Which gets your vote: filet during the week or prime rib on Friday and Saturday?
At this Colorado steakhouse, the calendar decides what takes center stage. Most of the week belongs to filet mignon, then Friday and Saturday switch the kitchen over to prime rib.
That keeps dinner refreshingly simple. No long steak list, no ten-minute debate, and no need to overthink the order. Pick the night, choose the size, and you already know what kind of dinner is waiting.
The Main Street location has been serving Florence since 2015, though the restaurant’s story started much earlier.
If I were planning the stop, I would check the calendar before checking the menu.
One day can completely change what lands on the plate.
Friday And Saturday Put Prime Rib On The Menu
Friday changes the dinner order before you even sit down. Prime rib replaces the filet mignon served earlier in the week and stays in place through Saturday night.
You still get a choice once you are seated because the prime rib is offered in several sizes. Pick the portion that matches dinner, then choose the doneness you want. The steak dinner follows the same compact format that has shaped Quincy’s for years.
Friday and Saturday also carry longer evening hours than most of the week. The Florence location opens at 3:30 p.m. and serves until 9 p.m. on both nights, giving you an earlier start if dinner is being worked around another stop in southern Colorado.
If you arrive expecting a broad steakhouse menu, the Florence format is different. Prime rib is the main beef dinner on those two nights rather than one steak among a long list of cuts.
Ordering comes down to size and doneness. Decide on those two details, then move to the rest of the plate instead of comparing several steak cuts.
Prime rib belongs to Friday and Saturday, and the restaurant opens earlier than it does Monday through Thursday.
Those are the only two prime rib nights in the weekly schedule. Sunday through Thursday remain devoted to filet mignon.
The Other Five Nights Switch To Filet Mignon
Come back on Sunday, Monday, Tuesday, Wednesday, or Thursday, and the steak at the center of dinner changes. Filet mignon takes the prime rib’s place and is also available in several sizes.
The weekly rotation is part of Quincy’s one-item concept, a restaurant model that predates the Florence location by decades. Rather than keeping both main steak dinners in rotation every night, the kitchen divides the week between them.
Sunday follows its own hours, opening at 3:30 p.m. and closing at 8:30 p.m. Monday through Thursday starts at 4 p.m. and runs until 8:30 p.m. That gives you five filet nights, with Sunday starting slightly earlier than the weekday schedule.
If your group is planning around the steak rather than the day, check the calendar before heading to Florence. A Thursday visit means filet mignon. A Friday visit means prime rib.
Call-ahead seating is encouraged, and walk-ins are also accepted. If dinner follows a drive or an afternoon around the Royal Gorge, you can call before reaching Florence.
Quincy’s Steak & Spirits is at 121 W Main St, Florence, CO 81226, directly in the downtown Main Street district.
Once you have the day right, the rest of dinner stays intentionally narrow. The biggest choice is no longer which steak is being served, but how much of it you want.
The Steak Dinner Keeps The Sides Recongizible
A baked potato and wedge salad accompany the steak, with bread served as part of the dinner format.
The one-item approach extends to the sides. The potato, salad, and bread arrive as part of the steak dinner rather than as separate selections.
If you normally choose sides individually, the format is different here. The potato, salad, and bread are already part of the steak dinner.
House dressing comes with the salad, while the baked potato can be finished with familiar toppings. The steak remains the main decision.
The same supporting plate follows both parts of the weekly rotation. Filet nights do not require one set of sides and prime rib nights another, so the change from Thursday to Friday happens mainly with the featured beef.
Cheesecake is among the dessert choices at the Florence location, so you can decide whether dinner leaves room for something afterward.
The dinner follows the same basic structure through the week: the featured steak for that night, a baked potato, wedge salad, and bread. The day determines whether the beef is filet mignon or prime rib.
Florence Joined The Quincy’s Story In 2015
The Florence restaurant is not the beginning of Quincy’s timeline. It is one chapter in a family restaurant story that stretches back through other Colorado towns and into South Dakota.
The Florence location opened in April 2015 in the town’s old downtown district. By then, Quincy’s name had already been operating in Colorado for nearly two decades.
At the time, Florence became the fourth Quincy’s location, following Leadville, Buena Vista, and Salida.
Its Main Street position puts dinner among the blocks associated with Florence’s antique shops and downtown businesses. If you arrive before the restaurant opens, you can spend part of the afternoon on the same downtown stretch instead of waiting in another part of town.
Florence was established in 1862. Antique shops occupy the downtown district around Main Street, including the blocks surrounding the restaurant.
Dinner service runs seven days a week, with Friday and Saturday carrying the longest hours.
Browse downtown earlier, then return when dinner service starts and let the day determine whether filet mignon or prime rib is being served.
More than a decade after the Florence opening, the restaurant still uses the same weekly rotation: one featured steak dinner based on the day of the week.
The One Item Idea Started In South Dakota
The short menu did not begin in Florence. The one-item restaurant concept started in 1979, when the owner’s father opened Prime Time Tavern in Huron, South Dakota.
The family’s connection to food goes back even further, to a grandfather selling hamburgers for a nickel in the 1920s and the next generation working in the fast-food business.
The first Quincy’s Steak & Spirits opened in Leadville in October 1997. Its name came from the historic Quincy block where the restaurant opened, a downtown building dating to 1879.
Other Colorado locations followed. Buena Vista opened in 2003, Salida arrived in 2008, and Florence joined the group in 2015. The growing group continued using the one-item format across its Colorado locations.
The family was already using a focused dinner model years before Quincy’s existed in Colorado.
When you sit down in Florence and find filet mignon or prime rib carrying most of the dinner conversation, you are seeing a format that began in another state more than four decades ago.
Florence Puts Dinner Near The Royal Gorge Route
Florence sits about 15 minutes from the Royal Gorge area.
Spend the earlier part of the day around the gorge or Canon City area, then head toward Florence when dinner service begins.
Downtown Florence includes a concentration of antique shops, and Main Street places the restaurant directly within that commercial district.
The restaurant opens at 4 p.m. Monday through Thursday and at 3:30 p.m. Friday through Sunday.
Friday and Saturday run until 9 p.m., while Sunday closes at 8:30 p.m.
If the Royal Gorge is taking more time than expected, check the closing hour before heading into Florence. If downtown browsing is already part of the afternoon, the restaurant is right on the same Main Street stretch.
Start with Florence and move toward the gorge, or save Main Street and dinner for the end of the route.
Call Ahead Seating Is Part Of The Florence Routine
The Florence location encourages call-ahead seating while continuing to welcome walk-ins.
Takeout is also available at the Florence restaurant if sitting down does not fit the evening. The weekly steak rotation still applies, so the day determines whether that order centers on filet mignon or prime rib.
On Friday and Saturday, prime rib service begins when the restaurant opens at 3:30 p.m. If you know approximately when you will reach Florence, you can contact the restaurant before arriving.
Call-ahead seating gives the restaurant advance notice while walk-in service remains part of the operation.
If you are arriving from the Royal Gorge or another stop, check the day’s steak and closing time, then use call-ahead seating once your arrival time is clear.
The featured steak comes in several sizes, and the dinner arrives with its standard sides. You can leave the dessert decision until after the main plate arrives.
Florence may be a small stop on a larger Colorado route, but the weekly steak schedule gives you a very specific reason to watch the calendar. Friday and Saturday mean prime rib. The other five nights switch the table back to filet mignon.