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Ruth's Chris Steak House Restaurant Review: Ruth's Chris does one main thing and does it right. The restaurant serves beef from corn-fed cows (free-range doesn't provide the proper marbling), which is dry-aged for three weeks, and then seared quickly under 1,800 degree broilers to hold in juices and impart a caramelized crust. The tender meat is then topped with a sizzling pat of butter and served on 500 degree plates. Dining at Ruth's Chris can be a pricey proposition as the menu is totally à la carte. The portions are immense, however, so a twosome can easily share the creamed spinach, baked potatoes, lobster bisque, and other accompaniments. Non-beef eaters will want to try the generous lobster roll --- a rare treat in the Pacific Northwest. Desserts are traditional steakhouse classics: bread pudding, cheesecake, and banana cream pie. A lengthy wine list offers regional and California selections.