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Started By
Message
re: Ruth's Chris... worth the higher prices? really?
Posted on 6/30/10 at 6:52 pm to Lester Earl
Posted on 6/30/10 at 6:52 pm to Lester Earl
right. sysco owns entire beef producers at all grades. they supply more places than most think.
0
Posted on 6/30/10 at 6:54 pm to el tigre
my cousin is a gm. Let me confirm it with him.
Posted on 6/30/10 at 8:06 pm to Tiger Attorney
he just told me anyone who thinks ruths gets their meat from sysco is delusional.
They get from new city in Chicago now. They used to source from a private ranch.
They get from new city in Chicago now. They used to source from a private ranch.
Posted on 6/30/10 at 8:14 pm to Tiger Attorney
quote:
Peter Luger's, The Old Homestead, Bobby Van's and Michael Jordan's in New York City, all Trump properties in Atlantic City, Maggiano's Little Italy in Bridgewater, all Ruth's Chris Steak Houses, Chris Michael's Steakhouse in Woodbridge, David Burke's Fromagerie in Rumson, Loucas in Edison and the Chart House in Weehawken are but a few of the company's high-end steakhouse and restaurant clients, while various ShopRites and 25 Burgers in Bound Brook are among the moderate-priced venues where you can find Buckhead beef.
just tossing that out there.
Sysco owns Buckhead Beef, which has a very good reputation.
LINK
Posted on 6/30/10 at 8:17 pm to Tiger Attorney
ive personally talked to sysco drivers who delivers steak to mr johns who also told me ruth chris's gets the same steaks for the most part. this was 4 years ago, both could have changed by now, who knows
eta: to clear up, mr john's doesnt get all their meat from sysco. just occasionally. their biggest meat supplier is Carriage foods...or was, i just assume they still use them.
eta: to clear up, mr john's doesnt get all their meat from sysco. just occasionally. their biggest meat supplier is Carriage foods...or was, i just assume they still use them.
This post was edited on 6/30/10 at 8:22 pm
Posted on 6/30/10 at 8:18 pm to el tigre
quote:
el tigre
I didn't see my favorite on that list. The Palm is the best I have ever had.
Posted on 6/30/10 at 8:28 pm to el tigre
maybe the Nola one keeps the tradition of being a little different from the rest. I don't know. I will ask him.
I am not a big steahouse guy so I am not sure how I got neck deep in this.
I am not a big steahouse guy so I am not sure how I got neck deep in this.
Posted on 6/30/10 at 8:51 pm to Tiger Attorney
yeah i'm not a big steakhouse guy either. just have friends in the supply side and the reach of sysco beef is very broad.
their prime beef is really good and should not be lumped in with their premade crap...and using sysco beef is certainly nothing to scoff at by any means.
their prime beef is really good and should not be lumped in with their premade crap...and using sysco beef is certainly nothing to scoff at by any means.
Posted on 6/30/10 at 9:33 pm to glassman
quote:
Truer than Sysco.
believe it if you like....or dont. doesnt matter to me, but a fact is a fact.
it is very highly possible that every piece of meat served doesnt....i dont doubt that. but i can tell you with absolute truth that sysco has served prime beef in that building in baton rouge.
trying to be polite here...but there are several on this thread that argued with opinions.....
shame on you.
This post was edited on 7/1/10 at 6:42 am
Posted on 6/30/10 at 9:43 pm to tavolatim
quote:
Thanks for the catch boss....I was too lazy to look it up. I'm sure a lot of equipment makers are now making ovens like this...back to my original point...Ruths set the bar a long time ago...everyone else is just trying to catch up.
A few years back, a friend of mine in the BR restaurant business told me that Ruth's Chris and Fleming's were the only two restaurants in BR with an oven like this (Ruth's obviously being the originator).. I'm curious how many more places have it here now.
