At Spencer’s, aged USDA-certified Natural Black Angus beef steaks are hand-cut and seared at 1600 degrees. So, if you can find a better steak in Salt Lake City than at Spencer’s, go for it. The cuisine at Spencer’s (okay, the meat at Spencer’s) in tandem with sommelier Louis Koppel’s spot-on wine pairings, makes lunch or dinner a nearly risk-free experience. But 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 homemade croutons and aged parmesan. Although the double-cut lamb chops are spectacular at Spencer’s, it’s hard to resist the classic “Spencer Steak,” which is fourteen ounces of boneless Creekstone Farms natural beef ribeye, cooked exactly to your specification.
