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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.

Located in a historical landmark building Bananaz Tropical Grill in Rancho Mirage provides the perfect setting for a delicious meal. The venue is a fun filled stylish place offering great food and desserts in a convivial setting. Visitors and locals alike are going bananas over the friendly island-style service and cuisine. The menus are inspired by the tropical splendor of Hawaii and the wealth of seafood from the Pacific making it an ideal place to enjoy a meal and have a fabulous time.

Expect to find crunchy coconut shrimp, and blackened seasonings on seared Ahi served chilled with wasabi ranch dipping sauce among short eats. If you prefer something more filling then try Joe's sweet and sour chicken - wok fried and served with a traditional sweet and sour steamed rice, or seared tofu, chicken and barbecued pork, simmered in a rich chicken broth with udon noodles.