It was in Chicago that we learned about meat and steak in particular. It was from observing how other restaurants prepared and served the same meats, but with enormous different results, that we became interested in cooking.
Today, thanks to all the great chefs of Chicago, who took me under their wing and unselfishly shared their knowledge with me, Spoto’s serves some of the best food anywhere.
One thing these chefs had in common was their quest for the finest ingredients. That lesson has served us well throughout the years.
Nothing is too good for our friends and family, from the finest Black Angus Beef to the just ripe produce at the local farm stand.