Fleming s Prime Steakhouse & Wine Bar Coming To Riverside

The restaurant will anchor ground-floor retail space at The Mark downtown

Maressa Ribeiro News Writer
The company plans to offer a selection of Prime, Wagyu and signature steak cuts (Image credit: Fleming's Prime Steakhouse & Wine)

Fleming’s Prime Steakhouse & Wine Bar is preparing to open a new Riverside restaurant at 3777 Mission Inn Ave., Riverside, as part of The Mark, a mixed-use development in downtown Riverside. The company’s website lists the new location as opening in Fall 2026 and places the restaurant near the intersection of Market Street and Mission Inn Avenue.

The Riverside location will occupy ground-floor space at The Mark, a seven-story residential and retail building that includes 165 apartments and approximately 20,000 square feet of commercial space. The property sits across from the Fox Performing Arts Center and near the Mission Inn, placing the restaurant within the city’s downtown dining and entertainment district.

According to Fleming’s, the restaurant will include a 107-seat main dining room, bar dining, three private dining spaces for social events and business dinners, and a large outdoor patio. The company also plans to offer a selection of Prime, Wagyu, and signature steak cuts, along with an extensive wine collection. Fleming’s is part of Bloomin Brands and operates locations across the United States.

The brand’s menu centers on steaks, seafood, salads, sides, and desserts, with its wine program forming a major part of the dining experience. The Riverside restaurant will add another full-service steakhouse to the downtown market, joining established restaurants in the area.  

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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