Monday, July 15, 2013.
Bayou Rum. Nine Feet At Ruth's Chris.
The people who manage the new Bayou Rum were in town for the Tales Of The Cocktail, beginning tomorrow. It's a new product, but a logical one. Louisiana produces more sugar than most Caribbean islands, and the history of rum distillation goes back a long way.
It was, however, interrupted for a long time following Prohibition. The return of hipness to spirits and cocktails made rum seem a good bet. So new our state has four makers of rum now.
This one, which is just beginning its distribution, is made in Lacassine, a town between Lafayette and Lake Charles. The distillery will soon open to visitors, who will be able to see the place as they whiz by on I-10.
That gave me one reason to come into town today. (I rarely do on Mondays.) Another one cinched it, particularly since Mary Ann liked the idea. The Metairie Ruth's Chris Steak House--the oldest of the 150 restaurants in the chain worldwide--has just completed a renovation. They knocked out a wall and expanded nine feet west. The most obvious effect was to greatly enlarge the bar, which has always been far too small. It also made more space for private dining rooms upstairs.
Neither Mary Ann nor I recognized many people here. Dale Curry, the former food editor of the Times-Picayune, was the only press person I saw--but she's retired.
Then I saw Lana Duke, for a long time the advertising and public relations pro for Ruth's Chris. Lana and the late Ruth Fertel were the best of friends, too. Lana is the owner of four Ruth's Chris Steak Houses around the country, so she's well fixed. I haven't seen her in decades, but she looks exactly as I remember her. She and I and Ruth had a memorable lunch one 1980s afternoon. The two women gave me pieces of their mind about what I had written about Ruth's Chris. Ruth seemed furious with me that day, but afterwards she was never less than warm and friendly. I guess she just had to get something off her chest.
There was a big buffet of appetizers downstairs, and we surely could have made a meal of it all. One interesting spread included everything you would put into a muffuletta, cut up into little cubes. Lots of good shrimp, too.
Since we were there we decided to stay for dinner. MA loves Ruth's Chris. Somebody must have remembered that Peter Nguyen had waited on us last time, because he did again. Even in a place with the hospitality of Ruth's Chris, Peter stands out. He said and did dozens of little things that showed his professionalism.
Salads first. Then filet for MA, sirloin strip for me. Lyonnaise potatoes (just okay; they seem deep fried) and creamed spinach (excellent) for the two of us. A glass of wine. Bread pudding and a chocolate mousse pie for dessert. About $200. Mary Ann was furious. She thinks restaurants ought to pick up my check for occasions like this. But I don't believe in cafeteria principles. In my profession, you either pay for your dinners and have integrity, or you don't. I pay.
Ruth's Chris Steak House. Metairie 2: Orleans Line To Houma Blvd: 3633 Veterans Blvd. 504-888-3600.
