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Flemings Steakhouse and Wine Bar
By Michael Hepworth

Fans of Flemings Steakhouse can now enjoy the latest location at LA Live, the downtown entertainment complex adjacent to the Staples Center. Although at press time the facility is still a work in progress with many of the places still not open for business, the corporate minds that run Flemings have hit the ground running. This is the 11th Flemings in California alone, and they are also in 27 states. Although mid-range steak houses like Black Angus are struggling in the current recession having already filed for bankruptcy, Flemings and other high priced quality establishments will likely survive.

I dined there recently on a Tuesday night that also happened to be a Lakers night, and was smart enough to get there around 8pm, when the place had thinned out considerably. Apparently the fans converge pretty early on game nights, and that might have been why there was no shortage of willing and energetic servers on hand. Chef Calvin Holladay has worked his way through the ranks with Flemings, and although he has to stick to the tried and tested menu, he is able to try a few of his own creations as specials such as the excellent teriyaki steak. He also gained valuable experience at the very busy Kincaid’s in Redondo Beach.

There are over 100 wines by the glass alone, including my all time favorite, Cloudy Bay ($16), so all the servers are competing with each other in a nice way to become the restaurant wine maven. I would start with the Wicked Cajun Barbecue Shrimp ($13.95) nicely marinated in garlic and spices or the Jumbo Lump Crab Cakes ($16.50) with roasted red pepper and lime butter sauce. If you really fell extravagant, then why not go for the Chilled Seafood Tower ($55) with lobster, shrimp, crab and other goodies.

Of course steaks are what Flemings are really about, and the Prime Bone-In Rib eye ($42.95) was cooked to perfection. There are nine different ways to order the steak from rare to well-done, but medium rare seems to be the way to go. Vegetables and side orders cost extra, and include Flemings Potatoes with cream, jalapeno and cheddar cheese, or the sautéed spinach. I am sure that the Australian Lamb Chops and the Double Thick Pork Rib Chop are equally delicious, but there are also a handful of sea food items available such as the Lobster En Fuego and the Seared Scallops.

Save room for dessert and try the Chocolate Lava Cake ($10.95), a rich chocolate cake served with vanilla ice cream and chopped pistachios that takes 20 minutes to prepare, always a good sign. So there you have it, a restaurant known for its consistency and quality and outstanding service, just what American consumers are looking for right now. In an era when restaurants are having to cut staff in such vital areas as the bus boy, Flemings is still able to maintain that consistency.

Fleming's in L.A. LIVE 
800 West Olympic Boulevard, 
Los Angeles, CA 90015
213-745-9911
www.flemingssteakhouse.com
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By Michael Hepworth

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What exactly is GRAND BRULOT I thought to myself as I opened the bottle for the first time just around the time this lockdown took effect. Well, Grand Brulot is listed as a VSOP Cognac Café and it can be used in Bloody Mary’s, Manhattans, Negronis, Martinis, spritzes and sidecars , just for starters. It is a blend of Ugni Blanc & Colombard that is crafted into 80 proof VSOP. Then 100% Robusta Ecuadorian coffee bean essence is extracted and blended with brandy to meld for a few months and finally, it is blended with the VSOP Cognac. There is also a whiff of peppermint, nutmeg and hot cocoa in the drink. The retail price is $42.99.

The idea for the drink was instigated in 2015 by John Bernbach who asked for the help of industry veteran Francisco Tonarely to investigate the potential of a cognac/brandy drink blended with coffee. Three year later in August 2018 Grand Brulot was launched. This cognac comes from the Tardy Cognac Group and the grapes come from its single estate. Grand Brulot also plays homage to a New Orleans specialty of the same name that is still served around town.  The name Grand Brulot was inspired by the famous French pirate Jean Lafite who helped New Orleans repel the British invaders in 1812. He would order coffee, pour cognac in the saucer, set it alight and mix it with the coffee.
Recipes:

THE RISE AND SHINE
2 oz Grand Brulot
Orange Twist

Just pour Grand Brulot over ice and the orange will highlight the flavors
of the spirit.

BRULOT BLACK MANHATTAN
1 oz Grand Brulot
1 oz Bourbon
1 oz Sweet Vermouth
3 dashes Orange Bitters

Bartender Todd Smith created this one. Stir all the ingredients together in
a mixing glass. Strain into a chilled cocktail glass with ice and garnish

with orange wheel.

FRENCH NEGRONI
1 oz Grand Brulot
1 oz  Sweet Vermouth
1 oz Campari

Build in a rocks glass over ice and garnish w/orange wheel.

GRAND BRULOT CAFÉ HOLIDAY
1 oz Grand Brulot
0.5 oz Crème de Cacao
3 oz Porter Beer or Stout
3 dashes of bitters

Throw cocktail ingredients between two cups a couple of times to mix
And ignite the foam from the beer. Pour into a highball glass over ice
And garnish with nutmeg.



www.grandbrulot.com
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