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The petite filet mignon ($29) — accompanied by choice of baked potato or hand-cut fries, along with a house salad or cup of Primal Cut beef vegetable soup — is one of the signature dinner entrees at The Primal Cut Steakhouse in Tinley Park. Photos by Thomas Czaja/22nd Century Media
The jumbo Alaskan red king crab legs (market price) is served with drawn butter.
Thomas Czaja, Contributing Editor 
11:32 am CDT April 20, 2017
Approximately six years ago, a chef entered a steakhouse in Chicago, where he met another chef working as a dining room captain. Little did Paul Spass know when he sat down and became a regular customer of Mark Dewar’s that evening that the two would become friends and ultimately business partners, one day opening their own restaurant together.