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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 1600 degrees. They've got the process down pat, which shouldn't be a surprise -- when the Gables outlet premiered in February, it was 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 to chew on. Peppercorn, Madeira, or béarnaise sauces are served on request. A $24.95 prime rib dinner special, available every Sunday, brings a twelve-ounce slab of glistening red prime beef, salad, side dish, and dessert. A great deal, but Fleming's is otherwise a costly proposition: most steaks, served solo, are priced from $31 to $36. The best sides are a tall stack of thick, crunchily fried onion rings with chipotle chili mayonnaise, or a bowl of chipotle-flecked, cheddar-soupy macaroni and cheese. All are sized to be split. Fleming's attempts to separate from the steak-house 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.