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The Journal Gazette

  • Ruth's Chris Steak House will open Monday. (Photos by Cathie Rowand | The Journal Gazette)

  • Ruth's Chirs Steak House dining area with view of Webster Street.

  • Ornate tile work is seen in the women's restroom of Ruth's Chirs Steak House.

  • Ruth's Chirs Steak House is opening Monday.

  • Local brews will be among those on tap at Ruth's Chirs Steak House.

  • Ruth's Chirs Steak House Executive Chef Colin Shive at the chef's table, which is by invitation only and includes a view of the kitchen.

  • The women's restroom at Ruth's Chirs Steak House has a double mirror and sink.

  • Ruth's Chirs Steak House chef's table

  • Ruth's Chirs Steak House offers several private dining rooms.

Wednesday, May 02, 2018 1:00 am

Ruth's Chris set to sizzle downtown

Kimberly Dupps Truesdell | For The Journal Gazette

Anyone can cook a steak, Colin Shive says, but not just anyone – or any restaurant – can prepare a steak the way the staff at Ruth's Chris can.

For the executive chef at the restaurant's new location in downtown Fort Wayne, it's about the quality and cut of meat, the wet age and the patented 1,800-degree broiler used to cook the more than a dozen types of steaks available on the menu.

From an 11-ounce filet to a cowboy rib-eye to a 40-ounce Tomahawk rib-eye that's delivered and prepared tableside by a manager, Ruth's Chris strives not to just provide the classic American steakhouse atmosphere but also an experience.

The Fort Wayne spot – which will be one of six owned by Hoosier Hospitality Group including locations in Indianapolis, South Bend and St. Louis – was announced more than two years ago as part of the Skyline Tower project, at West Wayne and Webster streets.

The steakhouse will open Monday.

General manager David Adelsperger says the restaurant will provide an upscale bar and high-end restaurant experience for downtown. While there are a lot of chef-driven restaurants in the city, Ruth's Chris hopes to serve as a destination spot for downtown.

Inside, the restaurant sparkles. There are flecks of silver, almost diamond-like, in the black granite bar top. Decorative glass chandeliers light the expansive space, the second biggest in the franchise.

The walls of large windows let in light that reflects off the wine glasses on the cloth-covered tables. Brass-nail detailing is on the high-back chairs and divides the bar floor from the restaurant carpet.

There is seating for about 280 inside, with more on the patio. Cozy U-shaped booths are abundant, says Peggy L. Baltz, executive vice president and director of marketing for Hoosier Hospitality Group.

The booths were designed to offer some privacy to couples and parties who want a more intimate dining experience.

The restaurant has five private dining rooms, including a corner spot that looks out onto Wayne and Webster streets; a wine room that holds about 1,400 bottles; and a banquet-type room with a satellite bar and high-tech features such as flat-screen TVs and places to plug in computers.

Diners can select one of the many steaks prepared by kitchen staff, which could number up to 12 on a busy night, Shive says.

But Adelsperger adds that Ruth's Chris also features seafood dishes on its dinner menu and appetizer list, including a chilled seafood tower made with Maine lobster, king crab legs and knuckles, lump crab meat and jumbo cocktail shrimp.

A small seafood tower, which serves two, is $59; a large, serving four, is $118. Entrees run from $30 to $50 on average, with higher-end options available, according to Adelsperger.

The bar, which is the largest of the six restaurants owned by Hoosier Hospitality, will also have a soft-seating lounge, with chairs and tables, which is unique to the location.

While Ruth's Chris has an impressive wine selection, Baltz says the restaurant is equally known for its craft cocktails.

Bar staff hand-press juice daily for drinks such as the Pomegranate Smash, which is made with whiskey, house-made grenadine and fresh mint. The drink menu also pays homage to the restaurant's Louisiana roots with the French Quarter 75 (sugar, lemon, gin and champagne) and Big Easy Hurricane.

Other features of the restaurant include a chef's table – which will be invitation only – that offers a view of the kitchen and wine lockers, which cost about $400 a year but offer special discounts and access to events.

Hours will be 4 to 9 p.m. Sunday and Monday; 4 to 10 p.m. Tuesday through Thursday; and 4 to 11 p.m. Friday and Saturday.

There will be lunch service on Friday with the restaurant opening at 11 a.m., and happy-hour food specials start at 4 p.m. daily in the bar.

There is a business casual dress code.

Go to www.ruthschris.com for menu or reservations, or call 444-5898.

Mother's Day

Breakfast in bed is sweet but a brunch reservation with the promise of mimosas and no cleanup ... well, it's just perfection.

Here's a roundup of places to spoil Mom on her day (May 13, if you weren't sure):

• Courtyard Mother's Day Brunch from 10 a.m. to 2 p.m. at the Courtyard by Marriott Fort Wayne Downtown at Grand Wayne Convention Center. Mothers receive a flower, mimosa or belini and shrimp cocktail.

The cost for adults is $29.95, ages 5 to 12 are $12.95 and younger than 5 are free. For reservations, call 490-3629, option 2.

• Mother's Day Brunch and Dinner at Chop's Steaks and Seafood, 6421 W. Jefferson Blvd. Brunch will be available from 9:30 a.m. to 2:30 p.m. and dinner from 4 to 9 p.m. For reservations, call 436-9115.

Three Rivers Distilling Co., 224 E. Wallace St., will host a brunch from 10 a.m. to 5 p.m. May 13, featuring a Bloody Mary bar with its award-winning Harvester Vodka, cocktails with its Three Rivers Coffee Liqueur, and a menu that includes Smores Waffles, chicken and waffles and smokey mac and cheese eggs Benedict.

• A Mother's Day brunch buffet will be available from 10:30 a.m. to 3 p.m. at Red River Steakhouse, 305 E. Washington Center Road.

There will be a carving station with prime rib, and chef's features will include baby-back barbecue ribs, grilled chicken, red snapper and macaroni and cheese. Breakfast items will include scrambled eggs and chorizo gravy and biscuits. There will also be cold salads, fresh fruit, bakery goods and a dessert table.

The cost is $27.95 for diners 13 and older; seniors, $25.95; ages 5 to 12, $15.95; and 4 and younger, free.

Call 484-0411 for reservations. An 18 percent gratuity will be added to each bill.

Granite City, 3809 Coldwater Road, will serve brunch from 8 a.m. to 3 p.m. Its menu will include Tuscan chicken, Denver strata, Caribbean salmon, its signature caramel rolls and prime rib.

To make reservations, call 471-3030.

Teds market, 12628 Coldwater Road, will have a special menu with moms in mind from 10 a.m. to 2 p.m. Reservations filled up, but extra seating was added. Check online at http://bit.ly/2s5sDlU.

Be sure to nab a spot quickly as other popular venues, such as Eddie Merlot's, are already booked.

Around town

Waynedale Bakery, 2610 Lower Huntington Road, will have several specials to treat mom on May 13. Fruit Basket Cakes, which are layered with fresh bananas, pineapple and cherries, are iced in whipped cream. Banana Chip Cake iced peanut butter or chocolate ice will also be available.

Both cakes cost $14 for a 6-inch and $30 for an 8-inch. To order, call 747-2992.

• The stand-alone building in the Chapel Ridge Shopping Center, which used to be home to Golden Corral, is up for sale.

The Dish features restaurant news and food events and appears Wednesdays. Fax news items to 461-8893, email kdupps@jg.net or call 461-8304.