After Kitchen Nightmares, Fleming offers customer favorites

*Update as of 1/17/15

According to Yelp the restaurant is closed! Fleming in pinecrest



Kitchen Nightmares Fleming Pinecrest

“Fleming is still your favorite restaurant,”said Andy Hall, owner of Fleming in Pinecrest, a neighborhood favorite for over 25 years. “We’ve changed, but we haven’t changed so much that our longtime clients won’t recognize us.”

When Hall mentions change at Fleming, he is referring to the transformation of the restaurant décor, kitchen and menu by Chef Gordon Ramsay and his crew as they filmed an episode of Kitchen Nightmares for Fox. After the May 7 airing of the episode, Hall wants all of his faithful patrons and new clients to know that Fleming is now the perfect blend of new ideas and long-time customer favorites.

“It’s important to remember that the show was taped nine months ago. We ran with the new menu for about two months and quickly found out that our clients still wanted many of the traditional favorites,”said Hall. “Our menu now includes some of the new dishes introduced by Chef Ramsay, our best selling traditional dishes presented in an updated way and creative small plate offerings that match the way people are eating today.”

New menu offerings that came from the Kitchen Nightmares crew include the appetizer, Snapper Ceviche, Cuban Coffee Rubbed Rib Eye Steak served with cauliflower au gratin, and Coconut Macadamia Crusted Mahi served with a zesty orange marmalade sauce, pineapple relish and plantain chips.

The traditional menu favorites such as Beef Stroganoff and Wiener schnitzel were brought back by customer demand. Many of the famous Fleming dishes are now served with a variety of sides, including the Pan Seared Dolphin served with warm tomato salad and basil vinaigrette, Snapper Francais served with lemon, butter, caper and parsley sauce over linguini and Grilled Lamb Chop served with spiced couscous, sun-dried tomatoes and mint chimichurri sauce.

“We also returned to the concept of serving crudités when people sat down at their table, and offering the soup of the day and Caesar Salad with their meal,” said Hall. “The dessert display bar is also back. That was a tradition that our customers really missed. We took the best of the best from the Kitchen Nightmares ideas and the process inspired us to make even more changes and updates.”

Fleming’s new theme nights, which complement the regular menu offering, are a hit in the neighborhood. Wednesdays are Wine and Tapas night, featuring small plate specialty dishes and half-price wine. Thursdays feature a Prime Rib dinner complete with potato and vegetable for $19.95. “This offering is usually sold out by 7 p.m., so clients need to come early or call and reserve the Prime Rib,” said Hall.

Fleming Happy Hour is daily from 5:30 to 7 p.m. and the new “Economic Recovery Menu” is also offered daily from 5:30 to 6:30 p.m., and includes 10 popular dishes served with soup, salad, potatoes, seasonal vegetable and a delicious dessert for $19.95. For clients who crave something unique, the Fleming chef offers two to three Daily Specials that are brimming with flavor, including a vegetarian choice. Fleming comes alive on Friday and Saturday nights with live dinner music from 6:30 p.m. to close. Fleming also has two private rooms, with a new contemporary look, to host luncheons, dinner events and parties.

“The new décor is warm and inviting and everyone loves it,” said Hall. “We are so grateful for the experience, the updates and the new kitchen equipment. The show has caused a lot of talk and buzz, and that’s always a good thing. The night the episode aired, we held a Premiere Night and hosted over 180 people for dinner.”

Hall and his wife, Suzanne, have owned Fleming since they purchased the restaurant from the original owner in 2002 and admit they hadn’t made many changes over the years. Now, Hall says that the restaurant has the right formula and they are poised for the future.

“We still have great food, great prices, great value and great service,” Hall said. “We know who we are again and we are ready for the next 20 years.”

Fleming is open Tuesday through Sunday at 5:30 p.m. The restaurant is located at 8511 SW 136 St. To make reservations, call 305-232-6444 begin_of_the_skype_highlighting              305-232-6444      end_of_the_skype_highlighting begin_of_the_skype_highlighting              305-232-6444      end_of_the_skype_highlighting. For more information or to view the Fleming episode of Kitchen Nightmare, visit < >.

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  1. Actually, the name of the restaurant was something like “Fleming’s: A Danish Restaurant.” So apparently the original owner thought the food was Danish.

