First of all, a waiter’s job is to provide good service even if the customer is annoying as shit, and I say that as someone who has done my time in the food service industry.
Second, returning items that were prepared incorrectly or that you did not order is not being a bad customer.
R’s C has their menu up online … so you can take a look and see the prices.
We go there annually for our anniversary dinner, and I always get the wagyu NY strip. We have had nothing but excellent food and excellent service there [Hartford CT] I will amend that, I didn’t like the blood orange sorbet, but that was a taste issue, not a food quality issue.
It’s enough for 2-3 people.
I spend $150 on a dinner with 7 items (including dessert). 3 of the items, or 42% of what we ordered, was either cooked incorrectly or they brought out the wrong item.
How, in your logic, is the fault mine? Because I complained more than you would? What sort of person would be happy to spend $60+ on food they didn’t order? :rolleyes:
Maybe I’m just a little picky about my $50 steaks, but Ruth’s Chris just didn’t impress me. I’ve only been to one though, so that’s not a fair analysis of all their stores. Beat’s the hell out of Denny’s though.
Not being able to order a serving appropriate for one person just makes it worse in my book.
I wouldn’t recommend Ruth’s Chris to anyone as a solo dining experience. Or for anyone looking for values. Head on down to the Golden Corral.
Link, please. I can see the selection, but no prices.
I believe there’s a Morton’s down by Pike Place Market. How do they rate next to Ruth’s Chris?
Fair enough.
Where did this snark come from? There’s a lot of territory between paying top dollar for what may or may not be premium quality, and paying bargain prices for crap.
I have been to Ruth’s Chris, enjoyed myself greatly, and will likely go there again, but I will agree that the giant-sized (and giant-priced) side dishes were slightly annoying. My husband and I don’t necessarily want to eat the same side dish with our dinners.
By the way, another great steakhouse in Seattle is the Metropolitan Grill. I’ve only been there once, several years ago, but the food was top-notch and the service was excellent. I think the prices are comparable to Ruth’s Chris.
High priced large sides are a common practice among high end steak houses, national chains and local places alike. They all copy each other’s perceived successes.
I’ve always had good experiences at Ruth’s Chris (Minneapolis and Charlotte locations). Both food and service have been very good every time I went. I don’t go often, since there are other steakhouses here in Minneapolis that I prefer to Ruth’s Chris at those kind of prices, but I’ve been pleased every time I did go.
If you go, consider getting the crabtini appetizer. It’s a crab and veggie appetizer served in a martini glass, easily big enough for you and your mom to share. And wear a jacket and tie – it’s your mom’s 50th birthday.
I found the Morton’s in Boston to be superior to Ruth’s. Better meat, bigger portions for the money, slightly better service. Don’t know how that translates cross country.
I’ve been to RCs in 3 different places, and never had a problem. Yes, they are expensive. Excellent steak, but I’ve had just as good at other places for less money also. Go if you want to pay for an experience.
I don’t know how your mother takes her steak, but if you want it well done, I wouldn’t bother paying extra for quality meat. And you should read Kitchen Confidential to see what Bourdain says about how kitchens treat people ordering well done steaks.
I slightly prefer Morton’s to Ruth’s Chris, at least as far as the Boston locations go.
My husband and I go to one or the other about every 18 months or so, and between the two of us spend around $250 per visit. We do 3 courses, plus aperitifs and wine, and sometimes additionally start with oysters.
We share a side, because they’re big, almost always creamed spinach because it feels wrong to go to a steak house and not eat creamed spinach.
We just went to the Ruth’s Chris Steak House a few weeks ago for our anniversary. It was a nice enough experience, but expensive for what you get. Our food was all prepared fine. We had asparagus in hollandaise sauce for one of the sides and it was very good.
They do have a value menu of sorts that includes a smaller steak and a couple of sides for a lower price if you don’t want to do the whole a la carte thing. Also, note that the regular side dishes are really large enough for two people, which brings the price back down out of the stratosphere a bit. If you order a couple of steaks and a couple of sides, you’ll have a fine meal for two and it’ll be somewhere around $100 without dessert or drinks.
It’s pricey for sure, and I’ve had better meals in our city for less money. You’re paying quite a bit for the upscale ambiance and attention to detail. It’s not really my style, though. I’d rather go to The Keg steakhouse or someplace a little more lively and less expensive. It’s definitely a ‘special occasion’ kind of place for me - a place to go when you want the meal to be memorable and special.
I can tell you that my brother went to the Ruth’s Chris in Seattle a few years ago, and didn’t like it, finding it overpriced and the food only mediocre.
I have found most of these high-end steakhouses to be similar. I have been to Morton’s, Capital Grille, Smith& Wollensky, Abe& Louie’s. They all offer high quality meat-at very high prices. I have never been to RC-would it be very different?
I’ll ramble a bit and share my thoughts/advice on Ruth’s Chris and Morton’s.
You’re not going to get innovative or sophisticated cuisine, so don’t go there looking for it. You should be expecting and receiving the following, and if you don’t get them, you have a legitimate complaint.
[ul]
[li]prime-grade dry-aged beef expertly cooked[/li][li]various old-school starters and sides like a wedge salad, beefsteak tomato salad, creamed spinach, asparagus with hollandaise, mashed potatoes, oysters[/li][li]a good red wine list[/li][li]attentive but unobtrusive service[/li][/ul]
Don’t order the chicken, it’s not their focus and will be a risky choice. Do feel free to order lamb, shell fish, and “steaky” fishes like salmon and tuna but don’t cop an attitude when they ask you how you want it cooked.
They’ll probably look at you funny if you order a well-done steak. A good waiter will not have an attitude about it, but may verify that you do indeed want well-done, and may warn you that they need to butterfly filet mignon if you want it well-done.