Ruth's Chris Steak House specializes in serving aged USDA Prime steaks, broiled in a trademark 1800-degree oven and served on a plate heated to 500 degrees to ensure the steak stays "sizzling" hot. To experience fine dining at its best ... Just follow the sizzle to Ruth's Chris Steak House located in Denver, Colorado!

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Denise B. review for Ruth's Chris Steak House

Denise B. on Birdeye

★★

4 months ago

Very disappointing. Our Christmas party was held there. At least 1/3 of the steaks were not prepared the way they were ordered. Service was slow. Wait staff was standoffish rude. I personally will not be back. Not worth the money

freeliving on Citysearch

12 years ago

Waiter Studying Law Thought He was Smart – I dined here about 6 times and the steak was the best in Denver, but it was also the most expensive hence the fact that they are now out of business. The last time I dined here was June 2008 when I told the waiter studying law that this restaurant would be out of business within 6 months due to the economy. He politely nodded and I overheard him later saying I was crazy for my prediction. About 9 or so months later Denver Ruth's closed. You'll have to try Ruth's in another city.

wapacheco on Citysearch

14 years ago

Disappointing during restaurant week – Normally I am not one to write a review, but this was such a disappointing experience that I felt I had no choice. We chose Ruth's Chris for 5280 week because it is such a great chance to try out this upscale restaurant. My husband and I are steak and seafood lovers, so we were very excited about their menu for the event - each person received a salad, entree (steak, lobster, etc) and a dessert. Unfortunately, the food and service fell short. Very, very short. My husband's steak was ordered medium rare and delivered well done. Normally we would just deal with it, but it is a steak house, so we asked for a new steak. Our friend was delivered the wrong dinner altogether. Both items that can be overlooked on a regular day, but it only got worse. I ordered the crab-stuffed lobster tail. It was served undercooked, with raw lobster in the middle. Our waiter was very apologetic, especially considering the other mishaps, and had the manager bring me a new lobster. Unfortunately this new lobster had the exact same problem. So the manager asked me to put it on my bread plate so she could take it back and re-heat it - not bring me a new one, reheat the current one...with no mention of "I'm sorry" or "Let us make this up to you". A bit later, they did try to make it up to us by bringing us a dessert platter. Nevermind that dessert was already included in the price of the meal...and the platter didn't even have the desserts we ordered. Seriously? Unfortunately I had to speak to the manager and voice my complaint. While they did comp us 2 of our dinners, they included a host of excuses on how they were so busy, etc. It was Saturday night during restaurant week - of course you are busy. We all have bad days but it is in poor taste to make it the customer's fault. We were good customers...ordered 2 bottles of wine, an extra side dish...we weren't just there for a cheap night out at a nice restaurant. Now we will never go back.

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1denver1 on Citysearch

14 years ago

Quality not there for price – We would not go back.

Tara Lis on Citysearch

15 years ago

Sophisticated American chain serves up corn-fed USDA prime cuts and New Orleans-style appetizers and sides. – In Short This offshoot of a popular New Orleans hangout for politicians features decor of dark woods and comfortable booths, with a separate bar scene. Choice cuts of custom-aged beef arrive in sizzling butter on 500-degree plates. The menu also offers chicken, pork and seafood entrees along with Creole appetizers like shrimp remoulade. Family-style sides include gargantuan onion rings, creamed spinach and various styles of potatoes. Traditional homemade desserts like cheesecake and bread pudding conclude the meal.

LeviBeers on Citysearch

15 years ago

Arguably one of the best steaks I've ever had – Late for our reservations at the Denver Chophouse, my wife and I found Ruth's by default as it's great location to the hearth of the downtown area, Larimer Sq. and the 16th street mall. Vallet parking on their busy street is a blessing, and if your looking for downtown fun after dinner, ask the vallet to leave your car there (if your not planning to be out until after close). Tracy has says the Crab or Lobster Bisque is by far the best soup she's ever had, we both agree the salads are superb with freshness and quality in every ingredient used and the fillets rival any we've ever had. By far the best in Denver, leaps over Morton's (also in Denver). Since our first time we've returned many times, now counting 11 (we really, really enjoy the entire dinner). I'm not huge on wine or think I know enough to say they have a 'limited selection' -- however "Flight #8" is quite tasty and enjoyable from the bread thru the steak course. If your interested in a truely fine Ruth's experience, I recommend calling in the AM of that day, and explaining you're interested in having a truely great dinner, and you would like a booth with Ryan if at all possible. Calling ahead and requesting a booth will put you in a truely great seat for a really good dinner. Ryan is by far one of Ruth's best waiters as his knowledge of the menu, wine pairing and attentiveness to your needs throughout the night will truely make it a good experience. I've not always stuck with Ryan and twice, the food has always been truely superb but I find the waiter very lacking. And not requesting a booth one time stuck us at a tiny table near the bar area with a bad waiter... At least the food was great as always. So to ensure you're Ruth's visit is the best, call ahead, request a booth, and ask for Ryan -- if he's not working, tell them you're looking for one of their better waiters, they do have bad ones :( -- My wife and I always spend $200 for the food, drinks & wine (n/i tip or vallet).

cuxl on Citysearch

15 years ago

Subpar Ruths Chris – I?ve been to plenty of Ruth?s Chris around the country and ours in Denver is at the bottom. The Wine list is one of the worst in terms of selections and when I asked about a wine that I've had at 4 other Ruth?s Chris?s the server gave me the lamest answer about how they like only boutique wines. However, nearly all of the wines are from huge producers. The steak was also sub-par. My ribeye had a tendon running through the middle of the steak and the server didn?t seem to care that I couldn?t eat half the steak. The staff doesn?t seem to care about the dinners and the steaks were not that great. If you want a great steak, go to the Palm downtown.

andrewbwla on Citysearch

16 years ago

Solid steak dinners. Service depends on who you get. Ask for Nick – Much like others in the chain, it's a solid steakhouse. The food prep is good, the service is generally better than in most places and the prices are higher (probably too high). This one happens to be in a great location, which allows you to have a pre-dinner or post-dinner stroll that is either fun or possibly romantic (if you haead toward the water). Our waiter Nick was excellent. Outstanding service, great attitude and one of the hgihlights of the trip. if you can sit in his section, go for it. He may not be the most traditional waiter but he knows what he's doing and he takes the stuffiness out of the experience. The food was solid. Not the best steak I've ever had but it was tasty. I'm not sure it's worth the money but because of the location and the atmosphere and Nick, it was worth it to us

lstence on Citysearch

17 years ago

first impressions – we stopped in friday night around 9pm. The hostess could barely be bothered to say hello, let alone ask us how many for dinner...It's a mystery to me why restaurants that expect to routinely see $100/head can't find a host person that has 2 brain cells or can @ least be trained to smile & greet a customer as if they are prepared to spend $100 + for dinner. That was enough to lose me as a customer permanently.

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