Ruth's Chris Annapolis Steakhouse Reviewed
By Gilles Syglowski
301 Severn Avenue
Annapolis, MD 21403
(410) 990-0033
www.ruthschris.com
I read the story of Ruth Fertel, founder of Ruth’s Chris Steak House on the company’s website—what an amazing lady! Purchasing a tiny corner restaurant in 1965 in Baton Rouge, Louisiana, was a risky career change for Fertel (previously a teacher and lab technician) that grew into a 130-plus location worldwide franchise in just over 40 years. Steve De Castro brought a franchise to Annapolis about 10 years ago. General manager Roger Pastore, assistant general manager Amy Paulin, and, of course, chef Edwin Ruiz are doing a magnificent job in implementing and executing the continuity of Fertel’s vision. Chef Ruiz has been with the Ruth’s Chris family of restaurants for 20 years, four years and counting at the Annapolis location.
We met with our friends Jeannie and Bill for dinner. They got there a little earlier and were enjoying a couple of aperitifs at the bar. The bar is very cozy, has several TVs, and offers a well-designed, appetizing lounge menu daily.
We were promptly seated and Patrick, our server, elegantly greeted us and recited to us the evening’s specials. After settling in with a glass each of a very nice pinot noir for the ladies and modest non-alcoholic drinks for us men, we were ready to order. Bill and Jeanie shared a scrumptious, generous wedge of crisp iceberg lettuce on a bed of field greens with a delicious blue cheese dressing. My companion picked one of the appetizer specials so temptingly described to us: the crabmeat cocktail. Wow! The jumbo lump was truly jumbo, with a sweet and tasty complexity, accompanied by rich cocktail and smooth Dijon mustard sauces. I chose the soup special: homemade lobster bisque. I very much appreciated the fact that I could sense it was made from scratch. You will find a hint of bitterness from the fresh stock versus a salty, fishier taste from a base. The bisque was lavish, creamy, and absolutely delicious.
Although the entrée menu is well balanced for all tastes, the trademark steaks seared at 1800-degrees is the essence of the Ruth’s Chris experience. We ordered two filets mignon and one New York strip. The quality of each steak presented held up its reputation. The steaks were expertly cooked to our preferences, juicy and tender, perfectly seasoned, and served sizzling hot. Bill was not in the mood for steak, so he settled on a delightfully broiled cold-water lobster tail. We shared several delicious sides including onion rings and creamed spinach—just the right complement to our entrees.
After enjoying our entrées we were well satisfied but as you know I have a very large sweet tooth, so we had to share couple of desserts. Crème brûlée is always a sign of how well a dinner can end if prepared correctly—ours ended perfectly. It was absolutely the best crème brûlée I’ve enjoyed in a very long time. Our other dessert was a Key lime pie, which was not only huge but again, delicious. It was smooth with the right tangy bite and not too sweet.
Adding to the wonderful menu selection, Ruth’s Chris now offers a new “economy proof” menu. It consists of a few items from the regular menu bundled into a $35.95 prix fixe menu. This must be a hit! Imagine having the outstanding service and quality dinner at Ruth’s Chris for such an affordable price.
The wine list proved to be outstanding—quite impressive I must say. The prices are reasonable and in concert with the quality.
Ruth’s Chris is also open for lunch on Fridays, in addition to Sundays. They can accommodate private parties as well and in this part of Annapolis they offer valet parking—very practical.
We had a great time, and as I have said many times, “Good friends and good food! What else can you ask for?”
When to Enjoy:
Dinner Mon.–Thur. 5–10 p.m., Fri.–Sat. 5–11 p.m., and Sun. 4–9 p.m.
Bar opens at 4 p.m. daily
Lunch Fridays (new) and Sundays
Reservations available online
Expect to Pay:
Appetizers & Soups: from $6.95
Salads & Sides: from $6.95
Entrées: average $30
Desserts: from $6.95
Beverages: from $4.50
Gilles Syglowski is a Certified Executive Chef, Certified Culinary instructor and a food Service consultant. He is a graduate from the Lycee d'Enseignement Professionel Hotelier in Metz France. He is currently the General Manager of the Woman's National Democratic Club in Washington DC. Mr. Syglowski has more than 30 years of experience in the hospitality industry.
mar 09
annapolis
gilles syglowski
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