The menu at Ruth's Chris is the one you would expect: Meat is the theme, from filets, rib eye, New York strip, porterhouse, T-bone, to veal and pork cutlets.
The
Ruth's Chris history is the ultimate Horatio Alger story. With a degreein chemistry, working in New Orleans in 1965 as a laboratory technician, thedivorced Ruth Fertel was not making enough money to support her two children.She started looking at the classifieds and saw an ad selling a steak house.She said to herself: ``I can do that,'' despite not having experience in therestaurant industry, or even much money, for that matter.
Against the advice of her lawyer, her banker and her best friend, Ruthmortgaged her house and bought the small Chris Steak House. She compensatedher lack of experience with long hours of work, treating her employees well(and thus earning loyalty), using products of excellent quality and deliveringgood service.
DIDN'T TAKE LONG
It didn't take long for the small steak house to become popular amongpeople of the press, politicians, sports figures and business people, and theplace began to be known as Ruth's Chris Steak House.
Customers benefited from Fertel's decision, and have enjoyed the food inher 66 restaurants in the United States, Canada, Mexico, Taiwan, Hong Kongand, more recently, Coral Gables.
The menu at Ruth's Chris is the one you would expect: Meat is the theme,from filets, rib eye, New York strip, porterhouse, T-bone, to veal and porkcutlets. Right out of the oven or grill, the chef adds a chunk of butter tothe steak and it comes to the table still sputtering. The butter gives adelicious taste to the meat, no question, but adds calories.
Filet mignon ($25.95), a generous portion, is one of the most popularselections, and it's quite obvious why. The meat dissolves in the mouth. Butthe best steak is the New York strip, which has a very defined flavor. Themeat served at Ruth's Chris is fresh US Prime, the best available, with goodtaste and texture, but it is not aged meat and, therefore, often lacks depthof flavor.
Appetizers ($3.95 to $9.95) show the chain's southern roots. In addition toonion soup, lobster soup and mushrooms stuffed with crabmeat, you will findseafood gumbo, shrimp remoulade and grilled shrimp, all New Orleans style.They bring a welcome difference to usual steak house fare.
SPECIAL SIDES
Side dishes ($3.95 to $6.95) consist of potatoes and other vegetables. AndRuth's potatoes are special. There are mashed potatoes bathed in butter; friedpotatoes sliced very fine, though thicker ones are available; baked potatoes,either plain or with cream and cheese; potatoes sauteed with onions. Among thevegetables, you'll find baked tomatoes; sauteed mushrooms; creamed spinach;and asparagus in hollandaise sauce, rather weak in flavor but with a fine andsmooth texture.
The desserts ($3.95 to $5.95) include ice cream and sorbets; key lime pie;pecan pie; chocolate cake, and a delicious bread pudding served warm in acreamy sauce.
Service is impeccable and professional, and this has been my experience onmany visits. However, every so often, there is a long wait for desserts, andthis was the case recently. Incomprehensible since all desserts are made inadvance.
