At Table
Ruth's Chris
By M.B.T. Gastronome
I remember the first steak I had at Chris Steak House on Broad Street in New Orleans. Must have been about 1969. I recall that steak as being the best I had ever eaten. Apparently Ruth Fertel felt the same way about a Chris steak, because she bought the restaurant in 1965 and eventually turned
it into the chain
known today as
Ruth's Chris
Steak House.
I've eaten at
Ruth's Chris
restaurants
in several
locations and this
was my second
trip to the Mobile
location. I always enjoy Ruth's Chris and prefer it to Morton's or any of the other chains. Admittedly, I don't eat there often, but that is a matter of economics rather than taste. I had been preparing for this visit for some time, though, faithfully saving my tip money in an old Tampa Nugget cigar box I keep under the bed. So, my lovely dining companion and I loaded up in our gas stingy SUV and headed out for a sumptuous meal.
Although Ruth's Chris offers a variety of entrees, I feel it is somewhat sacrilegious not to order a steak. So that is what we did. Each of us chose the filet. As a precursor to the steaks, we each had a Steak House salad with remoulade dressing. This is a delicious, yet basic, green salad appropriately dressed with a delicious remoulade dressing. A wonderful prelude to a delicious steak.
The steaks were, as usual, as perfect as a steak can be. Cooked just right and very tender, they provided a succession of tantalizing and pleasing bites. The filet was an excellent choice.
For sides, we chose potatoes au gratin and creamed spinach. I am definitely not an au gratin fan, and seldom order same when I am dining out. The Ruth's Chris version is a different story. Very, very good is the simple description that comes to mind. The same can be said for the creamed spinach. Although I am a small town Southern boy, I do not like greens (collard, mustard, turnip). I do like spinach, however, and Ruth's Chris creamed spinach is so, so good.
Our dessert choices were the Warm Apple Crumb Tort (her) and the Caramelized Banana Cream Pie (me). Perfect choices to top off a perfect meal.
One more item must be mentioned; namely, the bread. Most likely as a result of its New Orleans connections, Ruth's Chris serves a warm French bread that is a perfect complement to any meal. Very soft on the inside, with a slightly crunchy crust, the bread is a definite asset. We easily consumed two servings of bread with our meal.
Wonderful food and splendid service. That defines Ruth's Chris Steak House. Well done, Mr. Cooper. My task now? To begin saving my tip money for another Ruth's Chris adventure at another time.
(Editor's note: Our pseudonymous gourmand visits area dining establishments and reports on the experience. Wherever food is served, our peripatetic critic is likely to arrive with an appetite and depart with an opinion. He dines at his own expense; remains anonymous to all; reports only on those restaurants he frequents in the regular course of life, primarily reasonably priced places. However, he does splurge on occasion. Bon Appetit!)
