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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) are served with drawn butter.
Thomas Czaja, Senior Editor
12:25 pm CDT April 18, 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.

The dream of restaurant ownership for Spass became a reality when he and Dewar held the soft opening for The Primal Cut Steakhouse in Tinley Park in late March.