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Sides are a la carte, as said, and (IMHO) large enough for two. Wife and I just got two and shared.

Morton's is the same way. Expect most top end are.

WildBill wrote:

Oldgringo wrote:What I've enjoyed about the two or three Ruth's Chris that I've eaten in (years ago) was the fact that somebody else was picking up the tab.

Maybe you could talk your wife into picking up the tab.

Now, that's an idea! Why didn't I think of that?

What's the NY Strip run now? Last time I ate there it was 43.50

I used to eat there often. My business would do trade outs with the local restaurants, so that I didn't have to pay $150 for a nice dinner.

I am not sure about now, but several years ago I had to do some service work in the kitchen of the Love Field location (not even sure it's still there). Lets just say that because of that experience, I will never eat at RC.

Rarely go up there anymore, but used to be in Dallas on business quite a bit. Back in the 90's and early 2000's, my favorite steakhouse was "Paul's Porterhouse" on resturant row. Compared to most of the other steakhouses, it was a bargain and the food was great. Each table had a wheel of cheddar cheese with slicer, and they kept you supplied with small loaves of freshly baked bread and real butter. Never ate there that Paul didn't come out to the table and check on things personally after the steaks were served and tasted, to make sure they were cooked as ordered. Some times he came by before the meal was served and would insist that we try one of his special appetizers (quail soup was my favorite) "on the house"...or after we finished our steaks he would tell one of the waiters to bring us some Bananas Foster or Cherries Jubilee for dessert free gratis. A really nice aged steak or filet was about $20-25. We never left there feeling like we didn't get more than our money's worth. I believe he sold out or retired about 10 years ago, but haven't been there in that time so can't comment on the current status.

Happy 25th anniversary!

While folks love their own steaks grilled at home, they may not know that Ruth Chris steaks are aged.

Yes, you can age your own steaks, if you know how, but most don't or don't care to bother as it is work.

A properly aged steak grilled to perfection is a taste treat.

I love Ruth Chris aged steaks.

If you want to keep costs way down, don't order alcoholic drinks with your meal.

Happy Anniversary!

I have always enjoyed the steak at Ruth's Chris in San Antonio. Hope you have a great time.

Yes dry-aged is an awesome way to enjoy a steak. The meat loses moisture in the process, decreasing the weight and increasing the cost well above a comparably weighed cut of normal steak. That's why a steakhouse that serves dry-aged is going to run you more. Something in the enzymes produced during the process enhances the flavor of the meat.

This holiday we are going to Fleming's, another good chain. $100 gift cards for $80 at Costco!

Redneck_Buddha wrote:Yes dry-aged is an awesome way to enjoy a steak. The meat loses moisture in the process, decreasing the weight and increasing the cost well above a comparably weighed cut of normal steak. That's why a steakhouse that serves dry-aged is going to run you more. Something in the enzymes produced during the process enhances the flavor of the meat.

This holiday we are going to Fleming's, another good chain. $100 gift cards for $80 at Costco!

dry aging the beef intensifies the flavor by removing moisture, shrinking the cut and concentrating the "beef flavor"in it, but the big benefit is the enzymes break down the connective tissues which greatly tenderizes the meat....why you get some of those prime aged cuts that you can literally cut with a fork...mmmmm!

The consistency of the Ruth Chris product is amazing, I am headed to the one in TST/ Hong Kong in about 10 hours. That being said, here is something that an ex girlfriend trained me in for a enjoyable dinner.

#1> Order an appetizer and a cocktail and send the menus back. Eat up, enjoy your drink, and enjoy your conversation.

#2> Ask for the menu back, order a salad and another drink. Send the menus back. Eat up enjoy your drink, and enjoy your conversation.

#3> Ask for the menus back, order dinner and another drink. Send the menus back. Eat up, enjoy your drink, and enjoy your conversation.

#3> Ask for the menus back, order a dessert and a drink. Eat up, enjoy your drink, and enjoy your conversation. Let the waiter know that you will ask for the check when you need it.

When you are done, ask for the check. This slows the pace of the dinner down and gives you a chance to enjoy each part of the meal and your dining experience. When I do this I always tip well as I have cost the waiter/waitress one turn on a table in their section.

steveincowtown wrote:The consistency of the Ruth Chris product is amazing, I am headed to the one in TST/ Hong Kong in about 10 hours. That being said, here is something that an ex girlfriend trained me in for a enjoyable dinner.

#1> Order an appetizer and a cocktail and send the menus back. Eat up, enjoy your drink, and enjoy your conversation.

#2> Ask for the menu back, order a salad and another drink. Send the menus back. Eat up enjoy your drink, and enjoy your conversation.

#3> Ask for the menus back, order dinner and another drink. Send the menus back. Eat up, enjoy your drink, and enjoy your conversation.

#3> Ask for the menus back, order a dessert and a drink. Eat up, enjoy your drink, and enjoy your conversation. Let the waiter know that you will ask for the check when you need it.

When you are done, ask for the check. This slows the pace of the dinner down and gives you a chance to enjoy each part of the meal and your dining experience. When I do this I always tip well as I have cost the waiter/waitress one turn on a table in their section.

Ex-girlfriend taught you this. What was wrong with her?

Oldgringo wrote:

steveincowtown wrote:The consistency of the Ruth Chris product is amazing, I am headed to the one in TST/ Hong Kong in about 10 hours. That being said, here is something that an ex girlfriend trained me in for a enjoyable dinner.

#1> Order an appetizer and a cocktail and send the menus back. Eat up, enjoy your drink, and enjoy your conversation.

#2> Ask for the menu back, order a salad and another drink. Send the menus back. Eat up enjoy your drink, and enjoy your conversation.

#3> Ask for the menus back, order dinner and another drink. Send the menus back. Eat up, enjoy your drink, and enjoy your conversation.

#3> Ask for the menus back, order a dessert and a drink. Eat up, enjoy your drink, and enjoy your conversation. Let the waiter know that you will ask for the check when you need it.

When you are done, ask for the check. This slows the pace of the dinner down and gives you a chance to enjoy each part of the meal and your dining experience. When I do this I always tip well as I have cost the waiter/waitress one turn on a table in their section.

Ex-girlfriend taught you this. What was wrong with her?

She made me take her out to expensive, long dinners.

steveincowtown wrote:

Oldgringo wrote:

steveincowtown wrote:The consistency of the Ruth Chris product is amazing, I am headed to the one in TST/ Hong Kong in about 10 hours. That being said, here is something that an ex girlfriend trained me in for a enjoyable dinner.

Ex-girlfriend taught you this. What was wrong with her?

She made me take her out to expensive, long dinners.

steveincowtown

Did your drinks cost more than your meal?