Throwback Thursday - Fleming's New Bar Menu

This post originally appeared on September 3, 2018.

Sadly, the Fleming's in Harbor East closed up during the pandemic and is being replaced by yet another overpriced and underwhelming Atlas Group restaurant. 

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Fleming's Prime Steakhouse and Wine Bar was one of the first restaurants to appear in the Harbor East development at the end of the last century. A great deal has changed in the now bustling location, but the bar menu for the elegant steakhouse had largely stayed the same over the last 20 years. Feeling that it was time for a bit of a facelift, Fleming's has introduced a host of new items to their bar menu for the patrons who wish to have a drink and a bite rather than a full dinner. We were invited to sample some of these new items.

We started off with some breaded and deep fried Casteveltrano olives. Unlike a lot of olives which can be mushy and salty, Casteveltrano olives are firm, mild, and bright green in color. When served with a deep fried crust and a spicy dipping sauce, they can be quite addictive. We also had candied bacon which was sweet, salty, crispy, and smoky all at once. The Minx said she could make a meal out of these two snacks and a cocktail.

Fleming's understands that some customers may go meatless, so they have added some vegetarian dishes to their menu, like this vegetable tempura that included asparagus, portobello mushroom, and red pepper fried in a light batter.

And for those who would like a little protein with their tempura, Fleming's also offers the Colossal Shrimp Tempura with U10 shrimp served alongside some of the vegetable items. An agrodolce dipping sauce is included on the side.

Also available for the vegetarian minded is the Mushroom-Farro burger. Vegetarian burgers by nature tend to be softer in texture than beef burgers, but the combination of mushroom, chick pea, and farro in this patty provides a burger that is firm enough to stand up to its toppings. Those toppings include goat cheese, arugula, campari tomato, and a French-fried onion ring. Although I knew we had more food to try, I couldn't help myself and finished the whole burger. By the way, all burgers are served with a side of French fries and some of those fried Casteveltrano olives.

We also tried their California burger which starts with a prime beef patty that's nicely grilled on the outside and perfectly pink on the inside. On top of that is tomato, arugula, bacon, avocado, cheddar cheese, and a smoked jalapano aioli. The toppings provide a great mix of flavors and textures, but the taste of the burger is not lost.

Since my grandfather was English, I've always been a fan of lamb, so I was looking forward to trying their grilled lamb lollipops. They did not disappoint with their grilled outer crust and moist, tender meat within. They were served on a bed of tomato, arugula, Casteveltrano olives, and herbed goat cheese.

Since this is a steakhouse after all, we had to try the filet mignon on potato waffles. I was concerned that the potato waffles might be too soft, but they actually had a crisp exterior like regular waffles and savory, fluffy potato inside. The filet mignon was perfectly medium rare and quite tender. The drizzle of demi glace over the top added just the right finishing touch.

While not technically part of the new bar menu, we were invited to try some of Fleming's dessert items. Chef Ty's key lime tart was definitely a winner, but our favorite was the molten chocolate lava cake served with ice cream and a delicate, crispy tuile. When we cut into the fluffy cake, a river of melted genache oozed out. The combination of the warm cake and cold ice cream was delightful.

We've gone to Fleming's in the past for special occasions like birthdays, but after sampling their new bar menu, I can see ourselves stopping by just to sit at the bar and enjoy some of these well-crafted  dishes along with one (or three) of their signature cocktails.

Fleming's Prime Steakhouse and Wine Bar
720 Aliceanna St.
Baltimore, MD 21202
410-332-1666

Posted on Minxeats.com.

Samos

How is it that I've lived in Baltimore for [many many] years and never went to Samos? We don't get to Greektown very often, and the last few times it was to dine at Ikaros. Ikaros is good, but we discovered that it is not Samos.

We wanted to eat everything, so we did. There were three of us, but we ordered enough food for 5 or 6. First was the trio of dips; from the five options, we chose the taramasalata, or fish roe dip, tzatziki, and olive tapenade. They came with a smattering of crudites and a pile of addictive toasted pita triangles. Oh, the pita. I could have just eaten that and been happy.

