A name synonymous with serious steak, the late Ruth Fertel built an epicurean empire with a few ingredients: aged, high-quality beef and Southern hospitality. Today her steak house serves up an extensive a la carte menu that features extra-thick cut steak, live Maine lobster, fresh seafood, a variety of vegetable dishes, and eight potato selections. The dining room boasts the classic look of a supper-club without feeling stuffy or pretentious in a warm, inviting atmosphere highlighted by Ruth’s Chris top notch service.