Fleming's Prime Steakhouse & Wine Bar

Molly Abraham: Like its neighbors, P.F. Chang's, Mitchell's Fish Market and Claddagh Irish Pub, Fleming's has a larger-than-life presence in a building with a dramatic portico entrance (not surprising to learn that it is the brainchild of Paul Fleming, the P.F. in Chang's).\n It, and the Birmingham outpost that quickly followed, arrived with a considerable amount of fanfare, the 46th and 47th outposts for the company that began in 1998 in Newport Beach, Cal., and is still growing. One major difference between Fleming's and its Livonia neighbors is the price structure. This is a place where two can easily spend $150 for dinner with cocktails and wine, and much more if the wine keeps flowing, or is a bottle from the reserve list. 100 wines are offered by the glass. \n The menu follows the classic steakhouse lineup, starting with 8-ounce and 12-ounce filet mignon and continuing through 16-ounce ribeye, 22-ounce bone-in ribeye, 20-ounce bone-in New York strip.\nThe staff is careful to ascertain exactly how rare or well-done your slab of USDA prime beef should be, part of the overall focus on service. The menu goes on with such dishes as beef Flemington, a reworking of the beef Wellington of times gone by, as well as double-thick lamb or pork chops and a few seafood dishes, but there's no doubt that red meat rules here.