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Ruth's Chris Steak House
Ruth's Chris Steak House traces back to 1965, when Ruth Fertel, a single mother working as a lab technician, mortgaged her house for $22,000 to buy a small New Orleans steakhouse called Chris Steak House, becoming one of the only women to own and operate a steakhouse in the country at the time. After a 1976 fire destroyed her original location, Fertel reopened nearby under the combined name Ruth's Chris — legally required to keep "Chris" in the name per her purchase agreement — and began franchising the concept in 1976, growing it into one of the largest fine-dining steakhouse chains in the United States. The chain became known for serving steaks on sizzling, butter-topped plates specifically heated to nearly 500 degrees, a presentation choice that's become one of the most recognizable signatures in the entire steakhouse category, instantly identifiable by sound and smell before a single bite is taken. Ruth's Chris's combination of Fertel's pioneering story as a self-made female restaurateur and its recognizable sizzling-plate presentation has made it one of the most commercially successful and widely recognized steakhouse chains anywhere in the country.
VS
Peter Luger
Peter Luger opened in 1887 in Williamsburg, Brooklyn, originally as a German beer hall and billiards room called Carl Luger's Café, Billiard Parlor and Restaurant, before evolving over subsequent decades into the steakhouse now widely considered one of the most influential in American culinary history. The restaurant serves only USDA Prime beef, dry-aged in-house, and for decades operated with a genuinely unusual policy for a high-end restaurant: cash or the restaurant's own house account only, refusing most major credit cards well into the 21st century, a quirk regulars simply learned to plan around. Peter Luger held a Michelin star for years and has topped Zagat's New York steakhouse rankings more times than any other restaurant in the guide's history, a level of sustained critical consensus that's made it the standard-bearer against which nearly every other American steakhouse gets measured. Peter Luger's combination of nearly a century and a half of continuous operation, its in-house dry-aging program, and its record-setting run atop Zagat's rankings has made it the single most historically significant steakhouse in the entire country.
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