Latest Reviews
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Not Perfect. I eat at Spencers in Spokane several times a year while visiting my son at Gonzaga and have thoroughly enjoyed my experience, especially …
IDAZONA
Spencer’s for Steaks and Chops
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Perfect meal. The food and service were both amazing. Our server was Heather. She was incredibly attentive and timed everything just right.They have a…
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Ordered the 8oz ribeye, looked more like a filet, cut more like shoe leather. None of the marbling I'd expect from ribeye. So, I guess I either got a …
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Spencer's for Steaks and Chops is open for Casual Dining. Spencer's for Steaks and Chops serves American and Steak dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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6 Reviews on “Spencer’s for Steaks and Chops”
Not Perfect. I eat at Spencers in Spokane several times a year while visiting my son at Gonzaga and have thoroughly enjoyed my experience, especially at a restaurant that I don’t have at home. I must say that my Omaha experience was not the same. Medium rare + was not an option as I was shown on the menu and the ribeye was not of the quality you would expect. Hopefully this was a one off experience and I will try again as my youngest will be attending Creighton.
Perfect meal. The food and service were both amazing. Our server was Heather. She was incredibly attentive and timed everything just right.They have a great bartender. I’ve had the margaritas here twice and they were memorable both times. The complimentary salad is also delicious. The steak was perfectly cooked and seasoned. I’ve never had better. The creamed spinach was my favorite side. I had the mashed potatoes on another visit and can also recommend those. Jim (the manager) came by to check on us and convinced us to take some of their chocolate cake home, it was delectable. I cannot say enough good things about the staff and food at Spencer’s. I’ll definitely be back and recommend it to people I know.
Ordered the 8oz ribeye, looked more like a filet, cut more like shoe leather. None of the marbling I’d expect from ribeye. So, I guess I either got a really bad filet, or a really bad ribeye. Either way, a really bad steak. Ate at the bar, excellent service from Suzzanne (I think that was her name) the bartender.
Censored. This restaurant has a careless kitchen and is unworthy of your trust. My original review of this establishment is so dreadful it is being suppressed by the website!
Underwhelmed. The experience started downhill within a minute of entering Spencer’s. The hostess seemed clueless and unable to find our reservation even though we were to be seated at the chef’s table – their prime location. No one offered to check our coats. Our server was a tall, large guy with bad theatrical training. He recited his lines just like he’d memorized them with no consideration to the group of diners seated at his table. He spent the first two minutes telling us what a superior steakhouse they were, citing newspaper reviews, etc. It was irritating! We were already seated in their restaurant…we didn’t need an advertisement to convince us to eat there…just tell us about the menu. This guy loves the place. That’s fine…but we didn’t care about that. We want to be served!I ordered a wedge salad. It was giant in size, too big, and cut from a yellowed and slightly wilted head of iceberg. It was unimpressive. My steak, a New York Strip, was cut nicely thick, seasoned appropriately, flavorful, but lacked aging and thus tenderness to the degree one would expect for a $40+ piece of grilled beef. The one bright spot of the evening was a visit to our table by a talented sommelier who recommended a wonderful wine – Schweiger Vineyards, 2007 Cabernet Sauvignon, Spring Mountain District, Napa Valley. We enjoyed two bottles of this fine wine. However, with the exception of the wine the evening was disappointing and underwhelming. I cannot recommend Spencer’s given the many other fine steakhouses (801 Chophouse, Sullivan’s, Mahoghany, etc) in Omaha.
Salt, anyone. I still taste the salt from the recent dinner I had at Spencer’s. Why do chefs need to destroy a perfectly good dish with a pound of salt? I have a bias against steak places, so I usually go and order chicken or something like that. Well, the chicken was cooked nicely, but all of the food had a layer of salt that I think I’ll be tasting for days. And an $8 baked potato? That no one could finish? My son had bread for dinner, basically, because there are so few vegetables on the menu. And I’m sorry, but a piece of meat is not dinner. Where’s the vegetables and sides? Way too much money for little satisfaction in food. Nice atmosphere.