Ruth’s Chris

Opened in 1963, Ruth's Chris has expanded to pretty much every state and set flags abroad, bringing a fine-dining swagger wherever it goes and offering proof that you don't need to skip the pomp just because your circumstances have led to an international steakhouse empire. Here, white tablecloths and valets set the mood for a steakhouse experience that frequently catapults Ruth into the top-tier of restaurant experiences in many of its cities.

Your last bite at Ruth's Chris is just as good as your first. Their refined broiling technique and seasoning techniques ensure that each USDA Prime beef cut they serve is cooked to perfection and sizzling on a 500° plate. From the New York strip to the signature filet, the steaks are works of butter-soaked meat art. It also has a filet, an 11 oz cut of tender, corn-fed midwestern beef, and a petite filet, an 8 oz filet with the same incredible cut as the classic. The Crab Stack is a magnificent pile of citrus and blue crab that serves as both a palate cleanser and a bar-setter. And the Porterhouse for Two is a must-have for any carnivorous date night, a massive, beautifully marbled steak carved table side and intended to share.

Website: ruthschris.com