West Hartford Fleming’s

Operating Partner: Liz Kiyak
Chef Partner: Headley Wilson

Your West Hartford Fleming's is located in the historic Educational Building, just off West Hartford Center and next to the Noah Webster Library. Whether you’re celebrating, dining with business clients or want a night out with friends, we have created the perfect ambiance with a menu filled with your favorites and a local chef’s table that changes with the season, or whenever we feel inspired by our ingredients. Our bar is always open and our wine manager has curated a wide selection of locally selected wines, hand-crafted cocktails and spirits. Need a more private space? Our Private Dining Director is at your service.

Welcome to Your West Hartford Fleming’s.

  • Award of Excellence, Wine Spectator, 2010-2016
  • "Best Steak," Best Restaurants List, Connecticut Magazine, 2013
  • "Best Service in Hartford County," Readers' Choice, Connecticut Magazine, 2012

Address

44 South Main Street
West Hartford, CT 06107
860-676-9463

Get Directions

Hours

Mon-Thu: 4PM-10PM
Fri: 11AM-11PM
Sat: 4PM-11PM
Sun: 4PM-9PM
February 14: 11:30AM-11PM

Local News

Tomahawk for Two-sday Menu Available Every Tuesday

Wifi Available

About Chef Headley Wilson

About Your West Hartford Chef

Chef Headley’s focus as a chef is to constantly learn, create and have fun. His Chef’s Table is all about combining classic-inspired recipes with unique presentations and twists to create entirely unique culinary experiences.

Learn More

Chef Headley's Table

JAMAICAN BEEF PATTIES

sweet and spicy scotch bonnet sauce, citrus fennel salad


BACON WRAPPED STUFFED DATES

goat cheese stuffed, fig honey glaze


SHAVED BRUSSELS SPROUT & SPINACH SALAD

Brussels sprouts, spinach, warm bacon vinaigrette, hazelnuts, dates


A5 JAPANESE WAGYU STRIP

jerk salt, lava salt, merlot salt *4 ounce minimum


MISO BLOOD ORANGE GLAZED SCALLOPS

caramelized leeks, braised artichoke hearts


PRIME BLOCK CUT DRY AGED NEW YORK STRIP

8 oz. prime strip, broccoli sponge, sunchoke puree, caramelized shallots, lobster thermidor compound butter, demi glace


TRUFFLED BROCCOLI GRATIN

Gruyere bechamel, truffle