Steak your claim

How in the world is a steak and 2 sides per person a large order?

>And as good as all that sounds, Morton's is still superior in every way. Their dry aged tomahawk ribeye is spectacular.

I've dined at all of the big chains, and I would be suspicious of any actual steak fan to bring up Mortons as comparatively better than any of the major chains...when you could instead bring up Shulas or Ruth's Chris, for actual steak quality. I'm sure you had a good experience, or like the atmosphere, or were celebrating a good day and had a nice ravenous appetite, hadn't had a good steak in a while, had a nice wine pairing, who knows...but if you regularly ate at all of the big chains, you would not being heralding Mortons as the "superior" in "every way" description. Geesh.

Fact of the matter, outside of the resort hotels that buy a franchise to use it as a draw to their hotel for wedding or catering convention party celebrations, almost all of these chains are only located where other choices abound. You'll find that Ruth's Chris locations are chosen in cities where there is a phenomenal local choice, like Brennan's in New Orleans, or Keen's in New York, Bern's in Tampa, Ray's the Steak, and about 40 choices in DC or Vegas, just for instance, where the non-americans want to try an american steak dinner. When anyone picks one of these chains over the obvious chef proprietor choice doing his craft food, there's a reason. It can instantly take a RSVP for 15 guests with an hour's notice, while you celebrate that big finished business deal. Or they have fantastic locations with views. That is their bread and butter clientele.

I give you points for liking ribeyes, and bone-in steaks, but until you have had porterhouse for 2 at Ruth's you can't compare to a tomahawk, that is sliced while still hot, hrm. And, one thing that locks in Shula's supply chain and why many consider his steak the highest quality is he owns all the farms that feed into his restaurants. With the steak shortage, you can be sure some are cutting corners.

We like to eat, and I'd say the portions were good sized. We each got a ribeye, and I got the au gratin potatoes and creamed spinach. She got a salad and another side I can't remember. Definitely wouldn't eat that much every time, but this was a special occasion so we went heavy.

Have you ever been to a restaurant before?
Steak always comes with two sides. Something like Rice and veggies.
Dumbass.
They didn't even get appys.

Also, Ruth's Chris is overpriced garbage. I'd rather go to the Keg for a chain steak restaurant

Ruth is an old white lady who owned a slave named Chris, who was a really good cook.

babby's first steakhouse, but it was still really good.

Awful side dishes with too much sugar added for shit tier American palates, local bar/grill has same quality steak for half the price, servers are unbearable brown nosed chumps.

Best $17 baked potato I ever had.

Overpriced, but not bad. They cook a decent steak. Sides are all a la carte, and big enough for a table of four people. The server seemed knowledgeable at the one I went to.

I'd give it a pretty good 8/ 10.

Get up and go to the bathroom a lot. It's their gimmick. Anytime you leave the table they take your old napkin and replace it with a new folded one.

I went to the bathroom twice, and had a smoke. 3 different replacement napkins each time. They literally got a guy on standby to replace your napkin any moment you leave the table.

As for the food, it's delicious but $50 a plate minimum. I liked it.

Have you ever been to a real steakhouse before? The sides are purchased separately and the portion size of each is intended for 2+ people.

What's the fucking point of getting fresh napkins? You retards have too much time on your hands.

>What's the fucking point of getting fresh napkins? You retards have too much time on your hands.
To make sure when you sit down again, and you fold it, you don't accidentally get the wrong side down on your $200 slacks. Customers are often wearing suits worth more than saving napkins.

Too expensive and I hate Sean Hannity

Virtue signaling food police. It's what Veeky Forums is nowadays.

who the fuck are you and why do you know so much about steak houses?

please keep posting

Excellent points. Ruth's Chris is unique in maintaining high QA in an age where that seems under emphasized

Where have you enjoyed Shula's? Surprised to see it in your top tier. I went to one in Orlando that was underwhelming and expensive, but who knows what complications resort operations add.

Do you see much difference in methodology across the great steakhouses?

rather go with fogo de chao than ruth chris

only been once. pricey but everything lived up to our expectations. Steak came out nicely crisp on the outside and pink in the middle, with nice salt and pepper and butter on top. Was very very tender.

It's got a dumbass name that I irrationally dislike so I don't like the restaurant itself.

Worked for Ruth's 7 years, opened a bunch of restaurant for them AMA

How can I get free gift cards?

