RUTH’S CHRIS STEAKHOUSEUS Prime

Our Mission

• To build a growing profitable restaurant business in which the highest standards of quality, value, and hospitality are expressed.

Our Beginning:

• We were founded in 1965 in New Orleans, LA.

• Ruth Fertel bought a steakhouse called ‘Chris Streakhouse’.

• Ruth took the restaurant through hurricanes and fires and multiplied it into 130 restaurants today.

Our Beef:

• We serve USDA Prime beef• That’s the top 2% of beef in the US• Our beef is from Mid-Western corn-fed cattle• Our steaks are never frozen, and we only ever

season our beef with salt & pepper

Preparation:

• Our steaks are only seasoned with salt & pepper then broiled in a 1800° broiler

• The broiler quickly sears the outside of the meat sealing in all the juices and flavor

Service

• We serve your steak sizzling on a 500° plate topped with butter and fresh parsley

• The hot plate ensures that your food stays hot from first bite to last

Sizzling Delivery

• Our most famous signature is our Sizzling Delivery. Due to the 500` plates and steaks topped with butter, your food is served sizzling.

• As Miss. Ruth said: If it’s not sizzling, send it back!

Side Dishes

• Sides are serves a la carte and family style. They’re about 1 lb. each so sharing is key!

Cream Spinach Mashed Potatoes with Roasted Garlic

Hospitality

• Our service standard is genuine hospitality. Each time you come in it’s our goal that you feel welcome and well taken care of.

Remember: If it doesn’t sizzle, send it back!

Steaks we serve:

• Filet: The most tender cut of corn-fed Midwestern beef.

• Ribeye: An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy.

• Cowboy Ribeye: A huge bone-in version of this USDA Prime cut.

• New York Strip: This USDA Prime cut has a full-bodied texture that is slightly firmer than a rib eye.

• Porterhouse for Two: This USDA Prime cut combines the rich flavor of a strip with the tenderness of a filet.

• T-Bone: A full-flavored, classic cut of Prime beef.

In addition to beef we also serve: Lamb Chops, Veal Chop, Stuffed Chicken, Ahi Tuna Crab Stack, Grilled Portobello Mushrooms, Lobster, and Fresh Seafood.

• Chocolate Explosion Cake• Chocolate Sin Cake• Break Pudding with Whiskey Sauce• Cheesecake

Desserts

• “Do what you love, love what you do”

-Ruth Fertel