handcraft the perfect cocktail and how to maintain the best wine list in town. Of course,
Ruth was a stickler for sourcing only the top 2% of the country's beef and serving the best steak
on a 500° sizzling plate (that's so it would stay warm through the very last bite). She also
insisted on making things fresh in-house daily, from fresh-squeezed juices for handcrafted cocktails
to her own famous sides and desserts. Often, people would ask Ruth why her food was so good,
and she'd simply say, "Just follow the recipe." We invite you to experience how Ruth's timeless
recipe is alive and well to this day.
