Ruth's Chris Las Vegas: A constant classic
There are certain chains that instill a sense of confidence; you just know that your money will be well spent. And the Las Vegas outpost of Ruth’s Chris Steak House at Harrah’s may be the perfect example. From décor to service to dining options, you're guaranteed a memorable meal every time.
Even before you take your seat, you get a feeling of exclusivity, courtesy of an elevator that takes you straight into the heart of the restaurant. The room itself is large and spacious, with floor-to-ceiling windows, wood and rock accents and soft lighting. And be prepared to seriously lose track of time people-watching: Ruth’s Chris has a terrific overlook onto the Las Vegas Strip. Pair that people-watching with a nice cocktail like the Cucumber Collins—a zesty and refreshing concoction using Hendrick’s gin, Domaine de Canton ginger liqueur, freshly squeezed lime juice, muddled cucumber and orange wedge—or the blueberry mojito—an intensely sweet and dangerously drinkable mix of Bacardi Silver rum, fresh lime juice, muddled blueberries and fresh mint leaves.
Fresh bread and butter are brought to your table, but you might want to take it easy. After all, you want plenty of room for appetizers like seared ahi tuna, velvety in texture and rich in flavor. For a dash of color, the crab stack appetizer is just begging to be Instagrammed, a sweet and light combo of lump blue crab, avocado, mango and cucumber.
A memorable part of the Ruth’s Chris experience is the way the food is served—on a plate that’s kept at 500 degrees. Yes, you will have to wait a bit before digging in, but with the view below, you won't really mind.
From meat to fish, you cannot go wrong here: The bone-in filet is well-marbled perfection, and the 40-ounce tomahawk ribeye will have all eyes darting to your table; the stuffed chicken breast is served on the bone, drizzled with lemon butter and filled with a creamy garlic herb cheese sauce; the lamb chops are succulent delights marinated overnight for maximum flavor; and the Chilean sea bass is served with sweet potatoes and pineapple hash. What a flavor combo—you’ll be done with this dish before you realize it.
Sides are equally delicious, especially the Brussels sprouts, roasted with honey butter and served with bacon, and the corn, fire-roasted and mixed with diced jalapeno.
There’s always room for dessert, especially at Ruth’s Chris, where all the delights are made in-house. The chocolate duo features a molten chocolate lava cake along with a chocolate mousse served in a small cup, while the bread pudding comes with your choice of topping: Chambord, Tia Maria, Grand Marnier or Frangelico. You really can’t go wrong. But the real eye-popper here is the banana cream pie—it’s served like a tart, its hard topping consisting of caramelized bananas. Like everything at Ruth’s Chris, it almost looks too good to eat.
Harrah's, 5-10:30 p.m. daily. 702.862.3530