Comments on: Spencers for Steak and Chops restaurant review

By: Stu

Stu — Wed, 18 Feb 2009 17:11:30 +0000

It’d be a brave person who put their hard earned cash behind a high end, premium priced steak house in today’s climate.

Let alone the compounded problem of SLC’s smaller high end dining market.

By: Lisa

Lisa — Wed, 18 Feb 2009 17:06:19 +0000

Ted mentions in last week’s city weekly that Ruth’s Chris was a casualty of the implosion of Gene Kwon and his whole Latitude Restaurant Group. He said another entity is looking into re-opening the SLC franchise, but I wouldn’t be surprised if Stu is right that it just won’t draw enough people in SLC.

By: Stu

Stu — Thu, 12 Feb 2009 22:24:18 +0000

I don’t think SLC could support it in the end. I never really ever see Spencers packed out, and if memory serves, Ruths Chris was way bigger.

By: jake

jake — Thu, 12 Feb 2009 19:24:30 +0000

Does anyone know why Ruth’s Chris has closed in SLC?

By: jake

jake — Mon, 09 Feb 2009 02:49:37 +0000

Looks like the only place to offer a dry aged steak in Utah is in Ogden. Rickenbackers. We went there over the weekend. Their Filet with organic herbed roasted red potatoes with reduction (?) sauce was a 10. Pistachio crusted halibut on butternut squash and goats cheese raviolis was also delicious. Brandy soaked peach cobbler was a hit as well. One of the best restaurants in the state may very well be in Ogden.

By: Rod Schiffman

Rod Schiffman — Sun, 18 May 2008 02:23:09 +0000

Will do. I’ve bought the AUS Wegyau from Lobel’s in NYC. There was a time — during the olympics when Spencer’s carried Wegyau (they called it Kobe).

I’ve tried the Harmon’s dry aged. It’s very good.

By: Stu

Stu — Sat, 17 May 2008 19:40:43 +0000

Rod: Let me know if you do ever find a restaurant offering genuine dry aged beef. Genuine imported Kobe as well!

By: Stu

Stu — Sat, 17 May 2008 19:24:55 +0000

Danny: I noticed the dry aged meat at the Brickyard Harmons also, that’s my local grocery store.

As soon as the summer starts properly (which is soon hopefully) I intend to buy similar cuts from Sniders butchers and the Harmons dry aged range, for a good old blind taste testing!

By: Danny Kourianos

Danny Kourianos — Sat, 17 May 2008 08:35:01 +0000

You may already be aware, but Harmons Grocery Stores now offer Dry-Aged beef in their meat case at most stores (I know the Brickyard one does). I can’t vouce for the flavor, as I’ve yet to shell out the bucks for it, but it’s certainly an eye-catching display.

I recently paid a visit to Flemings as I hadn’t been in a number of years and for the price it just didn’t hold up at all to Spencers.

By: Rod Schiffman

Rod Schiffman — Fri, 16 May 2008 23:05:18 +0000

I’ve always liked Spencer’s a lot as well. I think Ruth’s Chris does a better tenderloin, Spencer’s is best for everything else. I’ve been waiting for someplace in Utah to do Dry Aged. I always call and ask. They always couch their aging process in such a way that you will think it’s dry aged — unless you ask them point blank. There was a period of about 18 months that the Steak Pit at Snowbird did A dry aged steak. The rest were not, and they made it clear about the dry aged one. However, they discontinued it saying the market would not support the extra cost of the meat.

Ruth’s Chris is proud they only wet age their meat. As a chain, they don’t like the flavors of dry. Places like Capitol Grill are dry aged in some markets and wet in others. Same thing with Morton’s, Palm, S&W and Delmonico’s.