After years of traveling the country visiting Ruth’s Chris steakhouses, from Nashville to Atlanta to mid-town Manhattan, we finally got to dine at the Ruth’s Chris location in Middleton. Originating out of New Orleans (we were there a year before Katrina destroyed the original restaurant) Ruth’s Chris is now worldwide. The steaks are cooked at 1800 degrees and are still cooking when they get to your table. We’ve been to dozens of locations, and the consistency of the steaks and service is impressive. The atmosphere is always elegant, and each restaurant offers a different experience. The Louisville location is on the 16th floor of the tower at the airport, and the Alpharetta Georgia location offers a balcony overlooking the Grand Piano on the first-floor dining room.
NOTE: The Middleton Ruth’s Chris is owned by Badger football legend Barry Alvarez.
The bar atmosphere was nice, even for Ruth’s Chris high standards. Friendly but professional service. What struck us is how many employees have been there for years, if not for the entire 19 years that the restaurant has been operating. My old-fashioned and Tina’s lemon drop martini were perfect. I could sense that a few sales deals were being solidified around the bar. The music in the background is soft enough for private conversations.
Although I’ve been known to tackle the 40oz Porterhouse for two (I take a nice piece home) this time I tried the 24oz T-bone which was plenty and as always, perfectly prepared. NOTE: When ordering the porterhouse, they cut the meat away from the bone and slice the meat unless you request that they don’t. The baby portabella mushrooms were delicious and worth noting. I got the lobster tail add-on and found it small and slightly overcooked. I recommend passing on it. We do recommend the shrimp, which were tasty and quite the value considering the venue. Tina has never been unhappy with the filet at Ruth’s Chris. The meal is served with a small loaf of freshly baked bread, but the sides are all a’ la carte. NOTE: The sides are huge, share them. We got the baked potato this time, but we got the asparagus at the downtown Indianapolis location, and we regretted not ordering it again this time. But you don’t walk away hungry. Ruth’s Chris steakhouse had the world’s best chocolate mousse but for some unknown reason they took it off the menu. We’ve had the chocolate cake among other desserts. They frequently change the dessert menu but if you leave room, they are all delightful. NOTE: They’ve had to roll us out of the place on more than one occasion!
Meet the Critics – Tina Savage is the expert. She is currently the General Manager of the Wissota Chophouse in Hartford, Wisconsin. She has spent her entire career in restaurant management. Her management experience ranges from the Olive Garden to smaller venues. She is a stickler for cleanliness and demands that her staff offer impeccable service. Her dining mate will be, of course yours truly, Bill Savage. Tina and I owned William Patrick’s Steakhouse in Milwaukee (which the Journal-Sentinel compared to Corpers Steakhouse) along with a bar and grill in West Allis. We have traveled across the country, and we make it a point to dine in the finest local restaurants in America.
Each month we will feature a restaurant that we believe is worthy of our recognition. Although we will for the most part concentrate on finer dining establishments, we will from time to time include some great casual dining. Wisconsin not only has its traditional “Supper Clubs” and Steakhouses, but there is some fantastic Bar food that we will share with you.
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