Ruth's Chris: eh

Last night I went to Ruth's Chris steakhouse for a celebratory dinner. While it was a pleasant experience, it probably isn't something that I'll be rushing back for - which in itself is a bit disappointing. I've been to Ruths Chris twice before: once in downtown Philadelphia, and once in suburban Chicago. In my memories of my first experience (in Philly), they were hitting on all cylinders: impeccable service and atmosphere, melt-in-your mouth steak, etc. etc.

Atmosphere: very crowded on a Saturday night. Boyfriend and I felt a little overdressed (me: skirt, him: jacket & tie). Most of the crowd was business casual (tend towards casual) with several people in jeans. Lighting was low, decor clubby, but it was somehow lacking warmth... perhaps because we were seated by the staircase (?). Also - and I don't know if this is in some way typical of steakhouse clientele - but there were several parties of 3-6 men, drunk, who took frequent breaks from their table to walk over to the bar to smoke. Nothing the restaurant can really do about this, but it was off-putting.

Service: spot-on, all night. The information they'd taken from me when I made our reservation (have you been here before/are you here to celebrate) had obviously been reviewed - we were "welcomed back", the waiter chatted about my acceptance to grad school (reason for celebration). Water was consistently refilled, pacing was great, service was attentive but unobtrusive.

Food: We started with the crab-stuffed mushroom caps. They were good, the mushrooms were nice and meaty, but there wasn't that much crab - it got lost in the butter/parmesan/breadcrumb mixture that it was served with. Onto a Caesar salad - good, but nothing exceptional. We got the porterhouse for two, medium rare, and sides of cauliflower au gratin and creamed spinach. Steak verged a little too close to rare for our tastes, but was good (sorry for lack of better adjectives - we enjoy a good steak, but are by no means connoiseurs). Sides were disappointing - the cauliflower au gratin was not nearly as good as the one we make at home - it didn't seem like they use a roux, just melt the cheese over it. We were served a chocolate cheesecake for dessert with "congratulations" written over the plate in chocolate - a very nice surprise and appreciated extra touch.

Verdict: it was a nice meal, but for a total of over $200 inc. tax and tip, I'm not sure it quite lived up to our expectations.

In two weeks we're off to David Burke's to celebrate Mr.Paris' birthday - After reading the write-ups on this board over the past couple of weeks we have very high expectations

We ate here last night to celebrate Son's birthday. I'd have to reiterate the title of this thread: "..Eh." Not worth $200+ we paid for it.

We too were seated under the stairs (It's not an unpleasant place to sit, but I'm wondering if we have "LTHF" stamped on our foreheads? "Put the LTHF'ers under the stairs..."). Lobster Bisque was best part of my meal; DH had the Seafood Gumbo, which was only ok. They screwed up the order for 2 of the 3 steaks we ordered, so Son's ribeye was sent back for more time under the broiler and my filet had to be replaced since I ordered med-rare and it came well-done.

In the meantime, we contented ourselves with the sides of garlic mashed potatoes and broccoli, but the potatoes were cold. We were given new sides when the steaks returned -- cooked to our specs -- but the new potatoes were no warmer than the first. Broccoli was merely steamed; no seasonings I could discern.

Steaks were tender and tasty, but I've had better filet. Have to say, tho, DH's T-bone was excellent; wish I'd ordered that.

We usually don't order dessert, but Son received a free apple tart because it was his birthday; he brought it home and hasn't eaten it yet, so can't comment on that.

Service was great, almost to a fault. (I absolutely despise the American practice of topping off water glasses every 2 minutes...just a personal pet peeve of mine.) We were seated early. It's a beautiful room. Easy parking. There were apologies all around for the steak mix-ups. But it wasn't worth the money, considering the mix-ups and cold vegetables.

It's really been my experience that RC varies from location to location - even within the same city, with the caveat being pleasant service at all locations. When in Indy, visiting my parents, we always go to the northside location. I've yet to have a tastier steak and the sides are always piping hot and just good solid steakhouse sides. The atmosphere even gets a boost, since it took over the space of a restaurant that was housed in a buidling that looks like an English hunting lodge. However, one time, we ventured to the RC in downtown Indy because of its proximity to Conseco Fieldhouse for a Pacer game. I agree that, except for the service, it was 'eh'. Generic clubby atmosphere. Good but not *wow* like my beloved northside location.

Carol wrote:Service was great, almost to a fault. (I absolutely despise the American practice of topping off water glasses every 2 minutes...just a personal pet peeve of mine.)

Perhaps even more peeving from my perspective is when waiters top off wine glasses. I always interpret that as an effort to keep us drinking so, perhaps, we'll buy another bottle.

