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Message
1
Posted on 6/28/10 at 8:27 pm to Paul Allen
With Ruth's youre paying more for the atmosphere and service then the actual food. There are at least 5 places in Jackson you can get a better tasting steak, but it is probably the nicest restaurant in jackson and has a great setting. My sister works there and talks about how they have bits and pieces of a french castle all over the restaurant and how they're chairs in the bathroom are made out of real alligator. They have a secret revolving door to a wine cellar that only holds $$$ wines. So they have to pay for it somehow. IMO its not worth the money, but is worth giving it a try
Posted on 6/28/10 at 8:34 pm to Whereisomaha
quote:
There are at least 5 places in Jackson you can get a better tasting steak
Respectfully disagree. Jackson is very weak on red meat. I have been to Shapleys a ton (widely thought of as the best steak in town) as well as Char.....and they are not special.
I still vote best steaks available in BR as: LV, Flemings, Ruths...... Shapleys/Char may come close to BR's French Market Bistro, Louisiana Lagniappe, or Ruffinos.....but none of which are steakhouses.
I am glad we dont discuss this weekly.
Posted on 6/28/10 at 8:37 pm to bossflossjr
Steam Room Grille in Jackson, now that's some good stuff.
Posted on 6/28/10 at 8:40 pm to bossflossjr
Char is awful. And im not sure what you ate at shapleys, but Im referring to fillets and if you had a bad fillet at Shapley's it was a rare occurrence. But Shapely's, Nicks, , Eldorado's Steak House, and Elite all have better fillets than Ruth's. Ticos was opened by a guy who used to work at Ruth's so he uses the same fillet recipe and same steaks, just cheaper. Creshels and Ely's have better ribeyes than Ruth's as well. I've only eaten at 3 different Ruth's and Jackson's was the worst of the 3 so perhaps the LA chains are better, but Ruth's definitely doesnt serve up the best fillet in Jackson
This post was edited on 6/28/10 at 8:42 pm
Posted on 6/28/10 at 9:07 pm to Whereisomaha
quote:
Ticos was opened by a guy who used to work at Ruth's so he uses the same fillet recipe and same steaks, just cheaper.
Kosher salt and cracked black pepper, then served on a sizzlin plate with a 1 1/2 oz ladle of clarified butter. Not exactly rocket science.
He might of worked at Ruths, but I can assure you he doesn't have the same equipment to cook it on.
And btw, I can go and get two very nice USDA prime ribeyes at Calandros for $25 total and heat the hell out of my cast iron skillet and cook two very very good ribeyes to rare+ , but I still don't have the 1800 degree broiler and thats the difference on why I still frequent Ruths
Posted on 6/28/10 at 9:07 pm to Whereisomaha
quote:
Ticos was opened by a guy who used to work at Ruth's so he uses the same fillet recipe and same steaks,
salt, pepper, 1800 degree oven and butter?
Posted on 6/28/10 at 9:13 pm to Tigerpaw123
I mean I've never been in the kitchen, but the waitress always says they're cooked at 1800 degrees and they taste exactly the same. And the owner actually told me he gets his steaks from the same place he did at Ruths. So yeah, as far as their fillets go, they're the same
Posted on 6/28/10 at 9:18 pm to Whereisomaha
quote:
And im not sure what you ate at shapleys, but Im referring to fillets and if you had a bad fillet at Shapley's it was a rare occurrence
had a 10oz filet. had a lil au jus with it....not bad by any means....but not a prime steakhouse.
Posted on 6/28/10 at 9:51 pm to Whereisomaha
filet.....the white meat and talapia of steaks...lets talk real meat.
Posted on 6/28/10 at 9:52 pm to Whereisomaha
quote:
steaks from the same place he did at Ruths.
syscco?
Posted on 6/28/10 at 9:56 pm to tavolatim
quote:
filet.....the white meat and talapia of steaks...lets talk real meat.
