Cheesecake ($12)
Some restaurants thrive on experimentation, always churning out new and unusual specialties. Then there’s Ruth’s Chris Steak House, a global group of more than 150 steakhouse restaurants that stay absolutely faithful to its founder’s vision, after more than 50 years and counting.
The original Ruth’s Chris was founded in 1965 by Ruth Fertel, who mortgaged her home and threw her life savings into her dream of starting a steakhouse. Today, the menu has changed very little — the first update to the original menu was only a few years ago, with the addition of a few specialty items such as Lobster Mac & Cheese.
Roasted Brussels Sprouts ($14)
That’s a good thing, mentions general manager Don Asam. “We don’t do specials. We do this menu perfect, every night, 365 days a year.”
There are six steakhouses across Hawaii, with the Waikiki location being the busiest in the world. “Waikiki will serve 500 diners a night,” says Asam.
Of the eatery’s signature steaks and chops, Ruth’s Chris breaks down its steaks by taste and texture.
Cowboy Ribeye ($67)
The New York Strip ($58) is firm, “a man’s steak,” says Asam. On the opposite side of the spectrum is the Filet ($57), so tender it can be cut with a fork. The ribeye, meanwhile, is well-marbled with fat, and the Cowboy Ribeye ($67), is a bone-in cut of meat for extra flavor.
One thing all of the steaks have in common? They are USDA Prime corn-fed beef, an elite status given to only 2 percent of all the meat in the U.S. Alongside the steaks, Ruth’s Chris offers sides that are “family-style and meant to be shared.”
Roasted Brussels Sprouts ($14) shine with honey butter and crispy pieces of bacon. Sharing sides, of course, also helps make room for dessert — like a house-made Cheesecake ($12) served with seasonal berries.
So when it comes to perfecting the classics, Ruth’s Chris shines.
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