Ruth's Chris Steak House - Chicago
A New Orleans import, Ruth's Chris Steak House first operated under this name in 1976. It was previously Chris Steak House, but Ruth Fertel added her first name when the original venue moved to a second location following a fire.
The Chicago outpost carries on the tradition of the original. The sizzling steaks on 500 degree plates was something Fertel started doing at the original locations, and it's one of Ruth's Chris's signature techniques for optimum flavor.
Cuts range from a 22-ounce cowboy ribeeye to a 24-ounce T-bone New York strip. There's also a Porterhouse for two, plus bone-in filet and marinated lamb chops. Diners are encouraged to order Ruth's dipping trio of black truffle butter, shiitake demi-glace and honey soy glaze.
Roast chicken stuffed with garlic herb cheese as well as barbecue shrimp and sizzling blue crab cakes round out the menu.