A Prime Time PairingCover Story
August 9, 2020
Story By: Nicole Monton | Photos by: Ruth's Chris Steak House
Summer has been busy for Ruth’s Chris Steak House, especially since relaunching dine-in service, but general manager Don Asam wouldn’t have it any other way.
“We’ve been open now for about six weeks, and some people have come back maybe four or five times already,” he shares. “Our regulars are coming back strong for us. It’s like welcoming old friends.”
Known for its excellent customer service and beautiful decor, Ruth’s Chris Steak House remains the premier locale for fine-dining. But what sets the Waterfront Plaza and Waikiki restaurants apart are the top-quality ingredients and skillful preparations.
The Porterhouse for Two is a remarkable (and hearty) dish that features 40 ounces of bone-in steak — one side is the New York and the other features a filet.
“It’s a great item to share … or if you’re hungry eat the whole thing,” Asam jokes.
Or, indulge in the 22-ounce bone-in Cowboy Ribeye and experience what makes USDA Prime the best.
“When it’s cooked on the bone, it adds more flavor,” Asam explains. “And all of our meat is USDA Prime, which means it represents the highest quality beef on the market.”
It’s evident that steaks rule the day at Ruth’s Chris, but there are a handful of other dishes to satisfy every palate. Lobster Mac & Cheese, for example, has been a fan favorite for years. Originally on the pupu menu, the restaurant recently upgraded it to a full meal by increasing the portion of lobster.
“This is a Southwestern style, with a little bit of green-chile in it,” explains Asam. “It’s a little on the spicy side.”
“I was also surprised how much chicken we’re selling,” adds Asam.
We know what you’re thinking.
Chicken and fish at a steak house? What’s the point?
Those whose minds follow that train of thought have never had fish and poultry the Ruth’s Chris way.
The Chilean Sea Bass — the only fish on the menu right now — is served on a sweet potato and pineapple hash topped with a citrus-coconut butter for pops of fresh flavor in each bite. And, being in Hawaii, the chefs in the kitchen can also make the sea bass Chinese-style with cilantro, green onions, ginger, peanut oil and more.
The Stuffed Chicken Breast, meanwhile, is roasted double breast of meat with garlic-herb cheese and lemon butter. It’s savory and rich, and all balanced out by the perfectly cooked chicken.
And no entrée at Ruth’s Chris Steak House would be complete without one of its special succulent supplements.
Sides range from steamed Fresh Broccoli to smooth and creamy Garlic Mashed Potatoes, but must-tries include the steak house’s famous Creamed Spinach. The perfect addition to any main, it’s high-fare comfort food at its finest. For something a little different, give the Sweet Potato Casserole accompaniment a try. In this signature side, mashed orange sweet potatoes are topped with a golden pecan and brown sugar crust.
“Sometimes I tell people to save half of it, and ask for a scoop of ice cream and eat the other half as dessert,” Asam shares with a laugh.
Speaking of desserts, he also recommends the Bread Pudding and its famous Jack Daniel’s cream sauce, as well as the famous vanilla bean custard Créme Brûlée — take a crack at the raw sugar crust — and personal-sized Cheesecake topped with a sour cream frosting and berries for a perfect juxtaposition of flavors.
There’s a lot to love on the menu at Ruth’s Chris Steak House — no doubt about that — and Asam himself opts for the 11-ounce Filet.
“I’ve been here 15 years, and if you’d have asked me what my favorite dish was 15 years ago, I’d say the Ribeye. But now I can’t finish it, he says with a laugh.
“Now, I get the Filet, medium-rare with rice, because I’m so local,” he adds with another chuckle.
In addition to dine-in, Ruth’s Chris continues its takeout options. Order through Bite Squad or Uber Eats, or online at ruthschris. com, where the most up-todate menus and information can be found.
Expect a prime time deal every evening from 4:30 to 6 at Ruth’s Chris Steak House’s Waterfront Plaza and Waikiki locations. A four-course meal that features a salad (choose from the Steak House Salad or Caesar Salad), entrée, starter and dessert. And, those wanting to pau hana a~ er a long day at work can enjoy happy hour from 4:30 to 7 every night.
Dedicated to safety
There’s a lot going on before the doors of Ruth’s Chris Steak House even open. Between increased sanitation and cleaning to implementing new health and wellness protocols, sta˚ at both the Waterfront Plaza and Waikiki locations are constantly hard at work to make sure everyone who walks through the doors feels safe, comfortable and taken care of.
“We want to welcome everyone back, and we want them to feel relaxed,” says general manager Don Asam, who oversees the Waterfront Plaza restaurant. “We’re following all local, state and CDC guidelines.”
Here’s what guests can expect:
• Front doors are always open during business hours, which means there’s no need to touch a handle.
• Social distancing spots on the ground are clearly marked while waiting to be seated.
• Self-validation is available to limit additional touches on the ticket.
• Tables are set at least 6 feet apart providing an enjoyable dining experience at a comfortable distance.
• Sanitation stations are positioned throughout the restaurant.
• Menus are disinfected and wiped down a˛ er each use. In addition, a QR code on the table provides easy access a digital version of the menu.
• All employees (front and back of house) are in masks and get health screened prior to each shi˛ including temperature checks. “~ e health and safety of our guests and team members is paramount,” assures Asam.
You can learn more about Ruth’s Chris Steak House’s health and safety guidelines online at order.ruthschris.com.