Living with Soy Sauce and Masala: Ruth's Chris Steak House

Boy I have been super lazy about updating my food blog. For instant, we went to Ruth's Chris 2 weeks ago but I have not yet blog about that. Finally, today (after my memories of the event had faded much) I am now posting about that WONDERFUL meal. Anyways, time has pass and now I must blog about it as best as I can.

(Here I was, in the car on the way to the restaurant, fixing myself up to look cute for KAR!)

We was super excited about this chance to go eat at a nice steak house, especially since I was feeling particularly carnivorous and was craving steaks. After many days of mulling over about where to go to eat, it came down to Morton's steak house versus Ruth's Chris. Eventually, Ruth's Chris was where we decided to plop down our money.

(Above was Kar, waiting for food and feeling very hungry! See that unhappy face) *GRUMBLING TUMMY GRR GRR GRR*

We started with a Pomegranate Martini which was made with Ketel One Citroen Vodka and Cointreau orange liqueur, shaken with fresh lemon and pomegranate juices, served in colored sugar-rimmed glass accent with an orange peel. It was quite delicious and we both enjoyed sharing this drink very much.

Influenced by Crab Week on the Food Network (from watching Alton Brown), we decided to try their Crabtini appetizer. Crabtini is "Colossal" (their description - not ours) lump crabmeat tossed with the house vinaigrette & Ruth's Chris Creole remoulade sauce in a chilled martini (hence crabini!!! clever No?) glass. This was also good. Very light and fresh and creamy.

For our meat dishes, Karthik went with their Cowboy Ribeye - a huge bone-in ribeye that was well marbled and deliciously juicy. I went with the T-bone steak. I must say, their steak was my 2nd favorite. Despite very simple ingredients to season their steaks (butter, salt & pepper, and parsley) they manage to make it soooooooooo delicious. All of their steaks are prepared the same way and the only variety is the cut of the meat. Ruth's Chris is also known for their HOT HOT HOT steaks & plates. All steaks are seared to perfection at about 1800 degrees. Damn good steaks I must say. The only draw back is variety because all steaks taste the same. We also got the Potato Au Gratin side which potatoes served in a cream sauce, topped with melted sharp cheddar.

Not just a regular Ribeye but a Cowboy one - like a MANLY piece of meat, not for boys =o)

T-BONE (Delicious)

Potato side to share

Lastly, we had some Chocolate Explosion or something Molten Chocolate cake. I can't remember what it was and it's not listed on their online menu. Oh well, delicious piece of cake there...