Ruth’s Chris Steak House began in 1965 when New Orleans entrepreneur Ruth Fertel purchased a small neighborhood spot called Chris Steak House. After a fire forced her to relocate in 1976, a clause in her original contract prevented her from using the name “Chris Steak House” anywhere else. To keep the business going, she simply added her own name to the front, creating the now-famous “Ruth’s Chris Steak House.” Ruth’s Chris Steak House is an upscale, classic American steakhouse known for its polished service and signature sizzling steaks. The restaurant specializes in USDA Prime cuts cooked in an 1,800-degree broiler, then served on a 500-degree plate with a pat of butter so the steak literally arrives “sizzling.” The atmosphere leans refined and traditional—dim lighting, white tablecloths, and a timeless feel. Beyond steak, the menu features seafood dishes, rich sides like creamed spinach and sweet potato casserole, and a well-built wine list. It is a chain and typically found in mid- to large-size metro areas. I recently treated my mom to a nice steak dinner at the Pittsburgh location. We started our meal with a loaf of sliced bread, which was crusty on the outside and pretty soft inside. I ordered the filet, which is a tender 11 oz. cut of corn-fed midwestern beef. I added the bleu cheese crust with roasted garlic and panko bread crumbs. The filet is incredibly tender, with a clean, mild beef flavor that really lets the toppings shine. The bleu cheese crust brings a bold, salty tang that melts into the surface, while the roasted garlic adds a warm, mellow sweetness. I have embraced my love for A1 on steak. I don't care how great the steak is. It's always going to better with A1. For sides, I went with au gratin - Idaho sliced potatoes with a three-cheese sauce - and cremini mushrooms - pan-roasted with fresh thyme. The dinner was clasic and delicious. Usually I go for something weird or interesting. But this was reliably wonderful. Grade: A