Ammoora

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.

The restaurant near the Inner Harbor has an invincible scenery, the restaurant is also quite distinctive, and the decoration is like a boat. You can walk to the three-story exterior view of the room. But the taste of the food is really not flattering. The oysters caught that day are very fresh, and those who like fresh must not miss it. There is a paid parking lot, a meal of more than a dozen dollars.

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