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RUTH’S CHRIS STEAKHOUSE

RUTH’S CHRIS STEAKHOUSE. US Prime. Our Mission. To build a growing profitable restaurant business in which the highest standards of quality, value, and hospitality are expressed. . Our Beginning:. We were founded in 1965 in New Orleans, LA.

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RUTH’S CHRIS STEAKHOUSE

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  1. RUTH’S CHRIS STEAKHOUSE US Prime

  2. Our Mission • To build a growing profitable restaurant business in which the highest standards of quality, value, and hospitality are expressed.

  3. Our Beginning: • We were founded in 1965 in New Orleans, LA. • Ruth Fertel bought a steakhouse called ‘Chris Streakhouse’. • Ruth took the restaurant through hurricanes and fires and multiplied it into 130 restaurants today.

  4. Our Beef: • We serve USDA Prime beef • That’s the top 2% of beef in the US • Our beef is from Mid-Western corn-fed cattle • Our steaks are never frozen, and we only ever season our beef with salt & pepper

  5. Preparation: • Our steaks are only seasoned with salt & pepper then broiled in a 1800° broiler • The broiler quickly sears the outside of the meat sealing in all the juices and flavor

  6. Service • We serve your steak sizzling on a 500° plate topped with butter and fresh parsley • The hot plate ensures that your food stays hot from first bite to last

  7. Sizzling Delivery • Our most famous signature is our Sizzling Delivery. Due to the 500` plates and steaks topped with butter, your food is served sizzling. • As Miss. Ruth said: If it’s not sizzling, send it back!

  8. Side Dishes • Sides are serves a la carte and family style. They’re about 1 lb. each so sharing is key! CreamSpinach Mashed Potatoes with Roasted Garlic

  9. Hospitality • Our service standard is genuine hospitality. Each time you come in it’s our goal that you feel welcome and well taken care of. Remember: If it doesn’t sizzle, send it back!

  10. Steaks we serve: • Filet: The most tender cut of corn-fed Midwestern beef. • Ribeye: An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy. • Cowboy Ribeye: A huge bone-in version of this USDA Prime cut. • New York Strip: This USDA Prime cut has a full-bodied texture that is slightly firmer than a rib eye. • Porterhouse for Two: This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet. • T-Bone: A full-flavored, classic cut of Prime beef. In addition to beef we also serve: Lamb Chops, Veal Chop, Stuffed Chicken, Ahi Tuna Crab Stack, Grilled Portobello Mushrooms, Lobster, and Fresh Seafood.

  11. Chocolate Explosion Cake Chocolate Sin Cake Break Pudding with Whiskey Sauce Cheesecake Desserts

  12. “Do what you love, love what you do” -Ruth Fertel

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