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At this New Orleans-founded chain establishment, steak and potatoes run the menu.

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Ruth's Chris Steak House Restaurant Review

: There are many combinations of the ubiquitous steak and potatoes dinner at Ruth’s Chris Steak House. First, choose your steak: filet, a rib-eye, a T-bone or a porterhouse. Then pick your side from the menu of potatoes (mashed, baked, shoe-stringed, or subbed out for sweet potato casserole), salads (lettuce wedge, chop salad, or if you just can’t get enough meat, the steak salad), and vegetables (broiled tomatoes, asparagus with hollandaise, and tempura onion rings). Steaks are served on extremely hot plates, so the meat continues to sizzle and cook; consider this when indicating desired doneness. Save room for dessert, particularly the bread pudding with whiskey sauce. Most of the wine selections come from California, and most are served by the glass. Half-bottle options also are available.

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