Celebrating Spokane Success Stories
for Steaks and Chops
Since 1998, Spencer’s has been a staple of Spokane dining destinations for special occasions, travelers, friends and families alike. Located in the DoubleTree by Hilton Spokane City Center, Executive Chef Jeromy Farnsworth attributes its longevity to quality ingredients, consistency and passion. Spencer’s caters to Spokane as a traditional steak and potatoes town, so the kitchen staff focuses on using the best ingredients and cooking every dish to perfection. Priding itself as a prime steakhouse, Spencer’s also offers Kobe and natural beef options. “Buying finer and specialty ingredients is what sets us apart,” Chef Jeromy says. “We don’t get overly complicated. We take the time to consistently cook right, season well and let the food speak for itself.” The rock star of the restaurant is the 1600° infrared broiler. Used exclusively to cook steaks, the high heat chars the meat while sealing in juices. And it takes a lot of training to master the technique. “We’ve used the Vulcan broiler since we opened. Our experience with this cooking method is unmatched in Spokane,” he says. Ninety-five percent of menu items are made from scratch, and molecular gastronomy has put a twist on some traditional dishes. Customary mint jelly with lamb has been replaced by mint “caviar,” and shrimp cocktail is now served with tomato tartare. “It’s the same comfort food served differently to stay contemporary in the culinary world.”
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BY: MARIESA STOKES PHOTOS COURTESY OF SPENCER'S
Family style side dishes are available a la carte. While not on the menu, Farnsworth says half orders can be requested by single diners or those who want a variety of choices to sample. And, he says, guests with food allergies, gluten intolerance or other special dietary needs should feel comfortable speaking up. “The sky’s the limit on what we can do. I’m passionate about helping create memories for our guests, and our staff has that passion, too. We’ll do whatever we can to accommodate.” Chef Jeromy adds creative flair with seasonal, fresh, local items. Fall and winter selections include a compressed spinach salad with warm bacon dressing and deep dish apple pie made with apples from Green Bluff. In the summer, he adds a berry spinach salad with tangerine vinaigrette and peach shortcake to (509) 744-2372 the menu. When visiting Spencer’s, 322 N. Spokane Falls Ct. always save room for the (Inside the DoubleTree by strawberry shortcake. Big enough Hilton Spokane City Center) to share, this old-fashioned biscuit SpencersforSteaks is sandwiched with a pint of fresh andChops.com strawberries and local vanilla bean ice cream from Mary Lou’s Milk Bottle.
Published on Jul 14, 2014
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