Fleming's is a very nice upscale steak chain that has locations across the US. It is a more traditional steakhouse setting in the fact that it was dimly lit, high booths, and leather seating. I was looking forward to going because one of my favorite ribeyes was eaten at that very location. It was a bone-in ribeye cut that was accompanied with sides of creamed spinach and Fleming potatoes which are cheese and cream sliced baked potatoes with a touch of jalepeno. The steak was cooked on point, but it did not have that great juiciness that I had remembered. The spinach side was good, but the potatoes were not hot throughout. They were served in a mini crock similar to a french onion soup bowl, but were barely warm in the middle.
The next night I went to Shula's. Perhaps because what I was looking for was more casual, but I preferred the interior of Shula's. It was bright, modern, and had flat panel tvs on the wall showing playoff basketball. Again ordering the bone-in ribeye, this steak was juicier and more flavorful than the previous night. Again it was cooked as ordered...medium-rare. The loaded baked potato was a satisfier and the cole slaw was surprisingly good. It was a good creamy mixture but still had good crunch to the vegetables.
When ranked against each other, I clearly preferred Shula's over Fleming's. The quality of food was better and in my situation the ambiance was nicer. I would equate Fleming's to a date restaurant while Shula's is a spot to hang out at. I give Shula's 4 of 5 and Fleming's 3 of 5 but either way it is a good steak to get.
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| Shula's steak |
One W Exchange St
Providence, RI 02903
Shula's
21 Atwells Ave
Providence, RI 02903
That's a beautiful cut from Shula's. Bone-in too? Yeah, not finding too many bone-in ribeye's at Meijer's. You love your cole-slaw; would cole-slaw and potatoes be your go-to sides for a steak? Call me simple, but for me it'd be a loaded baked potato and broccoli. Check that, I love white rice soaked in ribeye juices also.
ReplyDeleteI haven't had many notably good food experiences at hotel restaurants. This review is inspiring though. Che Foster - chef at the Westin @ the McNamara Terminal of DTW (at least I know he was some time back, I don't know if he's still there). Might have to look him up for a bone-in ribeye or a porterhouse! Might have to challenge him to some Bill Walsh NCAA '95 CFB on Sega too.
really? they have bone-in its just they trim the bone so it is not sticking out like a rib. most people at grocery stores are not fond of paying extra for the bone weight, but at restaurants it is already built into the price.
ReplyDeletei prefer potatoes to rice with steak just for the simple reason that i make rice at home with steak so i like to mix it up at restaurants. potatoes, though easy, are just not as easy as rice when cooking at home. broccoli is a good side to have but i like the classic creamed spinach as my favorite steak-vegetable side.
haha, without reading the rest of your entry, as soon as i saw "Che Foster" i thought "umich fb??"