Ruth's Chris Steak House in Downtown Greenville: Prime Beef and Upscale Dining

What to expect at Ruth's Chris Downtown Greenville

Ruth's Chris Steak House in downtown Greenville serves dry-aged beef cooked at 1,800 degrees and finished with hot butter—the signature preparation across the chain. The restaurant occupies a historic building on Main Street with high ceilings, white tablecloths, and a bar that runs the length of one wall. Steaks arrive sizzling on 500-degree plates, a visual and sensory marker of the Ruth's Chris experience. The wine list runs to several hundred selections, with a strong focus on American reds.

The menu centers on beef cuts: ribeyes, New York strips, filet mignons, and porterhouses in sizes from 12 to 20 ounces. Seafood options include lobster tail, crab cakes, and fish of the day. Sides—creamed spinach, truffle mac and cheese, loaded baked potatoes—are ordered separately and priced individually. The atmosphere is formal without being stiff; business dinners and special occasions dominate the reservation book, but the staff does not turn away casual diners who walk in.

Key Takeaways

• Ruth's Chris is located at 60 South Main Street in downtown Greenville, directly on the main restaurant corridor.
• Steaks are dry-aged in-house and cooked at extremely high heat, then finished tableside with hot butter on a searing plate.
• Sides, appetizers, and drinks are ordered and priced separately from the entrée, so budget accordingly for a full meal.
• Reservations are strongly recommended, especially for dinner Friday and Saturday or for parties larger than two.
• The restaurant maintains a dress code: business casual at minimum, with jackets preferred for dinner service.

Location and hours

Ruth's Chris sits at 60 South Main Street, in the heart of downtown Greenville's dining district. Parking is available in the adjacent Main Street parking garage and in street-level spaces along Main. The restaurant is a short walk from the Greenville Convention Center and the Reedy River Falls Park.

The restaurant is open for lunch Monday through Friday from 11:30 a.m. to 2 p.m., and for dinner Monday through Thursday from 5 p.m. to 10 p.m., Friday and Saturday from 5 p.m. to 11 p.m., and Sunday from 5 p.m. to 9 p.m. Closed Sundays for lunch. Call ahead to confirm hours during holidays.

The menu and pricing

Steaks range from a 12-ounce filet mignon to a 20-ounce porterhouse, with ribeyes and New York strips in between. Prices vary by cut and weight; expect to pay between $45 and $65 for the entrée alone. Lobster tail, crab cakes, and fish entrées run in a similar range. The menu also includes chicken and lamb, though beef is the focus.

Sides—truffle mac and cheese, creamed spinach, loaded baked potatoes, asparagus with hollandaise—are priced separately at $8 to $12 each. Appetizers include shrimp, crab cakes, and oysters, typically $12 to $18. A full dinner for two with appetizers, two entrées, sides, and drinks will run $150 to $250 before tax and tip. The wine list begins around $40 a bottle and extends well beyond $200.

Making a reservation and dress code

Reservations can be made through the Ruth's Chris website, by phone at the Greenville location, or through OpenTable. Friday and Saturday dinners book up weeks in advance, particularly for larger parties. Walk-ins are accepted but may face a wait during peak hours. The restaurant accommodates private dining for groups and special events in a separate room.

Business casual dress is the minimum; jackets are preferred for dinner service, and the restaurant requests that guests avoid athletic wear, tank tops, and flip-flops. Lunch is slightly more relaxed but still expects neat, put-together clothing. The dress code is enforced consistently.

What makes Ruth's Chris different from other steakhouses

The 1,800-degree broiler and the finishing technique—butter applied to the steak on a plate heated to 500 degrees—are Ruth's Chris signatures. The butter creates a crust and adds richness that distinguishes the preparation from other high-heat cooking methods. The dry-aging process, which concentrates beef flavor and creates tenderness, happens in-house.

The chain was founded in New Orleans in 1965 and has maintained consistent standards across locations. The Greenville restaurant reflects that consistency: the same menu structure, the same cooking method, the same wine program. For diners who know Ruth's Chris from other cities, the experience will be familiar. For first-timers, it represents a particular philosophy about how beef should be cooked and served.

When to go and what to order

Lunch is quieter than dinner and offers the same menu at the same prices, making it a less crowded time to experience the restaurant. Weekday dinners are less booked than weekends. If you are celebrating an occasion, the staff will acknowledge it; mention it when you make your reservation.

First-time diners often start with a classic cut: the filet mignon for tenderness, the ribeye for marbling and flavor. The New York strip splits the difference. Pair it with creamed spinach or truffle mac and cheese. If you are uncertain about wine, ask the sommelier or server; the staff is trained to match wine to your preferences and budget. The oysters or shrimp are solid appetizer choices if you want to start the meal.

Frequently Asked Questions

Do I need a jacket to eat at Ruth's Chris?

A jacket is preferred for dinner but not absolutely required if you are wearing business casual attire. Lunch has a more relaxed dress code. Call ahead if you have questions about what you plan to wear, and the staff will let you know whether it meets the standard.

Can I bring a large group?

Yes. The restaurant has a private dining room and can accommodate groups. Call the restaurant directly to discuss party size, date, and any special requests. Large parties are often seated in the private space rather than the main dining room.

What if I don't eat beef?

The menu includes lobster tail, crab cakes, fish, chicken, and lamb entrées. Sides and appetizers offer additional non-beef options. The restaurant is designed around steaks, but the kitchen can prepare a full meal for non-beef eaters without issue.

How far in advance should I book?

For Friday and Saturday dinner, book at least two to three weeks ahead, especially for parties of four or more. Weekday lunches and dinners can often be booked a few days in advance. Walk-ins are possible but expect a wait during peak service times.

Is there a private event space?

Yes. Ruth's Chris has a private dining room suitable for business dinners, celebrations, and special events. Contact the restaurant directly to discuss your event, guest count, and menu preferences. The staff can arrange a customized experience within the Ruth's Chris menu.