|Posted by Dustin Morrell on June 5, 2015 at 1:05 PM|
In my most recent visit to Ruth's Chris Steakhouse located at (Amway Grand Plaza Hotel-187 Monroe Ave, Grand Rapids, Michigan 49503) I was not wowed in the matter that Ruth Fertel promises. The service from the moment we walked through the double executive doors was tremendous, everyone including the hostesses smiled, greeted us and made us feel like we where home. We where swiftly seated for two. The presentation of the restaurant was quiet and clean. I am a bit of a wine snob so I tend to like to bring my own bottle into the restaurant which they allow for a $25.00 corking fee. Immediately the server attendant filled up our water goblets, and introduced herself and our waiter (Benjamine). I am an owner of my own food service business so I expect top service when it comes to my needs.
After waiting (5 minutes or so) Benjamine came and introduced himself and said he'd be right with us, another 5 minutes came and at this time we still did not have our wine stand with ie bucket nor our white wine glasses- this did not offend me as I drink red wine, however my husband drinks white that requires a 10 minute chill for the full bodied favors. We went on to order our appetizers after our wine was uncorked and presented to us obviously. We ordered ahi-tuna and blue crab stuffed mushroom caps. The ahi-tuna was generic and I feel the presentation was mediocre. The mushroom caps where down right an ugly presentation and a few minutes undercooked.
After 10-15 minutes we proceeded to order our soup and entrees, Scott ordered a superb lobster bisque, I ordered a French onion soup that to me was no different than the bistro French onion soup from Panera Bread, it was hotter than anything else and I had to wait to start eating it which also delayed our meal. Scott ordered a filet Medium Well and Shrimp I ordered the surf and turf style filet Med-rare Oscar style which came with scallops, asparagus, crab cake and bernaise sauce. Our steaks where presented to us and my steak was medium-well and Scott's steak turned out to be medium rare, because my steak was the petite size filet we did not switch, however Scott had his sent back to be cooked longer and 5 minutes later was presented his steak again, at this time the 500 degree plate had cooked my steak to a well done and I was not very happy, the bernaise sauce over powered the crab cake and made the scallops taste like ammonia. The only think I must say from this experience is that the executive chef was either in a rush or did not oversee the expo line. Again I am a restaurateur and I have cooked better steaks than this. Over all I will rate this experience with 3 stars and this is mainly because the only thing from my experience would be the service was superb and the manager had waived the corking fees which amounted to $50 but in the end we still over paid for a mediocre meal at a luxury. service establishment. I much prefer going to Morton's of Chicago than eating at this steakhouse again.