Before its 4:30 p.m. grand opening in downtown St. Pete, Ruth's Chris Steak House, the latest second-floor Sundial restaurant to debut, held a private steak-cutting ceremony (who needs ribbon?) early Monday afternoon.
Sundial owner Bill Edwards said his must-haves for the reimagined complex included a men's clothing store and a food market, but also "a great steakhouse." And the Ruth's Chris brand was the answer.
To welcome the high-end concept, Edwards, Mayor Rick Kriseman, Miss Florida Victoria Cowen and Chris Steinocher, president of the St. Petersburg Area Chamber of Commerce, carved themselves a hunk of steak as media personnel and others looked on.
During the ceremony, Kriseman declared Feb. 9 Ruth's Chris Day, and the steakhouse also presented retired Marine Cpl. Michael Jernigan of Southeastern Guide Dogs with a check for $10,000.
The restaurant raised the money through pre-opening training dinners over the weekend, and last month, Mark Nourjian, general manager for the Sundial Ruth's Chris, told CL part of the restaurant's business model is getting involved with the community.
The 10,000-square-foot restaurant features outdoor patio seating, where pooches are permitted, a large bar and two private dining areas.
The entrees are served on 500-degree plates ("It keeps every bite just as hot from the first to the last"), and the produce and seafood are among the spot's locally sourced offerings.
"To be as fresh as it is, it's gotta be local," he said.
While the menu's largest steak costs about $115 (the cheapest runs diners around $40), those on a budget may be better off chowing during the restaurant's happy hour, which runs from 4:30 to 6:30 p.m. Sunday to Friday. Items such as the prime burger with fries and the spicy lobster, which are typically $12 to $20, are offered for $8.
The Pomegranate Martini and Royal Street Gin and Tonic are included in the $8 deal as well. Ruth's Chris' signature classic-with-a-twist libations are highlighted alongside an ample selection of wines by the glass.
"With our New Orleans heritage," Nourjian said, "cocktails are extremely important to us."
The night before, the award-winning Sea Salt, another upscale Sundial dining spot across the way, threw an invite-only cocktail soirée. Around 150 guests, including this reporter and her curious companion, got a taste of owners Fabrizio and Ingrid Aielli's drinks and grub.
Chef Fabrizio described Sea Salt's first week of operation to us in one word: super.
When folks enter the seafood and contemporary eats restaurant, they'll notice a fresh lobster and fish display to their right. Though my date claims she saw more than one lobster move, I was too busy admiring the more than 25 colorful jars of gourmet salts lined above the case to notice.
The imported and rare sprinkles, used for their healthful properties and to elevate dishes, are part of the Naples-based eatery's philosophy.
Sipping cocktail creations like Prohibition Punch and hibiscus bubbly, we wandered around the space in between noshing. Although Sea Salt's decked out in cool, minimalistic colors inside and out, it gives off an inviting, warm feel. There's a private dining room with one communal table, along with cozy nooks to be found throughout.
The Aiellis worked the three-hour gathering's crowd, and so did staff like Travis Cliff, who headed the stocked raw bar, and sommelier Justin Chamoun, former general manager at Beach Drive's Annata. The 20-foot-tall wine tower is organized from the lowest-priced bottles to the highest, Chamoun said.
My date most enjoyed a helping of raw opah with olive oil, black Cypress salt, red pepper and chives as well as the chocolate mousse, while I craved more eggplant, and more of that sweet orange-colored marmalade (I'd cover everything with it if I could).
Of the mousse, though, my companion said, "This is almost better than sex."
This article appears in Feb 5-11, 2015.