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 Make My Fleming’s

Hours

Mon-Thu: 4PM-10PM
Fri & Sat: 4PM-11PM
Sun: 4PM-9PM

HOLIDAY HOURS

Join us on Thanksgiving Day,
November 28 from 11AM-8PM

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

BAKED BRIE & PROSCIUTTO ROLL

sweet onion sauce


OCTOPUS CEVICHE

pickled pineapple, ginger, coconut milk, plantain chips, Fresno chili


FALL HARVEST SALAD

kale & frisee, goat cheese, butternut squash, bacon, rosemary maple vinaigrette


A5 JAPANESE WAGYU STRIP

chimichurri butter, truffle salt, citrus salt, black lava salt *4 ounce minimum


LEMONGRASS CRUSTED SEA SCALLOPS

parnsip gnocchi, roasted king trumpet mushrooms, sautéed kale, bacon jus


PAN SEARED DUCK BREAST

herbed persimmon bread pudding, honey pomegranate glaze, roasted squash purée


SNAKE RIVER FARMS WAGYU RIBEYE

7 OZ., pommes fondant, broccoli purée, lobster turnover, black garlic, mustard demi