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Fleming's Prime Steakhouse and Wine Bar has set new standards, raising the bar for excellence in steakhouses by winning awards for their food, wine and service. While prime beef is king, their exclusive wines are in the race for top spot too.

The staff at Fleming's believe there is an art to eating well, so their steaks are hand-cut daily and are carefully marbled for four weeks, their flavor enhanced with salt and pepper and then cooked at very high temperature to seal their juices. Some of the star attractions are double thick pork rib chop baked with apple cider creole mustard, julienne of apples and celery root and the Daily Chef Specials selection may capture the attention of hearty eaters. Seared scallops are served with a lobster cream sauce and a puff pastry of sautéed vegetables, while tuna mignon is seared rare with poppy seed au poivre and tomato sherry vinaigrette.

Fleming's has the rare distinction of offering over one hundred wines by the glass. True connoisseurs, they offer well known as well as exclusive boutique wines served at optimum temperatures. They help guests take a step towards becoming more knowledgeable, by inviting them to sample trios of two ounce servings in individual carafes and compare them with specially designed wine flights.

As a French restaurant in Walnut Creek, Le Bistro is every bit as charming as it's supposed to be with its gorgeous interiors and a romantic ambiance which doesn't overwhelm. The sophisticated décor is rich with a floral theme, fresh flowers, shiny tasseled candles and snow-white tables and the service is welcoming and hospitable. Inspiration from the South of France is evident in the menu which uses fresh, local and organic ingredients to create the tantalising dishes and all the elements of France, the food, music and the chef are completely authentic.

Start with the homemade salmon gravlaks and follow up with the escargot gratinated with garlic butter or the crusty wrap tilapia with ratatouille sauce while other delicious entrées could include veal sweetbread with morel port sauce or fish quenelle with lobster bisque. End with a delectable orange crepe cake with light, zesty sauce and sip on some of the pleasing French wines from their admirable collection.