Ruth's Chris Steak House - Austin Restaurant - Austin, TX | OpenTable
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Ruth's Chris Steak House - Austin
Ruth's Chris Steak House - Austin

Ruth's Chris Steak House - Austin Details

  • Dining Style: Fine Dining
  • Website: http://www.ruthschris-austin.com
  • Phone: (512) 477-7884
  • Hours of Operation: Lounge opens nightly at 4:30pm. Dinner: Monday - Thursday: 5:30pm - 10:30pm, Friday - Saturday: 5:30pm - 11:00pm, Sunday: 5:30pm - 10:00pm
  • Parking: Valet
  • Payment Options: AMEX, Diners Club, MasterCard, Visa
  • Cuisine: Steak, Seafood
  • Executive Chef: Angel Lopez
  • Dress Code: Business Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar/Lounge, Beer, Full Bar, Happy Hour, Non-Smoking Area, Private Room, Smoking Area, Wheelchair Access, Wine
  • Special Events & Promotions: Join us on Wednesday, January 27th at 6:30 pm for a four course Stag's Leap Wine Dinner. $85 per person before tax & gratuity. Please call to reserve your spot today. Space is limited.

    Valentine's Day reservations available. Seating from 3:00 pm.

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A word from Ruth's Chris Steak House - Austin
Ruth's Chris Austin is hands down the finest steak house in the capital city. Whether you would like to host a private gathering, relax in our lounge, or treat yourself to the best steak around - Ruth's Chris has it all. Come on down and see for yourself why the Austin American Statesman awarded us "Best Steak in Austin."Continued
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Ruth's Chris Steak House - Austin
4.4
101 $50 and over restaurant
Awards voted by OpenTable diners
  • Diners' Choice WinnerSpecial Occasion
Featured Reviews
  • "This was the second time that they've been out of our favorite wine. "Franciscan Magnificat" Both times they said they h..."
    Dined on 5/3/2013
  • "As usual, we very much enjoyed our dinner at Ruth's Chris. It was quiet due to it being a Sunday evening, but the food w..."
    Dined on 4/30/2013
  • "The steaks were very delicious. But it was very old school, pompus atmosphere. Old men in suits type place...."
    Dined on 4/23/2013

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