Agreed
Posted on 6/28/10 at 9:57 pm to tavolatim
quote:
filet.....the white meat and talapia of steaks...lets talk real meat.
I wouldn't go that far, but I agree with your general direction. I hardly ever order a filet in a restaurant unless it is a place I don't take all that seriously as a steak place.
Posted on 6/28/10 at 10:01 pm to Whereisomaha
quote:
the owner actually told me he gets his steaks from the same place he did at Ruths
Lots of places to get USDA choice filets, I guess my point is at RC or any other steakhouse it is more technique than receipe, as others have said, RC has used the same technique for years, others have duplicated it, the reciepe is simple, the equipment is custom
Posted on 6/28/10 at 10:13 pm to Tigerpaw123
Atmosphere can be nice, it is nice to waited on someone that likes their job and wants to earn a living doing it, they can at Ruth's. That is the difference that I see there versus a Flemings here in TN.
Flemings good luck, the one here is inconsistent and boy do they push certain menu items.
And Rex tell them to hold the butter it you don't want it prepared that way don't blame them it if you didn't understand how it was going to be prepared
Flemings good luck, the one here is inconsistent and boy do they push certain menu items.
And Rex tell them to hold the butter it you don't want it prepared that way don't blame them it if you didn't understand how it was going to be prepared
Posted on 6/29/10 at 5:44 am to Phideaux
Since moving away from BR to a small town with only a few locally owned steakhouses, I have certainly come to appreciate how awesome Ruth's and Flemings are/were. I have had one meal at Ruth's in two years, and it was easily the best steak I have eaten in that time. I enjoy some of Flemings' sides/appetizers more, but for the whole experience and food, give me Ruth's.
And the price is worth it every time.
And the price is worth it every time.
Posted on 6/29/10 at 8:55 am to DrEdgeLSU
I am glad to see some people here agree with me that Ruth's Chris is not the best steak in the entire country...
Posted on 6/29/10 at 8:55 am to Rex
Is it worth it? No. Is it nice to splurge on it every so often? Absolutely.
Given the choice, I prefer Flemings to Ruth's Chris. Just personal preference based on all factors of the dining experience.
Given the choice, I prefer Flemings to Ruth's Chris. Just personal preference based on all factors of the dining experience.
Posted on 6/29/10 at 1:31 pm to tavolatim
quote:
Now we get into why you thought it was better...because of a topping? maybe what they cooked it in? Maybe a different cut? What I am saying is the aged prime ribeye cooked in the high temp vulcan oven at Ruth Chris is what every steak house tries to copy. They can't top it so they have to try other things to improve on it...and the meat no longer stands on it's own.
seems like it would be pretty hard to go wrong with any aged prime ribeye. but there are still lots of variables that can go into that where you can see differences. you can age the meat for different lengths of time, in different environments. and prime is just a label, no 2 steaks are actually identical. and then there is the animal itself.
that being said, youre probably right about most steakhouses.
Posted on 6/29/10 at 1:49 pm to AreJay
quote:
seems like it would be pretty hard to go wrong with any aged prime ribeye. but there are still lots of variables that can go into that where you can see differences. you can age the meat for different lengths of time, in different environments. and prime is just a label, no 2 steaks are actually identical. and then there is the animal itself.
The variables in aging beef are huge. And as you say no two steaks are alike so the only judgement I can make is on consistancy. Once agian Ruths has been operating a very long time and has been a success because of consistancy... I have no connection to Ruths and I pay through the nose like everyone else but I have too often heard the phrase "It's just as good as Ruths" but have never found it to be true...everyone wants to knock off the king of the hill but it's just not happening...I've eaten steak at many places and enjoyed them, but if anyone asks me where is the best place to get a steak...I still say Ruth Chris steak house...it is the standard by which all others are judged...You may not like the dacour, you may not like the waiter or hostess...but you just can't fault the steak.
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