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THIS RESTAURANT IS CLOSED Spoto's Steak Joint Restaurant Review: Don't be misled by the casual look of this restaurant. Owner Bob Spoto is serious about his steaks and has been serving them for more than 30 years. To say he treats beef with respect is an understatement. Steaks are aged at least a month before they arrive and another two weeks minimum on site. The restaurant has its own smokehouse and everything in the joint is homemade. Try the Steak Joint sirloin, at either eight or 12 ounces, and the barbecue ribs and prime rib. Another option is the Mediterranean mussels, when available; they are sometimes twice as big as your thumb and come steamed in olive oil, garlic, butter and sambuca. Order a half loaf of bread to sop up the mussel juice. Another good appetizer is the calamari Abruzzi, sautéed in olive oil, roasted garlic and cherry peppers and finished with a splash of sambuca.