Sink your teeth into the Prime Time meal deals at Ruth’s Chris outlets
The creamed spinach is reason enough to dine there. Ditto for the hot, juicy steaks; the big, red wines by the glass; the crunchy salads; and the Louisiana-style bread pudding laced with whiskey sauce and drizzled with creme Anglaise.
But it’s after the holidays, and many of us are on the hunt for meal deals. Lucky for us, Ruth’s Chris Steak House continues to step up to the plate with its Prime Time offerings. Take your pick from two locations: Upstairs in the Shops at Wailea or in the new Oulets of Maui in Lahaina.
I’m inviting everyone to take advantage of our popular Prime Time menu,” says Wailea’s veteran General Manager Randy Spencer. “It’s a complete, three-course meal for $45.95, available from 5 to 6 p.m., seven nights a week.”
Begin with New Orleans Creole gumbo, with andouille sausage and rich tomato base as one of the soup of the day choices; or opt for Caesar salad or steak house salad – the latter piled with baby and iceberg lettuces, arugula, sweet grape tomatoes, red onions and garlic croutons.
For the entree, you may choose from four options such as the petite filet, Ruth’s most tender cut of steak, broiled expertly in an 1,800-degree oven and topped with pats of butter before being whisked to your table perfectly cooked.
Seafood lovers may choose New Orleans style barbecue shrimp in a reduction of white wine, butter, garlic and spices, drenched in barbecue butter; or fresh island catch with flavors that pop.
Oven-roasted free-range double chicken breast is another choice, stuffed with garlic herb cheese. Add a side and Prime Time desserts picks, such as ice cream, sorbet or the famous bread pudding.
“We also serve at least 15 different wines by the glass nightly,” says Spencer. “Frank Family and Ferrari Carano cabernets are my personal favorites.
“Our new Executive Chef Preston Hope is an excellent addition to our team,” continues Spencer. “Our Assistant General Manager Michael Vicente does a great job, too, and Steve Christner is one of the most requested servers on our staff.”
On the regular menu, Hope features a veal Osso Buco ravioli that just flies out the door with its saffron-infused tastes. He also does a really nice veal chop.
Hope is a consummate chef. He says his “proudest moments” were cooking at the old David Paul’s and Chez Paul restaurants. And he most recently was the butcher/saucier at Spago in the Four Seasons.
“On our regular menu, we’re bringing in bone-in filets and bone-in New York steaks. The meat doesn’t shrink, and it has so much more flavor on the bone. We also have 40-ounce Porterhouse steaks and T-bones in the Kansas City and Delmonico styles. If you want to get a steak, Ruth’s Chris is the place to go. Everything is controlled, consistent. It’s so nice, because the quality is the same each and every time.”