Here's what's great about Ruth's Chris: The steaks sizzle. Yes, yes, it's a gimmick Chi-Chi's perfected long ago with fajitas, but there's something exciting about hearing your rib eye before you see it, and digging in as the plate's buttery, 500-degree contents sputter and spit. This New Orleans-born steakhouse — as immortalized by Fabolous and Ashanti, and as ubiquitous as Bennigan's — crowds early and fully with players and conventioneers. They come for the familiar: long tables, giant portions, red-and-black checkerboard decor, generous pours of New World cab, and servers' friendly spiels about the restaurant's name. Menu highlights include those juicy cuts of Midwestern beef, iceberg lettuce topped with blue cheese and fried onions, garlicky barbecued shrimp, cream-laden spinach, nine takes on the potato, and whisky-spiked bread pudding-all of which ought to come with excessive-calorie-content warnings from the Surgeon General.
I recently visited this Ruth's chris and found it to be fantastic dining experience.
With steak houses a dime dozen in philly this is one that strives to be cut above the rest. From offering me a black napkin to keep lint of my clothing ,to warming my coffee cup for my coffee. It was top notch and I hope to dine there again soon. Posted by Ryan: Mar. March 1st, 2010 at 6:48 PM