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November 08, 2006

Comments

doctorj

Ruth Chris Steak House was founded by New Orleanian Ruth Fertel. She was a true New Orleanian that fed the city after Hurricane Betsy. After her death, the company went public but still had its headquarter's in New Orleans. Immediately after Hurricane Katrina, the headquarters deserted New Orleans for Orlando. This was very hurtful to us, esp. in light of the support Ruth showed the city. Many New Orleanians vowed NEVER to cross it's threashhold again. PLEASE DO NOT SUPPORT THIS ESTABLISHMENT! They do not deserve your support.

Alanna

High-end chains are a craze in the U.S. ... I suppose they have their place, for those who want to know exactly what they're getting for that $200. Not my pick, but for some for whom consistency is important, sure. I'm guessing the creamy spinach you had is the same creamy spinach I drooled over, hmm, let's just say, two states and a few pounds ago!

Stephanie

I grew up hearing ads for Ruth's Chris Steakhouse (and an aside: weird name, isn't it?) during Pirates baseball games. That's about 150 miles from my hometown.

I also grew up thinking this was a Pittsburgh restaurant.

It wasn't until I moved to California that I learned it was a chain!

My parents went once (or was it twice?), and they loved it.

I've never been, and under the circumstances...am unlikley to ever set foot in one. But I've only ever heard good things.

Pepper

As for the prices, the grade of meat served at Ruth's Chris is a couple of notches above that served at Von's or Ric's, which use the 'Sterling Silver' rating that spans Choice to AAA. Anyway, I am looking forward to trying the new place out.

Great when reviewers have blogs that tell the rest of the story - the reviewer's blogs in the NY times and SF Chronicle are more interesting than the actual reviews. (I also appreciated that you pointed out the annoyingingly practice, in your Flavours review, of clearing plates before the whole table is done.)

Teena

I've been to the one here in Toronto and it's pricy.

stef

We celebrated our 2nd anniversary (15 years ago) at Ruth's Chris. At the time a Petite Butterflied Filet Mignon was about $25. We spent a little over $100 for the whole meal, including wine. It was one of the best meals we ever had, and we still remember the experience fondly. At the time I had no idea they were a chain, and at the time a $100 meal was a major splurge for us, esp. since we just had a baby. But it was worth every penny, and at that price level, the service and the food was first class.

Jena

If I'm going to spend $200 on a night out, I think I'll stick with the Hardware Grill.

Shannon

I LOVE RUTH'S CHRIS! I HAVE EATEN THERE MANY TIMES, AND I LOVE THE FOOD, SERVICE AND ATMOSPHERE. I TEND TO ORDER THE SAME DISHES JUST BECAUSE I LOVE THEM SO MUCH. I HAVE ALWAYS LOVED STEAK BUT UNTILL I ATE AT RUTH'S CHRIS, I HAD NO IDEA IT WOULD BE THE BEST STEAK I WOULD EVER EAT! IF YOU LOVE STEAK, BE GOOD TO YOURSELF AND GO TO RUTH'S CHRIS!

Susan DuPree

The petite filet mignon I ordered wasn't a filet mignon at all. It was a piece of roast beef and I didn't care for it not the price I paid. If I order steak, pay for steak, then I want steak.

The country fried steak had a wonderful sauce. The salad and salad dressings were delicious. I can make much better Chicken Picatta at home.

I wish the person who wrote the main review on this website would learn that "learnt" isn't a word.

Darren

We dined at Ruth's Chris Steakhouse in May 2007. We were not impressed. We decided to go nuts and have the most expensive item on the menu - the Porterhouse Steak for Two. It's basically an insanely huge t-bone looking steak with a a striploin on one side and a filet on the other side. We ordered it medium rare and it came out medium well. The striploin side was really tough and overcooked. For $105.00 (that's just for the steak alone) it had better be the best steak we had ever eaten, but it was far from it. When we expressed our concern with the maitre de, he went to speak to the chef. He came back and said that it continues to cook on the extremely hot plates while it is at the table. We had to argue that it was actually way overcooked from the first bite. He eventually offered us complimentary dessert, but it was a little annoying that we had to fight for it.

Everything else was good. The atmosphere was good, the service was ok, and the other items we ordered were heavy and delicious.

My wife had previously dined there with work and had the most amazing filet mignon of her life. She brought one home for me, and even reheated it was fantastic. I never order steak in a restaurant because the filet I make at home is better than any restaurant steak I have ever had, but the Ruth's Chris Filet is an exception.

If you're going to Ruth's don't have the porterhouse steak. It's not worth the money. Have the filet.

In my opinion, if you're going to spend $200 on dinner, you'll probably enjoy your meal and experience much more at the Hardware Grill.

Grace

Actually, "learnt" is a perfectly acceptable alternate way to spell "learned" when used as a verb. Spellcheck will underline it for you, but check a reputable dictionary. "Burnt" is used in the sense of "burned" and is also acceptable usage, especially as an adjective, ie: burnt toast.

Heat

Grace: Bah-hah-hah! You beat me to the "learnt" comment. I wonder where Susan "learnt" to use commas?

Susan: Let's not be pretentious about matters we don't fully understand ourselves, m'kay?

Bill

Hmmm I was there once years ago...

Joe

I ate at Ruth's Chris for the first time last week. The ribeye steak was disappointing - tougher and more gristly than I expected. At those prices they should be offering an unparalleled steak experience that you just can't buy anywhere else. I routinely make better steak on my outdoor grill, and I'm no chef.

Considering the price of the meal and the overall quality, there are far better options in Edmonton, some of which were mentioned above.

This overpriced restaurant chain has little chance of surviving the current economic downturn, and that's a good thing.

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