Fare
The restaurant's signature is serving USDA prime steaks that are seared at 1800° Fahrenheit (982.2 °C) and served on ceramic plates heated to 500° Fahrenheit (260.0 °C). Half an ounce (1 Tbsp) of butter is added just before the plates leave the kitchen in order to create the signature 'sizzle'. In addition to steaks, the restaurant also serves entrees of chicken, lamb, fish and shellfish.
Portions generally are large enough to serve two or more diners. Family style side dishes include au gratin potatoes, topped with a bechamel sauce and Cheddar cheese. Also available are dessert selections, with the restaurant's signature creme brulee being a staple item throughout the chain.
All locations offer smaller, separate rooms for private dining as well as a gift card program. The dress code is usually a range from business/dressy to business casual.
In early 2010 Ruth's Chris introduced their "Ruth's Classics" menu of prix fixe meals where guests choose from 3 set categories; starter, entree and side.
Read more about this topic: Ruth's Chris Steak House
Famous quotes containing the word fare:
“Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.”
—Julia Child (b. 1912)
“Let those talk of poverty and hard times who will in the towns and cities; cannot the emigrant who can pay his fare to New York or Boston pay five dollars more to get here ... and be as rich as he pleases, where land virtually costs nothing, and houses only the labor of building, and he may begin life as Adam did? If he will still remember the distinction of poor and rich, let him bespeak him a narrower house forthwith.”
—Henry David Thoreau (1817–1862)
“who should moor at his edge
And fare on afoot would find gates of no gardens,
But the hill of dark underfoot diving,
Closing overhead, the cold deep, and drowning.
He is called Leviathan, and named for rolling,”
—William Stanley Merwin (b. 1927)