Salt Lake City, UT\I know, I know. Ruth’s Chris is a massive franchise chained with locations all over the country. As far as I’m concerned it doesn’t make it any less delicious. I have been to locations throughout the country but non better than the location in Salt Lake. You may think every location is using the same recipes, so how could it be any better in Salt Lake City.
first and foremost the service is unmatched. This location has been known to keep there staff late to accommodate post Utah Jazz game dinners at one or two in the morning. I have rarely visited the location when they didn’t send me home with some extra leftovers or a dessert for later. My favorite Ruth’s Chris dessert is the berries and cream. Unfortunately they took it off the menu, nut the location in SLC still whips up a batch for me when I ask. But the SLC location goes beyond service, executive chef, Brett Bartholoma, keeps the food on point at every visit. The cuts of meat used by Ruth’s Chris come from farms in the Midwest. There is a noticeable difference in a steak shipped from a Midwest farm somewhere in the Midwest vs a location like New York, Sacramento, or Hawaii. Mark Robbin’s is the owner operator in Salt Lake and whatever he has figured out with his staff is an amazing model for any steakhouse to follow. Comments are closed.
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AuthorBrandon Adams is an Entrepreneur who travels around the country visiting with clients at the finest steakhouses this country has to offer. He has no background in the culinary arts. He is just a good ole' red blooded meat loving American man. Archives
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