In 1993 the first hotel-based Ruth's Chris Steak House opened in the Embassy Suites property in Birmingham. Situated in the lobby of the Embassy Suites hotel the restaurant is conveniently located just off the Red Mountain Expressway between Homewood and Mountain Brook. And over the past 15 years many from these neighborhoods and beyond have become regulars for both lunch and dinner.

Sights and sounds of a bubbling waterfall in the open atrium lobby, accented by the green foliage of live plants, and the gazebo style wine cellar create the main dining room's al a fresco ambience. Yet the deep, warm crimson upholstery and mahogany paneling provide the classic steak house backdrop. Circular banquettes and candle lit, white table-clothed tables accommodate families, couples and hotel guests. And the private dining rooms can accommodate 10 to 300 guests. Our server, Chris Saxon introduces himself and suggests glasses of Tattinger for appetizer pairing. He describes tonight's specials of Apalachicola oyster appetizer, a seafood platter entree, and of course, the steaks. "The steaks are carefully selected and aged for tenderness, cut thick to ensure juiciness, and seared to perfection at 1800 degrees," he describes. "They are also seasoned simply with salt, black pepper and a touch of parsley, because a steak like this needs nothing else."

Appetizers of Crabtini and Lobster Bisque are selected. The Crabtini makes a beautiful and colorful presentation, served in a chilled martini glass. Colossal lumps of crabmeat-the size of half dollars-tossed in the house balsamic vinaigrette with a classic Creole remoulade sauce are accented by tiny bites of green and red peppers. This tangy and refreshing dish is highly recommended. And the Lobster Bisque is unusually light in color and consistency with large lumps of lobster swimming inside. The bisque is made with hand pulled fresh lobster and by boiling down the lobster shells to create the stock.

Salad offerings are many with everything from a lettuce wedge to their most popular, the Ruth's Chop Salad made with 15 different ingredients. Yet we opt to split a Vine Ripe Tomato and Mozzarella Salad. Sliced beefsteak tomatoes are layered with slices of fresh buffalo mozzarella and accented with fresh basil and their tasty balsamic vinaigrette. Entree selections and their side selections span two pages of the menu. One page offers Ruth's Chris classic steak fare, from a petite filet to a porterhouse for two. The other page includes veal, lamb, ahi tuna, pork, chicken, shrimp, and whole Maine lobster. One may also add "complements" to any entree of a crab cake, shrimp, lobster tail, blue cheese crust, peppers, and sauces. Dinner entrees of the Seafood Platter Special and a T-bone steak are ordered with sides of Au Gratin Potatoes served in a cream sauce and topped with melted sharp cheddar and Creamed Spinach. Both are large enough for four. The Seafood Platter is a combo of broiled fresh and light red snapper, scallops and barbecue shrimp. The T-Bone is a sizzling, full-flavored, classic cut of U.S. Prime. The T-Bone combines two steaks in one-a New York Strip on one side of the "T" and a tender Filet on the other. It is topped with fresh butter, cooked to order. At Ruth's Chris the menu guides guests to order their preference in the degree of doneness-from rare with a very red, cool center to well, which is broiled throughout with no pink.

From the dessert menu of classic selections, such as Warm Apple Crumb Tart, Cheesecake, Pecan Pie A La Mode, Creme Brulee, Chocolate Sin Cake, Bread Pudding, and Seasonal Berries, we split the Chocolate Mousse Cheesecake. This dish is large in size and light in style. A six-inch wedge of cake rests on a chocolate cookie crust and is served on a black, square plate that is drizzled with chocolate sauce and dotted with colorful blueberries, blackberries, raspberries, and chocolate shavings. It is refreshing, rather than filling. And server Saxon jokingly assures "Our desserts are all made in house with no calories."

The Details:
Ruth's Chris Steak House
At the Embassy Suites Hotel
2300 Woodcrest Place
Birmingham, AL 35209
Reservation Phone: (205) 879-9995
Banquet Sales Phone: (205) 879-9996
Fax: (205) 879-8883
Email: birmingham35@ruthschris.com
Or dial 1-800-544-0808 followed by 135

LUNCH
Served daily 11:00 a.m. - 3:00 p.m.

DINNER
Served daily 3:00 p.m. - 11:00 p.m.

LUNCH: Self-parking in the hotel lot.
DINNER: Valet Parking or Self-parking in the hotel lot.
Business casual to dressy, Jacket not required.