Walk into the Midtown Manhattan location of Ruth’s Chris on 51st Street, and the first thing you’ll notice isn't the smell of charred beef. It’s the sound. That specific, high-pitched sizzle—the one that follows a ceramic plate through the dining room like a hissing fuse—is the brand's entire identity.
But here is the thing about Ruth’s Chris New York. Most people think it’s just another corporate steakhouse chain that landed in the Big Apple to compete with local legends like Peter Luger or Keens.
Honestly? They’re wrong.
While New York pride usually dictates that "local is better," Ruth’s Chris holds a weirdly specific spot in the city's culinary ecosystem. It’s the place where the "New Orleans style" of steak meets the relentless pace of Midtown business. It’s a 500-degree plate in a New York minute.
The Chemistry Behind the Sizzle
You’ve probably heard the legend of Ruth Fertel. She was a divorced mother of two and a former lab technician at Tulane University. In 1965, she mortgaged her home to buy a 60-seat joint called Chris Steak House. She didn't know anything about the restaurant business, but she knew physics.
That background in chemistry is why your steak at Ruth’s Chris New York tastes different than the one you’d get at a traditional NYC dry-aged house.
Most Manhattan steakhouses brag about their aging lockers. Ruth’s Chris brags about its infrared broilers. Ruth herself helped design these machines. They cook the meat at $1,800$ degrees Fahrenheit. For context, your oven at home probably taps out at $500$ or $550$ degrees. This extreme heat sears the outside instantly, locking in juices before the meat even realizes it’s on a fire.
And then comes the butter.
Why the Butter Matters
In New York, most purists want nothing but salt, pepper, and maybe a little beef tallow on their steak. Ruth’s Chris scoffs at that. They finish every steak with a tablespoon of fresh butter. Because the plates are heated to $500$ degrees (yes, the plate itself is a cooking tool), that butter doesn't just sit there. It browns. It aerates. It creates a nutty, salty crust that acts as a second seasoning.
It’s decadent. It’s also incredibly hot.
Pro Tip: Do not touch the plate. Seriously. People do it every day thinking "it can't be that hot." It is. It will ruin your night.
The Manhattan Geography: Where to Actually Go
If you’re looking for Ruth’s Chris New York, you’re primarily looking at the Midtown West location. Situated at 148 West 51st Street, it’s basically the epicenter of the Theater District and the corporate "power lunch" corridor.
It’s a massive space. We’re talking three private dining rooms and a capacity to seat well over 100 people in various configurations. But the vibe varies wildly depending on when you show up.
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- The Lunch Rush: This is pure business. You’ll see guys in $3,000$ suits eating the Sizzling Crab Cakes (which are actually about 90% lump crab, very little filler) while checking their watches.
- Pre-Theater (5:00 PM - 7:00 PM): This is the chaos zone. It’s loud, it’s fast, and the staff is remarkably good at getting you out the door in time for your 8:00 PM curtain call.
- The Late Night: This is when the room softens. The lighting feels warmer, the martinis look bigger, and the "Broads on Broad Street" spirit of the original New Orleans location starts to peek through.
What to Order (And What to Skip)
Let's be real. Not everything on a 150-item menu is going to be a home run. If you’re spending $70$ on a piece of meat, you should be picky.
The Hits
- The Filet: While the New York Strip is the "official" favorite of Ruth Fertel, the Filet is where the 1800-degree broiler shines. Because it’s a leaner cut, the butter bath it receives on the plate adds the fat it’s missing. It’s arguably the most consistent steak in the city.
- Sweet Potato Casserole: This isn't a side dish; it's a dessert disguised as a vegetable. It’s topped with a pecan crust that is dangerously addictive. If you’re looking for a "traditional" savory potato, get the Au Gratin. But if you want the "Ruth’s Experience," get the casserole.
- Barbecued Shrimp: This is the New Orleans heritage showing. It’s not "BBQ" in the smoky ribs sense. It’s large shrimp sautéed in reduced white wine, butter, garlic, and spices.
The Misses
The standard house salad is... fine. It’s a salad. If you’re at Ruth’s Chris New York, don't waste the stomach real estate on iceberg lettuce unless you really need the crunch. Go for the Lobster Mac & Cheese instead. It’s $28$, which is steep for mac and cheese, but they don't skimp on the tail meat.
The "Chain" Stigma in a Foodie City
New Yorkers are snobs. We like to think that if a restaurant has more than three locations, it’s "fast food."
But Ruth’s Chris is one of the few places that gets a pass from the suits on Wall Street. Why? Consistency. When you’re hosting a client from out of town and you need to guarantee the medium-rare is actually medium-rare, you don't take chances on a trendy "new-age" bistro in Brooklyn. You go where the broiler has been calibrated for decades.
There’s also the E-E-A-T factor—Experience, Expertise, Authoritativeness, and Trustworthiness. Ruth’s Chris has been in the NYC market since 1977. That’s nearly 50 years of surviving the most brutal restaurant market in the world. You don't last 50 years in Midtown by serving bad steak.
Navigating the Rules
Don't show up in a gym tank top. You won't get in.
The dress code is officially "Business Casual." In Manhattan, that’s a broad term. You’ll see people in dark jeans and a blazer, and you’ll see people in full suits. Both are fine. Just leave the flip-flops and the baseball caps at the hotel. If you absolutely must wear a hat, you’ll be relegated to the bar area.
Reservations vs. The Bar
If you’re a solo traveler or just a couple, the bar is actually the secret move. You can get the full dinner menu at the bar, and the bartenders are some of the most professional in the city. They know how to make a proper Manhattan (the drink) while you're in Manhattan (the place).
Actionable Steps for Your Visit
If you're planning to hit up Ruth’s Chris New York, do it with a strategy.
- Book 2 weeks out: Especially if you want a table between 6:00 PM and 8:00 PM.
- Ask for a "booth in the back": The middle of the dining room can get incredibly loud due to the high ceilings and the sizzling plates. The booths offer a bit of sound insulation.
- The Prix Fixe Secret: Look for the "Ruth’s Classics" menu. It usually starts around $69$ and includes a starter, an entree, a side, and a mini dessert. In a city where a steak alone can cost $75$, it’s one of the best fine-dining values in Midtown.
- Check the Westchester or Garden City locations: If you’re staying outside the city, the Long Island and Westchester outposts often have more breathing room and the exact same quality of beef.
Whether you're there for the history of a woman-owned business that defied the odds or just because you want a steak that stays hot until the very last bite, the New York iteration of this New Orleans classic remains a powerhouse for a reason. It's not about being "local." It's about that 1800-degree sear that no one else has quite mastered.