Born from a single New Orleans restaurant that Ruth Fertel bought in 1965 for $22,000, the Ruth’s Chris Steak House chain has made it to the top of every steak lover’s list. Aged prime Midwestern beef is broiled to your liking and served on a heated plate, sizzling in butter, a staple ingredient used generously in most entrees. Sides like creamed spinach and fresh asparagus with hollandaise are not to be missed, and seven different potato preparations, from a one-pound baked potato with everything to au gratin potatoes with cream sauce and cheese are offered. The rich, dark wood walls, bar, tables and chairs and dim lighting give the dining room a cozy feel, making it perfect for special dinners.

Ruth's Chris Steak House Information:

• Steak menu. Dinner.