Ruth’s Chris Steak House - New York
Ruth’s Chris Steak House in Manhattan boasts “steak dinner, done right,” and this is exactly what you’re going to get at this NYC location of the distinguished national restaurant empire. USDA prime steak comes to the table sizzling (very important!) on a 500-degree plate, just the way it’s been enjoyed for years at legendary Ruth’s Chris Steak House.
With a nod to mandatory seafood selections (all quite tempting), Ruth’s Chris Steak House is laser focused on the red meat.
The filet is a beautiful section of lean Midwestern red meat; the ribeye is 16 ounces of well-marbled USDA prime beef, and the Porterhouse, the 40-ounce combo of tenderloin and strip, easily enough for two people (or one very hungry line-backer). There’s also a bone-in ribeye, New York strip, and 40-ounce tomahawk ribeye sliced at the table for you…and many, many other pieces of meat that will make you very, very happy.
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To gild the red-meat lily, Ruth’s Chris Steak House has some premium accompaniments, including shrimp and lobster, as well as Oscar sauce (Béarnaise with asparagus and crab), blue cheese crust with garlic and breadcrumbs. Gasp.)
“New York” magazine recognizes that at Ruth’s Chris Steak House, though you can get seafood, fish and chicken, steak is undeniably primary: “A steak doused with butter and delivered to a fiery-hot plate, butter sizzling, is the centerpiece of this successful upscale chain's take-no-prisoners march east across the country. The steak—and, for iconoclasts, the inevitable chops, chicken, and lobster—is served in a series of connected, muted, and wood-paneled dining rooms. Serious wines, too. “
And about those wines…the list of reds leans heavily toward California, but there are a few from Tuscany and Spain as well. The list includes whites, which are probably preferable for lighter dishes, though some sauvignon blanc and viognier would work equally well with red meat dishes. And at Ruth’s Chris Steak House, it’s really all about the red meat.
