GUSTO A Sizzling Experience Founded by a business-savvy mother who sought to try something different, Ruth’s Chris Steak House is the creation of that fortitude. Hospitality, flavor, and style await everyone who visits. May 2007

Andrea Stuart

In the midst of downtown Walnut Creek, where shoppers scurry along the flagstone crosswalks near the retail epicenter of Broadway Plaza, Ruth’s Chris Steak House offers Contra Costa residents an elegant retreat from their busy lives.

In 1965 when Ruth Fertel purchased Chris Steak House on Broad Street in New Orleans, she all but imagined that over forty years later the world would celebrate the fine cuisine and southern hospitality for which the establishment became renowned.

It was In July of 2003 when Ruth’s Chris Steak House finally materialized in Walnut Creek, providing local steak enthusiasts with a closer location for a high class steak meal. Each Ruth’s Chris Steak House is unique in its dÈcor and design, taking on distinctive characteristics influenced by the areas in which they are located.

A staircase at the Walnut Creek restaurant leads you from the subdued exterior entrance on Olympic Boulevard up to the reception area, where an accommodating host or hostess welcomes you with a genuine smile and greeting.

The first thing you will notice is the smooth curvature of the main dining area which is lined with ceiling to floor windows that essentially allows everyone in the dining room to enjoy a window seat. As Walnut Creek is known for rolling hills this is what inspired the flow of the restaurant’s interior.

Three additional dining rooms hide away in the restaurant and are available for regular a la carte dining as well as for reservations.

Ruth’s Chris Steak House is known for hosting a variety of events and welcomes such reservations. However, it is the lounge that seems to get all the attention these days. Many of the regulars gravitate toward this area of the restaurant, which is currently undergoing remodeling. You may be asking yourself, “What could they possibly improve?”

“Our goal is to add comfort and functionality while making the lounge more of a destination area in our restaurant,” said General Manager, David Henderson. “It is very popular.”

“Some things we will do include expanding the area and adding booths to the restaurant and lounge. We are also continually developing our wine and cocktails.”

Ruth’s Chris Steak House has won the Spectator Award of Excellence and presents more than 300 different offerings on their wine list. If you prefer something on the exotic side their cocktails are equally refreshing and tasty. All mixes are homemade and their juices are made from manually fresh squeezed fruits.

David explained that by manually squeezing the fruits they are able to avoid going past the rind; therefore preventing the extraction of tartness that is inherent in juices made from electric juicers.

What a novel idea!

Many items listed on today’s menu were originally created by Ruth Fertel, with the idea of quality in mind.

Ruth’s Chris Steak House only uses USDA prime meat, which accounts for less than 2% of the meat in the country.

Each cut of beef is prepared with the utmost respect to the natural beef flavors as they are cooked in ceramic broilers that were also designed by Ruth.

Heated at 1800 degrees Fahrenheit, each steak is able to achieve a good sear, which locks in the flavors and juices. Steaks are only seasoned with salt and pepper and are served a la carte on plates heated to 500 degrees and served in a small amount of sizzling butter.

Just listening to the food can make your mouth water with anticipation.

Each steak on the menu has its own fan base. Ruth Fertel’s favorite item, the New York Strip, is known as the King of Steaks, and is a firmer cut of meat that carries intense steak flavor. This is a favorite among steak aficionados.

The filet is the Queen of Steaks and is one of Ruth’s Chris Steak House’s most popular items. With a delicate texture and lean beef qualities, the filet nearly melts onto your tongue like ice cream.

But don’t forget to request the Buffalo Rib Eye, which is available in autumn.

Ruth’s Chris has perfected other dishes as well. They have impressive seafood and vegetarian entrÈes of a quality that rival their steaks.

Garlic crusted halibut is the ideal choice from late spring through summer. The fish, which is poached in lemon water and seasoned with a simple salt and pepper mixture, is covered in an herb and garlic crust.

Meanwhile, the Portobello Mushroom dinner is quite delicious and filling. Served with mashed potatoes, asparagus, button mushrooms, cherry tomatoes, and broccoli, it’s a feast for one.

Remember to match your entrÈes with family-style side dishes. Try the broiled tomatoes, lyonnaise potatoes, creamed spinach, or sweet potato casserole, which features a pecan crust with brown sugar and butter on top. I was told that many diners add a scoop of vanilla ice cream and transform it into a dessert.

Those seeking a classic dessert may want to finish their dining experience with the delectable CrËme brulee. Made French style with vanilla custard, caramelized sugar on top, and served with fresh berries, you will have to utilize extreme self control to keep from devouring it too quickly.