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Birthday dinner at Ruth's Chris

Discussion in 'Anything goes' started by HejiraHenry, May 24, 2008.

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  1. HejiraHenry

    HejiraHenry Well-Known Member

    We trekked over to Huntsville, Ala., on Friday night, stayed at the Embassy Suites and ate at the restaurant conveniently located in the lobby ... Ruth's Chris. It had been years since I had eaten at one – in Houston, as I recall, when I wore a younger man's clothes – and my wife had not.

    I was very favorably impressed ... as I hoped I would be, in a joint where the entrees generally start about 30 bucks.

    We started with a glass of real bubbly and a shrimp cocktail – old school.

    The chopped salads were fantastic, the entrees (petite filet for her, cajun salmon for me) were fine – by no means the best I've ever had, but very good. We had (sinful) mashed potatoes and sauteed mushrooms with a reasonable bottle of pinot the server recommended.

    As my wife was involved, creme brulee was the dessert.

    An all-around good experience. And we didn't have to drive.
     
    HejiraHenry, May 24, 2008
    #1
  2. Babyjay

    Babyjay Member

    Love, love, LOVE their creme brulee.
     
    Babyjay, May 24, 2008
    #2
  3. imjustagirl

    imjustagirl Active Member

    The mashed potatoes are amazing.
     
    imjustagirl, May 24, 2008
    #3
  4. pallister

    pallister Guest

    Never ate there, but always wanted to. Sounds great.
     
    pallister, May 24, 2008
    #4
  5. Claws for Concern

    Claws for Concern Active Member

    Excellent food .. when someone else is paying. There's two locations here where I live.
     
    Claws for Concern, May 24, 2008
    #5
  6. playthrough

    playthrough Moderator Staff Member

    I was at a Ruth's Chris for a big media function earlier this week. It was a fixed menu, the entree choices were filet, ribeye, pork chops or fish. I sat next to the main p.r. person for the sponsoring company. The owner of the company likes things to move along at a quick clip, but this dinner ground to a halt after the salad as we waited and waited for the entrees. The head server for the room came over the p.r. person next to me and whispered "we can't bring out the dinner yet because two people in here ordered pork chops well-done. Those take a very long time!" The p.r. gal was pissed, asking me "off this menu, who the f*ck orders pork chops to begin with and who orders pork well done??" Pretty funny.

    Personally, I'll never stray from their filet. Always flawless.
     
    playthrough, May 24, 2008
    #6
  7. CentralIllinoisan

    CentralIllinoisan Active Member

    What makes their mashed potatoes sinful? Loads of butter?
     
    CentralIllinoisan, May 24, 2008
    #7
  8. pallister

    pallister Guest

    What difference does it make, CI? You'd just destroy them with ketchup.
     
    pallister, May 24, 2008
    #8
  9. CentralIllinoisan

    CentralIllinoisan Active Member

    Not on mashed potatoes. That seems gross.

    Ketchup for me: Hamburgers, hot dogs and fries -- not much else.
     
    CentralIllinoisan, May 24, 2008
    #9
  10. Frank_Ridgeway

    Frank_Ridgeway Well-Known Member

    Happy birthday.
     
    Frank_Ridgeway, May 24, 2008
    #10
  11. Chi City 81

    Chi City 81 Guest

    :eek:

    No. No. No. No. No. No. No. No. No. No.
     
    Chi City 81, May 24, 2008
    #11
  12. JR

    JR Well-Known Member

    Ruth's Chris is McDonald's for the expense card crowd.

    Sorry, but if I'm paying say, $200 plus for two I want something other than steak, mashed potatoes, mushrooms and creme brule.

    That's just plain boring.

    My rule of thumb when I go out for dinner is simple. I want something I can't make in my kitchen.

    Something like this:

    http://www.theglobeandmail.com/servlet/story/RTGAM.20080523.wlbeard23/BNStory/lifeFoodWine/home

    A pig's eyeball tastes uncannily of boiled beef, perhaps with an overtone of veal kidney. It is not at all chewy or tough. Quite the contrary. It yields to the tongue like properly braised short-rib flesh.
     
    JR, May 24, 2008
    #12
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