The chain received an Overall Score of 80.4 percent. Overall Scores are based on an average of scores on a variety of attributes — such as Food Quality, Service and Atmosphere — weighted by the importance that diners in that segment put on each attribute. 

Mike O’Donnell, president and CEO of Ruth’s Hospitality Group Inc., said Ruth's Chris' appeal is not just its signature steaks, but rather the overall dining experience it provides.

Ruth's Chris Steak House was founded 50 years ago. Today, the 142-unit chains is made up of 65 company restaurants and 77 franchised restaurants.

For the fourth quarter ended Dec. 28, Ruth’s saw its 20th consecutive quarter of traffic growth, and same-store sales increased 5 percent compared with the prior-year period.

In the Consumer Picks survey, the chain ranked first among five Fine-Dining concepts and has led the segment for three consecutive years.

Among the five Fine-Dining chains, Ruth's Chris scored highest in five of 10 attributes: Craveability, Food Quality, Menu Variety, Reputation and Service.

The brand's highest attribute scores were 90 percent for Reputation and 89.3 percent for Food Quality, both the highest of any brand in the survey. Attribute scores reflect the percentage of respondents who said the brand was "outstanding" or "above average" in that area.

Ruth's next highest scores were 86.7 percent for Service, 86.6 percent for Cleanliness and 83.3 percent for Atmosphere. O'Donnell said the level of service Ruth's provides sets the brand apart from others.

The chain's lowest scores were 65 percent for Likely to Return and 44 percent for Value. The Likely to Return score is the percentage of respondents saying they "definitely" or "probably" would return to the restaurant.

The brand's other scores were 80.1 percent for Likely to Recommend, 77.3 percent for Menu Variety and 75.6 percent for Craveability.

Ruth's Chris Steak House was founded in New Orleans by Ruth Ann Udstad Fertel, who died in 2002 at age 75. It is currently owned by Ruth's Hospitality Group Inc.

Many staff members have been with the company for 20 or more years, O’Donnell said, and many are promoted from within. Existing employees, even veteran ones, are regularly recertified to maintain high standards of service.

The restaurant has a New Orleans steakhouse vibe, and steak is its primary draw. Filet mignon has been the best-selling menu item for years.

Two years ago, the company debuted the Sizzle, Swizzle and Swirl happy hour program in the bar to broaden its audience and encourage people to visit more frequently. It features a different menu and new twists on classic cocktails.