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Step Up to the Plate

Ruth’s Chris Steak House

By Alana Folen Photos By Leah Friel
September 8, 2013

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A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: RUTH’S CHOP SALAD ($14, A LA CARTE)

In the world of legendary steaks, Ruth’s Chris Steak House always brings forth its A-game with its premier USDA prime steaks, which are Iowa-fed, Iowa-grown and cooked to perfection at a sizzling hot 1,800 degrees. The result? A steak so juicy and beautifully marbled that it’s almost too exquisite to eat.

Of course, the glitz and glam appears to fall upon Ruth’s Chris’ carnivorous favorites first and foremost, but according to executive chef Eli Low, the restaurant’s Ruth’s Chop Salad also is a star in its own right. It’s made its mark on the menu, and it’s not your ordinary salad in the least. Instead, it basks in the light of creativity and shines brightly with immense flavor.

Morsels of diced green olives, candied bacon bits, crumbled bleu cheese and garlic croutons elevate Ruth’s Chop Salad to another level, as hints of sweet and tons of savory are infused into every bite. Bursts of tartness from the olives, a sharpness from the cheese and a desired crunch from the bacon bits and croutons are exciting to the taste buds.

Homemade crispy fried onions, seasoned with cayenne pepper, paprika, salt and pepper, are placed atop the dish. These onions alone are so deliciously addicting that Low recommends mixing them into the salad for additional flair.

A vegetable medley comprised of Iceberg lettuce, radicchio and baby spinach make up the structural components of this salad, accented with heart of palm, sliced button mushrooms and diced hard-boiled egg. “We try to incorporate local produce into our cuisine as much as possible,” says executive chef Eli Low.

“Ruth’s Chop Salad is great for sharing. Some guests enjoy pairing it with their steaks for a complete meal,” Low says.

The salad is tossed with lemon basil dressing, a creamy blend of lemon juice, basil, a dash of salt and pepper, egg and a dab of oil.

“The presentation of this dish is very unique. The dressing helps the salad stick together and retain its shape. Once the salad is pressed in its mold, it stands up like a tower.”

Ruth’s Chris Steak House

Restaurant Row
500 Ala Moana Blvd., Honolulu
599-3860
Daily, 5-10 p.m.