OT: Ruth Chris in Ann Arbor No Longer Offering Discount Based on UM Win Margin
Seriously, is there anything Rutgers doesn't fucking ruin? First football, then self-tanner, and now this...
http://www.mlive.com/business/ann-arbor/index.ssf/2017/09/ruths_chris_s…
September 6th, 2017 at 11:15 AM ^
September 6th, 2017 at 11:17 AM ^
Well, you'd think they'd keep taking the calculated risk at least until Speight graduates! :-D
That was for you, Speight-ers....
September 6th, 2017 at 11:28 AM ^
September 6th, 2017 at 11:47 AM ^
They are remaking me. Maybe it's time to update my photo???
September 6th, 2017 at 2:03 PM ^
This may be the most important leading economic indicator of our team's prowess this side of the Mississippi.
September 6th, 2017 at 11:19 AM ^
In fairness, it's a generic steak house chain. This is all part of Ruth's Chris's journey to becoming a less-inviting Outback Steakhouse chain.
#TeamThePalm
September 6th, 2017 at 11:22 AM ^
It really isn't worth the money. It's a nice cut of meat slathered in butter and then super overpriced.
BUT, you have to pay extra for sides, AND you get three waiters that bug the shit out of you!
September 6th, 2017 at 11:45 AM ^
Three waiters (plus a manager) seem to bug me at every restaurant. This is why Chipotle and Five Guys is kicking Applebee's ass.
September 6th, 2017 at 12:06 PM ^
Similar experience at the Belleville Twisted Rooster - I like the food, I like the service, but seriously, the manager AND chef came to the table as well as the waiter and someone else wondering how much water I could consume in a day without threatening my health. Real-time customer data going overboard, man...
September 6th, 2017 at 3:52 PM ^
I went to Seattle in July with the family and we happen to have the worst luck in terms of service all week in which waiters/waitresses barely coming by and forgetting to bring common stuff such as chips, water, and napkins. But I get what you're saying haha
September 6th, 2017 at 1:16 PM ^
Uh oh, Chipotle just started another norovirus outbreak.
September 6th, 2017 at 11:23 PM ^
Every time Chipotle makes someone sick I get BOGO offers. It's practically clockwork at this point.
September 6th, 2017 at 3:05 PM ^
people on expense accounts who don't care how much they pay or people who want to be able to tell others they "got the best steak in town". Either way, it's a poor value for the $. Then in order to try and make you think it's worth it, they add on pesky waiters to keep coming up to fill the water glass after you've taken one swallow and asking you if you need anything.
September 6th, 2017 at 11:23 AM ^
Ruth's Chris is an order of magnitude better than Outback, comeon now.
I certainly agree, though, that nothing really differentiates it from the Morton's/Flemings/Capital Grill crowd.
September 6th, 2017 at 11:29 AM ^
Not to mention, the location sucks. Been there after a few Michigan games, and for the price, I would MUCH rather be at the Chophouse. Head downstairs for a cigar afterwards...
September 6th, 2017 at 12:05 PM ^
September 6th, 2017 at 3:37 PM ^
Chop House in Ann Arbor is way better. I go after every game.
September 6th, 2017 at 2:49 PM ^
September 6th, 2017 at 11:18 AM ^
I guess they knew they couldn't afford 15 nights of steep discounts this fall.
September 6th, 2017 at 11:22 AM ^
I've eaten at super nice steakhouses a few times in my life, sometimes by accident. I have to say I don't think I've ever enjoyed a $50+ steak any more than a $15-20 steak cooked at a cheaper resteraunt or at home. Maybe I just don't have a sophisticated enough palate.
September 6th, 2017 at 11:24 AM ^
September 6th, 2017 at 11:30 AM ^
September 6th, 2017 at 1:46 PM ^
September 6th, 2017 at 12:38 PM ^
The filet at Andiamo covered in zip sauce is the best steak I've ever had. Really the only high-priced steak that is continually worth it.
September 6th, 2017 at 2:31 PM ^
I like myself a good prime steakhouse level steak, though. I think each joint tends to have their niche. Bone in Filet at DelFriscos. The flavored butters at Flemings. The Red Velvet Cake at Hyde Park. The Brussels Sprout Salad at Capital Grille. The blue cheese crust at the Keg (Canada).
But there is nothing wrong with Ruth's Chris taking a mediocre cut of meat and slathering it with butter. It isn't a world class cut of meat, but... butter!
September 6th, 2017 at 7:01 PM ^
Chop House, aged porterhouse.
/insert-homer-drool.gif
September 6th, 2017 at 11:23 AM ^
Should step in and steal that promotional idea. That's been my go-to spot for game day lunch the past few years.
September 6th, 2017 at 7:03 PM ^
I like that they're not super busy. I'm selfish.
September 6th, 2017 at 11:27 AM ^
I can't wait to hear all the horror stories from the detractors, but for my money, there is no better steak for the price than at Brann's.
September 6th, 2017 at 11:34 AM ^
The Brann's on Leaonard St in GR is terrible. I cannot comment on the other locations.
September 6th, 2017 at 4:14 PM ^
Bill Simonson , aka "The Huge" , says it's great!
September 6th, 2017 at 11:31 AM ^
September 6th, 2017 at 11:31 AM ^
I was just wondering about this promotion earlier. Thanks for the infomation.
P.S. F#$! Rutgers
September 6th, 2017 at 11:39 AM ^
steakhouse chains are possibly the biggest waste of money you can have when going out.
September 6th, 2017 at 11:47 AM ^
September 6th, 2017 at 11:47 AM ^
September 6th, 2017 at 11:48 AM ^
September 6th, 2017 at 11:52 AM ^
September 6th, 2017 at 12:18 PM ^
Buy a good cut of meat and you can recreate any chain steahouse steak and none of them have any cuts or meats you can't get from a butcher. Their sides also tend to be shit and uncreative and they are without fail massively overpriced. If you are spending $50 on an entree it should include some things you can't do yourself on a grill.
September 6th, 2017 at 12:52 PM ^
the * being if you have an infrared grill, or if you use Alton Brown's cast-iron pan method (and have a shit-ton of ventilation in your kitchen).
And Mastro's lobster/king crab/truffle gnocchi is worth the price.
September 6th, 2017 at 3:45 PM ^
September 6th, 2017 at 11:48 AM ^
September 6th, 2017 at 11:56 AM ^
What's your method with the sous vide? I've never been super happy when I've made steaks that way. I find they come out better either in a cast iron pan on the stove/oven or doing the reverse sear method on the grill. The ones I make sous vide just feel like I'm wasting a great steak when I could be making it one of the other ways mentioned above.
September 6th, 2017 at 5:40 PM ^
Sous vide is just a super-precise way to do the first part of the reverse sear. If you have a ripping-hot pan to sear the meat after the sous vide, it's basically reverse-sear++. Literally nothing but crust and perfect med-rare meat, instead of an overcooked layer that's nearly inevitable with any oven or grill based method.
September 6th, 2017 at 12:03 PM ^
September 6th, 2017 at 5:42 PM ^
That's because any treatment of filet is tasteless blah.
It sounds like you might be doing the sous vide for too long? You're not trying to really break down the connective tissue or anything like traditional slow cooking, just get the interior up to your desired doneness temperature.
September 6th, 2017 at 6:35 PM ^
September 6th, 2017 at 12:38 PM ^
J alexanders offers a pretty nice steak is cheaper than Ruth Chris FWIW as long as we're talking about moderate to high end chain steakhouses.