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FLEMING’S PRIME STEAKHOUSE & WINE BAR
The Quarry shopping center, 255 E. Basse Rd
(210-824-9463)
Dinner Mon–Thur 5–10, Fri & Sat 5–11, Sun 5–9.
web site | map | reserve through OpenTable | latest review | photo | access ++ |  add to library |
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$$$-$$$$ |
Steaks /
Wine Bar |
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(From September 2010) A bit less stuffy than most top-shelf steakhouses (think louder music and brighter lights), Fleming’s offers a happy-hour bar menu alongside its more expensive dining room service. Notable for its 100-plus wines by the glass, it also has excellent meats and flown-in fish. A classic wedge salad (enough blue cheese to make a meal in itself) took care of our first course. We followed that with a trio of meaty lamb chops, grilled to perfection, and a filet mignon that had more flavor than the cut usually provides. A nightly prix fixe dinner is also available. Bar. |
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OUNCE PRIME STEAKHOUSE
1401 N. Loop 1604W, near Madera Pkwy
(210-493-6200)
Dinner Mon–Thur 4–11, Fri & Sat 4–midnight, Sun 4–9. Reservations accepted.
web site | map | latest review | access ++ | add to library |
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Steaks |
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(From July 2011) This newcomer has an almost mysteriously dark interior, with limestone walls receding into the shadows but brightly lit tabletops. Steak, natch, is the main attraction, with eight-ounce cuts running from $28 to $75 (Akaushi beef). Even the low-end filet proved exceptional: tender with an intense meaty flavor. Not a beef eater? The Chilean sea bass, a big, thick, fresh-tasting chunk with a miso-wine sauce, was cooked as well as any we’ve had in town. Appetizers were a bit less exalted; both the lox and the carpaccio struck us as perfunctory, while the side of macaroni and cheese was almost flavorless. But if you focus on the main courses, Ounce can be a prime experience. Bar. |
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WATERMARK GRILL
18740 Stone Oak Pkwy, at Loop 1604
(210-483-7600)
Open Mon–Wed 4:30–10, Thur–Sat 4:30–11, Sun 11–9.
web site | map | latest review | photo | access ++ | add to library |
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$$–$$$ |
Seafood /
Steaks |
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(From February 2011) A quick perusal of the menu shows a restaurant that takes seafood seriously. Four varieties of oysters, hapuka (a relative of grouper from the waters of New Zealand), and a plethora of other fish and shellfish fill the menu. Malpeque oysters, briny and crisp, started us well, as did a thin but flavorful crab cake with a minimum of breading. The hapuka turned out to be a robustly flavored white fish served on a mélange of white beans, onions, and peppers. An equally unusual (and tasty) dish was the browned scallops with couscous and grapefruit. The dignified space, once Reggiano’s, had an amiable buzz of conversation. Bar. |
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