I generally enjoy Ruths Chris, but my filet today was tough like show leather. I had ribeye steak at Pappadeaux's last night that was hands down better than my Ruths Chris filet.
Food is great, prices are stupid. If I'm paying for an entrée why is the side extra? It's just a scam to bleed a bit more cash from an already overpriced menu.
Ruth’s Chris Steak House specializes in serving aged USDA Prime steaks, broiled in a trademark 1800-degree oven and served on a plate heated to 500 degrees to ensure the steak stays “sizzling” hot. To experience fine dining at its best … Just follow the sizzle to the nearest Ruth's Chris Steak Ho...