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Ruth's Chris Steakhouse-Clayton

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1 N. Brentwood Blvd. Clayton, MO 63105

314-783-9900

http://www.ruthschris.com

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1 N. Brentwood Blvd. Clayton MO 63105

Cuisine(s): Steakhouse

Hours: Sun 4pm-9pm, Mon-Fri 4pm-10pm, Sat 5pm-10pm

Price: $$$$ $$$$

Payment Types: All Major Credit Cards, cash, ATM/Debit
Attire: Casual

Features: Patio/Sidewalk Dining, Takeout, Private Party, Wheelchair Accessible

Serving: Dinner, Lunch

Entertainment: Live Entertainment
Alcohol: Full bar

Reservations: Accepted, Online Reservations Available

Parking: Street, Valet

Description

Part of the revamped Hyatt Regency downtown (former home of Adam's Mark), Ruth's Chris delivers its signature upscale dining experience along with views of the Gateway Arch. With a history dating all the way back to 1927 in New Orleans, national chain Ruth's Chris provides high-class meals starting with appetizers such as a "crabtini" -- lump crab meat tossed in vinaigrette and served with Creole remoulade in a chilled martini glass -- and veal osso bucco ravioli. For the serious steak house experience, diners can select from various cuts including filet, T-bone and porterhouse. Other entrées include lamb chops, ahi tuna and lobster. Vegetarians can choose three items from the potato and vegetable sides to create their own meat-free meal. End on a sweet note with desserts including crème brûlée and banana cream pie. Ruth's Chris is open for dinner only, and reservations are recommended.

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Clayton Restaurant Week to Feature Seventeen Restaurants January 21-27

By Ian Froeb | Wed, January 09, 2013

Iron your best white shirt and tie on your finest feedbags: Clayton Restaurant Week is here again. The fourth annual event will run from Monday, January 21, through Sunday, January 27. Participating r... More »
$#95: Bread Pudding with Whiskey Sauce at Ruth\'s Chris Steakhouse$

#95: Bread Pudding with Whiskey Sauce at Ruth's Chris Steakhouse

By Mike Appelstein | Thu, May 19, 2011

Let's stipulate from the start that bread pudding isn't a "St. Louis dish," as such. Apparently first concocted as a way not to waste stale bread, this dessert staple has lasted for centuries and stil... More »
Meat the Family

By Rose Martelli | Wed, May 10, 2006

We were seated upon Mick Jagger's lips. From this enviable perch, which we requested after first being offered a plebian four-top, we gazed smugly upon the dining room. No common chairs for us. Tonight we'd sup atop a curvaceous and velvety red... More »

Be the first to review Ruth's Chris Steakhouse-Clayton

Main Menu

Appetizers & Soups

Calamari
our calamari is lightly fried and tossed with a sweet and spicy asian chili sauce.

Barbecued Shrimp
sauteed new orleans style in reduced white wine, butter, garlic and spices.

Crabtini
colossal lump crabmeat tossed in our house vinaigrette and served with our classic creole remoulade sauce in a chilled martini glass.

Shrimp Remoulade/shrimp Cocktail
jumbo shrimp dressed with your choice of our classic creole remoulade sauce or our spicy new orleans homestyle cocktail sauce.

Mushrooms Stuffed With Crabmeat
broiled mushroom caps with jumbo lump crab stuffing sprinkled with romano cheese.

Seared Ahi Tuna
perfectly complemented by a spirited sauce with hints of ginger, mustard and beer.

Sizzlin Blue Crab Cakes
two jumbo lump crab cakes with sizzling lemon butter.

Veal Osso Buco Ravioli
saffron-infused pasta filled with veal osso buco and fresh mozzarella cheese. served with sauteed baby spinach and a white wine demi-glace.

Tempura Onion Rings
with a honey thai sauce.

Spicy Lobster
lightly fried and tossed in a spicy cream sauce.

Salads & Sides - Salads

Sliced Tomato And Onion
a sliced beefsteak tomato on a medley of lettuces. topped with sliced red onions, vinaigrette and bleu cheese crumbles.

Steak House Salad
iceberg, romaine and baby lettuces with cherry tomatoes, garlic croutons and red onions.

Caesar
fresh crisp romaine hearts tossed with romano cheese and a creamy caesar dressing. topped with shaved parmesan cheese and fresh ground black pepper.

