The Bygone

My favorite steak restaurant of all is Abe &amp; Louie&#39;s in Boston. But I&#39;m visiting Baltimore this week and that is not an option. Ruth&#39;s Chris Steakhouse is connected to the Pier 5 hotel where I have been staying. Walking to it from the lobby is beyond convenient. After caesar salads, I had their 16-ounce bone-in filet (medium) and it was cooked to perfection. The other person in my party ordered their mini-filet medallions (2 x 4ounce, medium) and shrimp. Also excellent. As you may know, Ruth&#39;s Chris cooks their steaks at 1800 degrees, and then serves everything on plates that are at 500 degrees. It&#39;s sizzling when it arrives at your table and remains hot for quite some time. Do not touch the plates - they are very hot. We ordered roasted brussel sprouts and au gratin potato. We enjoyed both sides, although I personally felt the potato had a little too much cheese for my taste, so I scooped under and around the cheese and all was good. For dessert, we shared their molten chocolate cake with chocolate mousse. It was delicious. I&#39;m glad we shared. We were quite satisfied from the entrees. Their wine list was quite extensive. From their &quot;Bordeaux blends&quot; section, we choose a 2011 Coyam, described as a Super Chilean Red Blend. I hadn&#39;t heard of it before and ordered simply because of good general experience with Chilean wines. It turned out to be a great choice. Decant the wine. It gets better 20 minutes outside the bottle.

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