It’s hard for me to believe that last night might well have been my first visit ever to Ruth’s Chris Steak House. We paid a visit to check out what they’re offering for San Diego Restaurant Week, now in full swing. We were seated window-side as the sun was sinking into the Pacific. Our server Richard welcomed us warmly and told us he’d be right back with a black napkin for Kat. We gave each other a puzzled look, and sure enough he returned promptly and handed her a black napkin. Then it dawned on me. Kat was dressed in black. They certainly weren’t going to let her have an issue with napkin clashing!
A waiter brought us a basket of warm, soft bread and a ramekin of whipped butter. Richard took our order and pointed out the wine pairing selections on the restaurant week menu for an additional $21. The choices were difficult, but Kat opted for Acorn Squash Bisque while I chose Caesar salad for my appetizer. I love Caesar salad, but it’s not often you find one that’s done well. Kat’s bisque was not only beautiful to behold, it was oh-so-tasty with small chunks of squash adding texture. I loved my salad made with chopped Romaine lettuce tossed with Romano cheese and a tangy, creamy Caesar dressing with shaved Asiago. We sipped on Meiomi Pinot Noir as we awaited our main course.
We were at Ruth’s Chris, so we felt it only proper to order steak. Richard explained to us the steaks come served on a 500 degree plate, and to take that into consideration when specifying doneness. Kat ordered an 8 oz. filet and I ordered a 6 oz. filet with shrimp. You could see, hear and feel the plates sizzle when they arrived. I’m not exaggerating when I say the meat was fork-tender. It melted like butter in my mouth. The shrimps were perfectly seasoned and artistically arranged atop my filet. We enjoyed an Edmeades Zinfandel with our dinner.
We went light for dessert, both choosing raspberry sorbet. Topped with a mint sprig, it was the perfect ending to a most-enjoyable meal. While we were enjoying our sorbet, Executive Chef Nef Hernandez stepped out of the kitchen to pay us a visit. He was hired to open this restaurant in the year 2000. We learned that we are nearly neighbors and he commutes roughly 100 miles round-trip. Ruth’s Chris San Diego Restaurant Week menu is $50 for an appetizer, entrée and dessert and there are a few options to upgrade if you wish, like lobster mac and cheese or a 12 oz. ribeye.
San Diego Restaurant Week runs through January 28. You don’t want to miss the opportunity to check out some remarkable restaurants at a bargain price. Ruth’s Chris Steak House Del Mar is located at 11852 El Camino Real in Carlsbad.
Tom Plant launched WINEormous, a food, wine and travel blog in 2009. Based in Temecula, California, he offers intimate winery tours for no more than seven people. Tour details and pricing are available at www.temecula-tours.com. Call now to book your Temecula Winery Tour at (951) 907-9701! Ask about special discounts.