But we also ordered the grilled octopus, which came with a sprightly salad of tomatoes, red onion, green olives, and the evil chickpea (which were easy enough for me to pick out). And more pita. The char flavor on the cephalopod was quite excellent.

We also had the spinach pie, which was nicely flaky but not as thick with spinach and feta as some other places. It was good though.

We also tried some souvlaki. My brother debated with the waitress between the pork souvlaki served sandwich-style or merely skewered. I convinced him that we had enough pita on the table. Still, when I ordered one pork skewer and one of shrimp, our waitress assumed the pork should be the pita-wrapped version. It was actually a very tasty sandwich (is it a sandwich, technically?) The four shrimp at $7.75 seemed a bit skimpy, but they were excellent. And came with pita.

We also had the lamb chops, which seemed pricey at three for $25, but they were so juicy and delicious, I can deal with the cost. Plus they came with a small Greek salad, a pile of potatoes and veg, and of course, more pita.

I couldn't resist the Greek green beans, which were so so good.

Oink! We finished most of the food, apart from some of the veg and a pile of pita triangles, and we ordered dessert, too. I was in the mood for galaktoboureko, a custard-filled filo concoction topped with cinnamon and honey. My brother ordered the same.

Mr Minx got the baklava. Both desserts were served warm in large, shareable portions, each a steal at only $4. Delicious. But probably too much food for me. Or any normal mortal.

I ate too much, but everything I ate made me happy. And isn't that the most important part of a meal?

Samos is cash-only, BYOB, so be forewarned. There is an ATM on premises though. Also, they don't take reservations, so if you like to eat at peak dinnertime, be prepared to wait. We old folks arrived at 5pm and had no problem getting a table. However, we also had to contend with multiple families with very small children, who, though well-behaved, were also very vocal. Good thing they were cute.

Samos
600 Oldham St
Baltimore, MD 21224
http://samosrestaurant.com

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Fleming's New Bar Menu

Fleming's Prime Steakhouse and Wine Bar was one of the first restaurants to appear in the Harbor East development at the end of the last century. A great deal has changed in the now bustling location, but the bar menu for the elegant steakhouse had largely stayed the same over the last 20 years. Feeling that it was time for a bit of a facelift, Fleming's has introduced a host of new items to their bar menu for the patrons who wish to have a drink and a bite rather than a full dinner. We were invited to sample some of these new items.

We started off with some breaded and deep fried Casteveltrano olives. Unlike a lot of olives which can be mushy and salty, Casteveltrano olives are firm, mild, and bright green in color. When served with a deep fried crust and a spicy dipping sauce, they can be quite addictive. We also had candied bacon which was sweet, salty, crispy, and smoky all at once. The Minx said she could make a meal out of these two snacks and a cocktail.

Fleming's understands that some customers may go meatless, so they have added some vegetarian dishes to their menu, like this vegetable tempura that included asparagus, portobello mushroom, and red pepper fried in a light batter.

And for those who would like a little protein with their tempura, Fleming's also offers the Colossal Shrimp Tempura with U10 shrimp served alongside some of the vegetable items. An agrodolce dipping sauce is included on the side.

Also available for the vegetarian minded is the Mushroom-Farro burger. Vegetarian burgers by nature tend to be softer in texture than beef burgers, but the combination of mushroom, chick pea, and farro in this patty provides a burger that is firm enough to stand up to its toppings. Those toppings include goat cheese, arugula, campari tomato, and a French-fried onion ring. Although I knew we had more food to try, I couldn't help myself and finished the whole burger. By the way, all burgers are served with a side of French fries and some of those fried Casteveltrano olives.

We also tried their California burger which starts with a prime beef patty that's nicely grilled on the outside and perfectly pink on the inside. On top of that is tomato, arugula, bacon, avocado, cheddar cheese, and a smoked jalapano aioli. The toppings provide a great mix of flavors and textures, but the taste of the burger is not lost.

Since my grandfather was English, I've always been a fan of lamb, so I was looking forward to trying their grilled lamb lollipops. They did not disappoint with their grilled outer crust and moist, tender meat within. They were served on a bed of tomato, arugula, Casteveltrano olives, and herbed goat cheese.

