Flemings is, for me, just about as good as a steak house gets. Warm, inviting and not pretentious. If I had to pick nits (and I do) I would just say the service can be breathtakingly fast - so if you're going to linger over martini's, make sure your waiter knows not to fire your order until you're ready. Oh yeah, the martinis are large, cold and good.
Otherwise the service is top notch. I really like a place where waiters are trained to observe every table, not just their own. When we needed something, as soon as we looked around for our waiter, another waiter noticed and came over immediately to assist. As soon as we were done with one course a passing waiter picked up the dishes, checked on our experience so far and asked if there was anything else they could do. That makes for a great dining experience.
The Porcini rubbed tenderloin in gorgonzola sauce was great. Ask for extra sauce on the side and you'll get some chunks of gorgonzola in it. The added texture really helps the sauce.
The scallops in lobster cream sauce were equally good. Slightly crisp outside, sweet on the inside, perfectly complemented by the lobster cream sauce. The vegetables served with the scallops were perfectly done.
The mushroom ravioli is a must-get. We always share it, it could easily be a perfect light entree for one.
The atmosphere is dark (as a steak house should be) but not too dark. There is none of the pretentiousness of some other houses and the staff are willing to accommodate almost any request.
Thanks Nick!
5 stars!