At Spencer’s, aged USDA-certified Natural Black Angus beef steaks are hand-cut and seared at 1,600 degrees. The cuisine at Spencer’s, in tandem with sommelier Louis Koppel’s spot-on wine pairings, makes lunch or dinner a nearly riskfree experience. Before the meat, there are chilled “colossal” shrimp with Absolut Peppar Bloody Mary cocktail sauce to be had, not to mention the refreshing Romaine lettuce hearts with housemade croutons and aged Parmesan. Although the double-cut lamb chops are spectacular, it’s hard to resist the classic Spencer steak, which is 14 ounces of boneless Creekstone Farms natural beef rib-eye, cooked exactly to your specification.
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