Spencer's Steaks & Spirits — Restaurant in Breckenridge

Only reviewing because our server, David, asked our table to do so. We ate here Monday, 8/20/2023.

I'll start with the service. Not bad, but the art of selling should take a more gentle, subtle approach. For example, someone orders the Filet Mignon tenderloin. You ask if they're interested in adding one of your optional steak toppings, when they respond "no," you don't need to run through all four options individually. Same when it comes to desert options. Nobody indicates interest in desert, don't name them all. The other problem was being overly attentive when we sat and when we ordered, spending too much time at the table, and then being quite absent as soon as food has been served. Also, taking all of our cards for payment and returning 20 minutes later was rough. When a table is ready to go, they're ready. Now, I will give some deference, since we needed to pay separately, but we shouldn't wait more than 5 or 10 minutes. I've served tables at a number of restaurants, and even with hand written slips and a handful of other tables, this process shouldn't take more than 10 minutes to get a group paid and out the door. Only 4 parties were there throughout.

Next, the food. I can't speak for all 6 members of our party, but I can give feedback for at least 3 of the meals. One member of our party ordered the scallops and described them as under-cooked. That can go very bad, but he said he felt okay the next day, so bullet dodged. The other two dishes were mine, and the gal next to me. We both ordered the exact same thing, Filet Mignon, medium-rare, with a side of the Garlic Mashers. The server set the plates down and asked us to cut into the center to make sure the steaks were cooked to our liking. Good move, but the two cuts were clearly different. Mine was a cut of tenderloin for sure, but the gal next to me appeared to have half of a New York Strip. We cut in as instructed. My tenderloin was rare, which I was amenable to. Her non-tenderloin was well done. Server made the comment that they both looked medium-rare... Whaaaa??? Nope. Neither of us are the type to complain or send a dish back, which she really should have done. It was clearly NOT a Filet Mignon tenderloin. The diameter alone was a dead giveaway, as was the roughly 1-inch thick cut. Nope! I offered to give her half of mine, and take one for the team by taking half of her's in return. She agreed. Okay, the strip was edible, albeit way over cooked. Filet was good. Next our "garlic" mashers... Oh my.. These were petite reds, which I would totally make into mashed potatoes if I were cooking. But there was no way these had any garlic, or butter, or anything other than some possible cream to allow for mashing. Not a snowball's chance in, uh, heck. Thankfully another member of our party had ordered bread, which came with some butter dabs, and that was a game changer for these otherwise flavorless, miserable mashers. C'mon kitchen. On that note, a few in our party commented on a smell, ya know, like Otto's jacket?? The whacky-tobaccy... Again, I've worked in restaurants, and I'll say Mary Jane is in a lot of kitchens out there, but typically the food comes out really good as a result. Maybe overly flavored.. This was the opposite. Ehhh..

Finally, the atmosphere. Not bad, but the person that appeared to be the floor manager on duty that night was clinging to the customer side of the host station, talking to said host the entire time we were there. Never once did I see her do a lap through the floor. That was a disappointment as she could have helped the server, and the kitchen, with some of the issues. Consider the sticker price, and honestly the filet my friend ordered, as well as the $9/side "garlic" mashers, should have been comped.

I was somehow convinced to go back the next day for their lunch buffet. It was Taco Day, edible but totally uninspired.

I don't think I'll ever go back. We've had an annual conference there every single year that I've been in my current profession. Step it up, like big-time step it up, for the...

This was my first visit to Spencer’s. It was on Thanksgiving Day 2024. We had reservations for a party of 4 at 5:45 pm. When we arrived there was line all the way down the stairs from the first floor. We believe that people without reservations were being seated before us, but that is just my opinion and I have no real information to back it up, except that it took about 45 minutes for us to be seated.

Once we were seated, a member of the wait staff greeted us, poured water, and asked us for our drink orders. We then went to the buffet line. There were no crab legs, as were advertised in their menu. The vegetable section, which consisted of green beans, carrots, Brussels sprouts, and baby potatoes, were cold. I wanted to try the Crab, Potato, and Corn Chowder but there were no bowls available. I then went to the line with prime rib, candied yams and sweet potatoes, dressing and turkey. I decided to try the turkey first. The pans of candied sweet potatoes and yams, and the dressing were almost empty, I had to scrape up scraps to get a little taste of each. The turkey was really good. I think it was the best turkey I had ever had. That did not make up for the lack of availability of the other foods, though. Our drinks were delivered to the table about 30 minutes after we ordered them.

When it was time for my second round, there was a fresh prime rib. I got a slice but upon tasting it, it tasted “off”, like it was spoiled before being cooked. I only had the one bite which I had to spit out. They had also replenished the sweet potato yam dish and the dressing. The dressing was good as was the Grand Mariner Cranberry Sauce.

Time for dessert. The dessert area had not been restocked so I had a choice of baked apple crisp or pumpkin pie instead of chocolate cake, chocolate lave cake, fudge brownies, pecan pie, croissant bread pudding, or cheesecake. From the table where I was seated, I watched as three children waited VERY patiently for the fudge brownies cakes to be restocked for over 30 minutes. One of them asked a member of wait staff when they would bring more of the “little round chocolate cakes” and were ignored. The grandmother in me finally took action on behalf of those children, who I did not know. I found a member of the staff and told them that the children had been very patient waiting for the dessert bar to be restocked but it had been over half an hour. I told them they needed to find whoever was responsible for stocking the desserts that they needed to do their job immediately! Five minutes later three people came out with trays of desserts and the children finally got their little round chocolate cakes.

I feel that everyone who had reservations for Thanksgiving dinner at Spencer’s Steak and Spirits in Breckenridge is owed at least half of their money back and a huge apology from management. This was the most mismanaged, poorly carried out Thanksgiving dinner I have ever attended, paid or not.

While what food I was able to actually eat was good, there was much missing from the menu that was published (especially the crab legs, the Crab Potato and Corn Chowder, pecan pie and chocolate cakes), and some of it was cold. At $78 per person, this was ridiculous. I don’t recommend making...

If I could give this place no no stars I would. We are staying at Beaver Run resort so we thought we would try their steakhouse. We got seated right away, and was greeted by our waiter David. Ordered a kids meal, bread and butter, parmesan fries, mashed potatoes, Mac and cheese, a filet (medium), a ribeye (medium) and one drink from the bar. The bread and butter and the parmesan fries came out first like we asked. Appetizers were all gone and still hadn't received my drink from the bar. It had been sitting there for 15 min so I went and got it myself. Our good finally came out. The filet was so rare the middle was cold. The ribeye was the exact same way. Waiting for our waiter to come back out not his fault he was the only one working and he had 7 tables to deal with. I finally got his attention and asked for a manager. He said hold on your stake are way under cooked. 15 minutes later he came back and said I'm finding one for you. Dawson who I believe manages the front desk came up. Dawson was great not his area by he was doing everything he could to help. 5 minutes later David came back to table and said he was going to take the steaks and get them up to temperature. At that point we were done. I asked for the bill and said we don't want the steaks. He offered for us to take them to go. I refused and asked for the bill again. My bill was 70.00, because he took the steaks off. I have no problem paying for the items we ate and the drink. But why am I paying for sides that came out with steak that we didn't get to eat? We will definitely come back to the resort, but we won't enter this Spencer's steakhouse again. We had better dinner at Eric's on main Street the night before and they were packed. Thank you Dawson for your help and trying to make things better. You would think on a Saturday night your upscale restaurant would be staffed and have a...