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Ruth's Chris Steak House

4.6

About this business

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 the nearest Ruth's Chris Steak House. 

Location details

2001 Park Ave, Park City, UT, 84060, United States

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WeekdayScheduleStatus
Mon9:00 a.m. to 6:00 p.m.
Tue9:00 a.m. to 6:00 p.m.
Wed9:00 a.m. to 6:00 p.m.
Thu9:00 a.m. to 6:00 p.m.
Fri9:00 a.m. to 6:00 p.m.
SatClosed
SunClosed
4.61,522 reviews
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Kimberly Webb Randle's profile image
Kimberly Webb Randle 
recommend  Recommended
6 years ago

Perfect atmosphere sitting outside loved it! 

Traci Egolf-Porretta's profile image
Traci Egolf-Porretta 
recommend  Recommended
6 years ago

The food, especially the stakes are amazing! 

Thomasa Jacobson's profile image
Thomasa Jacobson 
recommend  Recommended
6 years ago

the steak, the dessert. 

Paul Ziegler's profile image
Paul Ziegler 
recommend  Recommended
6 years ago

Great wine choices@Trefethen 

Ed Tallerico's profile image
Ed Tallerico 
recommend  Recommended
6 years ago

Melt in your mouth food with amazing service. Great location and atmosphere. 

Jamie Chidester's profile image
Jamie Chidester 
recommend  Recommended
6 years ago

Morgan was an amazing waitress! The steak was cooked perfectly! 

Pat O'Brien's profile image
Pat O'Brien 
6 years ago

Always on of my favorite places to dine! 

Heather Wright's profile image
Heather Wright 
6 years ago
Karren Nielson's profile image
Karren Nielson 
recommend  Recommended
6 years ago

The FOOD!! The atmosphere, our waiter was excellent, the seafood tower!! Great family dinner 

Frequently asked questions about Ruth's Chris Steak House

How is Ruth's Chris Steak House rated?

Ruth's Chris Steak House has a 4.6 star rating with 1,522 reviews. 

When is Ruth's Chris Steak House open?

Ruth's Chris Steak House is closed now. It will open tomorrow at 9:00 a.m. 

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