You walk into Ruth’s Chris Steak House, and the first thing you hear is that iconic, aggressive sizzle. It's the sound of butter hitting a 500-degree plate. Most people are there for the filet or the ribeye, obviously. But then you see it—the towering, icy structure being carried through the dining room like a trophy. The seafood tower at Ruth's Chris isn't just a side dish; it’s basically a statement of intent. It says you aren't just here for a steak; you’re here for the full-on, classic American steakhouse experience. Honestly, in a world where everyone is trying to "reimagine" dining, there is something deeply comforting about a pile of cold, fresh shellfish sitting on a bed of crushed ice.
What is actually on the tower?
Let's get into the specifics because if you’re dropping this kind of money, you want to know what's actually in the metal tiers. The standard "Chilled Seafood Tower" is built for sharing. It’s a multi-level assembly that generally features Maine lobster, jumbo shrimp, and colossal lump crabmeat. They don't mess around with the "shrimp" definition—these are the U-12 or U-15 types that actually have some snap to them.
The crab is the real MVP here. Ruth’s Chris prides itself on using colossal lump crabmeat, which means you’re getting those big, meaty chunks rather than the shredded stuff you find in a cheap grocery store dip. Depending on the location and the season, you might see some variations, but the core trio of lobster, shrimp, and crab is the foundation. It’s served with a suite of sauces: a standard cocktail sauce that actually has some horseradish kick, a creamy mustard sauce that's sort of a nod to traditional Florida stone crab service, and, of course, fresh lemon wedges wrapped in cheesecloth so you don't get seeds in your seafood.
Why people keep ordering the seafood tower at Ruth's Chris
It’s about the contrast. Think about it. You’re about to eat a heavy, marbled steak dripping in hot butter. You need something to wake up your palate. The cold, briny snap of a lobster tail is the perfect foil to a charred New York Strip.
Also, it's a social thing. People love looking at it. It’s "Instagrammable," though the brand existed decades before social media was a thing. There’s a psychological aspect to the tower; it elevates the meal from a standard dinner to an event. If you’re celebrating a promotion or a birthday, the tower is the herald of the feast to come.
But is it worth it?
Price varies by location—Ruth’s Chris operates on a tiered pricing model based on the local market—but you can generally expect to pay a premium. You’re paying for the sourcing and the preparation. Peeling that many shrimp and cracking that much lobster without making a mess is a skill. When you order the seafood tower at Ruth's Chris, you're paying for someone else to do the dirty work while you sit in a leather booth.
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The regional variations and "hidden" options
Not every Ruth’s Chris is carbon-copied. While the corporate menu provides the backbone, some locations might lean into their regional strengths. If you’re at a Ruth’s Chris in a coastal city like New Orleans (where the brand started) or Boston, you might find subtle differences in the seafood quality or occasional daily specials added to the mix.
Some regulars know to ask about the "Seafood Appetizer" vs. the "Seafood Tower." If you’re a party of two, the full tower might be overkill. You can often get a smaller chilled seafood platter that hits the same notes without requiring a forklift to get it to the table.
Sourcing and safety: The steakhouse standard
Steakhouses are actually some of the best places to eat seafood. Why? Because their supply chains are incredibly tight. A high-volume place like Ruth’s Chris can’t afford to serve sub-par product. They use high-pressure processing (HPP) or flash-freezing for certain components to ensure safety and texture, which is standard in the high-end industry. The Maine lobster is usually steamed and then immediately shocked in ice water to keep it from getting rubbery.
There's a common misconception that "only the steak is good at a steakhouse." That’s just wrong. These places have the buying power to get the pick of the litter from seafood wholesalers. The seafood tower at Ruth's Chris benefits from the same logistical precision that brings in their USDA Prime beef.
How to eat it without looking like a novice
First off, don't rush. It’s an appetizer, but it’s a big one.
- Start with the shrimp. They are the most resilient to temperature changes.
- Move to the crab. Use the small cocktail fork provided. Avoid drowning the colossal lump meat in sauce immediately—taste it plain first to appreciate the sweetness.
- Save the lobster for last. It’s the richest part of the tower.
- Use the lemon. Seriously. The acidity cuts through the richness of the crab and prepares your mouth for the steak.
