Dinner at Flemings
Went to dinner with our friends at Flemings. Bryan brought a bottle of Perry Moore (which he purchased from us). Why does it seem that all of my drinking revolves around Bryan? Who knows - but I know we won't be drinking stuff this good when we head to Vegas for the opening weekend of football.
But I digress.....The food at Flemings has always been outstanding, though it is very pricey. The waitstaff is also usually very good as well. Our waiter this time was mediocre - he kept messing up his explanation of the dishes. However, he did recommend the cajun bone-in ribeye with cajun shrimp - and he was right on.
The food was excellent and paired extremely well with the Perry Moore - which was beautiful. It had some nice fruit up front, but not overwhelming. Just perfectly matched with the rib eye. We sell Perry Moore in the store for $80.00 per bottle. Thanks for bringing it Bryan - now are you going to buy some more, because I'll be happy to drink it with you???
But I digress.....The food at Flemings has always been outstanding, though it is very pricey. The waitstaff is also usually very good as well. Our waiter this time was mediocre - he kept messing up his explanation of the dishes. However, he did recommend the cajun bone-in ribeye with cajun shrimp - and he was right on.
The food was excellent and paired extremely well with the Perry Moore - which was beautiful. It had some nice fruit up front, but not overwhelming. Just perfectly matched with the rib eye. We sell Perry Moore in the store for $80.00 per bottle. Thanks for bringing it Bryan - now are you going to buy some more, because I'll be happy to drink it with you???
First, you can't beat an evening of steak and cabernet - match made in heaven. Second, Adam's store introduced me to the great Perry Moore wine - however, Becky, his wife, has credited me with Adam's new "problem" - drinking more frequently. For all you wine lovers out there, the key to a great evening is to find which restaurants have a reasonable corkage policy (I consider $20 or less to be reasonable) and then go see Adam, Larry, or Steve for that great bottle of wine. Why pay $50 at a restaurant for a mediocre-at-best wine when you can spend that much for a top-notch wine and drink something truly worthy of a great steak; or whatever you want to eat?
A typical rule of thumb at restaurants is 2X - 3X retail price, so a $35 wine = $70-$100 at a restaurant. My recommendation - go buy a $50 wine from Adam and pay $20 to have it opened - much better experience!
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