Top-tier Steaks and StartersColumns Surf and Turf
January 5, 2014
Story By: Steve Murray | Photos by: Anthony Consillio
Dining at Ruth’s Chris Steak House is always a pleasure, and it’s not just because of the wet-aged steaks, which are incredible. General manager Don Asam is a firm believer that everything must be perfect. And that’s obvious as soon as you enter the famed steakhouse. The atmosphere is comfortable, the food delicious and the staff is knowledgeable and attentive — it’s exactly what we want and expect from a top-tier steak house.
What to order is a matter of personal preference. You don’t even have to order a steak, though it’s highly recommended. I personally believe there is no better way to begin than with Tomato Mozzarella Salad ($17), which, by itself, is large enough to be an entree.
Large, vine-ripened Hamakua tomatoes are sliced thick and served with fresh buffalo mozzarella, julienne basil and balsamic vinaigrette on a mescaline mix of fresh greens. The combination is outrageously delicious and classic steakhouse fare proving that, just like the steaks, the best food is fresh, simple and carefully prepared. This starter is a perfect mixture of sweet, creamy, savory and just a bit sour.
If you desire more protein in an appetizer, Seared Ahi Sashimi ($19) and Barbecue Shrimp ($19 for appetizer, $35 for entree) are two excellent options that offer something special.
Barbecue Shrimp presents naturally sweet shrimp sauteed in white wine, butter, garlic and spices to create a light barbecue flavor that is unique to this dish. The sauce also creates a wonder dressing for the side of rice or potatoes.
Few things go together better than sashimi and beer, and Ruth’s Chris has this combination down to a science. The buttery ahi features a beer and mustard sauce that is delicious. The dish is tangy and earthy, and whoever came up with that combination really knew what they were doing.
Finally, since it is a steakhouse we’re talking about here, we must pay tribute to the savory pieces of meat.
Ruth’s Chris offers seven cuts of U.S. Prime wet-aged beef ranging from the tender corn-fed Petite Filet ($45) to the massive Cowboy Ribeye ($57) and Porterhouse for Two ($110). Each one is perfectly broiled to order in an 1,800-degree oven and served on 500-degree plates.
At this fine-dining establishment, you have some of the best steaks you’ve ever tasted.
Ruth’s Chris Steak House
500 Ala Moana Blvd., Honolulu
Open daily 5-10 p.m.