Flemings Chandler

Fleming's Prime Steakhouse & Wine Bar
Chandler, AZ  85226

Companion and I arrived at 5:30 and were seated immediately. Our waiter Byron introduced himself and took our drink order. An Iced Tea and a Shirley Temple. Bread was brought out along with two small cruets, one with salt butter and the other with a house made cream cheese spread with caramelized onions and possibly a touch of Balsamic in it. Delicious!

Even though there was a menu provided for Arizona Restaurant Week, we decided to order off the menu. Companion started with a bowl of Lobster Bisque and I started with the Caesar Salad. Companion had pieces of shell in the bisque, which if nothing else proved it was from a real lobster.
Some dishes should never be tampered with, and my Caesar Salad was one. In all my years reviewing restaurants this was the first and only time I declared a salad inedible and sent it back. It had a very strange flavor and was in no way reminiscent of a Caesar Salad. It was replaced by a bowl of the same Lobster Bisque. It was quite adequate, but could have done with the addition of a bit of sherry or cognac at the table. Companion and I differed on the lobster pieces with myself preferring an actual piece of lobster and companion enjoying the shredded lobster on top. C'est la guerre!

We decided to share an order of Sweet Chili Calamari, which was one of the highlights of the meal. The sweetness was offset by pickled onions and slices of red sweet pepper. A truly great tasting dish. The calamari was nicely tender, but unfortunately, we were brought the calamari and no dishes to eat it off of.

For main courses, companion ordered the Ribeye Steak, done very rare, and I ordered the Pork Tomahawk which is a fat pork chop with a long frenched bone.  Sides were Creamed Spinach, Grilled Asparagus, and Mac and Cheese.

Companion did not enjoy the Ribeye because of sinew running through it, though the meat itself was cooked perfectly as ordered.

My Pork Tomahawk was cooked beautifully and was nicely seasoned. It was served according to the newest guidelines that say pork can now be served pink. No more cardboard pork chops! I often order pork chops as a test of the chef's ability to cook to order, as many chefs overcook it until it turns to shoeleather. This chef knows his stuff.

Sides were adequate, though the asparagus could have done with a bit of hollandaise of some fleur de sel on it. I carry my own tin of Maldon Sea Salt for these occasions. Creamed Spinach was topped with shaved parmesan cheese and was acceptable, but no competition at all for Lawry's creamed spinach which is the gold standard. Companion enjoyed the Mac & Cheese stating that this did not come out of a box but was made in house.

As it should be, everything was perfectly clean.

Dings - My pet peeve, that steakhouses should not serve serrated knives because they tear the fibers of the meat. For what this meal cost, steak should be perfectly tender and easily cut with a sharp knife.

Portions were good sized and doggy bags were asked for,.

3 stars for excellent service and decent though not great food