We have many vices– most of them involve sleep or shopping. Yet our strongest has to be brunch. So we could not resist the opportunity to learn more about Fleming's Prime Steakhouse & Wine Bar's most recent addition. Launching this weekend, they're upping the ante to our favorite meal. Why wasn't this ready for Father's Day?
Meals begin with a silver bin of housemade biscuits. Their mini size and delicate texture surprised us in a good way, leaving room for a slather of apricot jam and cocktails. Speaking of liquid nourishment, of the Bloody Mary options, we couldn't decide what was the most over-the-top. But our date agreed to one bacon and blue cheese combination, assembled right in front of us (courtesy of their roaming cocktail cart). Garnished with rosemary, brown sugar bacon and a blue cheese stuffed olive– all that was missing was a bit of heat. In this case, a toasted chipotle rim was the answer.
]
Our meat and potato tendency kicked in as we eyed their entree selections. While their beachy locale practically screamed smoked salmon eggs Benedict or French-folded blue crab omelet, these cravings belonged to pork. Pan-crisped pork belly, to be exact. Poached eggs rested on creamy grits, as we broke the yolk for built-in sauce. A couple of crispy proscuitto chips and madeira demi injected our dish with bonus flavor.
Jokingly referencing his side dish, our server vouched for the chunky O'Brien potatoes. A triple threat starch, they were baked, smashed and fried up nice and crispy. A little garlic and onion butter later, and we could not get enough of its rustic quality.
When we asked for recommendations, three different people all referenced the mysterious lemon ricotta pancakes. A duo of saucy condiments were served on the side– blueberry maple syrup and wildflower honey. Regardless of the selection, both would pair well with our short buttermilk stack, speckled with lemony ricotta. Oh, and nevermind the bacon pictured. You'll want these with sausage. Now where did that cocktail cart wander off to?
Follow Stick a Fork In It on Twitter @ocweeklyfood or on Facebook! And don't forget to download our free Best Of App here!
A contributing writer for OC Weekly, Anne Marie freelances for multiple online and print publications, and guest judges for culinary competitions. A Bay Area transplant, she graduated with a degree in Hospitality Management from Cal Poly Pomona. Find her on Instagram as brekkiefan.