Ruth's Chris

[legion]

I went to dinner at Ruth's Chris Steakhouse in Northbrook, IL last night. Our bill came to around $230 for four people: salads, steaks, sides, a bottle of wine, other drinks, and a desert.

For all the hype, I was pretty disappointed. I had a ribeye, medium-rare. The steak was cooked to my specifications, but I expected it to have some flavor--especially for $35. To be honest, I've cooked a better ribeye from Wal-Mart for myself.

My thoughts: it was a decent meal, but not worth the price. I should have been "wowed" for the cost.

I'll stick to Fogo de Chao from now on...

[Scooter]

That is unfortunate. I go to Ruth's Chris several times a year and it is by far my favorite steak. I always get the petite filet; it always wows me.

[TimT]

Ruth Christs' is a chain steak house...

pedestrian steaks at best...

Want a good steak?... Lugers in Brooklyn, Old Homestead in the meat packing district..

Cant speak for steaks in your town.... but I'm sure there are better than Ruth Christs

[M.D. Holloway]

Good place if you have an expense account - the fat feeling gut that lasts two days from the butter injected beef will topple your lipid count. The al la carte veggies are good but talk about an up-sale! Ruth thought Chris some things: margins make an owner rich, advertising and hype combined with tasty vittiles make a steak joint last.

[HardDrive]

I'm sure you guys are going to rip me for saying this, but when I hear the name Ruth Chris, I think "Chain restaurant". I would never go there for a good meal unless a client requested it. Especially here in Seattle, where there are some fantastic restuarants.

[TimT]

Ruth Christs' is a chain steak house...

yeap, I mentioned that before....

[Super_Dave_D]

I go to the one here in Jacksonville because of the ambiance. It’s right on the river and you can see dolphins swimming about so the wife likes it - besides, they have a dude that scrapes crumbs off your table. I agree though, it’s not the best steak in the world.

[legion]

We have a Jim's Steakhouse in Bloomington. As far as I know, their only other location is in Peoria. They age their own steak in the restaurant. Their steaks include a salad and a potato. I've gotten out of there for $70 (before tip) including a bottle of wine for my wife and I. It's actually pretty hard to break $100 for a couple. I think their steaks are the pinnacle of carnivorosity.

Ruth's Chris would have had to beat them to be worth the 200 mile trip and 50% markup.

[Super_Dave_D]

I actually prefer a different upper end steak house "chain" called Morton's

[red-beard]

Originally posted by legion
We have a Jim's Steakhouse in Bloomington. As far as I know, their only other location is in Peoria. They age their own steak in the restaurant. Their steaks include a salad and a potato. I've gotten out of there for $70 (before tip) including a bottle of wine for my wife and I. It's actually pretty hard to break $100 for a couple. I think their steaks are the pinnacle of carnivorosity.

Ruth's Chris would have had to beat them to be worth the 200 mile trip and 50% markup.

I've been to the one in Peoria, very very good.

When I was working for Solar Turbines (owned by Caterpillar) the running joke was always "First Prize is a 1 week trip to Peoria, 2nd prize is a 2 week trip..."

[cstreit]

Legion,

Next time you're looking for a great steak in Chicagoland, look me up. I would have suggested avoiding Ruth's Chris also. Some steaks are great there, but it's just not up to snuff anymore.

Gibsons is always top-notch when it comes to the best steaks downtown Chicago, and I would say Harry Carey's comes in a close second believe it or not. Once you get out of the city, it gets a little dodgy but there are some classic places. Hugo's Frog Bar, Sullivans, Gene and Georgettis, etc..

[alf]

Steak is about the cut of meat as much as how it is cooked. If i could get my hands on USDA Prime then it will be great. On a good day, I could make better steaks than Ruth with USDA Choice

[red-beard]

If you are ever down in Houston, for in-expensive great steaks, Saltgrass. For some fantastic steaks, Pappas Bros and Brenners. Almost impossible to beat.

[TimT]

better than choice

[RallyJon]

Originally posted by alf
Steak is about the cut of meat as much as how it is cooked. If i could get my hands on USDA Prime then it will be great. On a good day, I could make better steaks than Ruth with USDA Choice

Exactly. It's a steakhouse, not the French Laundry. If they use good meat, it's hard to screw up. Not sure how you can compare prime, dry-aged beef to Wal-mart, though...

Lobel's is great, but like any butcher, you do much better if you're there in person. The mail order can be erratic for the top cuts: no way to specify "loin end with lots of cap and at least 1/4" of fat" on the web site, so you just get whatever they have cryovac'ed up.

[MotoSook]

I can count the number of good steak places on one hand..and have fingers left. There are just as many restaurants I eat at that leave me satisfied for taste and portion. Ambiance is nice, but I've rather grill my own steak and open my own bottle of red.

Just had a perfectly grilled sirlion today as a matter of fact. I choose my own cut when I feel like steak. There is a fine balance between fat and red tissue. It varies with cut, thickness and how it's to be cooked.

Like someone said, Ruths Chris is fine on an expense account, I would never go back on my own wallet.

[Joeaksa]

Originally posted by Super_Dave_D
I actually prefer a different upper end steak house "chain" called Morton's

Mortons is excellent.

Ruth Chris's is terrible for me. They cook their steaks in butter on a normal grill. If I am not going to get steak cooked on a wood grill I will eat something else.

Hell, Outback tastes better than RC's to me.

I just had a rib eye for dinner that I got at Costco. Almost 2 inches thick and cooked over mesquite and charcoal, it was excellent and better than any steak I have ever had in a restaurant.

[mattdavis11]

Red-Beard, Saltgrass is great. I think they still buy their meat from Winn. I have a buddy who is prod. mgr. for their Dallas plant. IIRC, SG buys Winns Sterling Silver meat. SS is awsome, I used to buy multiple ribeye rolls at a time.

Dinner tonight was a wet aged (5 weeks at home) USDA Prime ribeye cut 1 1/2 inch thick, seasoned with garlic salt and pepper, cooked just above rare. Can't be beat, well, except for the dry aged stuff we have

[75'930cab]

Originally posted by Super_Dave_D
I actually prefer a different upper end steak house "chain" called Morton's

I also agree about Morton's here in KC there pretty good!

Costco does have some pretty good filet cuts believe it or not!!!

[cantdrv55]

Originally posted by legion
I'll stick to Fogo de Chao from now on...

Is that a Brazilian steakhouse? Best food I've ever had was at such a place in Dallas, TX. Churrascarias rule!