Where is the Best Steak in Orange County, California?
My husband takes me to a different steak house for my birthday each year (Mortons, Ruth’s Chris, Donovan’s) and this year it was Fleming’s in Newport Beach. We had reservations and were seated fairly promptly at a table by the bar. We had a couple of cacklers at the bar that from time to time would let out a crazy piercing laugh, but what can you do? At least there was a glass partition that somewhat shielded us from some of the obnoxiousness at the bar. The food was great though! Initially they serve a plate of toasted breads with two types of spreads (brea and blue?). That was very yummy! My husband brought a bottle of our favorite wine for the occasion ($20 corkage fee) and the waiter immediately opened that up for us when he came by to introduce himself. We started off with their lobster bisque and ahi carpaccio. The carpaccio was phenomenal! The bisque was pretty good… but not “OMG-good”. I ordered a filet mignon, rare, which came out perfectly. My husband ordered hi
I will start by saying that I enjoyed my dinner, so dont think you are going to get to read some mean stuff. let me take you on a timeline type review. So I walked in and was immediately greeted by the girl at the desk. Very friendly, good first impression. I didnt have a reservation but it wasnt a problem. The manager walked up as she was getting menus and he said hello and took us to our table. let me say, the restaurant is very different. its all one row of tables with super high ceilings. after a minute of getting used to it, i really thought it was very cool. so we sit down and the tablecloths were clean and white and all the place settings were very clean and neat. huge plus. so many places leave out the little details. we are greeted by out server. i think his name was Larry. super nice guy from the start but the speech he gave was a little long. but there was some cool history about the owner and the food. the menu was really simple which was nice. my onl
This was recommended to us as the best steakhouse in the L.A. area so we gave it a try. The steak was a huge disappointment. Here’s why… Our 32 oz prime rib was sliced into like 6 or 7 pieces and 2 of which were just huge chunks of FAT. Now I realize prime rib is usually a little more fatty than other cuts, but the amount of fat we got in our cut was rediculous. Filet mignon was ok. Not as tender as I would have expected for the price that we paid. What I REALLY DISLIKE is the fact that they heat the plates to 500 degrees (if someone knows the reason for this please enlighten me) and put a layer of oil on the plate so when you put your slice of steak on the plate it continues to cook, which is not a good thing IMHO, and your steak would be coated with oil (as if the steaks aren’t fatty enough)! The crabcakes was suprisingly good, but costed $29 bucks for 2 little patties. Service: overall the service was good except our server gave us somebody else’s doggy bag which means hal
