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Ruth’s Chris Steak House

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Liesel Schmidt

Peter Luger. Gallaghers. 

Frankie & Johnnie’s. Keens.

 

S

ome names are synonymous with 
steak, their mere mention can be 
enough to make mouths water as the 
mind’s eye envisions specialty cuts of 

tender, beautifully marbled meats perfectly 
crusted and seared, their interiors so juicy and 
pink that the mere touch of a knife releases 
rivers of fragrant, fl avorful juices. While 
these iconic steakhouses might dot the map 
of New York City, there are other restaurants 
across the United States whose eponymous 
brands inspire that same effect, proving that 
the execution of a beautiful steak isn’t solely 
claimed by one region. Rather, it’s the result 
of a passion for what is, in essence, a true craft; 
and for more than fi fty years, Ruth’s Chris 
Steak House has more than earned its chops 
as a prime location to experience some of the 
fi nest steaks money can buy.

First established in 1965 when New Orleans 

native and entrepreneur Ruth Fertel stumbled 
across an opportunity to buy a fl oundering 
steakhouse called Chris Steak House, it was 
sheer determination and willingness to take 

on every aspect of the business that led to her 
initial success. From butchering to broiling to 
serving the front of the house, Ruth became 
fully immersed in her venture; so when a fi re 
later destroyed the restaurant and forced her 
to move, the legalities that required a name 
change were almost serendipitous, as it was 
Ruth’s passion that had breathed new life into 
a doomed restaurant. 

Reopened as Ruth’s Chris Steak House, the 

original New Orleans-based restaurant later 
grew to hold wide acclaim, later branching 
out to establish new locations all over the 
world. Now more than 100 restaurants strong, 
Ruth’s Chris Steak House has made a mark 
along the shorelines of Destin, as well—and 
diners in search of prime-rated steaks and 
elevated New Orleans-inspired cuisine know 
that, regardless of the fact that it might be 
considered a “chain,” there’s nothing chain-
like about the culinary experience they’ll have 
when they dine at Ruth’s Chris. 

Opened in 2006 by Jimmy Lee and Tom 

Becnel, Ruth’s Chris Destin locale has well 
established itself as a local favorite, a break 
from the expected fare of seafood so common 
to coastal areas. But more than that, it has 
become known for the sheer excellence of 

its cuisine, as its chefs focus on the inherent 
beauty of the meat, using the barest traces 
of seasoning to let the steaks shine in their 
full glory. Naturally enough, top sellers 
include the fi let, though each and every one 
of the USDA Prime steaks featured on the 

Chef Ruston Johnson

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Jimmy Baez

This is How It’s Done

XX-XX CoastalCuisine.indd   1

11/27/18   9:45 AM