  2. I’m actually rather interested to hear more of the history of the restaurant. Having seen the show and some Danish comments, I have a theory it wasn’t meant to be Danish, but rather Dutch.
    The blue plates on the wall and the name “Fleming” are huge indicators of this. The name refers to a Dutch speaking regio of Belgium. Even though the Northern European countries have many similarities, they’re distinct enough to distinguish from eachother.
    If true, I’m wondering when the confusion set in. Did the new owners misunderstood, or misheard? Or were there actually genuine traces of Denmark even before the take-over?
    I find it hard to believe original Danish people (or any people, really) would go so far as to put a Danish flag in the middle of the restaurant, so I’m discounting that from the original intent.
    Several Danish comments stated that the food had nóthing to do with Danish cuisine, and while I don’t say the dishes were traditional Dutch staples, I did recognise a féw traces here and there.
    The red cabbage, meatballs and something sounding similar to “frikandel” were things I regularly saw when I was growing up.
    Sadly I haven’t found even the url of a deleted website to retrace the menu, or slogans.

    This is all a theory though, I’m quite willing to be wrong. I won’t be losing any sleep over it, but if anyone can shed some light on this, I’d be interested :)
    (preferably some online sources of the original owners. Possibly accessable through the internet archive)

  3. The interior of the original Flemings was perfect for anyone’s grandparents. Likewise, the dishes showed their age as well. With any business, adapt, change or die. Restuarants are one of the most difficult businesses to succeed at. Definitely a know your shit, know your demographic or die thing as well. Going back to a poor menu because a small percentage liked it… dumb. You can lead a horse to water… yaddi-yaddi-yaddi.

  4. I get your point and agree with it, Denmark isn’t exactly a popular culinary destination, but the idea to turn the restaurant into a Miami-flavored joint was terrible as well. Firstly, I’m from Miami and I can tell you that Miamians are sick of every single place serving rice and beans and plantains and mahi and all that other BS. Those restaurants are a dime a dozen and will fail quickly because they fade into the background. At least something “exotic” like Danish food will stand out from the crowd. I have seen restaurant owners make that mistake down here, and the restaurant quickly either shuts down or has to change ownership and menu.

    And yes I’ve seen the episode and virtually everything Gordon’s ever done. He’s entertaining and I’m sure he can cook, but he has an astronomical failure rate with his “help”. I’m sure a lot of it has to do with the ownership being incompetent and doomed to failure to begin with, but in this case it also has to do with another thing I’ve noticed: Gordon has a habit of going into restaurants and trying to revamp them to serve the generic cuisine of whatever region they’re in. That’s great for TV ratings because viewers like the concordance when they watch, say, Bostonian food served in Boston. It looks nice on Camera. But in real life, people in Boston don’t want yet another Boston restaurant, they want some excitement. People usually don’t want to pay to eat the same old sh*t they can find down the street.

    To my mind, this is how Gordon killed Fleming.

  5. The fact that Suzanne Hall called her customers “the old farts” made me hope Fleming and the Halls would fail. How disrespectful. She was a real piece of filth.

  6. Have you even watched it? It was a Danish restaurant opened by Danish owners, who then sold to an American couple, who hired a Cuban chef, in fucking Miami, besides the gannies that had been going there for 20 years, nobody was interested in Danish cuisine, especially because nobody knew how to prepare or even what the fuck it was supposed to be. So Gordon got rid of Danish, nobody knows how to prepare it and nobody was asking for it, so that’s just stupid, and made it a hip place for customers that won’t all be dead in 10 years. Maybe if the food was authentic Danish, it might have worked, I don’t know how Danish cuisine is, but when nobody knows what the fuck they’re doing it’s just pointless. It’s as if I opened a Swahili restaurant without having any idea of what they even eat, let alone how to prepare it, and open it up on the Swiss Alps. No, just no.

  7. Bottom line is simple… people won’t change. That’s why most of the restaurants close. Chef Ramsey will go to great lengths to help anyone in that business, but as I said people won’t change… so he’ll slap it into them.

  8. Fleming was originally a DANISH cuisine themed restaurant. In its early years when we lived in the area, we ate there frequently. To us, whose tastes gravitate to many ethnic cuisines, Fleming was very special, and we loved their blackened fish (served in a creamy herb sauce that we haven’t found anywhere else). Their desserts were also incredible. Many years later we again visited Fleming, but were disappointed to find that they had strayed from their uniquely Danish cuisine roots. IMO, such a restaurant would have done better in another location such as Coral Gables. Pinecrest is a tough area for the finer reataurants.

  9. They weren’t even Danish they were Cuban and in Miami who wants Danish?Chef Ramsey set them on the right road but they turned left and went back to the old slop they were serving before.

  10. I would have hoped the wife would have kept the old non profitable methods from real surfacing. I thought she had some sense. Guess not

  11. You sound like an idiot! The reason Ramsey was there is because the restaurant was failing.
    Watch the show before you comment. The owner went back to the old menu and failed again.
    Ramsey had nothing to do with the closure.

  12. No wonder they ended up closing down. Plantains and ceviche at a Danish restaurant?! WTF?? Gordon Ramsey is an idiot.


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