Posted on 6/30/10 at 9:46 pm to LouisianaLady
quote:
A few years back, a friend of mine in the BR restaurant business told me that Ruth's Chris and Fleming's were the only two restaurants in BR with an oven like this (Ruth's obviously being the originator).. I'm curious how many more places have it here now.
Good question. Dunno about BR....but there are hotter models out there....my favorite steakhouse in LR has a 2300 degree unit. Dunno the manufacturer...will ask the owner next week while I am in there.
Posted on 6/30/10 at 9:54 pm to el tigre
quote:
using sysco beef is certainly nothing to scoff at by any means.
+1
Although according to the lame food snobs that post on this board, Sysco only distributes Velveeta and processed meat.
Posted on 6/30/10 at 10:04 pm to DrEdgeLSU
quote:
Although according to the lame food snobs that post on this board, Sysco only distributes Velveeta and processed meat.
I think it has been explained about 142 times on here what those that reference a "Sysco restaurant" really mean when it is referenced here. I wouldn't expect you to understand it though.
NATCO sure seems to sell some damn good meat also. Not sure where they fit into this debate though, but I bet they are proving beef to some of the nicer places in this area.
Posted on 6/30/10 at 10:46 pm to notiger1997
well I just got it right from the guy who is ordering it for the Nola location. Not sure about other locales. Frankly I don't pay for steaks at steakhouses often. La boca is the exception.
I wouldn't eat ruths in another city anyway as I am trying to experience a new local place. This is true for me even in br.
I wouldn't eat ruths in another city anyway as I am trying to experience a new local place. This is true for me even in br.
Posted on 7/1/10 at 7:55 am to Tiger Attorney
I liked Dickie Brennen's better. I like Ruth's Chris, don't get me wrong, but I would put Morton's and Dickie Brennen's above Ruth's. Just my opinion. Worst steakhouse I have been to was Smith and Wollensky. Terrible service and food wasn't that great.
On the North Shore, Keith Young's in Covington is over rated. Again, horrible service, on two occasions so I don't think it was a fluke. I'd rather get a steak from Copeland's personally.
On the North Shore, Keith Young's in Covington is over rated. Again, horrible service, on two occasions so I don't think it was a fluke. I'd rather get a steak from Copeland's personally.
Posted on 7/1/10 at 11:53 am to madtigerfan
I used to work at Ruth's ... they get tenderloin strips and have their own butcher cutting the steaks. Its USDA Prime (second only to Kobe beef) thats been cool aged 28 days.
This may have been said but i didnt want to read 5 pages.
Ruth's has some great people working there. Their chef, Carlos Bettancort, is a hell of a guy. He runs a tight ship in that kitchen and they clean the F*<# out of it every night. But their owner, TJ, can rot in hell. BTW, TJ's Ruths Chris are run by a different company, TJM (offices by TJ Ribs), than the main RC franchise.
This may have been said but i didnt want to read 5 pages.
Ruth's has some great people working there. Their chef, Carlos Bettancort, is a hell of a guy. He runs a tight ship in that kitchen and they clean the F*<# out of it every night. But their owner, TJ, can rot in hell. BTW, TJ's Ruths Chris are run by a different company, TJM (offices by TJ Ribs), than the main RC franchise.
Posted on 7/1/10 at 12:16 pm to Rex
Ruth Chris is overpriced and gross.
Posted on 7/1/10 at 12:31 pm to nichoLSU
quote:
I used to work at Ruth's ... they get tenderloin strips and have their own butcher cutting the steaks. Its USDA Prime (second only to Kobe beef) thats been cool aged 28 days.
That is interesting, I was told everything their was USDA Prime except the tenderloin
Posted on 7/1/10 at 1:07 pm to bryso
quote:
Ruth Chris is overpriced and gross.
Overpriced...certainly.
Gross?!?!?...no.
Posted on 7/1/10 at 1:12 pm to bryso
quote:
gross
The Pancho's of beef
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