Since this is a steakhouse after all, we had to try the filet mignon on potato waffles. I was concerned that the potato waffles might be too soft, but they actually had a crisp exterior like regular waffles and savory, fluffy potato inside. The filet mignon was perfectly medium rare and quite tender. The drizzle of demi glace over the top added just the right finishing touch.

While not technically part of the new bar menu, we were invited to try some of Fleming's dessert items. Chef Ty's key lime tart was definitely a winner, but our favorite was the molten chocolate lava cake served with ice cream and a delicate, crispy tuile. When we cut into the fluffy cake, a river of melted genache oozed out. The combination of the warm cake and cold ice cream was delightful.

We've gone to Fleming's in the past for special occasions like birthdays, but after sampling their new bar menu, I can see ourselves stopping by just to sit at the bar and enjoy some of these well-crafted  dishes along with one (or three) of their signature cocktails.

Fleming's Prime Steakhouse and Wine Bar
720 Aliceanna St.
Baltimore, MD 21202
410-332-1666

Posted on Minxeats.com.

Dining Out at By the Docks

Last spring, The Minx and I were invited to the newly renovated By The Docks to check out the new decor and menu. While we thoroughly enjoyed everything during our last visit, they are not resting on their laurels; we were recently invited back to try some of their new menu offerings.

One of the changes is a wine program coordinated with Lanterna Distributors, Inc., a family-owned company that sources quality wines from around the world. On this evening, I chose the Pinot Patch Pinot Noir, a smooth-bodied wine with a subtle smokiness. I don't pretend to be a wine expert, but I found that it went well with even the various seafood dishes we tasted.

We started with octopus served with a Greek salad of diced tomato, cucumber, and peppers, Greek yogurt, and toasted pita points. By The Docks takes great care to tenderize and properly cook the octopus so that the result is tender and meaty. Eaten all together, it's a Mediterranean delight! The octopus isn't on the menu yet, but it will be starting in January.

We also had a plate of the crabby nachos which would be an excellent accompaniment to a glass or three of wine or any other spirit. The crispy tortillas are smothered in creamy crab dip and cheese, providing both crunch and a lusciously smooth bite.

We could have stopped there, but we couldn't resist their housemade onion rings. The crunchy coating is not too heavy or greasy, providing a light crunch with the tender, sweet onion inside. Again, great snack to enjoy with adult beverages.

It's difficult to choose an entree at By the Docks, because everyone wants to eat one of their enormous crab cakes. However, some folks in our group tried different items so we could sample more of the menu. (Most of us went for the crab cake though!) The jambalaya was a mildly spicy blend of sauteed chicken and shrimp, Andouille sausage, peppers, onions, and mushrooms served over a bed of seasoned rice. Sort of a Greek interpretation of the Cajun/Creole dish.

I was one who chose the crab cake, which this evening was paired with lamb chops. My three lamb chops were perfectly medium rare, tender and well-seasoned. The dish was served with asparagus and a baked potato stuffed with cheese and bacon. I didn't think I could, but I polished off the entire entree. It was just too good to stop eating!

The Minx ordered the stuffed shrimp. Typically, I think of stuffed shrimp as jumbo shrimp butterflied and "stuffed" (really topped) with crab imperial. By The Docks takes a slightly different approach, essentially encasing the shrimps in a smaller version of their crab cake. Frankly, I'm all for this variation as it's like getting three crab cakes with a shrimp prize in each one.

The Surf and Turf was the classic broiled lobster tail and a 10 ounce filet mignon combo (although the steak looked much larger). The meat was nicely seared on the outside and juicy and pink on the inside; the lobster was perfectly broiled. Drawn butter on the side, of course!

All the desserts at By The Docks are provided by their sister business, Yia Yia's Bakery, the same bakery where we get our holiday pies every year. Last time we were at By The Docks, we tried their baklava cheesecake and Smith Island Cake. We were eager to have them again, but we also got a chance to sample their delicious strawberry cheesecake. The cheesecake is always just the right texture: not too dense but not too soft, either. The Smith Island Cake is one of the best I've ever had.

