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Treat yourself to Prime steak, wine

A La Carte

November 19, 2017

Story By: Caroline Wright | Photos by: TONY GRILLO

Seared Ahi ($22)

For those who are celebrating special occasions, or just seeking a memorable meal this holiday season, dinner at Ruth’s Chris Steak House is the ultimate prize.

The upscale steak house is known for understated luxury and impeccable cuisine. Its beef is USDA Prime grade, a designation that indicates a steak’s superior tenderness, juiciness, flavor and texture. And although beef is the superstar of the show here, Ruth’s Chris also serves extraordinary seafood, lamb, pork and poultry — and a special selection of appetizers, perfect beginnings for steak house meals.

Cowboy Ribeye ($67)

The Crab Stack ($22) is a light and refreshing starter course. “It’s a small tower, layered with avocado, cucumber, mango and giant lumps of colossal crab meat, then topped with a citrus Champagne vinaigrette,” says Matthew Iannaccio, assistant general manager at the restaurant’s Waterfront Plaza location.

Seared Ahi ($22) is another appetizer that happens to be a perfect example of the restaurant’s dedication to consistently excellent quality.

“It’s sourced locally, served with ginger and pickled cucumber salad, and a wasabi-beer mustard sauce,” Iannaccio says.

And for dinner, Cowboy Ribeye ($67), a 22-ounce cut that is wet-aged for two to three weeks and served on the bone, is the perfect entree choice. “This offers more flavoring,” explains Iannaccio. “The steaks are cooked in our broiler at 1800 degrees, seared from the top so the juices run into the meat.” Placed on a 500-degree ceramic platter, each steak arrives sizzling in melted butter.

Faced with a wine list that features more than 250 labels, anybody might find it challenging to select the perfect accompaniment for the Cowboy Ribeye meal. Iannaccio enthusiastically recommends the 2014 Nickel & Nickel vintage from Quicksilver Vineyard ($45 per glass, $180 for the bottle). The restaurant, in fact, owns the entire allocation. “It’s a big, full-bodied, ‘jammy’ cabernet from Napa,” Iannaccio says.

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