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Reviews

Fleming’s Prime Steakhouse and Wine Bar reels in a tasty new catch.

By Jan Walsh

Photography by Beau Gustafson

I have my favorites at Flemings: the back booth in the bar, the petite filet, the seafood tower, and their chilled Champagne flutes. But the list just got longer with a taste of their new sole and crab dish.

I have my favorites at Flemings: the back booth in the bar, the petite filet, the seafood tower, and their chilled Champagne flutes. But the list just got longer with a taste of their new sole and crab dish.

Sole is a flat fish similar to flounder. And the name “sole” comes from this fish’s resemblance to a sandal. Fleming’s Tillamook Bay Petrale Sole is a wild fish, unique to the cold waters of the Pacific Ocean. It is caught off the shores of Oregon.
The white plate arrives too hot to touch. A large filet of sole—drizzled with a lemon butter sauce and bites of red and green pepper—is accompanied by three golden crab beignets. This flat, firm fish is lightly seasoned, allowing its natural beauty to shine through. The lemon butter sauce coats and complements each bite with a delicate balance of acidity and cream.
The Crab Beignets are more than a match for the sole. Their crisp, thin crust adds a touch of starch and a little crunch to the dish. Inside white succulent crabmeat, yellow corn and red pepper burst with flavor. I could make a meal off these delightful crab fritters.

Although Fleming’s is renown for their award winning wine list, tonight I pair the dish with a Yellow Polka Dot Bikinitini. This light and lovely martini is made of Svedka Clementine Vodka, citrus juices and Splenda. Bartender John Thomas shakes the tini tableside and slowly pours it into a well-chilled martini glass. He garnishes it with three tiny marshmallows—thus the white polka dots—atop this icy golden yellow cocktail.  One sip, and my list gets longer!

Published, B-Metro magazine, August 2010

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