Last time we visited, I was so happy to see that By The Docks had returned to its former glory. This time, I was even more happy to find that they continue to enhance their already excellent food and service.

By The Docks
3321 Eastern Blvd.
Middle River, Maryland 21220
(410) 686-1188

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The Food Market's Private Kitchen

The Food Market used to have a pretty sweet employee lounge in the basement of their Hampden location, complete with a couch and big screen TV, but when the demands of their catering business required a prep kitchen, the lounge was the logical place to use. Once transformed into a place to cook, this new kitchen was sometimes idle between catering gigs. Chef Chad Gauss decided to add some decorative elements to turn the utilitarian cooking space into something resembling a Hampden basement and opened it up to special group dinners known as the Private Kitchen.

Seating up to 12 people, the Private Kitchen can be reserved for special events such as business meetings or sports viewing parties. There are three options for your dining pleasure: a monthly five-course chef's dinner; a-la-carte, with selections from the regular menu; and a "slay the menu" option where the guests leave their dining experience to the chef's discretion. The Minx and I were invited, along with other members of the media, to experience the five course chef's dinner option.

Pretzels with beer sauce

We started off with some familiar Food Market snacks: soft pretzels with beer sauce, and fried pickles. Those pretzels provide all the flavor you would expect from a soft pretzel, but are lighter and more buttery tasting. They're so good, they don't even really need the beer cheese dip, but eat it anyway. And somehow that combination of juicy dill pickle and crispy fried batter works so well, especially when combined with bleu cheese and hot sauce, flavors reminiscent of buffalo wings.

Fried Pickles

The first official course of the evening was modestly called Chicken Broth. The broth was indeed a clean and intensely chickeny-tasting chicken stock with a faint whiff of truffle oil. The broth became soup when poured over a bowl of items including roasted, finely diced mirepoix, freshly made farfalle, both raw and fried prosciutto, and an asiago cream. The combination of flavors and textures are incredibly fun to play around with.

Chicken Broth

The next course featured a pear poached in red wine and stuffed with goat cheese. The red wine was enhanced with clove, shallot, thyme, and other elements to further flavor the pear, which sat atop a raspberry emulsion, arugula, and spiced pecans. Again, the balance of flavors and textures was spot on, with crisp and spicy pear and pecan, creamy goat cheese, and fruity emulsion.

Poached Pear Stuffed with Goat Cheese

The seafood course featured a thick chunk of seared wild rockfish decorated with lemony lump crab meat and micro greens. The skin of the fish was perfectly crisp and the two types of aquatic protein provided an interesting juxtaposition of flavors and textures.

Rockfish with Lump Crab Meat

Our entree was charred lamb with salt-roasted baby potatoes, porcini cream, horseradish mustard, and strips of shaved portobello mushroom. The mustard provided a burst of sinus-clearing heat, balancing the hearty cream and potatoes. The medium rare lamb was succulent and tender, and I was not ashamed to grab both chops by the bone to wrestle them for every morsel of meat.

Charred Lamb

Dessert was a deconstructed s'more. A house-made graham cracker was decorated with swirls of rich chocolate pot de creme (sans pot) and toasted marshmallow. A hickory foam served to recreate the illusion of a s'more cooked over a wood fire. It's advisable to not taste the hickory foam on its own as the flavor was a bit harsh, but taken with the rest of the elements, there is a vague smokiness that completes the effect of the campfire treat. The Minx and I are not fans of traditional s'mores, but when each element is made from scratch with this level of care, the effect is quite satisfying.

S'mores

Along with some incredible food, the cozy atmosphere of the basement kitchen and the ability to watch your meal being prepared in front of you creates an enjoyable dining experience. It's rare when you get to watch chefs of this caliber at work in such close quarters. The whole evening is a bit like having a terrific dinner party--if your host happens to be an award-winning chef.

You can have this same meal (or one like it) at the Food Market Private Kitchen on March 26th, 2016. Tickets are $80 per person, and will be sold on a first-come, first-served basis. For more details and to buy tickets, go to http://www.thefoodmarketbaltimore.com/ and click the "Private Kitchen" link at the top of the page, then scroll down.



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