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Spencer’s History

Spencer's for Steaks and Chops, the original USDA Prime steakhouse, has operated for more than 20 years. A Salt Lake City staple, Spencer's delivers contemporary and seasonal dishes, hand-cut steaks, fresh seafood, local produce and cheeses as well as classically inspired cocktails, local craft beers and an award-winning wine list.

Headed by Executive Chef Tony Coppernoll, Spencer's continues to innovate to meet the changing and discerning taste of today's foodies. Working in collaboration with local meat purveyors, Chef Tony draws inspiration from the farm-to-table influence of his humble beginnings in the 300-person town of Lone Rock, Wisconsin. 

Recognized in 2020 with Wine Spectator Best of Award of Excellence and Best of State in America's Traditional Fine Dining, Spencer's is one of only five restaurants in Utah to boast this wine honor. Other awards include TripAdvisor Certificate of Excellence and OpenTable Diner's Choice.

Join us by calling for a reservation at 801-238-4748 or book online.

Our Chef

Chef Tony Coppernoll is passionate about bringing his extensive culinary experience from the roots of a small town to the Spencer's Kitchen. Having joined the Spencer's team in 2021, Chef Tony creates menus infused with his knowledge and passion for Prime Cuts and fresh, locally sourced ingredients. Finding solace in the intensity of the kitchen, Chef Tony cultivated his culinary passion from a young age, starting out sweeping sawdust from the floors of the local butcher shop and harvesting crops from the surrounding fields.

At Spencer's for Steaks and Chops, located in downtown Salt Lake City, Chef Tony pairs the Best in Class wine list with flavorful dishes such as our Honey Ricotta Lemon Cheesecake which incorporates honey from our very own beehives. Chef Tony's passion for local and seasonal ingredients shines through in his attention to detail in the presentation of each plate.

Visit Chef Tony at Spencer's for Steaks and Chops, 255 S West Temple, Salt Lake City UT. He can be reached at, 801-238-4748