>
>who the fuck are you and why do you know so much about steak houses?
>please keep posting
Airline brat, 3rd gen pilot family, spent alot of time doing weekend travel with family just because "that restaurant" was the goal. My love of steaks I can blame on my dad's dad really. He used to drive occasionally 40 miles to get steaks from a favorite butcher and invite us over to enjoy something with others. He was the first guy I knew who bought the electric rotisserie for his grill and stocked 4 kinds of chips. He used to buy foodie things on his travels, like pecans to throw pecan shells into the grill, cane syrup from some farm, bags of fresh muscadine grapes to get my grandmother to can. The rest of my family was an epicurean lot too, but this guy would literally rate the steak when we dined out and expressed why and what went wrong, and usually crossed the restaurant off the list entirely if it was overtenderized or something cheatlike in that respect.
I would have liked to have gone to culinary school, a friend did the CIA, but nearly every woman I met quit upon graduation within a few years claiming various reasons like no intellectual peers in the restaurant, or bad schedules, hostile workplaces, etc. So instead? I finished a different degree, entered the computer science profession where women are definitely under represented, LOL, but the income provides the novelty of doing whatever you want with your grocery bill or to try the next best restaurant in town. I was married to an IT exec, so we had a good time entertaining grateful geek friends with amazing food.
S. Floridian for many years, so got to be there at the dawn of SoBe Food Fest, early fan of Chef Norman, and some of the bigger names from the 80s and 90s, thanks to the Gables/Beach food scene.

Someone mentioned.Fogo de Chao, and I have to say I'd have a hard time turning down a chimichurri or rodizio but it would be due to the old world salad not steak.

Excellent post, I really appreciate in-depth responses like this. It's nice to hear about people and their grandparents.

more stories..

times are changing, i've never seen overtly sexist things happen in the high end kitchens i've worked in. sure, it's lewd and crude but never ever have i seen any actual harassment.

my best hot side cook is a chick, she works the station better than i do. granted, i'm doing other shit like managing the kitchen and making sure everything runs smoothly but she handles herself very well.

she's moving to mexico to work at pujol and she's in for a ruuude fuckin awakening as far as sexist bullshit goes

the spicy fried lobster is one of my all time favorite foods
but none of it is worth the price

I'd have a hard time deciding to eat at a restaurant that is a hominem for poo hole

I've been dying for a good steak meal and you just convinced me to try out Ruth Chris over two others I was eyeing. Huge long-time fan of ribeyes but never had a tomahawk before.

It's a dependable option when you had to go to a place that looks like pic related for work and you're stuck in some area with nothing but parking lots, endless lawns, Best Buys, Targets, and Walmarts, and the only restaurant other options that aren't "drive-thru" are like, Olive Garden, California Pizza Kitchen, and Panera.

I don't think anyone goes there who isn't a captive audience, except maybe cultureless flyovers (go ahead and ban me you fuck, all it proves is you're a cultureless flyover too)

Why is that massive car park in the middle of nowhere?

The way economic development works in flyover land, you build a parking lot and it attracts cagers. Eventually, it is hoped that a business might take pity upon the cagers and create something with which to entertain them in exchange for being parked.

This results in the peculiar sensation of driving along for hours passing through endless parking lots with setbacks of a half mile or more. The businesses are so far from the roadway that they have to build little stumps at turnoffs with the names of the chain businesses that have elected to open a branch at this or that parking lot, with arrows pointing so you know which parking lots to drive through to get to Payless Shoes or Jo Anne Fabrics or Edible Arrangements or whatever else is presumed to attract cagers off the thoroughfare and into the giant empty parking lot.

You then drive for about 5 minutes through a parking lot and park near the door, unless you have some mental illness about your cage being "touched" by strangers in which case you park it up to a quarter mile from the other cages and walk (this proves how much you love your cage which is a sort of virtue signaling among and between flyovers)

Also food and cooking.

The bar is a good place to pick up milfs, especially if you are well dressed and act like a business man

this is that unexplainable, depressing, absurd but so very american side of america that is always fleeting

Kek

>I'm a fine upstanding gentleman business man
>After this margarita and tendies let's get out of here, got a nice cozy spot in Mom's basement

That's not a shopping plaza in the 'burbs, it's a roadside attraction in rural Kentucky. You have never been there or anywhere like that. Stop samefagging.

>act like a business man

Are you ok

>crossroads mall okc dot jpg
>roadside attraction in rural kentucky
I mean I'm not looking directly at any maps but as I recall Kentucky is a few states away from Oklahoma City, although to be fair a "mall" is a "roadside attraction" so you're partly not wrong

Also you must be incredibly insecure to think someone would samefag over something like this. You an urban planner from 1957 or something? Andres Duany would like to have a word with you.

How does it stack up to Gibson's? I've been to a lot of steakhouses, but I always find that generally speaking, especially price to performance, Gibson's takes the cake every time.