Ruth's Jumbo Chop Salad
a ruth's chris original. julienne iceberg lettuce, baby spinach and radicchio are tossed with red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, bleu cheese, lemon basil dressing and then topped with crispy onions.

Harvest Salad
mixed greens with roasted corn, dried cherries, crispy bacon and tomatoes in a white balsamic vinaigrette, topped with goat cheese and cajun pecans.

Lettuce Wedge
a crisp wedge of iceberg lettuce on field greens, topped with bacon, bleu cheese and your choice of dressing.

Lobster Bisque

Signature Steaks
Usda Prime Served Sizzling On A 500° Plate - Every Bite Is As Delicious As The First.

Filet
the most tender cut of corn-fed midwestern beef.

Petite Filet
a smaller, but equally tender filet.

Ribeye
an outstanding example of usda prime at its best. well marbled for peak flavor, deliciously juicy.

Cowboy Ribeye
a huge bone-in version of this usda prime cut.

T-bone
a full-flavored, classic cut of prime beef.

New York Strip
this usda prime cut has a full-bodied texture that is slightly firmer than a rib eye.

Porterhouse For Two
this usda prime cut combines the rich flavor of a strip with the tenderness of a filet.

Specialty Entrees
Fresh Meats And Seafood Delivered Daily.

Barbecued Shrimp
sauteed new orleans style in reduced white wine, butter, garlic and spices served on a bed of garlic mashed potatoes.

Petite Filet And Shrimp
two 4-ounce medallions of our filet topped with jumbo shrimp.

Lamb Chops
three chops cut extra thick, served with fresh mint. they are naturally tender and flavorful.

Stuffed Chicken Breast
oven roasted free-range double chicken breast stuffed with garlic herb cheese and served with lemon butter.

Fresh Lobster
fresh whole maine lobster, ranging from 2.5 to 5 pounds.

Caribbean Lobster Tail
with blackening spice and topped with lemon and drizzled butter.

Personalized Potato & Vegetable Selection
create the perfect vegetarian entree by choosing three of your favorite ruth's chris side items.

Market Fresh Seafood Selection
your server will describe the seafood our chef has selected for today.

Sides
Hand-cut Fries And Vegetables Prepared Fresh Every Day

Sauteed Mushrooms
sauteed with butter.

Tempura Onion Rings
with a honey thai sauce.

Broiled Tomatoes
caramelized with a touch of sugar.

Spinach Au Gratin
our creamed spinach, served au gratin in a cheese sauce topped with melted swiss & sharp cheddar.

Broccoli Au Gratin
steamed and served au gratin in cheese sauce topped with melted sharp cheddar.

Baked Potato
a one-pounder, loaded

Baby Spinach
sauteed with a hint of butter.

Fresh Asparagus
with hollandaise.

Mashed Potatoes
with a hint of roasted garlic.

Shoestring Fries
extra thin and crispy (pommes frites style).

Potatoes Lyonnaise
sauteed with onions.

Sweet Potato Casserole
with pecan crust.

Potatoes Au Gratin
idaho sliced potatoes with a three cheese sauce.

Creamed Spinach
a ruths favorite, chopped spinach in a new orleans style cream sauce.

Dessert
our desserts vary by location and are homemade daily by our expert pastry chefs, using the freshest local ingredients.

Caramelized Banana Cream Pie
creamy white chocolate banana custard in our flaky crust. topped with caramelized bananas.

Warm Apple Crumb Tart
granny smith apples baked in a flaky pastry with streusel crust and vanilla bean ice cream.

Cheesecake
creamy homemade cheesecake served with fresh berries.

Bread Pudding With Whiskey Sauce
our definitive version of a traditional new orleans favorite.

Chocolate Sin Cake
chocolate and espresso.

Creme Brulee
the classic creole egg custard, topped with fresh berries and mint.

Fresh Seasonal Berries With Sweet Cream Sauce
a celebration of natural flavors. simple and simply sensational.

Ice Cream Or Sorbet
super premium ice cream or sorbet.

Looking for another city?

Ruth's Chris Steakhouse-Clayton

1 N. Brentwood Blvd. Clayton, MO 63105

314-783-9900

Description

Clayton Restaurant Week to Feature Seventeen Restaurants January 21-27

By Ian Froeb | Wed, January 09, 2013

#95: Bread Pudding with Whiskey Sauce at Ruth's Chris Steakhouse

By Mike Appelstein | Thu, May 19, 2011

Meat the Family

By Rose Martelli | Wed, May 10, 2006

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