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Ruffino's Prime review and tour of cooler - PICS
Posted on 4/12/16 at 1:47 pm
Posted on 4/12/16 at 1:47 pm
I read the thread a week ago about the Ruffino's Prime menu and decided to give it a try last night. Everyone knows Ruffino's and/or can find a review on the Board so I won't go into the restaurant, service, etc.
As far as the steak went, it was damn good. I can't say much more. Nice cut of Prime meat cooked the way I like (Med Rare with some charring). Pics below. I also had the Au Gratin potatoes and the cream spinach off the special menu. The potatoes were good but not great. I am spoiled on the Au Gratins at Ruth's and others pale by comparison. These were tasty but not particularly cheesy or creamy which is how I like them. The creamed spinach, again, was more spinach than cream or sauce. It was basically "dry" spinach. Very tasty but not what I was expecting.
LINK to the Prime menu
LINK to the restaurant website blurb on the concept
Sorry the photos are with the steak half gone. I wasn't going to let a hot steak sit there while I took photos. The first photo is the 45 day dry aged ribeye and the second is the 50 day aged bone in ribeye. Flavor was excellent.
We got a quick tour of the dry aging meat locker. You can see various stages of the process in the photos.
The salt wall which is detailed in the link at the beginning of the post. Himalayan salt blocks (no idea why Himalayan salt is better than South LA salt) and the guy who took us back didn't have an answer for that.
Overall a very positive dining experience. If you are a meat eater, I would suggest giving it a try.
As far as the steak went, it was damn good. I can't say much more. Nice cut of Prime meat cooked the way I like (Med Rare with some charring). Pics below. I also had the Au Gratin potatoes and the cream spinach off the special menu. The potatoes were good but not great. I am spoiled on the Au Gratins at Ruth's and others pale by comparison. These were tasty but not particularly cheesy or creamy which is how I like them. The creamed spinach, again, was more spinach than cream or sauce. It was basically "dry" spinach. Very tasty but not what I was expecting.
LINK to the Prime menu
LINK to the restaurant website blurb on the concept
Sorry the photos are with the steak half gone. I wasn't going to let a hot steak sit there while I took photos. The first photo is the 45 day dry aged ribeye and the second is the 50 day aged bone in ribeye. Flavor was excellent.
We got a quick tour of the dry aging meat locker. You can see various stages of the process in the photos.
The salt wall which is detailed in the link at the beginning of the post. Himalayan salt blocks (no idea why Himalayan salt is better than South LA salt) and the guy who took us back didn't have an answer for that.
Overall a very positive dining experience. If you are a meat eater, I would suggest giving it a try.
6
Posted on 4/12/16 at 2:30 pm to jbgleason
Did you have to make a specific reservation for the prime menu, or can you just make any reservation and show up requesting the dry aged steaks?
Posted on 4/12/16 at 2:37 pm to TigerRob20
Looks great, just how I like my steak. Those prices are not bad at all for the steak, I would of guessed at least $75 or more if you asked me how much I thought a 50 day dry aged steak would cost.
Posted on 4/12/16 at 2:40 pm to jbgleason
The real question is did those sons of bitches put a lemon wedge in your water? I hear that can be a deal breaker for you.
Posted on 4/12/16 at 2:56 pm to upgrayedd
I went Friday and got the Ribeye (45 days)
I was not impressed at all! Bland and overpriced
Service was great but their food is nothing special. This is not the first time I have heard from other people that they dont think Ruffino's is that great anymore.
After Friday, I will agree!
I was not impressed at all! Bland and overpriced
Service was great but their food is nothing special. This is not the first time I have heard from other people that they dont think Ruffino's is that great anymore.
After Friday, I will agree!
Posted on 4/12/16 at 3:11 pm to jbgleason
your ole lady wore cut off shorts to Ruffino's?
Posted on 4/12/16 at 3:17 pm to LSUvegasbombed
I went last friday and had the same, it was very good, but not worth the hype, not head and shoulder above any other steak I have eaten, the wagyu steak on the menu is my next to try, however it is not dry aged??? My steak was ordered med rare but did not have the charred crust as the one in your picture. My wife got the filet off the regular menu and it was awesome. The fresh bacon app was the star of the meal.
