Ruth's Chris Steak House — Restaurant in Tysons

My Husband and I went here for Valentine's Day Dinner. It's our first time at Ruth's Chris, and it was a TERRIBLE experience for us! Husband said he waited all his life to dine in at Ruths Chris just to get disappointed!

1. they sat us all they way to the back, and the place was cold for. the table was tiny, for two people and for a place where sides are served in separate plates from entree, there is NOT ENOUGH SPACE specially if your Server is inefficient ( we got that it's busy night but why take reservations if you can't deliver excellent service expected from this kind of place)

2. speaking of server, we never had thdis poor service from any other restaurant even at regular ones. We mentioned it was our first time dining at Ruth's Chris, she didn't even make any suggestions, she talks very fast and that's about it. Brought in stuff, we had plates for bread, and after our appetizer was served didn't even checked on us, DID NOT CLEAR OUR SO TINY TABLE of extras or ask if we need a new plate. I guess we were expecting too much? Is this not fine dining that we expect? Other fine dining we had been, there is separate plates (saucer) for bread, our server had been attentive and making sure everything is ok.

3. then here is the biggest disappointment: we asked Medium Rare, my husband's steak was perfectly done but mine is medium, I would have let it go but my husband was correct if there is ONE thing this place needs to be done perfectly it is the STEAK! Of course our waitress wasn't there again to check, my husband gave me his and waited for her to come but our food had gotten cold and finally husband has to go to front desk. and then here comes another server guy who told my husband "MAYBE CUT THE STEAK IN THE MIDDLE SIR it should have been done correct" i could see how furious my husband was but chose to say "Just get it corrected"

4. Towards the end, icing on cake, here comes our waitress handed me rose, and i was ''Oh Thank you" Only for husband to notice how the rose handed to me was all wilted. He made me just leave it there. That's when he told me he saw this guy handing roses to the ladies but passed/ignored our table.

Never seen my husband very disappointed on a restaurant and service, it is usually me who have find imperfect things, but this experience is one thing. It might be this branch, it might be just our preference, but we certainly got an inferior dining experience thus not recommending the place nor coming back. Go to Mastro's or Capital Grille or Morton or Voltaggio Brothers… heck if we have known we could have just went Apple Bees at least Servers are attentive and we know what we...

Disclaimer: I'm picky about my steaks, like REALLY picky. If you want to charge me $41 a la carte for just an 8 oz. filet, then be my guest. But, that steak better come out divine.

I did not buy the $41 a la carte steak, I went with a Chef's choice (Starter, Entree, Side, Dessert) for $46.

Starter - Mandarin and Prosciutto Salad, was very good. Soggy, but I can blame that on spinach being rather flimsy with sauces. The prosciutto came out like bacon. I've never had that happen before, but am open to the idea that it might not be fresh.

Entree - 6oz medium rare filet with shrimp: the meat and potatoes of this review. If I had gone with the $41 a la carte steak, I would be infuriated. Probably livid. The steak is broiled on the plate at 1800 degree (per the server, Joseph). But, let me be clear, the steak came out raw in the center with a very clear line of "medium well" to "i'm rarer than a gazelle freshly killed by a lion" about a millimeter in from the outside (which looked like it was flash fried for pizazz). This would work for a rare steak, but let's be clear folk, I ordered it MEDIUM RARE. The finer difference requires a chef to understand that this puppy needs attention - not throw it in to an oven and hope it turns out fine. I also want to point out another oddity. This is a filet and there looked like enough oil to account for a 12 oz ribeye 1 inch cut properly seared at 400 degrees. The oil had the taste of olives, but i'm not going to undermine the chefs in the back of the house and make a drastic and outlandish claim that they would use olive oil to help sear a steak that is meant for a grill; that'd be unbecoming. It's hard to mess up shrimp, but the cue i got out of all of this is that they were pre-packaged in a 3-shrimp-ring since they were glued together upon delivery.

Side - Seasonal Vegetables with Feta Crumbles. I burned my tongue on this. I guess they realized that to kill the insecticides, bought through their large vegetable vendors, they must also broil the vegetables at 1800 degrees. Burn my tongue so I can't taste the steak. Well played, well played.

Dessert - Blueberry Cheesecake. Ice cream was rich. Well done.

The server Joseph did great. I'm a hard customer but i try not to make the server feel bad when the chefs are inadequate. I did not request the steak to be taken back, but i did make him aware of how rare it was. He was prompt with his responses and tried to take care of my concerns to the best of his abilities. To mgmt, give this boy a raise and keep him around because he's what got you the...

I will preface this by saying that we did order our food as take out and that the $200+ bill was covered by a gift card we received as a wedding gift.

We ordered two of the 16oz ribeyes medium rare, an order of potatoes au grautin, an order of asparagus, the lobster mac and cheese, and a creme brule (not included in this review as my wife hasn't eaten it yet)

The ribeyes were cooked to a perfect medium rare, but that is about all I have good to say about them. Compared to steaks that can be had at a third to half the price from places such as Outback and Texas Roadhouse the steaks we had from Ruth Chris were rather bland and forgettable.

The potatoes were decent, but at the price and portion size they left much to be desired.

The lobster mac and cheese was by and far the worst part of the meal. There was little to no cheese sauce present and what little was present did little to flavor the chewy and rubbery noodles. The lobster component of the dish may have been an attempt at a lobster cake for all I know but it ended up more closely resembling something that had been plopped into the container from a can.

Saving the literal best for last we have the asparagus and it's accompanying sauce. This dish was truly delicious and prefhaps the best asparagus I have ever had from a restaurant to date.

To round this out I will say that our first experience with Ruth Chris has left us wanting; Not more just better. In terms of price, quality, and quantity I firmly believe better food can be had from any of your regular steakhouses or restaurants such as the before mention Outback or Texas Roadhouse.

My rating for Ruth Chris is a 3/5 a mediocre rating that pairs perfectly with their mediocre food.

Edit: After having seen pictures of what customers are served in store I have decided to lower my rating to 2/5. I saw pictures of both the lobster mac and cheese and the potatoes au grautin what we got was nowhere close. Especially the potatoes which I see in restaurant fills a serving dish, but what we received was the size of a soup cup. I am more than disappointed...