Sophisticated Living Indianapolis

NOV-DEC 2016

Issue link:

Contents of this Issue


Page 92 of 151

"People need to know they can expect a high level of service and ambience," General Manager Andrew Vudis says, noting that Ruth's Chris aims to meet this expectation at well over 100 locations worldwide. "As far as the main menu is concerned, the recipes are the recipes. We do not deviate on anything. With the feature page we try to do more seasonal items. The Chef 's Menu changes about every six weeks, although some items may run longer." e bar menu is where the creative juices really get flowing, however, and here diners can try signature dishes such as the fried oysters or the lobster voodoo. New items include a spectacular chilled seafood tower (available in both large and even larger servings) to start off the evening in style, and and awe-inspiring braised rib presentation. Also recently added is a cook-it- yourself (on a hot lava rock) mini Wagyu tenderloin, a slam-dunk memorable dinner date, and a plate of spicy house-made Cajun potato chips, topped with smoked salmon, onion and capers. 91

Articles in this issue

Links on this page

Archives of this issue

view archives of Sophisticated Living Indianapolis - NOV-DEC 2016