A single mother of two took a business risk that turned into a global brand 56 years later.
In 1965, Louisiana native Ruth Fertel saw a classified ad in New Orleans for a 60-seater steakhouse. At the time, the single mother of two took the opportunity to run the business, which would become the globally known Ruth’s Chris Steakhouse.
You might expect the Louisiana State University graduate to have a business or culinary educational background with an international fine dining chain. However, Fertel finished with honors in chemistry and physics—which she used to her advantage in cooking the “finest” steaks.
In fact, in 1967, when Fertel discovered that meat consistently cooked in an 1800° broiler provided a satisfying experience until the last bite, she used her chemistry degree by designing and manufacturing a proprietary broiler for all her restaurants.
With branches in the US, Mexico, Canada, the steakhouse has expanded from North America to Asia. Fertel’s steak is consistently cooked in the patented broiler is available Singapore, Taiwan, and now the Philippines at Bonifacio Global City.
Ruth’s Chris Steakhouse’s private opening last September 24 had fashion designer Rajo Laurel, entrepreneur Pinky Tobiano, host Tim Yap, and blogger Ria Prieto in attendance last week.
In an Instagram post, Laurel shares his experience in the “well-loved” American steakhouse. “The restaurant is beautiful with that old-world steakhouse feeling with dark rich wood but made contemporary with brass fittings,” he says. “They are now open to fully vaccinated patrons who wish to enjoy their delicious repertoire of American classics.”
Now open to the public, you can try dishes from their “core menu” selection which, of course, is their “custom-aged” USDA Prime Beef. In particular, there’s the New York Strip, Ribeye, and T-Bone steaks to choose from.
Your fully vaccinated carnivore friends might already have plans on making a reservation, but if you’re vegetarian or pescatarian, the steakhouse will have options for you too.
For those who opt for fish, there’s the Seared Ahi-Tuna and Sizzlin’ Blue Crab Cakes. And for the vegetarian option, the Ruth’s Chop salad incorporates lettuce, spinach, radicchio, onions, and mushrooms. Although the salad originally comes with bacon, ask for the bits to be served on the side for your companions to enjoy.
Banner photo from @ruthschrisph on Instagram