{"id":4157,"date":"2018-11-22T19:01:52","date_gmt":"2018-11-23T00:01:52","guid":{"rendered":"http:\/\/irishexaminerusa.com\/wp\/?p=4157"},"modified":"2018-11-22T19:03:01","modified_gmt":"2018-11-23T00:03:01","slug":"4157","status":"publish","type":"post","link":"http:\/\/irishexaminerusa.com\/wp\/?p=4157","title":{"rendered":"Midtown\u2019s Ruth\u2019s Chris Steakhouse Has Meals To Make It A Contender"},"content":{"rendered":"

\"\"By Brad Balfour<\/em><\/p>\n

With the holiday season upon us, the question of where to celebrate \u2014 whether for a Thanksgiving feast or for any time at all \u2014 becomes more than pertinent. Nestled in Manhattan\u2019s Midtown is an exceptional, top-flight eatery, Ruth\u2019s Chris Steakhouse on 148 w 51st between 6th and 7th Avenues.<\/p>\n

When I was first invited there for a delicious meal, I had no idea that I was actually dining at one of a number of restaurants under the same brand name. That\u2019s because everything feels \u201cpersonal\u201d \u2013 from the warm and attentive service to the outstanding quality of the food. Now that I\u2019ve been back a number of times, and I\u2019m even more impressed by the consistent quality Ruth\u2019s Chris offers. And from what I\u2019ve heard, every location adheres to the same exacting standards to please each guest.<\/p>\n

Let\u2019s face it, steakhouse \u201cchains\u201d don\u2019t often fare well with serious dining aficionados, critics and aesthetes. But Ruth\u2019s Chris is far too gourmet to be called a chain. The place is genuinely special.<\/p>\n

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And speaking of filet \u2014 the surf and turf filet was just enough tender meat, with not one part of the cut a throwaway<\/figcaption><\/figure>Whether at a table of hardcore carnivores or with those who seek alternate fare \u2013 from seafood to vegetarian — Ruth\u2019s Chris Steakhouse has won admirers across a wide range of international culinary adventurers. From classic American cuisine with huge slabs of tender beef to fresh, local seafood entrees, the food is simply spectacular. Just the array of remarkable sides alone could make a delightful meal unto themselves.<\/p>\n

I have been fortunate enough to have consumed a number of meals there, where I\u2019ve had my share of the house\u2019s ongoing favorites, from incredibly rich and tender filet mignon to classic lobster mac and cheese. Several memorable recent dining sessions are not only worth recalling but deserve to documented here with you. <\/p>\n

Most recently, I joined executive speechwriter and presentation coach, Mike G., longtime radio and club deejay Tony S. and international art-repreneur Agne S. in a full-out eating fest to further test the epicurean excellence I\u2019d come to expect. We challenged ourselves to taste anything but the beef, just so we could focus on the other fine possibilities offered in both the seafood and poultry realms.<\/p>\n

As Mike noted, \u201chere we can enjoy a bountiful array of generous, delectable portions that people find themselves wanting to share. Lunch or dinner \u2013 it doesn\u2019t matter. What matters is the clear commitment to quality and a diversity of tastes: something for everyone…\u201d<\/p>\n

\u201cEven though officially from a \u2018steakhouse,\u2019 the wide range of options for varying tastes are here every time: seafood, vegetarian, pasta — all excellent. A few examples of my non-steak favorites include the spicy lobster tail and spicy shrimp. I love them both but sometimes I get a vegetable plate \u2014 always terrific \u2014 and a signature wedge of crisp iceberg lettuce over field greens, topped with bacon, bleu cheese and dressing. I never go wrong at Ruth\u2019s.\u201d<\/p>\n

That night we deliberately selected main courses of the non-beef fare: like the stuffed double-breasted chicken that’s been oven roasted, filled with garlic herb cheese and topped with lemon butter. So sumptuous it seemed to be almost too rich in taste. I say \u201calmost\u201d because it\u2019s was nearly irresistible to consume more than I should have at one sitting.
\nThen there\u2019s the encrusted salmon slab and the wonderful and subtle red snapper. Both were perfectly balanced between the peppery crustiness and the core flavor of each fish \u2014 without being \u201cfishy.\u201d<\/p>\n

