A little piece of home is coming to Kuwait from my native Louisiana. I have many found memories of dining at Ruth’s Chris with my family. This is also the special place where Dad loves to take me on our Father / daughter dates. My mouth is watering just thinking about their delicious filet, creamed spinach and Au Gratin potatoes. Now all we need in Kuwait is Bubba Gumps and legalized alcohol for responsible expats. ;P
Restaurant Giant Pulled Plans For Pearl-Qatar
Arabian Business by Andy Sambidge
International restaurant chain Ruth’s Chris Steak House abandoned plans to open on the Pearl-Qatar after an alcohol ban was announced, a company official has revealed.
The popular steakhouse brand was about to sign a deal for the Pearl-Qatar, but pulled out at the last minute when the ban was imposed on the Doha development, Michael Szczepanski, general manager at Ruth’s Chris Steak House, The Address Dubai Marina said.
He told Hotelier Middle East that the company had visited a site on the manmade development and had “conversations at a very involved stage” about an opening there, but “luckily didn’t run into the deal”.
He added: “We are looking to operate in places like Saudi Arabia and Kuwait as well, where alcohol is absolutely not allowed, but we’re talking about serving to a totally different clientele.
"The volume of the expats [in Doha] is the bread and butter and we need to cater to them. Not everyone will like to have a US $100 steak with a glass of grapefruit juice."
[Source] The chain was founded by Ruth Fetel, a single mother of two, in 1965, after she bought the existing Chris Steak House in New Orleans. In buying the restaurant, Fertel had to agree that the restaurant keep the "Chris" name for a specified period of time. After the original location sustained a kitchen fire, she relocated the restaurant about one-half mile (0.9 km) to the west on Broad Street and renamed the rebuilt establishment "Ruth's Chris." Under the purchase agreement, the name "Chris Steak House" could not be used at any other location, and she did not want to lose customers already familiar with the Chris name. Fertel started to franchise the restaurant in the 1970s to locations throughout the United States and the world.
The restaurant's signature is serving USDA prime steaks that are seared at 1800° Fahrenheit (982.2 °C) and served on ceramic plates heated to 500° Fahrenheit (260.0 °C). Half an ounce (1 Tbsp) of butter is added just before the plates leave the kitchen in order to create the signature 'sizzle'. In addition to steaks, the restaurant also serves entrees of chicken, lamb, fish and shellfish.
Portions generally are large enough to serve two or more diners. Family style side dishes include au gratin potatoes, topped with a bechamel sauce and Cheddar cheese. Also available are dessert selections, with the restaurant's signature creme brulee being a staple item throughout the chain.
All locations offer smaller, separate rooms for private dining as well as a gift card program. The dress code is usually a range from business/dressy to business casual.
In early 2010 Ruth's Chris introduced their "Ruth's Classics" menu of prix fixe meals where guests choose from 3 set categories; starter, entree and side.
Ruth's Chris Story
[Source] From our humble beginnings on Broad Street in New Orleans to our current position as the world's largest fine dining company, Ruth's Chris Steak House has come quite a long way in its first four decades. In 2010, we celebrated our 45th anniversary, and we consider it a celebration of the life of a woman who broke the mold - our founder, Ruth Fertel.