Ruby Tuesday, Inc. is a leading company in the bar-and-grill category of the U.S. casual dining restaurant industry. From its original location in Knoxville, Tennessee, the Ruby Tuesday chain has grown to more than 700 units in about 40 states primarily in the Southeast, Northeast, Mid-Atlantic, and Midwest. Nearly 500 of the outlets are company owned with the remainder being franchised. Entrees, ranging in price from $6.49 to $16.99, include ribs, chicken, steak, seafood, pasta, burgers, and sandwiches, and the menu also features soups, a salad bar, and desserts. The restaurants also offer food for carry-out via the company's "curb-side to-go" initiative. Ruby Tuesday's relatively small but expanding international operations include about three dozen franchised restaurants in about a dozen countries.




Ruby Tuesday has offered a variety of flatbreads on the menu

  • BBQ Chicken Flatbread - Crispy crust with BBQ chicken, red onions, fresh cilantro, and smoky cheddar cheese.
  • California Chicken Flatbread
  • 4 Cheese Bianca Flatbread
  • 6 Cheese and Tomato Flatbread - Crispy crust topped with tomato basil sauce and a six cheese  Italian blend.
  • Black and Blue Flatbread
  • Shrimp Po Bo Flatbread - Fried Popcorn Shrimp, Parmesan cream sauce, and a spicy blend of green peppers, onions, mushrooms, bacon, and andouille sausage. All topped with a drizzle of creamy chipotle sauce.


Macaroni Salad

Ruby Tuesday Copycat Recipe

8 ounces macaroni, cooked and drained
8 ounces ham, 1/4 inch cubed, about 2 cups
8 ounces sharp cheddar cheese, 1/4 inch cubed
1 (10-oz.) package frozen peas, cooked and drained

3/4 cup sour cream
3/4 cup mayonnaise (not salad dressing)
1/4 cup lemon juice
1/2 cup grated Parmesan or Romano cheese
2 teaspoons dried tarragon
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Combine all the salad ingredients in a big bowl. In a smaller bowl, mix the dressing ingredients. Pour the dressing over the macaroni mix and toss to blend well. Cover and refrigerate several hours or overnight.

Mediterranean Pasta Salad

Ruby Tuesday Copycat Recipe

Serves 4-6

1 lb pasta (linguine, farfalle, penne, your choice)
1 1/2 cups chopped fresh spinach
1 cup julienne red onions
1/2 cup black olives, chopped
3/4 cup medium dice roasted red peppers
1/2 cup feta cheese crumbles
1/4 cup grated fresh Parmesan cheese

3/4 cup olive oil
1/4 cup basil pesto
3 tablespoons chopped fresh parsley (for garnish)

Cook pasta according to pkg directions; drain. Place spinach, red onions and olives in a mixing bowl. Add the pasta, red peppers, feta and Parmesan.

In a separate bowl, combine the oil and pesto and whisk until you have a smooth, consistent texture for the dressing. Fold this dressing with the salad ingredients gently to ensure all items are well incorporated. Garnish with parsley to serve.

Chocolate Lava Cake

Ruby Tuesday Copycat Recipe

Serves 4

4 pieces (squares) semi sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 whole egg yolks
6 tablespoons flour
2 cups real whipping cream
2 tablespoons sugar

Preheat oven to 425 degrees.

Spray 4 custard cups with Pam and place on cookie sheet. Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour.

Divide between cups. Bake 13-14 minutes until sides are firm and center is soft. Let stand 1 minute. Combine sugar and heavy cream and whip until stiff. Invert cakes on dishes and top with whipped cream.

Broccoli Salad

Ruby Tuesday Copycat Recipe

2 chopped heads broccoli
4 tablespoons white sugar
1 cup mayonnaise
1/3 cup hot water
1 lb chopped sharp cheddar
1 minced red onion
2 lbs cook, crumbled bacon
4 tablespoons vinegar

Dissolve the sugar in the hot water and pour this over the broccoli. Stir in the rest of the ingredients and chill the Ruby Tuesday broccoli salad recipe for a couple of hours in the refrigerator before serving it.

Broccoli Cheese Soup

Ruby Tuesday Copycat Recipe

1/4 cup (1/2 stick) margarine
1/2 cup onions, diced
1/2 cup celery, diced
1/2 cup carrots, diced
20 ounces broccoli, fine cut
1/2 teaspoon dry mustard
1/2 teaspoon white pepper
2 1/2 tablespoons flour
1/2 lemon peel, finely grated
4 1/2 ounces chicken broth
2 pounds pasteurized processed cheese
3/4 teaspoon Tabasco sauce
1 tablespoon Worcestershire sauce
16 ounces whipping cream
1 gallon water

Cook margarine and flour in a suitable pan over medium high heat, stirring constantly with a wire whip for 2 minutes, then remove from heat and set aside.

Combine water, chicken broth, onion, celery and carrot in a suitable pot and bring to a boil.
While heating, cut the processed cheese into 1-inch chunks. Once soup comes to a boil, stir in the cooked flour and margarine and continue cooking for 3 minutes, stirring continuously. Reduce
heat and stir in cheese until completely melted. ( Do not allow it to scorch.) Stir in the Tabasco sauce, Worcestershire sauce, cream, lemon peel and chopped broccoli. Return to a simmer then
remove from heat. The Ruby Tuesday recipe of broccoli cheese is ready to serve !

Louisiana Fried Shrimp

1/2 cup mayonnaise
1 tablespoon plus 1 teaspoon Asian chili sauce
2 teaspoons honey
kosher salt

vegetable oil, for frying
2 large eggs
3/4 cup all purpose flour
1/2 cup cornstarch
kosher salt and freshly ground pepper
1 1/4 pounds small shrimp, peeled and deveined
bibb lettuce leaves, for serving
thinly sliced scallions, for garnish

Make the sauce: Mix the mayonnaise, chili sauce, honey, 1/4 teaspoon salt and 1 tablespoon water in a large bowl; set aside.

Prepare the shrimp: Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees. Meanwhile, whisk the eggs in a shallow bowl. Whisk the flour, cornstarch and 1 teaspoon each salt and pepper in another shallow bowl.

Cook Shrimp: Working in batches, dredge the shrimp in the flour mixture, shaking off any excess, dip in the beaten eggs, then return to the flour mixture, turning to form a thick crust. Fry the shrimp in the hot oil until lightly golden, 1 to 2 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer to a paper-towel-lined plate with a slotted spoon.

To Serve: Toss the shrimp with the prepared sauce. Arrange the lettuce in a shallow serving bowl or on individual plates. Top with the shrimp and garnish with scallions.

Watermelon Margaritas

Ruby Tuesday Copycat Recipe

Serves 4

1/2 cup white sugar
1/2 cup water
3 strips orange zest
2 cups cubed seeded watermelon
3/4 cup white tequila
1/4 cup lime juice
salt or sugar for rimming glasses (optional)
1 lime, cut into wedges
2 cups crushed ice, or as needed

Bring 1/2 cup sugar, water, and orange zest in a small saucepan to boil, stirring constantly. Simmer until sugar is dissolved, about 3 minutes. Remove simple syrup from heat and allow to cool completely.

Place watermelon in a blender or food processor. Pulse until pureed. Stir watermelon puree into a large pitcher with simple syrup, tequila, and lime juice.Place a small amount of salt or sugar into a saucer. Rub edge of margarita glasses with a lime wedge to moisten.

Lightly dip the rim of the glass into the saucer to rim the glass; tap off excess salt or sugar. Fill rimmed glasses with crushed ice; pour margarita mixture into glasses and garnish with lime wedges to serve.