Fleming's Prime Steakhouse

A glance around the grand 6,700-square-foot restaurant confirms beef is the main attraction here: prime, corn-fed, USDA, aged up to four weeks, cut into portions, salted and peppered, and broiled at 1,600 degrees. They have the process down pat, which shouldn't be a surprise — the Gables outpost is the 32nd location. Fleming's focuses on three cuts of beef: filet mignon, New York strip, and rib eye, each available in two sizes — the smaller portions allow for more than enough juicy, enthusiastically seasoned meat. Peppercorn, Madeira, or béarnaise sauces are served upon request. Fleming's attempts to separate itself from the steakhouse pack by virtue of its wine program, which has nationally netted numerous Wine Spectator Awards of Excellence. An extensive, reader-friendly list boasts more than 100 selections poured by the glass and a separate menu of 80 special reserves sold by the bottle.