Wednesday, November 9, 2011

Fleming's Steak House and Wine Bar 46 Diamond Toscana 2009 Pairs Well With Most Any Dish

   Recently we had the opportunity to visit Fleming's Prime Steakhouse and Wine Bar.  We were there to try the ‘small plate” fare and pair that with their featured wine, Forty-Six Diamonds Toscana 2009. 
This wine is from Il Borro Winery in Italy. The  Forty-Six Diamonds Toscana 2009 is collaboration between Fleming’s Wine Director, Ferragamo and Winemaker Nicolò D’Afflitto and is  available in each of Fleming’s 64 restaurants across the country.

“This is a wine with solid structure crafted on noble tannins and complemented by spices and a core of sweet red and blue forest fruits,” says D’Afflittoto. The 46 Diamond concept is unique to the Fleming's restaurants and is a featured annual wine for Diner’s who would like to try a wine uniquely featured for the Fleming’s dining culture. 


The wine had bright red cherry notes from the Sangiovese but held good structure and tannins with  the blend of Merlot, Cabernet, and Syrah.  This wine was truly one that could pair well with a myriad of dishes.  We started meal while savoring the Forty-Six Diamonds while waiting for our first course. 
Filet On top of Creamy porcini risotto,  a bite of chili oil
As we were sipping our wine, Chef Travis Herbert  came out to make sure that we were off to a good start.  And indeed, we were ready to begin.  His first course was a mouth watering combination of   tender pieces of filet on top of creamy porcini risotto, garnished with a bite of chili oil. 


This  dish was a winning combination.  The earthy flavors of the food paired extremely well with the medium tannins of the wine and the robust red fruit on the palate.
Ahi Tuna with Black Pepper Crust


Our next small plate was a nice treat from the Sea. Ahi Tuna with Black Pepper Crust. The black pepper crust was the touch that brought the pairing to life.  The heat of the pepper met well with the acidity in the wine. 







Chef Travis was not finished yet and  brought out a Beef Carpaccio with Peppery Arugula salad. Once again this light dish was complimented by the lovely nose and favors of the featured wine.
Beef Carpaccio with Peppery Arugula salad

 After three courses, we were getting satiated but there is always time to have a little dessert.  We did not have to look very far to find an old favorite a New York Style Cheese Cake with White Chocolate Twirls.  This decadent classic was dense, and yet had a fluffy quality that melted in our mouths.  Each bite was not too sweet and could satisfy the craving of any dessert aficionado.




 It had been a while since we dined at Fleming's and were pleased to see that Fleming's is staying with the contemporary trends in food.  Offering “small Plates” is indeed a big hit at this family friendly restaurant. 
                    Jackie Evan and Chef Travis Herbert                          

 Although Fleming's offers upscale dining, it also provides patrons with options to keep their meal a bit lighter, or be able to share several plates together with friends. 


We were pleasantly surprised at the consistent quality throughout the meal. Operating Partner Jackie Evan and Chef Partner Travis Herbert are continuing to make sure Fleming's is a forerunner for keeping fine dining alive and well in Summerlin.

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Elaine and Scott

Elaine and Scott
Elaine and Scott