Page 4 - Dining Out - June 4, 2023

Cover Story
Story by
KYLE GALDEIRA
Photos by
LAWRENCE TABUDLO
The team at Ruth’s Chris Steak House strives to deliver the signature warmth and gen- uine hospitality that founder Ruth Fertel showed every guest. Her belief that every patron deserved the best — and should trust Ruth’s Chris to bring the best to the table — reinforces the company’s mantra, “Life’s too short to eat anywhere else.”
In addition to serving up the signature “sizzle” with each of its masterfully pre- pared USDA Prime steaks and succulent seafood during nightly dinner ser- vice, the New Orleans-in- spired cuisine at Ruth’s Chris is now served for lunch from 11 a.m. to 3 p.m. on Fridays
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at its Waterfront Plaza restau- rant in Honolulu, and Fridays and Saturdays at the Waikiki Beach Walk location.
Start lunch off on the right note with a Shrimp Cocktail ($26) featuring chilled jum-
bo shrimp served with New Orleans cocktail sauce or creamy remoulade sauce.
Ruth’s Cheeseburger ($16) comes with freshly ground beef, a choice of cheese, lettuce, tomato and
onion.
The Avocado BLT ($17)
features crispy bacon, let- tuce, tomato, avocado and a zesty bacon aioli. All burgers and sandwiches are served with a choice of hand-cut
french fries, steakhouse salad or Caesar salad.
Lunch Prix-Fixe ($52) of- fers the incredible deal of a three-course meal as guests enjoy a choice of steakhouse or Caesar salad coupled with Filet & Shrimp — an 8-ounce Midwestern filet and three large shrimp —
and a choice of creamed spinach, garlic mashed potatoes or steamed white rice.
“Our lunch guests are en- joying the Lunch Prix-Fixe menu featuring our popular filet and shrimp — surf and turf,” says director of sales and marketing in Hawaii Emi
Ruth’s Chris Steak House’s general managers (from left) Eric Hill (Waikiki Beach Walk) and Jon Kobashigawa (Waterfront Plaza)
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4 / Dining Out / June 4-10, 2023