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Ruth's Chris Steak House Restaurant Review: The plate holding your steak is heated to about 400 degrees, thus keeping the meat hot; you can cut off bites and sear them further. Oysters (in season) and crayfish appetizers reflect the New Orleans roots of this operation. Expect fried oysters to be anointed by a Thai chili rémoulade that could be a bit much for tender palates. There’s filet mignon and bone-in rib-eye steak; we think the rib-eye and the New York strip are the best values. Salmon and seared ahi are available, as is a combination of tournedos with jumbo gulf shrimp. Side dishes easily serve at least two people; we recommend any of the potato dishes and the creamed spinach. Chocolate mousse cheesecake is the signature dessert. An extensive, California-focused wine list with some 250 choices has good values and interesting selections, with 24 by the glass. This location, ensconced in a renovated space made available for the purpose, now is the hotel's main dining facility for all meals, but Ruth's Chris handles lunch and dinner. We like the pavilion-shaped area with a faux tent that juts out into the lobby. Other locations.