In our relatively recent past, steakhouses were the epitome of fine dining. It’s where you went for anniversaries and promotions, writes Jason Sheehan, Maddy Sweitzer-Lamme, and Christine Coppa for Philadelphia Magazine.
These days, the competition is fierce for destinations restaurants, with nods to cooking techniques, specialty ingredients and flashy presentations, none of which is part of the traditional steakhouse experience.
Grilling is the only technique that matters and the ingredients—meat, potatoes, fire, maybe creamed spinach—is pretty much unchanged from 50 years ago.
Even so, there is something reassuring about an unchanging menu, and a restaurant with white-tablecloth predictability and dedication to a single style.
And sometimes, you just need a thick-cut steak.
Here in Delaware County, there’s one old-school steakhouse that manages to mix the modern restaurant experience with the traditional, according to Philadelphia Magazine’s Guide to Steakhouses.
Fleming’s Prime Steakhouse in Radnor is actually part of a nationwide chain.
It has a more casual dining room feel, with an interesting menu of appetizers (ahi tuna poke stack, burrata with prosciutto) and untraditional steakhouse sides like apricot and thyme green beans.
The steaks, the main reason Fleming’s exists, are excellent.
See the entire list of steakhouses in Philadelphia Magazine.
