more laid-back atmosphere, the bar has a communal design with a large overhead display housing built-in TVs.
Available for large functions is a multi-function private dining room that offers an 80-foot recessed TV with video conferencing capabilities.
There is also a fully-covered convertible patio for a unique outdoor dining experience.
Dauterive and his staff executed diner service splendidly for such a large crowd all ordering at once.
Guests had a choice of FLEMING’S SALAD, candied walnuts, dried cranberries, tomatoes, onions, herbed crostini and lemon vinaigrette or the NEW WEDGE, seasoned bacon, tomatoes, crumbled gorgonzola, onions and Danish blue cheese dressing.
Among Thursday’s entrée choices were BONE-IN FILET MIGNON, PRIME DRY-AGED RIBEYE, MISO GLAZED CHILEAN SEA BASS, sautéed with sesame-orange spinach and arugula, and pickled red onion, and several others.
Shared sides included FLEMING’S POTATOES, the house specialty with cream, jalapeños and cheddar cheese; CHIPOTLE CHEDDAR MACARONI & CHEESE; SAUTÉED MUSHROOMS; and CRISPY BRUSSELS SPROUTS & BACON.
The final course of dessert featured NEW YORK CHEESECAKE, classic preparation, blueberry sauce and white chocolate shavings; CRÈME BRÛLÉE, creamy Tahitian vanilla bean custard served with fresh seasonal berries; CARROT CAKE, three-layer cake with cream cheese frosting with a dark rum caramel drizzle; and WALNUT TURTLE PIE, caramel, walnuts, chocolate, and chocolate pie crust.
I and my fellow diners found the food to be perfectly cooked and delicious.
Fleming’s hours are 11:30 a.m. to 2:30 p.m. Monday through Friday; 5 to 10 p.m. Monday through Thursday; 5 to 11 p.m. Friday and Saturday and 4 to 9 p.m. on Sunday.
To learn more about the restaurant or to make a reservation, call 504-799-0335 or online at www.flem ingssteakhouse.com/loca tions/la/metairie/.