Sherlock Zone and friends recently dined at Ruth’s Chris Steakhouse, part of a national chain. As usual, he found that one doesn’t have to have steak at a steakhouse.
Several appetizers caught his eye, including Crabtini, lump crabmeat tossed in house vinaigrette and served with classic Creole remoulade sauce in a chilled martini glass; Shrimp Remoulade/Shrimp Cocktail, jumbo gulf shrimp dressed with a choice of classic Creole remoulade sauce or spicy New Orleans homestyle cocktail sauce; Mushrooms Stuffed with Crabmeat, broiled mushroom caps with jumbo lump crab stuffing sprinkled with Romano cheese; and Seared Ahi Tuna accompanied by a sauce with hints of ginger, mustard and beer.
There were several good salads. Sherlock’s favorite was the sliced beefsteak tomato, basil and fresh buffalo mozzarella cheese with balsamic vinaigrette.
Favorable entrees include Barbecued Shrimp sautéed New Orleans style in reduced white wine, garlic and spices (say no to the mashed potatoes and ask for extra vegetables); Lamb Chops, served with fresh mint; Ahi-Tuna Stack, seared rare tuna topped with Colossal lump crabmeat and served sizzling with red pepper pesto; fresh Maine lobster and fresh seafood of the day.
If you want to have a steak, the best choice would probably be Petite Filet and Shrimp, two 4-ounce medallions of filet topped with jumbo Gulf shrimp. Make sure to take half home for a meal the next day.
Favorable vegetable selections include: Sautéed mushrooms, broiled tomatoes, fresh broccoli (ask for it to be served without the cheese sauce), baby spinach and fresh asparagus.