Uptown Steakhouse

A familiar steakhouse will return to Dallas in new Uptown luxury residence

A familiar steakhouse will return to Uptown Dallas at luxury high-rise

Ruth's Chris Houston steak cutting July 2013 ribeye Oscar
Steak topped with crab and asparagus is coming this fall to Uptown Dallas. Photo courtesy of Ruth's Chris Steak House

A steakhouse that was once on Cedar Springs will return, but this time in the center of Uptown Dallas. Ruth's Chris Steak House will open at 1900 Cedar Springs Rd. in Uptown, on the ground floor of The Miro, a 14-story luxury residential complex.

"We selected the Uptown District of Dallas for our newest location due to the high density of urban living," says Mike Connelly, regional VP for Ruth's Chris, in a release. "We're excited to be located on the ground floor of The Miro, a luxury high-rise residential complex."

Old-timers will recall that this is not Ruth's Chris first residency on Cedar Springs. From 1986 through 2009, it was located on the opposite end of the street at 5922 Cedar Springs, by Dallas Love Field. Prior to that, it was located on Greenville Avenue. The Love Field location eventually succumbed to a decline in the neighborhood's cachet. That space is currently an animal daycare facility called Barking Hound Village.

A second Ruth's Chris opened on the Dallas North Tollway in the early 2000s; it will remain open, said a spokeswoman.

The complex at 1900 Cedar Springs is a 180-unit, high-density, adaptive re-use residential development encompassing a city block. It takes what was a three-story garage and adds another 2 1/2 levels of parking as well as a nine-story residential building. Amenities will include a resort-style pool, terraces and a fitness center.

Ruth's Chris was founded by Ruth Fertel 50 years ago in New Orleans. Known for steaks served sizzling on 500-degree plates to keep them warm, salads, sides and desserts, Ruth's Chris in Uptown Dallas will feature new menu items such as the crab stack appetizer, colossal seafood tower, roasted Brussels sprouts and lobster mac ‘n’ cheese. Signature cuts of beef, like the 40-ounce tomahawk ribeye and the bone-in New York strip, will be making their Dallas debut.

Chef Tony Gale will be general manager. He was previously executive chef in New Orleans and Dallas, as well as a corporate regional chef.