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• Fleming's Prime Steakhouse & Wine Bar

Salad at Fleming's Prime Steakhouse & Wine Bar. (Photo by Danese Kenon/The Indianapolis Star)

Chocolate Lava Cake at Flemings. (Photo by Danese Kenon/The Indianapolis Star)

Complimentary appetizer with white cheddar and tapenade spreads whet appetites for the main course. (Photo by Danese Kenon/The Indianapolis Star)

The plethora of area steakhouses ensures that there's always a new-to-you place to try when you're in the mood for steak. Ironically, the former tenant of the space occupied by Fleming's Prime Steakhouse & Wine Bar was a Gateway computer store, known for its cow-print boxes. Now the meat is on the menu, not the packaging.

The Food

Entree offerings are what one expects of a steakhouse -- USDA prime aged steaks in a variety of cuts, along with veal, lamb, pork and seafood selections.

While my husband, Pete, and I debated our choices, we nibbled on the complimentary starter, toasty crostini served with a pinot grigio-infused white-cheddar spread and a tapenade made with olives, garlic, salt and pepper.

Next, I ordered the Fleming's salad ($7.50), a mix of iceberg lettuce and field greens tossed with a sweet balsamic vinaigrette, candied walnuts, juicy grape tomatoes and dried cranberries.

Pete decided on the iceberg wedge ($8.50), covered with a thick, rich blue-cheese dressing and topped with red onion slices, blue-cheese crumbles and grape tomatoes. I liked the dressing's taste and texture, although Pete would have preferred a lighter touch.

My 8-ounce petite filet mignon ($31.95) was cooked as ordered, and I enjoyed the tender, buttery taste of the meat. A side of peppercorn sauce was flavorful but not as thick and spicy as other versions I've tried.

Pete sampled the chef's mixed grill of the day ($40.95): seared ahi tuna, a crab cake and a small sirloin steak. I coveted the crab cake, which was loaded with tender meat and very little filler. The pepper-crusted ahi tuna had a nice flavor, although we prefer a thinner-sliced version. Pete's favorite part of the trio was the juicy sirloin.

We also ordered a side of Fleming's signature potatoes; however, our server forgot to submit that request with our entree order, and it takes up to 20 minutes to prepare. We decided on a substitution of chipotle cheddar macaroni and cheese ($7.95), which had a creamy consistency, a smoky taste and a bit of zing from the chipotle peppers.

For dessert, I got no further on the menu than the words "chocolate lava cake" ($9.95). This incredibly indulgent little creation also takes 20 minutes to prepare, but it's worth the wait. A ring of perfectly browned, gooey chocolate cake with a molten chocolate center is sprinkled with powdered sugar and served with two scoops of vanilla ice cream.

The Service

Our server, who was new to the job, arrived promptly to welcome us and continued to be efficient throughout the meal. He was quick to tell us about the side-order mishap and to offer alternatives; a manager even dropped by to apologize, although we weren't upset. (Life is too short to quibble over sides.)

The Atmosphere

The place was surprisingly busy for a night early in the week. Business types, families and couples packed the dining room. Still, despite the large seating capacity, Fleming's manages to be a cozy spot with low light levels and comfortable seating at booths and tables. An open kitchen stretches along an entire wall of the main dining room, helping to build anticipation for the meal to come.

The Price

$122.75 before tip, including two adult beverages and tax. Pricey, but on par with other upscale steakhouses in town.

Next Time

I'd love to spice things up with the sweet chili calamari and wicked Cajun barbecue shrimp appetizers.

- By Julie Cope Saetre / Star Correspondent