Saturday, January 26, 2008
Saturday, January 12, 2008
Sautéed New Orleans style in reduced white wine, butter, garlic and spices
This is the 2nd or 3rd time we've ordered the shrimp to start the meal, and it's safe to say it'll be a standing order from now on. The best part of the dish is the butter sauce, which we always slurp up using every last piece of bread.
Ordering the best steak on the menu is especially easy when this seasonal special is available. I usually favor the flavorful ribeye while Andrea likes the tenderness of filet mignon. The Kobe Ribeye achieves both, with the rich, savory flavor of a typical ribeye with a tenderness that only Kobe could deliver. And, as always at Ruths Chris, the steak is served in a dish of sizzling butter.
Classic New Orleans version au gratin
Sweet Potato Casserole
With pecan crust
The two sides above have also pretty much been standard for us in recent visits. You just can't go wrong with creamed spinach and I believe we've ordered this side every single time the two of us have had dinner at Ruth's Chris. The sweet potato casserole is a relatively new discovery, and it's practically dessert! It's that good. We even managed to find the recipe online, and it"s become a standby for Thanksgiving dinner. And to think, a few years ago I didn't care for sweet potatoes at all.
Ziti & Cheese
Gruyere, Blue Cheese & Parmesan
Leave it to Ruth's Chris to make classic mac and cheese even better. The nutty gruyere, tangy blue, and sharp parmesan balanced each other out so well that it blew classic Kraft out of the water.
Chocolate Sin Cake
Chocolate and espresso
As an Anniversary gift, Ruth's Chris always treats us to their signature chocolate sin cake, which tastes exactly how it sounds. Even though we're usually stuffed by this point, we somehow always succeed in polishing it off. It's a tough life, we know.