SteakTown: Peek inside the new Ruth’s Chris Steak House in Uptown Dallas, open now
It’s all about the sizzle at Ruth’s Chris Steak House, which debuts their newest restaurant — number 147 — Monday in Uptown Dallas. But the 500 degree platters of steaks weren’t the only thing sizzling during our invitation-only sneak peek Saturday night.
The dining room is smoking hot, a bold blend of colors and textures that makes the setting both relaxed and glamorous. Take a peek. Instead of dark woods and low ceilings, the main dining area soars and sparkles.
“The look and feel of every one of our restaurants is different,” Mike Connelly, RC’s VP of Development told me. “The dining room here was designed specifically for Dallas,” noting the reclaimed wood accents, ironwork and art that decorates the space.
The open bar area offers an $8 happy hour menu that includes big plates of crab cakes and burgers, which means you can get in and out with an entree and a glass of wine from their 40+ selection BTG list for under $25++. If you’re into wet aged prime steaks, you no doubt know the Ruth’s Chris drill: 1800 degree broilers, thick steaks served on sizzling plates anointed with brown butter. The restaurant holds 296 people, includes two private dining rooms wired for AV presentations, an outdoor patio, and the city’s sexiest wine room. Tony Gale runs the show here. Gale, a Ruth’s Chris chef who knows the front and back of the house better than anyone, is already keeping the operation hight and tight.
“Dallas knows its steaks,” Gale told me, “so we know we have to deliver.”
Tony Gale runs the show
The menu is full-on Ruth’s Chris, with a few twists like a killer white chocolate bread pudding that’s new to the menu, a 460-label wine list (that includes Penner-Ash pinots and Silver Oak cabernet BTG, in case you’re into that), decadent lobster mac and cheese, and an off-the-menu dessert you absolutely should know about.
Order the whipped sweet potato casserole with pecan crust for dessert instead of as an appetizer — and add a scoop of vanilla ice cream. “We don’t really have a secret menu,” my server told me. “But we do know a few secret tricks.”
And I know what I’m making for Thanksgiving this year: Ruth’s Chris’ new white chocolate bread pudding
White Chocolate Bread Pudding
INGREDIENTS
1/2 stick unsalted butter
1/2 tbs vanilla extract
2 cups whole milk
1 1/4 cups sugar
2 cups heavy cream
1 loaf White bread cut into .-inch cubes
16 ounces white chocolate chips
10 egg whites (set yolks aside for sweet cream sauce)
PROCESS
1. Toast bread cubes in a 250ÅãF oven until completely dry.
2. Place sugar, vanilla, and egg whites in a mixing bowl and whip to soft peaks (6 to 7 minutes). In a sauce
pan, combine heavy cream, milk, and butter and bring to a boil. Remove the sauce pan from the heat and
add half of the white chocolate chips.
3. Slowly whisk the milk mixture into the egg whites. Add the dry bread cubes and let stand until soaked
through the center, stirring occasionally. Once the bread is soaked through, add the other half of the white
chocolate chips.
4. Pour into buttered baking dish and cover tightly with foil. Place covered baking dish inside a larger
baking dish with enough room to fill with hot water 3/4ths of the way. Bake at 350ÅãF for 45 minutes.
Remove the foil and continue to bake for another 30 to 40 minutes. The pudding should be light golden
brown on top with an internal temperature of 180*F.
5. Serve immediately with your favorite creme Anglaise recipe.
Ruth’s Chris Steak House, Uptown Dallas, 1900 Cedar Springs Rd., (214) 922-7062.