The Ruth’s Chris Steak House in Bellevue, Washington was the first Ruth’s Chris I visited, but the location in Roseville at the Galleria is where I’ve frequented most.
My aunt took me to the restaurant first when I was 21 — becoming an experience I would remember forever.
After partaking in the signature filet I learned it was the finer things in life I desired. Desired to work for and work towards. It’s a funny thing to think of the memories and places where desires and dreams are born.
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A favorite birthday excursion — Ruth’s Chris Steak House.
It seems we’re always visiting Ruth’s Chris Steak house when someone is having a birthday.
As was the case with this latest visit.
After parking in the Galleria parking lot, we arrived promptly at 5 pm and were seated. Towards the back where no patrons were seated. Sometimes we like to get in and get out early. Like old people.
As mentioned and as customary, I ordered the 11 oz filet and lobster bisque.
Sometimes I order more appetizers and sides, but I didn’t feel like I would be able to finish them all on this visit. I left it up to my friends to order the broccoli, lettuce wedge, grilled asparagus, baked potato, and sweet potato casserole.
I’ve had it all and it’s all delicious.
There’s something about the Lobster Bisque.
One of my very favorite dishes is lobster bisque. Ruth’s Chris makes a version that is at the top of my list.
Delivered piping hot, it’s topped with a sprinkle of parsley, and I had the waiter crack some pepper on top too.
There’s a smoky quality to this lobster bisque. Not too overwhelming, but just right. It’s creamy. Toned with a warm color that reminds me of the warmth of fall.
Don’t forget the complimentary bread and butter! I downed a few slices along with my soup.
After finishing the lobster bisque, I knew I made the right choice not ordering more than the filet to come. It would be the perfect ending to a fabulous meal.
11-ounce filet — a Ruth’s Chris favorite.
Arriving on a 500-degree plate sizzling with butter, this piece of meat always leaves my mouth watering.
From Seattle to Sacramento the experience is the same. Perfect.
When the server sets the hot plate on the table with the chunk of circular deliciousness, there’s a temptation to quickly touch the plate. Only to tease the excitement of the mouth-watering experience to come.
I tend to cut my filet into little slices, a slice or two at a time, and cut each slice into smaller pieces. Savoring each bite. It’s a whirlwind. A bit of a sweat. A guilty pleasure.
This is why I come back, again and again.
Ending with delight at Ruth’s Chris Steak House.
Although we were stuffed and didn’t order dessert, our waitress brought a complimentary birthday cake with white chocolate and strawberries.
A thoughtful, scrumptious end to the night.
