Red Lobster files for bankruptcy

[CRAMBONE]

I’ve always thought Ruth’s Chris is the place yuppies go to make people think they have good taste.

We had one in the state for a few years. They didn’t make it long, because we have to many local places they had to compete against. We know how to cook in the Deep South.

[SteyrAUG]

Never ate there, but sounds like RC's only bubble of respectability was when they had Rush as spokesman.

Which makes me in retrospect question his taste, other than Snapple and Florida OJ...

It wasn't a bad steak, it was just a cost prohibitive ordinary steak. I suspect 3/4 of this forum makes a better steak on their grill. The big secret to steak is quality meat, quality cut. It doesn't need 32 secret cajun spices, I pretty much just salt and pepper my steak.

[1_click_off]

It wasn't a bad steak, it was just a cost prohibitive ordinary steak. I suspect 3/4 of this forum makes a better steak on their grill. The big secret to steak is quality meat, quality cut. It doesn't need 32 secret cajun spices, I pretty much just salt and pepper my steak.

With you on that. Salt, fresh cracked pepper, let it set on a rack over night in the fridge, take it out and get close to room temp, bake it on the rack at 200deg until it hits 105-110 internal temp, finish it off in a cast iron skillet with butter and fresh minced garlic…. Oh yeah.

[Averageman]

There is nothing like letting your steak rest five minutes after cooking on a plate with a big ol pat of garlic butter.
I can understand if you dont like that personally (there are heathens who actually do not like Gartlic) but it's in the SOP on my grill.

[kerplode]

I’ve always thought Ruth’s Chris is the place yuppies go to make people think they have good taste.

Totally. Mediocre food at ridiculous prices.

Plus, their name is dumb.

[tn1911]

https://www.nbcnews.com/business/con...ter-rcna153397

Looks like it wasn’t the endless shrimp that did in the Dead Lobster…

When a private-equity firm bought the iconic seafood chain in 2014, it sold the real estate under the restaurants for $1.5 billion. Then the restaurants struggled to pay the rents.

Assigning blame for company failures is tricky. But some analysts say the root of Red Lobster’s woes was not the endless shrimp promotions that some have blamed. Yes, the company lost $11 million from the shrimp escapade, its bankruptcy filing shows, and suffered from inflation and higher labor costs. But a bigger culprit in the company’s problems is a financing technique favored by a powerful force in the financial industry known as private equity.