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Ruth's Chris Steak House Restaurant Review: If your idea of a fancy meal is a steak with all the trimmings, you've come to the right place. The Ruth’s Chris chain has honed steakhouse dinners down to a science. 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 pat of butter and served on a 500-degree hot plate. Dining at Ruth's Chris can be a pricey proposition since the menu is totally à la carte. However, portions are immense so a twosome may easily share the creamed spinach, baked potatoes, lobster mac 'n’ cheese 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: crème brûlée, cheesecake and banana cream pie. A lengthy wine list offers regional and California selections.