This will likely be the most severe review I have ever done. The reason is that it was maybe the worst meal we have had in a restaurant. We have eaten at Ruth’s Chris innumerable times in various cities with above average results. Tonight everything was except the bread. Ironically, the waiter, during his greeting, noted that the number 3 executive chef in the Chris chain was working in the Roseville location tonight. My son ordered the tomahawk 22 oz ribeye with au gratin potatoes (all the potatoes sides were $11.00 or more). When the au gratin potatoes arrived they were not cooked in the middle and the crust was not browned. My son, who never sends food back asked that the potatoes to be cooked more. When the waiter returned, the potatoes were still not cooked. When the waiter returned a third time, incredibly the potatoes were still not cooked. My son did not get potatoes tonight.
I ordered the 12 oz ribeye. I requested the waiter ask the chef to put some crushed peppercorns on the steak before it was cooked. He responded that they did not have peppercorns in the kitchen. I noted that they served fresh crushed pepper with their salads so I suggested they could simply use one of those grinders to crush the pepper. During this discussion, I noted that the chef certainly knew what au poivre was even the waiter did not. When the steak arrived it had LARGE (larger than capers) WHOLE black peppercorns on the steak. I have NEVER had large whole peppercorns for any au poivre steak. Small green peppercorns for au poivre vert sauce are correct. I ate one out of every 15 peppercorns.
The adventure continued. My wife’s lobster bisque had too much sherry that dominated the lobster taste. Her blue cheese dressing was too thick, like a dip. The first portion of the French Fries were simply cold, not even warm. The second serving were hot, but over-fried and had no apparent salt on them. Incredible! A restaurant of this class and reputation simply cannot serve food like this. The manager apologized after the waiter himself got him when the third portion of au gratin potatoes still were not cooked. Humiliating for the number 3 chef.
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