The calorie conversation
If you’re worried about calories at a steakhouse, you’re already in a tough spot. However, the seafood tower is actually the "healthiest" splurge on the menu. It’s almost entirely lean protein. If you go easy on the creamy mustard sauce and stick to the cocktail sauce or just lemon, you’re looking at a high-protein, low-carb start to your meal. It’s the keto-lover’s dream. Just don't think about the 500 calories of butter on your steak that's coming next.
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Comparing the tower to competitors
How does it stack up against The Capital Grille or Morton’s?
The Capital Grille’s "Grand Plateau" often includes oysters on the half shell as a standard feature. Ruth’s Chris tends to focus more on the "meaty" shellfish—lobster, crab, and shrimp. If you’re an oyster fanatic, you might find the Ruth’s tower a bit focused. But if you hate the texture of raw oysters and just want the "hits," the seafood tower at Ruth's Chris is usually the safer bet.
Morton’s has a similar "Ocean Platter," but Ruth’s Chris often wins on the sheer size of the crab lumps. There’s something about the way Ruth's sources their colossal crab that remains remarkably consistent across their 150+ locations.
Strategic ordering: The pro moves
If you’re with a group of four, one tower is perfect. If you’re a party of six, you might want to add a side of their seared Ahi tuna. It’s not on the tower, but it complements the chilled theme perfectly.
Also, check the "Happy Hour" or "Sizzle, Swizzle, Swirl" menus. While the full tower is rarely discounted, you can sometimes find components of it—like the shrimp cocktail or crab-based apps—at a lower price point if you’re sitting at the bar.
Common misconceptions about steakhouse seafood
People think it’s "leftover" or secondary. In reality, the seafood department in a high-end steakhouse kitchen is a separate station with its own dedicated prep. The chefs know that if the seafood is bad, the whole meal is ruined before the steak even arrives. At Ruth's Chris, the chilled seafood is kept in a specific temperature-controlled environment separate from the walk-in where the beef is aged.
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Another myth: "It’s all frozen."
Well, almost all "fresh" seafood in the US has been flash-frozen at some point for transport and parasite destruction (legal requirement for many items). The difference is in how it's thawed and prepared. Ruth’s Chris uses a slow-thaw method that preserves the cellular structure of the lobster and crab, so it doesn't get that "mushy" frozen texture.
Making the most of your visit
When you sit down, ask the server what the "catch of the day" is or if there are any seasonal additions to the tower. Sometimes, they’ll have stone crab claws during the Florida season (October to May). If those are available, swap them in. They are a game-changer.
Don't be afraid to ask for extra ice halfway through. A lukewarm seafood tower is a sad seafood tower. The servers at Ruth’s Chris are trained for "fine dining service standards," meaning they should be attentive to the state of your ice.
Actionable insights for your next reservation
- Call ahead for groups: If you have a party of more than six and definitely want the tower, mention it when you confirm your reservation. It helps the kitchen manage their prep for the day.
- The "Split" Trick: If you’re torn between the tower and other apps, remember that the lobster and crab can often be added to a salad. But honestly, the tower is about the experience. Just get the tower.
- Wine Pairing: Skip the heavy reds for this course. Ask for a dry Riesling or a crisp Sauvignon Blanc. The acidity will make the crab meat taste even sweeter.
- Check the Location: Some franchise-owned Ruth's Chris locations have slightly different appetizer configurations than the corporate-owned ones. Use the official website to peek at the specific menu for the city you're visiting.
The seafood tower at Ruth's Chris remains a benchmark for the American steakhouse experience. It’s expensive, it’s flashy, and it’s consistently high-quality. While it may not be a weekly occurrence for most, it’s one of those rare menu items that actually delivers on the "wow factor" promised when it leaves the kitchen. Whether you’re a seafood purist or just looking for a light start before a heavy steak, it’s a classic for a reason.
Next time you're there, look at the table next to you when the tower arrives. You'll see the same thing every time: phones come out, eyes widen, and for a second, everyone forgets about the steak.
To ensure the best experience, always book your table at least 48 hours in advance for weekend dining, as the high demand for "The Tower" can sometimes lead to longer wait times for fresh prep during peak hours. If you’re looking to save a bit, aim for a mid-week reservation when the kitchen is less slammed and the service is even more attentive. Stick to the classic sauces, enjoy the colossal crab, and don't forget to save room for the bread pudding.