Ruth had a certain way of doing things. How to run a restaurant. How to treat people. How to

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.