Serge Birbrair

Ruth's Chris Steak House: Wide Open to a Hostile Bid

I used to be a regular at Ruth Chris. They treat us right, wave corkage fee (we love well aged wine and our cellar is better than theirs). We practically stopped going there. The food has changed and not to the better. Side dishes got somewhat worse and now give me the leery feeling they came from the large wholesale bucket, the meat cuts got somewhat different (the rib eye of today has no resemblance of the rib eye of the yesteryears). We stopped and some other folks stopped too (and I am talking about South Florida where the average age of diner is 70 and retirees are not afraid of economic slow downs) Best of luck with your hopes of the "white knight", I just don't see it, unless the food quality which made Ruth Chris RUTH CHRIS will return.