Sampler Trio ($15.99) A. CONSILLIO PHOTO
BY JACK DANILEWICZ
Catchphrases like “simple” and “fresh” are used by Ruby Tuesday when it comes to defining the American-inspired fare served at its restaurants.
Ruby Tuesday obviously had its handcrafted burgers in mind when constructing its mission statement. Indeed, freshness plainly prevails when it comes to its burgers, which are made from 100 percent USDA Choice or Prime ground beef. Vine ripened tomatoes and crisp leaf lettuce with applewood smoked bacon and premium cheeses, often part of the mix, enhance the quality of the beef.
Ruby Tuesday was founded in 1972 by Samuel (Sandy) E. Beall III in Knoxville, Tennessee. The corporation was formed in 1996 as a re-incorporation of Morrison Restaurants Inc. Headquartered today in Maryville, Tennessee, Ruby Tuesday currently has 736 locations worldwide.
Chocolate Fall Cake ($7.99) L. TABUDLO PHOTO
The superb selection of food aside, a welcoming atmosphere remains a prevailing theme in Ruby Tuesday Hawaii’s restaurants, which includes four locations on Oahu — in Mililani, Kaneohe and Kapolei, as well as Moanalua Shopping Center in Honolulu.
“We encourage families with kids to come — we have the paper menus and crayons waiting,” says Rick Nakashima, co-owner of Ruby Tuesday Hawaii. “We’re a family restaurant with full service and a bar to go with it.”
Among Ruby Tuesday Hawaii’s special items at present is the new Summer Barbecue dish, which includes — at a cost of $19.99 — a hot link, St. Louis ribs, a beef brisket, baked beans and white bread.
“I’ve had it twice myself already,” says Nakashima. “It’s filling. The hot link is quite a bit of food by itself. Just that alone gets you going.”
For those with a healthy appetite, the Sampler Trio appetizer, which is equipped to easily serve two, is a great lead-in to the entree. Priced at $15.99, the Sampler Trio includes Italian five-cheese skillet, onion rings and chicken bites, served with honey mustard and ranch dressing.
For dessert, Chocolate Fall Cake ($7.99) has become “super popular” of late, according to Nakashima. Served in a large goblet, the dessert combines chocolate cake, chocolate mousse and vanilla ice cream with whipped cream, toppled by a healthy dose of hot fudge.
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