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re: Going to Ruth's tonight for the 1st time, expectations?
Posted on 4/19/16 at 2:14 pm to Gaston
Posted on 4/19/16 at 2:14 pm to Gaston
Steakhouses have always been one of the worst restaurant values in the industry. You can hire high school kids to cook a steak correctly and the sides are similar at 90% of steakhouses.
It's usually sides or super high end beef that separates the few exceptional places.
It's usually sides or super high end beef that separates the few exceptional places.
0
Posted on 4/19/16 at 2:16 pm to Tigertown in ATL
quote:
Seems crazy to me.
Unfortunately, it's fairly typical price for a prime steahouse these days.
This is why I rarely go to steakhouses on my own nickel anymore. Too easy of a meal to replicate at home for a fraction of the price since you don't have to buy a laundry list of ingredients.
This post was edited on 4/19/16 at 2:17 pm
Posted on 4/19/16 at 3:31 pm to Dav
quote:
Refilled our bread basket twice
I'm disappointed. Don't eat so much bread next time.
Posted on 4/19/16 at 3:56 pm to terd ferguson
quote:
Insanity
Doesn't seem that outrageous to me.
Two cocktails, alone, at a higher end place are going to border $30. Posted on 4/19/16 at 3:57 pm to thegreatboudini
quote:
Just another restaurant thread for this board to take shite on.
I don't see any of that. Like others have said, steakhouses are not a good value for the most part. Nobody is saying bad things about RC.
Posted on 4/19/16 at 3:58 pm to LSUAfro
quote:
This is why I rarely go to steakhouses on my own nickel anymore. Too easy of a meal to replicate at home for a fraction of the price since you don't have to buy a laundry list of ingredients.
This point has been made repeatedly, but don't any of you go to restaurants for the experience? Yeah, we get that you can generally make stuff at home more cheaply.
Posted on 4/19/16 at 3:58 pm to Tigertown in ATL
quote:
steakhouses are not a good value for the most part.
Most restaurants aren't though, right?
Posted on 4/19/16 at 4:00 pm to Mo Jeaux
quote:
eah, we get that you can generally make stuff at home more cheaply.
The point is that there are many things that we actually can't make that easily. A steak that is equal in quality to a steakhouse is not one of them.
Posted on 4/19/16 at 4:04 pm to Tigertown in ATL
Doesn't Ruth's use like a 1,500 degree broiler? Seriously doubt the home cook is rocking that type of equipment.
But Doris Metropolitan is where it's at these days.
But Doris Metropolitan is where it's at these days.
Posted on 4/19/16 at 4:04 pm to Dav
Ask for a little extra butter with your Filet. The way it sizzles into the plate makes the experience all the better
Posted on 4/19/16 at 4:54 pm to Fat Harry
quote:
Doesn't Ruth's use like a 1,500 degree broiler? Seriously doubt the home cook is rocking that type of equipment.
dude
do you even reverse sear, bro?!?1
Who needs a broiler like that when you can set the piece of meat in the oven for an hour then sear off a minute on each side? these home cooks do not play!
Posted on 4/19/16 at 5:12 pm to Mo Jeaux
quote:
This point has been made repeatedly, but don't any of you go to restaurants for the experience?
I do and I love going to Ruth's Chris. Always have. Even if I could make my steaks at home taste like theirs, there are plenty of times when I don't feel like cooking them myself or the sides they make which I love. And, there's that good after dinner praline shake thing I'm not going to make at home. I don't recall ever leaving a Ruth's Chris less then very happy and fulfilled. I don't eat steaks out much, but when I do, I've enjoyed RC.
Posted on 4/19/16 at 5:15 pm to Gris Gris
quote:
I do and I love going to Ruth's Chris. Always have. Even if I could make my steaks at home taste like theirs, there are plenty of times when I don't feel like cooking them myself or the sides they make which I love. And, there's that good after dinner praline shake thing I'm not going to make at home. I don't recall ever leaving a Ruth's Chris less then very happy and fulfilled. I don't eat steaks out much, but when I do, I've enjoyed RC.
Agreed. I get the "value" statements and I don't often do steakhouses, but when I do, and it's not for business, which I consider a separate matter, it's splurging with friends and enjoying their company along with some good food and cocktails.
Posted on 4/19/16 at 6:15 pm to Mo Jeaux
I'm with you on all of it but I am going to do it at a cool local place.
Posted on 4/19/16 at 7:23 pm to Gris Gris
Exactly, I think people are a little too harsh on RC and steakhouses in general. I'm in sales and think I probably frequent the genre a little too often(health wise) but it's allowed me to have visited several places regularly discussed as some of the top places around the country.
IMO, nobody should ever argue about value because that's just not what you go there for. There's just something almost indescribable about steakhouses that makes people really enjoy the experience and it probably gets a pass on value because they try to make it feel like it's a luxury, just as they should. I think much of the allure stems from most peoples' past where a family steak night was usually reserved for special occasions so people are almost innately bound to enjoy it. Couple that nostalgic thrill with a predictably decadent meal, really good and attentive service, a strong focus on drinks, and the fact that good wine was almost made for steak, it's hard to argue that it doesn't hit most of the buttons for most peoples' night out.
IMO, nobody should ever argue about value because that's just not what you go there for. There's just something almost indescribable about steakhouses that makes people really enjoy the experience and it probably gets a pass on value because they try to make it feel like it's a luxury, just as they should. I think much of the allure stems from most peoples' past where a family steak night was usually reserved for special occasions so people are almost innately bound to enjoy it. Couple that nostalgic thrill with a predictably decadent meal, really good and attentive service, a strong focus on drinks, and the fact that good wine was almost made for steak, it's hard to argue that it doesn't hit most of the buttons for most peoples' night out.
Posted on 4/19/16 at 7:25 pm to Fat Harry
quote:
Doesn't Ruth's use like a 1,500 degree broiler? Seriously doubt the home cook is rocking that type of eq
No but my egg will sear at close to 800 with charcoal and not some industrial oven. Ruth's Chris sear game is not skrong.
Posted on 4/19/16 at 8:58 pm to tilco
quote:
. Ruth's Chris sear game is not skrong.
it sure used to be, but the 2 pics ive seen on this board it sure doesnt seem like it any more. The one in this thread is passable, the one Arse posted I would have sent back
Posted on 4/19/16 at 10:49 pm to tilco
quote:
No but my egg will sear at close to 800 with charcoal and not some industrial oven. Ruth's Chris sear game is not skrong.
Just don't forget to "burp!"
Posted on 4/20/16 at 8:37 am to Canard Noir
quote:
IMO, nobody should ever argue about value because that's just not what you go there for
So steakhouses get a pass on value because they feel "luxurious"?
quote:
Couple that nostalgic thrill with a predictably decadent meal, really good and attentive service, a strong focus on drinks, and the fact that good wine was almost made for steak, it's hard to argue that it doesn't hit most of the buttons for most peoples' night out.
I just don't agree with your assessment of RC here. The service is usually passable, but not special. Most are staffed with polite, but not professional servers. Their cocktail and wine programs are weak compared to nice NOLA restaurants. They do pour the strongest Jack and Coke in town, if that's your bag.
I don't think RC delivers much more than a full belly of solid steak and a big bill. You can get higher quality food at the RC price point at any number of restaurants in NOLA. RC, like most chains, were built to provide a consistent steakhouse experience anywhere in the country. I don't see the attraction of a RC in a food town.
My .02
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