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Ruth's Chris Steak House Restaurant Review: When they say “hot plate” at Ruth’s Chris Steak House, they really mean it. The USDA Prime cuts are broiled with massive amounts of butter and served sizzling on 500-degree plates. Choose from the typical filets, petite filets, cowboy rib-eye or the huge porterhouse for two. Don’t feel like beef? Try the lobster and fresh seafood selections --- like the spicy barbecued shrimp entrée --- or the lamb chops. The menu is tightly focused, with only a few appetizers, the best of which is the crab meat-stuffed mushrooms, and standard steakhouse sides. No one can go wrong with the creamed spinach or loaded baked potato but if you want to branch out try the sweet potato casserole. A nice wine list and vintage-inspired cocktails along with some seasonal desserts such as an apple crumble tart topped with a scoop of vanilla ice cream round out a good meal.