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Treat Yourself This Weekend at Fleming’s

Romantic, Westshore

Happy Friday! I do not know about you, but I am ready for a food-filled weekend. Last week I dined with two of my favorite gals, Chef Judi and fellow blogger, Megan (I Run For Wine). We met at Fleming’s in Tampa and spent three glorious hours eating, drinking and being merry. Judi invited Megan and I to try their Taste the Season Menu which is running through March 10th. This special menu is a great way to savor the last flavors of winter and consists of a two-coarse prix fixe selection of Lemon Ricotta Crostini with Fresh Pear Slices and Iron Seared Delmonico Steak for just $40.95! It was fantastic! We also tried some other new items as well as some classics. I promise that after you read this, you will find yourself including dinner at Fleming’s in your weekend agenda. 🙂

I started off with what is now my new favorite cocktail, Fifty Shades of Rosé. The name alone caught my attention but after seeing that it is a blend of Lilet Rose and St. Germain, I was sold. Slightly sweet and refreshing, this dazzling cocktail only has 99 calories!



Fifty Shades of Rosé


As we sipped on our cocktails and caught up with each other, we began our evening in style with Pan Crisped Pork Belly nestled atop creamy goat cheese grits and sweet onion chutney. A nice blend of salty and sweet, the pork and sweet onion chutney perfectly complement each other. The goat cheese grits make this dish really pop and the three flavors combined are simply intoxicating.



Pan Crisped Pork Belly


Next we tried the classic Baked Brie in puff pastry dough with candied walnuts and sliced gala apples. I have long been a fan of baked brie and Fleming’s really takes this to the next level. The flaky and buttery pastry encompasses the warm brie and they both melt in your mouth. This will certainly warm you up on a cold night.


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Baked Brie


We then decided to order two salads, one of which was The New Wedge with grape tomatoes, crispy onions, caramelized bacon and blue cheese. I have never met a wedge I didn’t like and this one will delight you with its beautiful presentation and bacon and blue cheese deliciousness.



The New Wedge


If there is one thing that I really love about Fleming’s, it is their HOUSEMADE BURRATA. Nobody does it better. Period. Burrata means “butter” in Italian and it is made from mozzarella and cream. My love affair with Fleming’s burrata began last summer and let’s just say I am obsessed. We sampled their Heirloom Tomato and Housemade Burrata Salad with baby red and golden beets, arugula and a zesty lemon-pistachio vinaigrette. I am surprised Megan and Judi did not have fork stab wounds because I really liked this salad and when it comes to burrata, I am like a jealous lover. 😉 The lemon-pistachio vinaigrette is light and yields a tangy yet slightly sweet flavor.




Heirloom Tomato and Housemade Burrata Salad


After finishing up our salads, we tried the first item on the Taste of the Season prix fixe menu. Gorgeous and appealing to all the senses, Lemon Ricotta Crostini with Fresh Pear Slices was a highlight of the evening. Lemons and ricotta are two of my favorite things, so this was like a dream dish. As with their burrata, their ricotta is housemade.  Laced with lemon zest, the ricotta is then beautifully placed on cripsy garlic herb crostini, topped with freshly sliced winter bosc pears and then finished off with Meyer lemon honey and fresh grated orange zest. Fantastico!



Lemon Ricotta Crostini with Fresh Pear Slices


The gals and I also decided to indulge in one of their new menu features, Filet & Lobster. This double-entrée dinner, including appetizer and side is priced at $37.95 and is available through April 7th only. Can you think of a better pairing?



Filet & Lobster


Another new feature is their Broiled Pacific Swordfish. Line-caught, center cut and paired with Israeli couscous with pine nuts and fennel cream, this tantalizing fish will send your taste buds into a euphoric frenzy. I took half of this home and enjoyed it for lunch the next day.



Broiled Pacific Swordfish


We had one more item before dessert and although I was stuffed, I was anxious to try the Iron Seared Delmonico, which is the second course of the Taste of the Season menu. Topped with tangy béarnaise butter and spiced blue crab glaçage, this savory steak is served with fresh baby heirloom carrots and a crisp potato cake. Suddenly my feeling of being full vanished and I enjoyed this When it comes to steak, I must say that nobody does it better than Fleming’s.



Iron Seared Delmonico


As they say, all good things must come to an end, and as our evening was about to wrap up, we were presented with a sweet reminder as to why Fleming’s is just so darn good.  Their current seasonal dessert is an Almond Soufflé and this one really won me over. A light frozen Amaretto soufflé with toasted almonds, cinnamon graham cracker crust, fresh blueberry sauce, whipped cream and cocoa nib, this dessert is wonderful. It is lighter than it looks and is a nice way to finish dinner.



 Almond Soufflé


Fleming’s, without a doubt, is in my top ten list of favorite restaurants in Tampa. Every visit is spectacular with flawless service and incredible food. Over the last two months, I have had the pleasure of getting to know Operating Partner, Mark Cline who recently came to Tampa from Orlando. Mark’s background has primarily in the restaurant industry and work as a chef for 12 years where his focus was on preparing homemade dishes using only the freshest ingredients. His passion for food and the local community is quite evident and I enjoy visiting with him on my visits to Fleming’s. If you ever stop in, be sure and say hello and give him a warm Tampa welcome!

Thanks again to Fleming’s for hosting us, as always, it was fabulous!

I hope you all have a great weekend!


Disclosure:  Entire meal was provided "on the house" courtesy of Fleming's.
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  1. Erin
    March 14, 2013 at 12:19 pm

    You inspired us! 😉 Thought you’d want to see this…

  2. Judi Gallagher
    March 15, 2013 at 5:10 pm

    Tracy as always you are terrific-

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