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Ruth’s Chris has a ‘steak’ in fine dining

A La Carte Columns

August 7, 2016

Story By: Christina O Connor | Photos by: TONY GRILLO

Tomahawk Ribeye ($130)

Tomahawk Ribeye ($130)

Since Ruth Fertel opened Ruth’s Chris Steak House in the 1970s, it has become a reliable steak house — with locations all over the country — where you can get all the classic “fixings.” But that doesn’t mean that the franchise doesn’t like to continually reinvent itself.

Several months ago, Ruth’s Chris debuted about a dozen new items. The revamp, explains executive chef Eser Domingo, marks one of the chain’s most substantial changes ever. Here’s a look at a few of the new things you can find on the menu.

Crab Stack ($21)

Crab Stack ($21)

There’s Crab Stack ($21), which features a cucumber salad with red onions and red bell peppers, along with fresh mango, cilantro, fresh avocado and Colossal lump blue crab. It’s all topped with a house-made champagne vinaigrette.

Another new appetizer is Fire-Roasted Corn ($12), featuring fresh corn sautéed with salsa verde, and fresh red and green peppers.

Fire Roasted Corn ($12)

Fire Roasted Corn ($12)

And, of course, if you’re coming to Ruth’s Chris, you’re going to want to get some steak. So why not go all out with what Domingo calls “the king of all steaks” — Tomahawk Ribeye ($130). It’s a huge cut of USDA Prime bone-in ribeye.

“It’s 40 ounces, so that’s roughly about two pounds of meat,” Domingo says. “It’s meant to be shared, but I have seen people eat it by themselves.”
Ruth’s Chris Steak House

Ruth’s Chris Steak House

Waterfront Plaza
500 Ala Moana Blvd.,Honolulu
Nightly, 5-10 p.m.

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