At Ruth’s Chris Steak House, anniversaries aren’t marked quietly. They arrive with a sizzle echoing six decades of tradition, craftsmanship, and hospitality that began in New Orleans in 1965.

To celebrate its 60th year, the iconic steakhouse has rolled out a limited-time 60th Anniversary Course Menu, available until February 12, 2026. Designed as a full-course journey, the menu honors the brand’s roots while showcasing the flavors that have defined Ruth’s Chris across generations.

Founded by Ruth Fertel in New Orleans, the brand’s culinary identity has long been shaped by the city’s history as a bustling port town influenced by French and Spanish rule. These influences gave rise to Creole and Cajun cuisines, styles that remain deeply woven into Ruth’s Chris’ menu today.

That heritage is front and center in the anniversary offerings. The course menu opens with a specially selected aperitif, followed by the Seafood Trio, a curated appetizer featuring three of the brand’s most iconic dishes: the Sizzlin’ Blue Crab Cake, Sizzlin’ Jumbo Scallop, and Oyster Rockefeller. Together, they reflect New Orleans’ coastal bounty and its fusion of European techniques with local ingredients.

The centerpiece of the experience is the US Petite Filet with Truffle Crust. The six-ounce filet is seared at an intense 1800°F and served on a 500°F plate, a signature Ruth’s Chris technique that locks in juices and flavor. This hot-plate will allow customers to cook their steak while on their table. The best part is, one can even request for a new hot plate for continuous heat. The steak is finished with a house-made truffle butter crust, the dish underscores the brand’s meticulous attention to detail and its mastery of steak.

Dessert which is their signature cheesecake brings the meal and the story full circle. Ruth’s Dessert serves as a tribute to Ms. Ruth herself, evoking the warmth and generosity that defined her approach to hospitality and continues to guide the brand six decades on.

While the anniversary menu highlights a filet, Manila Bulletin’s interview with Ruth’s Chris Steak House’s regional director, Kieran Galway, also shed light on what Filipino diners gravitate toward most. In the Philippine market, the ribeye reigns supreme, accounting for roughly 70 percent of steak orders. Known for its generous marbling, the ribeye delivers richness and juiciness that resonate strongly with local tastes. Larger, bone-in cuts like the tomahawk and porterhouse are also especially popular in PH, where dining is often a shared, family-style experience.

At its core, the 60th Anniversary Course Menu is more than a celebratory offering, it’s a reflection of Ruth’s Chris’ enduring philosophy of staying rooted in tradition while perfecting every detail. As the brand raises a toast to sixty years, it invites guests in Manila to savor the legacy, embrace the spirit of “laissez les bons temps rouler,” and let the good times, and the steak continue to sizzle.