Posted on 4/12/16 at 3:17 pm to Motorboat
That's my buddies very underage daughter. You should expect a call from Catch a Predator any time now.
ETA: Yes, those SOB's put damn fruit in my water even after I specifically asked them not to do it. I think she must post here.
ETA: Yes, those SOB's put damn fruit in my water even after I specifically asked them not to do it. I think she must post here.
This post was edited on 4/12/16 at 3:19 pm
Posted on 4/12/16 at 3:20 pm to Tigerpaw123
quote:
he fresh bacon app
the pork belly?
If so, that was the star for us as well.
She got the veal topped with crab... Presentation the dish alone was pretty startling considering it was 40 bucks i think. They paired it with a pasta that was on a separate dish all together??? That was odd
I got the potato side and it was dry and not cheesy at all
This post was edited on 4/12/16 at 3:23 pm
Posted on 4/12/16 at 3:22 pm to jbgleason
quote:
That's my buddies very underage daughter. You should expect a call from Catch a Predator any time now.
I think his point was how odd that is to wear to Ruffino's. Photos look good though. Sucks the sides haven't improved. Last time we got a steak, it was only okay and the sides were terrible.
The items I like at Ruffino's, they do a damn good job. But each time I branch out, I am disappointed.
Posted on 4/12/16 at 3:24 pm to LSUvegasbombed
the fresh bacon on the new menu, they also have pork cheeks on the regular menu but the bacon was much better
FRESH BACON
Cheshire pork bellies from Heritage Farms.
House cured, braised for 12 hours and flash
fried for a crisp finish, served with Benton’s
bacon jam and pork jus 13.95
FRESH BACON
Cheshire pork bellies from Heritage Farms.
House cured, braised for 12 hours and flash
fried for a crisp finish, served with Benton’s
bacon jam and pork jus 13.95
Posted on 4/12/16 at 3:26 pm to Tigerpaw123
im pretty sure that is what we got as well.
It was badass
It was badass
Posted on 4/12/16 at 3:29 pm to LouisianaLady
quote:
I think his point was how odd that is to wear to Ruffino's.
I know. Just having a bit of fun. FWIW, it was an early dinner and they eat there a LOT so I guess they can pull it off.
Posted on 4/12/16 at 5:15 pm to jbgleason
I expected more from the salt wall
Posted on 4/12/16 at 7:53 pm to Jimmy2shoes
Me too. This one looked to be a pre-built part that you just set in front of the fans.
Posted on 4/13/16 at 7:59 am to jbgleason
Looks like they sous vide
Posted on 4/13/16 at 9:33 am to jbgleason
Any idea what kind of fan they got blowing in there?
Posted on 4/13/16 at 11:13 am to barbie150
I live in Laffy and frequent Ruffinos and it's an incredible restaurant. People here love it so take your hating arse somewhere else
And just looked at your history and obviously are a Gino's employee. Remember, Gino and Ruffin are extremely good friends and work together on several projects. Hating on locally owned businesses is bad for BR and Lafayette.
And just looked at your history and obviously are a Gino's employee. Remember, Gino and Ruffin are extremely good friends and work together on several projects. Hating on locally owned businesses is bad for BR and Lafayette.
This post was edited on 4/13/16 at 11:39 am
Posted on 4/13/16 at 12:55 pm to jbgleason
If you are planning on going out to eat a steak in BR, Ruffinos & Ruths would be my Top 2 recommendations... With Flemings running a close 3rd.
Thats it for me as far as even considering a steak in BR outside my home.
I am a huge fan of dry aged meat, and am very happy this is now an option in town.... As I dont typically buy/cook dry aged beef.
Thats it for me as far as even considering a steak in BR outside my home.
I am a huge fan of dry aged meat, and am very happy this is now an option in town.... As I dont typically buy/cook dry aged beef.
Posted on 4/13/16 at 1:00 pm to CallMeCaitlyn
quote:
And just looked at your history and obviously are a Gino's employee. Remember, Gino and Ruffin are extremely good friends and work together on several projects. Hating on locally owned businesses is bad for BR and Lafayette.
She has literally never posted a positive thing in the years I've seen her post. She just randomly pops into threads about restaurants and shits on them. Never actually seen her converse with someone or talk about something positively.
This post was edited on 4/13/16 at 1:01 pm
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