Battle Beyond Beef: Ruth’s Chris vs. Morton’s The Steakhouse
Competition at Ruth’s Chris Steak House and Morton’s The Steakhouse extends beyond the meat, diving into their succulent appetizers and sides. Both restaurants offer unique starters, like goat cheese bruschetta and baked corn soufflé, setting the tone for a memorable dining experience. Importantly, these offerings emphasize the versatility and creativity beyond the beef, making each visit a culinary delight.
Comparing sides, Ruth’s Chris boasts creamy mashed potatoes and decadent lobster mac and cheese. Morton’s counters with deliciously crisp Brussels sprouts and a tangy creamed corn. Desserts follow suit with Ruth’s indulgent bread pudding and Morton’s legendary soufflés. Each option consistently promises sweet satisfaction that complements their savory counterparts.
Beverage selection plays a pivotal role, where both steakhouses excel. Morton’s presents a robust whiskey and wine list, while Ruth’s Chris features innovative cocktails. Seafood also shines as a noteworthy contender, with an extensive raw bar at Morton’s, drawing seafood lovers. Price points vary, with Ruth’s offering appealing prix-fixe menus that make luxury dining accessible. Ultimately, what sets these steakhouses apart lies in the full dining experience — one where appetizers, sides, dessert, and drinks take center stage alongside their prime steaks.
