Ruth’s Chris Steak House has a Filet & Cabernet dinner for $35.
Available every day but Saturday and only at the Ruth’s Chris Bar, the $35 Filet & Cabernet dinner consists of a 6 oz tenderloin filet topped shrimp and paired with a glass of Ærena Cabernet Sauvignon.
*Available Sunday-Friday at participating locations in the bar for dine-in only. Reservations not accepted. Offer, price and selection may vary by market. $35 not including tax and gratuity. THIS OFFER IS AVAILABLE IN THE BAR ONLY.
Ruth’s Chris Surf ‘n Turf
Ruth’s Chris Steak House has a Surf ‘n Turf special for $49.95.
Get two cold-water lobster tails with your choice of ribeye steak or a 6-ounce filet. Prices start at $49.95
Available at participating locations only. Pricing and menu selections may vary by geographic location. For more details see the Ruth’s Chris Promotions website.
Ruth’s Chris Happy Hour
Ruth’s Chris has a happy hour at many locations. The “$9 Sizzle, Swizzle, Swirl Happy Hour” includes a selection of full-size appetizers and premium cocktails.
About Ruth’s Chris Steak House (from Wikipedia)
Ruth’s Chris Steak House is a chain of 140 steakhouses across the United States and in several international locations. The restaurant is regarded as an upscale fine dining establishment and is currently the largest luxury steak company in number of locations, operating income, and overall profit, larger than The Palm and Morton’s.
Most restaurants are open for dinner only, although some locations also offer lunch. The dress code is usually a range from business/dressy to business casual. Most locations have private dining facilities and offer business communications via satellite. The company also offers outside catering and a wedding service through the Ruth’s Weddings brand.
The weekday Sizzle, Swizzle, Swirl Happy Hour offers a selection of cocktails, wines, beers and bar food at a fixed price of $9.00.
Ruth’s Chris Menu
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, shrimp and lobster.
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. Some recipes, such as the BBQ shrimp, New Orleans style creamed spinach or the sweet potato casserole, are traditional 19th century Louisiana recipes that originate with Ruth Fertel’s family, particularly her great-uncle Martin, a Louisiana Delta farmer from a French-Alsatian family. Some of these recipes have been made publicly available by the family and by the company.
Also available are dessert selections, with the restaurant’s signature creme brulee being a staple item throughout the chain.
In 2009, Ruth’s Chris introduced their “Ruth’s Classics” menu of prix fixe meals where guests choose a three-course meal; starter, entree and side, and dessert. This menu is updated seasonally every three months.
You can find the complete menu at the Ruth’s Chris website.