Fuck that noise, this is a local favorite in NJ and I'm sure if I went to Ruth's the difference in quality would be wasted on me anyway.

that looks like the kind of place where the owner has probably buried some bodies in the concrete foundation and the feds drop by every few months for their hush money

I've only been to their bar. It was classy. Had a nice conversation with the elderly gentleman next to me. Only disappointment was that they didn't have the MLB package for the TV so I couldn't watch my game. 8/10 would return if properly dressed and needed to kill time.

...

fucking stupid name

Any restaurant that requires special dress is not worth going to

It is not worth the price if you go on your own, even if it is affordable for you. I have gone several times, but with someone else footing the bill

Never been. Mainly because we have a steak house here that is 100x better.
pic related

>she's moving to mexico to work at pujol and she's in for a ruuude fuckin awakening as far as sexist bullshit goes
I hope she will be okay. I find mexicans at the higher tier of education pretty damn classy though. The clientele at Pujol should be college educated continental folks, not sure about the kitchen folks, but the Polanco neighborhood is extremely nice now where it is located. Does she look european or hispanic? It will matter. If she looks european, she will get that respect that comes from looking like a spaniard. Tell her to keep her manners.

I miss Mexico City in a big way, esp curious about the food scene now. It was a big good deal of my childhood going down every couple of weekends to shop in Zona Rosa (airline brat stuff) until the earthquake of '85. I spent many hours at San Angel Inn, Fonda del Refugio, Sanborns, VIPS, El Porton, and all of the good cafes and markets everywhere. I was able to have fun at Plaza Garibaldi at night, and it was never really that safe. Great paleterias everywhere. I got my first rolex at age 12, real, but at a good exchange rate ;) It isn't safe for someone like me since, someone that has as much an online presence, sadly, though I hope things will continue to improve. Friends often go now to concerts for the weekend. *jealous* Tell your friend to go meet Diana Kennedy before she kicks the bucket.
dianakennedycenter.org/

I think in the end, as far as not choosing the chef route, the industry and hard work of projects, for me aren't my forte. I like to problem solve, create, and then when it comes to the grunt work, my interest and motivation ends. This is a common problem for programmers actually. I definitely can't stand "the heat" to the point to get out of the kitchen.

>it wouldn't be safe for me
>I'm kind of a big deal
This is how you sound

Seems like a good way to keep out neets and degenerates. I'll play along if the food is worth it.

Enjoy your McDonalds

No comment on the ruths chris "dress code" (I seriously doubt this is anything but a figment of some frogposter's imagination), but I don't understand people who grouse about dress codes at restaurants. They're uncommon and they're never a surprise. Who the hell doesn't have a decent jacket and trousers?

>How does it stack up to Gibson's? I've been to a lot of steakhouses, but I always find that generally speaking, especially price to performance, Gibson's takes the cake every time.
I've not dined there, simply because when I'm in town in Chicago I have priorities of regional food to get out of the way first, namely Italian, polish, german, and bayliss, in that order, haha, as I get that torta on the way out of OHare each time. But, the reputation is solid at Gibson's esp for the bar, and as one of the institutions in neighborhood, I'd be eating there for the historical aspect even if it wasn't #1 in town (though it could be #1 in many books)

>Where have you enjoyed Shula's? Surprised to see it in your top tier. I went to one in Orlando that was underwhelming and expensive, but who knows what complications resort operations add.
I've attended many weddings and had lunches and dinners at the original Shula's in Miami Lakes, FL, the planned community that Shula developed from Graham family land in Miami to highlight his golf club and a cute main street kind of idea. It was once a pretty exclusive community, before Doral's course, I guess. I've watched people do this "challenge" steak too. Craziness. I think I've had Shulas at mostly hotels since, Palm Beach PGA hotel, Washington DC, Naples, RSW. A couple Shula burgers. They had a good burger called "Wine Country" with goat cheese and balsamic tossed mesclun on top. Good steakhouses can be a terrific place to get a burger that is done right.

>Do you see much difference in methodology across the great steakhouses?
If I am given a choice, I want smoke in my steak because that's how I make it at home with maximum effort, not just a salamander or very hot oven. I don't know which chains are doing it which ways. Oak, though? Count me in. Houston's is a chain that does oak, and they are a great place to get a salad too, a great thai filet mignon salad that I crave.

Ruth's Chis is one of the restaurants at the casino I work at. I've seen people dressed in about every fashion go to eat there.
Old people in fancy dresses and suits.
Old people in torn sweats and stained shirts.
Youff covered in gold chains, with their pants around their knees.
Vaguely hispanic looking groups, men in skullcaps and graphic t-shirts, women in tanktops, hotpants, and hookerheels.

As far as I can tell their only dress code is "be dressed", and they waived that for the babies being carting in wearing only diapers.

Golfing attire is the norm at lunch.

That's a good interpretation, and it's a valid reason to stay out some places in Latin America for pleasure travel, for a lot of people. That's the reality, sadly.