Capital Grille is pretty solid for a chain. I’ve had a few work events there. Sear is usually a bit weak, but steak is always cooked properly, sides good to very good, and solid service.

Ruth’s Chris has been horrific 3x for me. Bad cuts of meat, over cooked steak that could’ve passed for Applebee’s steak. Awful.

All the top NYC steakhouses have disappointed for me. Nothing better than above average and some real misses. Keen’s steak was pathetic.

I haven't been to Ruth's Chris in a while, but I still lump them in with The Palm and Morton's, both of which I consider tasty, but not somewhere I'd go for a special meal.


edit: Capital Grille is another solid chain, but you could probably get another decent steak, for much less money, from a local place. They're mostly not great, but rankings go Palm> Capital Grille> Morton's> Ruth's Chris. Also, takeaway from Outback is still awesome, no matter what the haters say.

Never had a bad experience at a Ruth's Chris (tho it's been a couple years). The Baltimore Capital Grille location, at least, was pretty consistently bad IME.

Looks awesome

do you feel the dry aging is worth the effort? If so, what temp do you dry age at?

also, does the Roccbox really get to 900F? How long does it take to reach that temp?

I would assume like any chain, the quality and service is going to vary wildly based on location.

Chicken Christopher, Cream Spinach and Chopped Salad at Mortons, FTMW.

i live right next to the first Ruth's Chris franchise and it's always been a solid meal with great service. Super old school and non contemporary decor in the dining room bar which is different from a lot of other Ruth's Chris's I've been to. Would never go there unless my company was picking up the tab though, value just isn't there.

Dry aging is absolutely worth it. My Costco mini-fridge stays between 34-40 degrees F.

Roccbox takes a solid 45-50 minutes to get over 900 degrees. But once there, wow. Is easily my favorite cooking toy (and I love my Traeger too)

The Ruth’s Chris discussion makes me sad. Had a NY Strip there in ‘04 in Louisville—my first high end steak—and was in heaven. Each subsequent visit around the country was progressively worse. Last time was 4 years ago in VA Beach they had a high end “value meal” of a ribeye and 2 sides. Thoroughly unremarkable—and that was even before I discovered this thread.

Capital Grille has a customer for life in me due to service that was so far above outstanding, I can overlook the steak not being as could as a home cook.

The Palm- the chicken parm is by far the best thing on the menu and it is ****ing excellent!



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Whole Foods NY Strip on sale $9.89/lb for Prime members from $13.99.

the palm at caesars was by far the most disappointing meal of my life. lobster bisque with filet/half lobster. steak was straight terrible; it turned me off of filet for YEARS until i bothered to make my own again, still take ribeye first.

not fancy, but texas roadhouse bone in ribeye is like $22 and i have never had a bad one

I have been to a LOT (10+) of Ruth's Chris restaurants over the last few years. They are often the only "high end" steakhouse in town suitable for dates/quiet dinner in small/midsize southern cities.

They've all been mediocre and just in the "edible" range. Just horrendous value but my wife doesn't like crowded places when we go on vacation.

Capital Grille is my go to for "corporate" steak dinners with people I meet through work or business. It's definitely "corporate" but it's still cozy enough for an enjoyable meal.

Wolfgang's Cut is another one I go to pretty regularly in NYC but I don't like the really high ceiling and the fact that place seemingly is only patronized by people in business meetings. The steaks really aren't bad but it's just so hyper corporate it's hard to enjoy the food, especially during lunch time when they got the blinds up and got piles of people basically treating the waiting time as a networking event while standing around the bar, usually not even drinking alcohol.

My go to steakhouse in NYC is still Old Homestead in Chelsea. I still go there once every other month or so. The place has gone downhill in the last 10 years or so though. Had to downsize a little and I was disappointed to find them in some expose on restaurants selling fake Kobe (I actually just assumed it was American Kobe which is Wagyu/Angus hybrid because it wasn't fatty enough to be real Kobe but I was still sad to see such an obvious sign of corporatization at the steakhouse I have eaten literally 100+ times at since I was a teenager).

Another sidenote on steak related things I was sad about... my former favorite butcher, Otomanelli's, is owned by a racist that thinks handing a noose to a black deliveryman is funny. https://nypost.com/2017/04/06/well-k...river-a-noose/

how long does that go for?

This is very true. Last year we hit Ruth Chris in Park City, father in law’s choice, and it was a horrible meal. Steaks were just ok, and several sides came out cold to warm. Service was mediocre at best. It is a ski town, so good help is hard to find and keeep, but numerous other restaurants there have great food and great service.

Since Amazon bought them they have gone downhill. The one less than 3 minutes from my house stopped carrying prime beef. They use to dry age their own meat in house, but that is gone. Only select locations, I’m guessing based on size, carry prime beef full time.

Usually around a week. Just started yesterday on app.

Ruth Chris = Smith and Wollensky = awful.

For those in SF, whats the verdict on Harris'?

I haven't been, but I'd probably choose it over House of Prime Rib which is 100 feet away and nothing special other than the gravy.

Amoeba,

Harris’ is a great traditional American steakhouse. I am a big fan, prob my favorite steakhouse in the city overall.

For a more “modern” style steakhouse, 5A5 is very good.

But my favorite steak in the city might just be the bone-in filet (I order it rare) at bobo’s or osso. I’m usually a ribeye guy, but I love that steak. With a platter of roasted seafood for the table to start.

got my hands on a nice strip. used BDV's oven reverse-sear specifications, minus roccbox.

That looks perfect econ

Brisket went into the brine this weekend, so for the first time I rendered the fat in the Instant Pot. Did a great job, though I had to separate the collagen away after it cooled (had to rewarm/cool to get the last of it).

But now that this is ready, I’m looking forward to a Team Pan Ducasse in pure beef fat.