Ruth's Chris Steakhouse, known as the LV of the steak world, landed in Shanghai in 2013 and is known as one of the top three steakhouses in Shanghai, along with Moulton Steakhouse and Roosevelt Steakhouse (now closed). It was founded in New Orleans in 1965 by an American mother, Ruth Fertel, and currently has over 144 locations worldwide.
Today, Rusqui has branches in Hong Kong, Singapore, Tokyo, Jakarta, Taipei, Shanghai and other first-tier cities. For the fifth year in a row, it has been ranked No. 1 among fine dining chains voted by consumers of Nation's Restaurant News, and has received the first place in every category. Celebrities such as the famous host Xiao S are frequent customers of the restaurant, and she praises Ru Sikui.
As early as 1993, Rusi Kui has entered the Taipei market. As one of the first steakhouses to enter the Chinese market, its leading position is unshakable. A graduate of the University of California, San Diego in 2004 and the California Culinary Institute of California in 2006, Rusi Kui is not only the founding chef of Taipei, but has also been with Rusi Kui since 2009. The Shanghai store also continues the glory of other branches, and the standard is highly praised.
In addition to China, Rusi Sunflower around the world uses the U.S. Department of Agriculture's USDA (Excellent) grade beef (USDA classifies beef into 8 grades, only the first three grades can be used as steaks in fine dining restaurants, and only 2% of beef in the United States can be classified as Prime). This requires a high level of marbling distribution, age, aroma, humidity and elasticity of the steak, and only the best ingredients are lucky enough to enter the kitchen. Regrettably, due to China's import restrictions on U.S. beef, the Shanghai store switched to top-of-the-line custom-aged Australian Wagyu beef instead.
The patented 982 degrees Celsius oven ensures that the beef fat is quickly locked in during the cooking process, leaving the steak charred on the surface and delicious on the inside. Unlike other steakhouses that offer rich sauces, Rusi Sunflower hardly uses any sauces, and diners can enjoy the original flavor of the grilled steak by simply seasoning it with pepper and salt. The steak is heated to 260 degrees Celsius under an insulated ceramic plate to retain the initial flavor to the greatest extent, and the sizzling sound of the steak is impressive, and the service staff will take the initiative to help cut the steak and eat it when it cools a little. Because of this, the actual doneness of the steak will be slightly more cooked than the order level, and diners who want to eat it can order one point, five medium rare can order three points, and so on.
The dishes marked red in Ru Si Kui's menu are the restaurant's permanent classics. The best expression of strength is the ribeye steak, which has a rich and uniform oil flower, contains a mellow milk flavor, fat and thin, melts in the mouth, tender and juicy, and brings a full sense of satiety to meat-loving diners. Another signature filet mignon is made from the softest beef tenderloin in the beef body, with a low oil splash content and creamy meat, which is very popular with women, and it is recommended to use 11 ounces per person. Red Square Steak is a standard serving for two people, so it's perfect for two people to share.
In addition to a few red-marked ones, the other steaks are also good. Ruth Furtel herself loves medium-rare New York steaks with firm meat, and of course, the top Australian Wagyu beef is used in the Shanghai store, and the quality above M6 is not too inferior. The ribeye steak with bones removed is also quite substantial, and the bone and meat aroma are perfectly blended, suitable for two to three people. Diners looking for a rich taste can opt for a T-bone steak, which is a large steak made up of whole loin, tenderloin, and backbone, with less meat and more fun.
The most expensive heavyweight Tomahawk steak on the menu is not to be overlooked, and it is worth the price of 1,400 yuan a case. It retains the ribs and part of the rib flesh and resembles an axe, hence its name. A cow can only be cut into a maximum of 8 pieces, and the meat is very firm, so it is also extraordinarily valuable. Each diner will be pre-served with a preheated plate covered in butter, and the steak will be served on a sizzling hot baking tray after it has been grilled over a high temperature charcoal, and the sliced steak will be served on its own plate to retain the heat and lock in the juice. The steak can be specified to be heavier or without butter, and to relieve oiliness, you can choose a special side dish such as potato, mushroom, cauliflower, corn or onion.
In addition to steak staples, Rusi Kui also serves New Orleans specialties such as New Orleans crab cakes, top raw filet beef carpaccio, New Orleans pan-fried shrimp, Rusi Kui salad, etc., all of which have a high order rate, but are still slightly inferior to the main steak.
Located in the Bund No. 5 building, the restaurant is inspired by the "Orient Express", and the decoration style inherits the elegant style of the Bund, with dim lighting, retro and modern, exuding the charm of a gentleman's club and the American Jazz of New Orleans. Due to its popularity, reservations for the whole month are open on the first day of each month, and it is recommended that diners who want to book a window to enjoy the view of the Huangpu River book half a month in advance. Hospitality parking is available downstairs, and you can get a certain amount of vouchers for dining. The waiters are smiling, mostly Shanghai locals, fluent in Shanghainese, who explain the dishes to customers, and can maintain a high level of mobility when they are busy, and are responsive, and the 10% service charge is very reasonable. The restaurant is good at creating an atmosphere, and is the first choice for many diners to have a birthday dinner, when making a reservation, it is a birthday or wedding anniversary, and you will receive a special cheese dessert from the restaurant.
