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Bringing The ‘Sizzle’ To Every Dish

Inside Feature

October 15, 2017

Story By: Kyle Galdeira | Photos by: LAWRENCE TABUDLO

Carnivores can’t go wrong with a Cowboy Ribeye steak from Ruth’s Chris.

For more than a quarter century, local diners have come to appreciate Ruth’s Chris Steak House’s exceptional wet-aged steaks, which are selected from the top 2 percent of the country’s beef, broiled in 1,800-degree ovens and served sizzling with butter on 500-degree plates to ensure every bite is hot and delicious.

In addition to serving up the signature “sizzle” with each of its masterfully prepared USDA Prime steaks, the New Orleans-inspired cuisine at Ruth’s Chris Steak House also features fresh seafood, an award-winning wine list and a wide variety of appetizers, salads, side dishes and desserts, all served in an inviting atmosphere accompanied by impeccable service and hospitality.

Ruth’s Chop Salad

Executive chef Eser Domingo and his heart-ofthe-house team continue to perfect an array of customer favorites, while also adding new items to keep up with culinary trends. Ruth’s Chris offers multiple cuts of wet-aged beef, including Cowboy Ribeye ($67), a 21-ounce, bone-in USDA Prime selection that’s aged 14 to 21 days for a robust, perfectly marbled flavor.

Diners also can reach for the massive Tomahawk Ribeye ($145), a USDA Prime bone-in, 40-ounce cut that resembles something Fred Flintstone would “Yabba Dabba Doo” over as, excluding the bone, the dish yields 2 pounds of succulent beef broiled to perfection.

Potatoes Au Gratin

“Our steak comes out sizzling and remains hot from the time it leaves the kitchen throughout the meal. We want you to sit back, relax and enjoy your experience, including top-notch service,” says Domingo. “It’s all about great food, great wine and great service. If we get those elements correct, then you have a successful restaurant.”

What would a scintillating steak be without signature side dishes? Ruth’s Chris offers an array of accompaniments, such as Potatoes Au Gratin ($14), a hearty portion of Idaho potatoes that are thinly sliced and smothered with a three-cheese sauce.

Top off your steak dinner with Cheesecake.

Ruth’s Chop Salad ($17) represents another local favorite, and consists of julienne-cut iceberg lettuce, baby spinach, radicchio, red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, blue cheese crumbles and a lemon-basil dressing, all topped with crispy onions in a beautiful tower-like presentation.

To wrap up one’s meal, Domingo recommends the delicious Cheesecake ($12). The creamy, homemade New York-style cheesecake is constructed with a graham cracker-crumble crust and served with fresh, seasonal berries.

The restaurant also is home to a can’t-miss happy hour menu available daily from 5 to 7 p.m. Appetizers are served as full portions — just as you would get upon ordering from the traditional menu — but at unbelievable prices. The pau hana destination also offers up drink specials on everything from ice-cold draft beer to wine, well drinks and martinis.

“Our bartender is a mixologist, so if you prefer something other than wine or beer, you can enjoy a great mixed drink,” Domingo explains.

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