Ruth's Chris Steakhouse: Minneapolis Restaurant Review

Ruth's Chris is a bit different than some restaurants in that all the items other than your entrée are a la carte - your sides, salad, potato, soup etc., must be all ordered separately, the only thing that comes with your entrée dish is your entrée and garnish. This makes the meal feel somewhat expensive, so plan accordingly based on what you actually want to eat (don't just order a salad because the waitress asks if you want a salad or soup or because you think you are supposed to) and plan appropriately for the portion sizes of the sides. There also appears to be limited menu choices when compared to some franchises, I believe this to be to keep the quality of the all items up to par.

You are likely going to want to make reservations in advance, as they are almost always busy at Ruth's Chris. Second, you will also probably want something of an appetizer since the meat entrees take a bit longer to arrive. The Sizzling Blue Crab Cakes are very good with real crabmeat. They feel a bit small for the cost, but are about right for an appetizer. Seafood Bisque is an also tasty rendition of a classic, and Louisiana Seafood Gumbo does not disappoint. The only non-seafood appetizer is the Veal Osso Buco Ravioli.

Ruth's Chris has a very high quality meat corn fed (thereby reducing mad cow concerns) you can often cut it with your butter knife, and they are very picky about how they cook their meats. The secret, we were told by the waitress, as to why all the steaks are sizzling when they come to your table is the very hot ovens and that they are topped with butter. You really can't go wrong with any beef choice at Ruth's Chris, however, I personally found the Filet to be mouth wateringly good, no burnt pieces or grizzle and very tasty. The Porterhouse for Two is also a very tasty but firmer cut. Vegetarian entrée choices are somewhat limited - the main choice would be the Grilled Portobello Mushrooms, only available at dinner.