Date night in St. Louis: Chef’s Table Menu at Flemings Steakhouse

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To say we needed a date night recently would be an understatement. It’s been one stressful month and last week felt like a bomb went off. I almost forgot about our reservation at Fleming’s Thursday night. Going in and getting treated like a King and Queen with the most amazing food and service was just what the doctor ordered. I can’t thank the delightful hosts of Fleming’s St. Louis , our server Duke , and Ian the manager enough for making us feel right at home. We smiled all night. And Chef Matt, what a genius.

Fleming’s Prime Steakhouse & Wine Bar has recently rolled out Chef’s Table Menus at their different locations where the chef curates dishes using local foods. I am a total foodie and appreciate every little detail. Kyle is not a foodie at all and I have to be honest, it was the first time he has ever looked at me over dinner and said THIS IS AN AMAZING MEAL. I took pictures of all the stuff we tried.

Water melon salad straight from the farmers market, with feta, aged balsamic, and mint. PERFECTION

Water melon salad straight from the farmers market, with feta, aged balsamic, and mint. PERFECTION

Fresh herb roasted carrots and candied walnuts.

Fresh herb roasted carrots and candied walnuts.

Lobster Mac and Cheese which was OUT OF THIS WORLD. We had to take it home and Charlie our four year old devoured the leftovers.

Lobster Mac and Cheese which was OUT OF THIS WORLD. We had to take it home and Charlie our four year old devoured the leftovers.

Not to be weird but this may have been my favorite thing of the night.   GRILLED HEIRLOOM BRUSCHETTA :  manchego, grilled sourdough, basil, & balsamic glaze. I have never liked bruschetta until the moment I tried this. I inhaled this.

Not to be weird but this may have been my favorite thing of the night.

GRILLED HEIRLOOM BRUSCHETTA : manchego, grilled sourdough, basil, & balsamic glaze. I have never liked bruschetta until the moment I tried this. I inhaled this.

This is blackened Red Snapper, pan-seared, blackening spice, with pineapple salsa. It did not even have a hint of fish taste to it and was cooked perfectly. This was my entree and Kyle kept stealing bites.

This is blackened Red Snapper, pan-seared, blackening spice, with pineapple salsa. It did not even have a hint of fish taste to it and was cooked perfectly. This was my entree and Kyle kept stealing bites.

This was  WAGYU FILET MIGNON,  7 OZ, with caramelized onion, mushrooms, &cognac butter  It could be cut with a butter knife and melted in your mouth. Kyle told me it was the best steak he has ever had.

This was WAGYU FILET MIGNON, 7 OZ, with caramelized onion, mushrooms, &cognac butter

It could be cut with a butter knife and melted in your mouth. Kyle told me it was the best steak he has ever had.

Since I can’t drink cocktails and Kyle doesn’t drink anyways, the bar was so sweet to make us watermelon Mocktails.

Since I can’t drink cocktails and Kyle doesn’t drink anyways, the bar was so sweet to make us watermelon Mocktails.

Did you guys know that Ted Drew’s sells Root Beer flavored Custard? I had no idea. This is a reverse float with the insanely delicious custard and cream soda over the top. Inside the float were tiny chunks of root beer hard candy. Pregnant girl HEAVEN.

Did you guys know that Ted Drew’s sells Root Beer flavored Custard? I had no idea. This is a reverse float with the insanely delicious custard and cream soda over the top. Inside the float were tiny chunks of root beer hard candy. Pregnant girl HEAVEN.

I ended my evening with a decaf cappucino and honestly in that moment with my man in the corner booth, all was right in the world.

I ended my evening with a decaf cappucino and honestly in that moment with my man in the corner booth, all was right in the world.

Chef Matt Wagner

Chef Matt Wagner

Thank you Flemings Steakhouse for inviting us to enjoy such a wonderful meal by Chef Matt Wagner and beyond great service (SHOUTOUT to DUKE & IAN.) We enjoyed every moment. I cant wait to go back!