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Ruth's Chris-Birmingham

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I am taking my daughter and BF here on Wednesday-I've never been before-I got some giftcards via Am EX- any suggestions of how to order steak-I like mine medium rare but not too rare or too well- favorite sides???

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  1. Your waiter will go into great detail (if you ask) to make certain that your idea of medium-rare is exactly what they will bring out to you. As for the sides, in classic steakhouse style, their shoestring potatoes, giant onion rings, and creamed spinach are great. I go there pretty often for lunch and enjoy the stuffed chicken breast on occasion. The salads are always very fine. Have a great time!

    4 Replies
    1. re: deepfriedkudzu

      I hate the sizzling plate schtick which continues to cook the nicely aged beef well past what you initially order.

      1. re: Dax

        medium rare- he said warm red- it was cooked perfectly and so delicious- i thought the service was slow though- very good and it was quite crowded- expensive too but very worth it!!

        1. re: hlsess

          Glad you had a good experience. I find they typically hit the doneness perfectly right when the plate arrives but the steak continues to cook on the very hot plate. I mean I know a steak continues to cook while resting but resting on a hot plate cooks it even more (in my two experiences at the one here and at another location once).

          1. re: Dax

            Dax, while at Ruth's Chris today for lunch, I thought of you and the two times you mentioned in this thread of your dislike of how the steaks are served on the hot plates there.

            I asked our very nice waiter what options he suggested if one had this concern. He answered that a guest could speak with the waiter and request that the steak be cooked to a lesser degree of done to compensate, or ask for what they call a "cold" plate which is one that they just keep at a *warm* temperature - not hot (just like when a salad is ordered, it's so much nicer on a chilled plate).

            For me, it's the old New Orleans tradition and I love it, but I thought I'd pass along these ideas in case you or anyone else would like to give them some consideration.