Ruth’s Chris Steak House To Unveil Summer Menu Items

 In Culture, Sponsored

Josh Holifield knows how to make a good steak. As a longtime chef who has made a place for himself at Ruth’s Chris Steak House, Holifield relies on his culinary passion to create a memorable dining experience for guests. “I started in the industry washing dishes at 12 years old, and my first real job was on the chef line, right out of high school. It’s what I’ve been doing ever since,” he says. “I love it.”

Next month, Ruth’s Chris will unveil a smattering of new summer menu items that Holifield and his team have been experimenting with at the restaurant. “It’s an all-inclusive meal. You get salad or soup, an entree, side and dessert. Almost everything is made to order.” Some new items offered are a BLT salad, roasted crab and tomato soup, and a special side of creamed corn, made with corn fresh off the cob and a delectable fennel cream sauce.

While most time-tested entrees will remain on the menu, Holifield says the new fish special should not be ignored. “Right now, we have a fennel au gratin cake with king salmon that’s farm-raised in New Zealand. It’s a really great-tasting, high-quality product,” he says.

The desserts menu is also getting a makeover. The very popular bread pudding dish has been updated with pineapple, chocolate bark and macadamia nuts, and the restaurant also offers a scrumptious carrot cake, which was featured on the Fox 2 morning show for National Carrot Cake Day.

Holifield feels fortunate to work with a company that puts the dining culture first. “One of the things we teach here at Ruth’s Chris is that we don’t have customers, we have guests, and I think that says it all right there,” he said. “It’s not about money, it’s about the experience.”

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