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Then there was the calamari, also lightly fried and tossed with a sweet and spicy Asian chili sauce \u2014 quite different from the expected deep fried version found in most Italian bistros<\/figcaption><\/figure>A thorough selection of starters were also part of our table. The large succulent shrimp appetizer — lightly fried and tossed in a spicy cream sauce — was served with a refreshingly tangy cucumber salad. Then there was the calamari, also lightly fried and tossed with a sweet and spicy Asian chili sauce \u2014 quite different from the expected deep fried version found in most Italian bistros. We also tasted another shrimp dish \u2013 large, dusted with blackening seasoning and broiled just right. Then was the luscious cold water lobster tail, lightly seasoned with Cajun spices, sea salt and butter.<\/p>\n

But when it comes to the steaks and chops, Ruth’s Chris competes with the best in town. Having perfected broiling methods and seasoning techniques, the chef ensures that each cut of USDA Prime beef arrives cooked to perfection for the specific taste of the diner, always sizzling on a 500\u00b0 plate \u2014 just the way Ruth liked it.<\/p>\n

That what I\u2019d had in my earlier meal with Publisher Paddy M. and Irish Whiskey magnate Jack W. On that day, we tried some incredible cuts including porterhouse (for two) \u2014 an overwhelming 40 ounces of prime beef with a strip\u2019s rich flavor and a filet\u2019s tenderness. And speaking of filet \u2014 the surf and turf filet was just enough tender meat, with not one part of the cut was a throwaway. I loved it all and manage to save a little to eat later at home.<\/p>\n

With its odd name, Ruth\u2019s Chris Steakhouse has a classic backstory to tell. As described on its website, \u201cFifty years ago in New Orleans \u2014 one of America\u2019s most culturally rich cities \u2014 single working mother Ruth Fertel, looking to provide a better life for her two sons, browsed the \u2018Classifieds\u2019 section of the Times-Picayune. She spotted an ad reading \u2018Steak House for Sale.\u2019<\/p>\n

\u201cDriven by an inherent entrepreneurial spirit, she mortgaged her home to purchase Chris\u2019 Steak House on the corner of North Broad St. and Ursulines in New Orleans. She didn’t know much about restaurants or steak, but she took a chance with Chris Steak House. <\/p>\n

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Then there\u2019s the encrusted salmon slab which was perfectly balanced between the peppery crustiness and the core flavor of each fish \u2014 without being \u201cfishy.\u201d<\/figcaption><\/figure>\u201cEven though she had no experience, her intelligence and drive to succeed enabled her to become a successful business owner and eventually to lead the company to become the largest upscale steak house with over 140 locations in the world. Ruth had never planned to expand, but after a fierce kitchen fire decimated the property in 1976, she was forced to relocate in order to stay in business. Within 10 days Ruth had the restaurant up and running.<\/p>\n

\u201cBut the \u2018Chris Steak House\u2019 name wasn\u2019t allowed to move with it. So with little time and a mischievous smile, Ruth added her own name to the sign, making it \u2018Ruth\u2019s Chris Steak House.\u2019 And it worked \u2014 that tongue-twister of a name was born. Now with her own name in lights, Ruth later admitted the name was strange, but she managed to work around it. Ruth worked and lived by the mantra, \u2018Do what you love, love what you do.\u2019\u201d<\/p>\n

Even with all that history in mind, the 51st Street Manhattan location feels like it\u2019s the first address they launched rather than one jewel in an entire collection. It has that settled in\/worled quality that a fine restaurant develops over time. With a warm friendly ambiance and servers who are part of its history \u2014 server Mark has been working over 25 years \u2014 it\u2019s not just a place well-known for its executive lunches and long night-time dining celebrations with an extensive crew of regulars. It\u2019s also a place so personal and cordial, one could call it the next best thing to having a home-cooked meal. I\u2019m struck by the consistent excellence I\u2019ve experienced at Ruth\u2019s Chris Steakhouse. <\/p>\n

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