Born from a single New Orleans restaurant that Ruth Fertel bought in 1965 for $22,000, the Ruth’s Chris Steak House chain has made it to the top of every steak lover’s list. Aged prime Midwestern beef is broiled to your liking and served on a heated plate, sizzling in butter, a staple ingredient used generously in most entrées; even “healthier” alternatives like chicken arrive at your table drenched in the savory substance. Sides like creamed spinach and fresh asparagus with hollandaise are not to be missed, and are the perfect companion to any entrée. And who can forget the potatoes? Choose from seven different preparations, from a 1-pound baked potato with “everything” to au gratin potatoes with cream sauce and topped with cheese.

Ruth's Chris Steak House Information:

• Steak menu. Dinner. Bar. Children's menu. Casual attire.