2008 Woodie Awards
Taste of the Town
James McGehee '08
Issue date: 4/19/07 Section: Arts & Entertainment
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Ruth's Chris Steak House
10 Memorial Blvd.
Providence, R.I. 02903
(401) 272-2337
Readers, it's been real. I write wrapped in a blanket somewhere on lower campus, hiding in fear that I will not only lose my position as a Cowl editor but may also lose something more after the next Cowl tribunal-my left arm (and thus the hand with which I write), my eye, a leg. Please just not my . . . What? You want to know the grievous act I committed. I spent "way too much" of The Cowl's yearly allotment on dinner for two at the classy Ruth's Chris Steak House, located on the first level of the new GTECH Center across from Providence Place Mall. If I do end up losing something, I can only say . . . it was worth it.
According to a September 24, 2006 article in the Providence Journal's Business section, entitled "Downtown Delicacy," writer Paul Grimaldi reported that a half-dozen or more restaurants had planned to open in downtown Providence over the next 18 months. Seven months later, how many of these anticipated restaurants besides Ruth's Chris have opened I do not know. Ruth's Chris Steak House (which opened in November) is a chain out of New Orleans, but its being a chain does not detract from the quality of the food or the establishment itself.
"Right this way Mr. McGehee," the hostess said, directing me and my date to our table. I must have been addressed as "Mr. McGehee" at least 50 times during my two-and-a-half hour dinner. The atmosphere is formal but for the most part relaxed. If you are able to get a window seat, you will receive a beautiful view out onto Waterplace Park and its WaterFire festivities come the season. During warm weather, the restaurant will offer outside seating.
Before we ordered, our waitress, Jamie, introduced the menu. It took her about five minutes and two breaths to give us this broad overview. We had already mapped out our meals beforehand, so perhaps this was unnecessary, but Jamie sure knew her stuff. I learned that the steak house only uses the top 2 percent of cattle (although I would have preferred top 1 percent), and that the restaurant serves its steaks on plates that have been heated in a 500-degree oven for an hour so your steak remains sizzling as you slowly savor every bite.
10 Memorial Blvd.
Providence, R.I. 02903
(401) 272-2337
Readers, it's been real. I write wrapped in a blanket somewhere on lower campus, hiding in fear that I will not only lose my position as a Cowl editor but may also lose something more after the next Cowl tribunal-my left arm (and thus the hand with which I write), my eye, a leg. Please just not my . . . What? You want to know the grievous act I committed. I spent "way too much" of The Cowl's yearly allotment on dinner for two at the classy Ruth's Chris Steak House, located on the first level of the new GTECH Center across from Providence Place Mall. If I do end up losing something, I can only say . . . it was worth it.
According to a September 24, 2006 article in the Providence Journal's Business section, entitled "Downtown Delicacy," writer Paul Grimaldi reported that a half-dozen or more restaurants had planned to open in downtown Providence over the next 18 months. Seven months later, how many of these anticipated restaurants besides Ruth's Chris have opened I do not know. Ruth's Chris Steak House (which opened in November) is a chain out of New Orleans, but its being a chain does not detract from the quality of the food or the establishment itself.
"Right this way Mr. McGehee," the hostess said, directing me and my date to our table. I must have been addressed as "Mr. McGehee" at least 50 times during my two-and-a-half hour dinner. The atmosphere is formal but for the most part relaxed. If you are able to get a window seat, you will receive a beautiful view out onto Waterplace Park and its WaterFire festivities come the season. During warm weather, the restaurant will offer outside seating.
Before we ordered, our waitress, Jamie, introduced the menu. It took her about five minutes and two breaths to give us this broad overview. We had already mapped out our meals beforehand, so perhaps this was unnecessary, but Jamie sure knew her stuff. I learned that the steak house only uses the top 2 percent of cattle (although I would have preferred top 1 percent), and that the restaurant serves its steaks on plates that have been heated in a 500-degree oven for an hour so your steak remains sizzling as you slowly savor every bite.