black00ws6 Posted August 4, 2008 Report Share Posted August 4, 2008 My wife and I love Ruth's Chris. Probably our fav steak place in C-bus. Mortons used to be at my top but the last 2-3 times we've been, the food just isn't as good at Ruth's Chris. We went to Eddie Merlot's a few weeks ago.. GREAT place. Mitchell's is just ok, I liked M much more than mitchell's. Better atmosphere and ambience. I've heard J Gilbert's is a good place to dine, but have never been. Next time you go to Vegas, the following are TOP NOTCH.. SW steakhouse (wynn), Craft Steak (MGM), Prime steakhouse (Bellagio) and Kokomo's (Mirage).. mmmmmmmm And Kobe beef is good stuff, had a kobe ribeye at Ruth's Chris last year.. SW steakhouse had a 8 ounce kobe filet when we went, but it was over $250. Quote Link to comment Share on other sites More sharing options...
Scotty2Hotty Posted August 4, 2008 Report Share Posted August 4, 2008 My favorite high-end place is in Dallas called 3 Forks (III Forks). You ever been to Texas De Brazil? It's over in Addison, and by far the best steak/meat combo you'll ever get. I've never had so much meat in my life. Quote Link to comment Share on other sites More sharing options...
Rotarded1647545491 Posted August 4, 2008 Report Share Posted August 4, 2008 I have had good experiences with Ruth's Chris. Tonite I am trying out Smith and Wollenskys for the first time. Review to follow. And do you know why their steak is so soft? Moldy steak, anyone? It's called dry aging. Most of your high end restaurants either dry age their own meat, or purchase it already aged. Dry aging occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 10 to 28 days after harvest and prior to cutting. When beef is dry aged two things happen. First, moisture evaporates from the muscle creating a greater concentration of beefy flavor and taste. Secondly, the beef’s natural enzymes break down the fibrous, connective tissue in the muscle, tenderizing it. Most of the tenderizing activity occurs in the the first 10 to 14 days. Quote Link to comment Share on other sites More sharing options...
kirks5oh Posted August 5, 2008 Report Share Posted August 5, 2008 I think they're closed for good. It's been over a year or two since it was last open at Crosswoods. that's what i had heard too Quote Link to comment Share on other sites More sharing options...
yellowsnake Posted August 5, 2008 Report Share Posted August 5, 2008 i like linde's in germain village.... not a bad place for the price. Quote Link to comment Share on other sites More sharing options...
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