I’m even more interested in the opinions of people who seem to be lying about what is served. They serve Broccoli Augratin at Ruth’s but none of this plain stalk of broccoli thrown on a plate, so unless you did something stupid like order the broccoli augratin plain or you live in some alternate dimension of Ruth’s Chris, just what is your angle?
It was the perfect plan—such a beautiful plan! If only it had worked.
By seeding the public with a series of anonymous, derogatory message board posts, Mikemike2 sought to bring the mighty Ruth’s Chris empire to its knees. As it faltered, rather than deliver the coup de grâce, he would then buy up all its worthless stock and only then reveal the fraud he himself had perpetrated! The resulting public relations circus would send the stock skyrocketing, making Mikemike2 the world’s wealthiest restauranteur. More money than God and all the time in the world to spend it on his long, detailed enemies list.
And he would’ve done it, if it weren’t for that meddling devilsknew! Who could’ve foreseen Holmes, House, Hannibal Lecter, and Rachel Ray all rolled into one deadly, squishy package?
5 seconds of Googling reveals dozens of posts from people also saying they had steamed plain broccoli at Ruth’s Chris.
Clearly the conspiracy goes deeper than we thought.
What’s his angle? Come on, man. They sell steamed broccoli at Ruth’s Chris.
that is lol funny. Thanks, made my day.
I know the one you mean. In the Calgary Tower, seemingly placed to catch all the tourists who want to see the tower, and the conventioneers who are attending events at the convention centre across the street. I don’t know any Calgarians who have been there though; most go elsewhere if they’re in the mood for a steak. I always did when I lived in Calgary.
My suggestion would be this: next time you’re in Calgary, and want an excellent steak dinner, walk a block west, to the Fairmont Palliser Hotel. In there, you’ll find the Rimrock. Still pricey, but you might have a better experience there than at RC.
Don’t think I have tried Rimrock. Have been to Hys, but think it is closed, and Caesers has always been good.
But… that means we have to ignore the foodies’ time-honored “never eat in a hotel restaurant” advice!
I don’t know that to be general foodie advice, by any stretch. There are many great restaurants in hotels. Some of the best restaurants in Chicago – L2O, Avenues, NoMi – are inside or connected to hotels.
I’ve heard it very often. Seems to be an article of faith for many.
shrug OK, I guess. It’s not at all true in my experience, and I’m probably what many people would call a “foodie,” although I hate that term for all the baggage and bizarre assumptions it has. I mean, hotel restaurants are all over all sorts of “foodie” lists like Michelin, Zagat, etc.
As a former frequent traveler, I agree with the canon, but there are some exceptions to the rule.
LA Market at the Marriott downtown L.A. is one that comes to mind.
It may stem from a time when the big, fancy hotels had a number of eating places in them. There may have been three restaurants (a family-style coffee shop, maybe a slightly more upscale and hipper bistro, and the stodgy dining room), and two bars (which may have had to serve food due to local licensing laws). But all of these would be served from the same kitchen and prepared by chefs who were preparing food for all the hotel’s establishments. No matter which place you ate in, your meal was prepared on an assembly line, and may not have been paid attention to as closely as a foodie would like.
But hotels have scaled back, I’ve noticed, and there don’t seem to be nearly as many eating places as there once were in hotels, even in the big, fancy ones. Thinking of the Palliser, which I mentioned above, it only has two: the Rimrock, and the Oak Room Bar, in which the cuisine includes what you can get in the Rimrock. There is room service too, of course, but it comes from the same kitchen. At any rate, having experienced all three when I’ve stayed at the Palliser, I’d say the food available there is just as good as, if not better than, the little out-of-the-way place that the foodies rave about. The atmosphere may be more old-timey, which may turn some foodies off, but the food is excellent.
I’m not saying hotel restaurants as a rule are necessarily good. What I am saying is that hotel restaurants, in no way, shape, or form, should ever be excluded just based on the fact that they are hotel restaurants. Of the two- and three- Michelin-starred restaurants in Chicago, three of five are connected with hotels. I don’t want to go all “no True Scotsman” here, but nobody interested in the quality of food (aka a “foodie”) should ever ignore a restaurants based on the fact that it’s in a hotel. So-called “foodies” are just as likely to find great restaurants in strip malls, random ethnic neighborhoods, and top-tier hotels. The idea that there is a “rule,” among foodies, to avoid hotel restaurants is, simply, idiotic and wholly in the mind of the person making the accusation.
They don’t list it on their menu, so it must be nonstandard. I mean the guy is complaining about getting plain broccoli when he ordered plain broccoli, what kind of schmoe orders plain broccoli at Ruth’s and then complains about it, when they have creamed spinach, broccoli Augratin, and asparagus with hollandaise that they specialize in and are famous for probably at, or around, the same 15$ pricepoint.
I also work in food service. I know first hand that if a server keeps fucking up, you need to treat them as a fuck up. If not, they will stay on a never ending cancer break and wonder why no one tips them.
How on earth did they come up with the name, Ruth’s Chris?
The original owner was Chris and he called it Chris Steak House. Ruth bought the joint. Ruth didn’t want to lose Chris’s customers. She decided to call it Ruth’s Chris, short for Ruth’s Chris Steak House.