Hammond

greygardens wrote:When in Indy, visiting my parents, we always go to the northside location. I've yet to have a tastier steak and the sides are always piping hot and just good solid steakhouse sides. The atmosphere even gets a boost, since it took over the space of a restaurant that was housed in a buidling that looks like an English hunting lodge.

Based on one visit to the Indianapolis northside location about a year ago, I completely concur. Very nice, for a chain, especially the decor and, as you note, the service as well. Although I was exhausted and probably didn't enjoy it as much as I would've liked (elsewhere on this board, I described that meal as just "tolerable"), it was head and shoulders a nicer experience than I had at the Ruth's Chris in downtown Chicago; that, other than the service, was not something I would venture to repeat, with mediocre steaks and cramped, lousy seating compounded by the fact that everyone there apparently had come directly from Michigan Avenue and was engaged in magical thinking about how many double-handled shopping bags you can cram into an 18-inch space. But that's another topic (WCA).

David Hammond wrote:

Carol wrote:Service was great, almost to a fault. (I absolutely despise the American practice of topping off water glasses every 2 minutes...just a personal pet peeve of mine.)

Perhaps even more peeving from my perspective is when waiters top off wine glasses. I always interpret that as an effort to keep us drinking so, perhaps, we'll buy another bottle.

Hammond

Funny how different my perspective is on that one. I view that as part of the wine service; how else do they justify a tip on the price of the wine if they don't get involved in serving it (i.e., as they serve the food)? On the other hand, they don't cut your meat and put each bite in your mouth for you, so maybe there is some room for argument over whether they should be topping off the glass ... although in an elegant dining room, there does seem to be something a bit crass (just a tiny bit) about pouring your own hooch.

JimInLoganSquare wrote:

David Hammond wrote:

Carol wrote:Service was great, almost to a fault. (I absolutely despise the American practice of topping off water glasses every 2 minutes...just a personal pet peeve of mine.)

Perhaps even more peeving from my perspective is when waiters top off wine glasses. I always interpret that as an effort to keep us drinking so, perhaps, we'll buy another bottle.

Hammond

Funny how different my perspective is on that one. I view that as part of the wine service; how else do they justify a tip on the price of the wine if they don't get involved in serving it (i.e., as they serve the food)? On the other hand, they don't cut your meat and put each bite in your mouth for you, so maybe there is some room for argument over whether they should be topping off the glass ... although in an elegant dining room, there does seem to be something a bit crass (just a tiny bit) about pouring your own hooch.

JiLS,

I agree -- I would rather have the server pour the wine all the time. What I'm finding objectionable, though, is the tendency to top it off and refill to the rim every time I take a few sips.

Easy fix for this aggravation: order only mixed drinks.

Hammond

I think what you're paying for is their assessment of the line between perfect service and being annoying.

I'd rather be slightly neglected than-- as at Spring a few years ago-- have them turn up so often straightening forks and brushing crumbs that service crosses the line into obsessive-compulsive disorder.

David Hammond wrote:Perhaps even more peeving from my perspective is when waiters top off wine glasses. I always interpret that as an effort to keep us drinking so, perhaps, we'll buy another bottle.

I once ordered an overpriced bottle of artisanal Belgian Gueze in a restaurant (I think it was $14 for 11oz). I insisted on pouring it myself, which I think pissed off the waiter. I carefully poured off the liquid avoiding the considerable amount of sediment in the bottom of the bottle. A few minutes later, the waiter came over, picked up the bottle, looked at it, then poured the sediment into my glass, ruining the beer. He turned around and walked off with the empty bottle before I could say a word. When I later pointed out what he had done, he seemed genuinely apologetic, but he did not offer to replace the beer. I couldn't help but think he may have done it on purpose, but I suspect it was simply a lack of knowledge on his part (the restaurant had just started carrying high-end belgian ales).

The amount of butter they put to top their steaks is disgusting. But they do offer some good sides. Like most chains the quality varies from location to location.

d4v3 wrote:

David Hammond wrote:Perhaps even more peeving from my perspective is when waiters top off wine glasses. I always interpret that as an effort to keep us drinking so, perhaps, we'll buy another bottle.

I once ordered an overpriced bottle of artisanal Belgian Gueze in a restaurant (I think it was $14 for 11oz). I insisted on pouring it myself, which I think pissed off the waiter. I carefully poured off the liquid avoiding the considerable amount of sediment in the bottom of the bottle. A few minutes later, the waiter came over, picked up the bottle, looked at it, then poured the sediment into my glass, ruining the beer. He turned around and walked off with the empty bottle before I could say a word. When I later pointed out what he had done, he seemed genuinely apologetic, but he did not offer to replace the beer. I couldn't help but think he may have done it on purpose, but I suspect it was simply a lack of knowledge on his part (the restaurant had just started carrying high-end belgian ales).

Some people enjoy the sediment. Give it a little swirl and gulp it down, then hope your stomach aggrees with the decision!