Rittenhouse Hotel to get a new, multimillion-dollar steakhouse

Major changes are coming to the Rittenhouse Hotel on Rittenhouse Square, as the Italian restaurant Scarpetta will leave the bilevel space next weekend after nearly a decade to set the stage for a posh new steakhouse called the Ruxton, from Baltimore-based Atlas Restaurant Group.

Alex Smith, Atlas’ president and chief executive, told The Inquirer that the Ruxton, a sibling of the location in Baltimore’s Harbor East, would open in spring 2027. This will be the second Philadelphia restaurant for Atlas, which opened the high-end Loch Bar at Broad and Spruce Streets in fall 2023.

But before renovations for the Ruxton begin, the Rittenhouse space will host a residency from up-and-coming chef RJ Smith, 21, who launched Ocho Supper Club last year in his Drexel University apartment to showcase Afro-Caribbean cuisine through a fine-dining lens.

RJ Smith, no relation to Atlas’ president, said he has scheduled the first seating for his eight-course tasting menus for Feb. 1 and plans to offer them through July 26; the schedule has not been formally set but includes Valentine’s Day.

Scarpetta, owned by LDV Hospitality, has set its final service for Jan. 31. Scarpetta opened in 2016, filling the space previously occupied by Smith & Wollensky, also a steakhouse. Lacroix, the Rittenhouse Hotel’s signature restaurant, is unaffected by the changes.

Construction is expected to start in late summer for the Ruxton, whose deal has been in the works for nearly a year. Alex Smith said the Ruxton will occupy more space at the Rittenhouse — allowing for a total of 220 seats, vs. Scarpetta’s 120.

The Ruxton, offering Rittenhouse Square views from its second floor, will have three private dining rooms and a 50-seat outdoor space on the deck. The restaurant’s entrance will be moved next to the hotel lobby, and there will also be an interior entrance through the hotel lobby.

Designer Patrick Sutton is channeling inspiration from the Jazz Age, with highlights including velvet upholstery, walnut wood millwork, and custom Murano-style glass chandeliers. Corporate chef Aaron Taylor will oversee the steak and seafood menu.

The Philadelphia location will be Atlas’ third Ruxton location; the second is due to open this fall in National Harbor in Maryland, outside of Washington, D.C.

“We love Philly,” Smith told The Inquirer, adding that Loch Bar’s numbers are strong. “It’s a great town. In some ways, it reminds me of Baltimore — just much bigger. And we’re planning on doing more in Philadelphia.” He said developer Carl Dranoff, his partner at Loch Bar, would be involved in the Ruxton.

Cole Hernandez, a Rittenhouse Hotel spokesperson, said that the Scarpetta space, in the short term, would also be used by Lacroix chef Eric Leveillee to host groups, do cooking and mixology classes, and other programming.

In addition, the hotel’s Library Bar continues to rework its cocktails in collaboration with James Beard Award winner Danny Childs. A fresh drinks menu will launch in February.

“Where we’re ultimately heading is a broader shift across the property,” Hernandez said. “The Philadelphia dining scene is changing — it’s more vibrant, more interesting, and less formal and stuffy. We’re evolving our concepts to be more relevant to today’s diner.

At Lacroix, service standards have been modified to allow for more approachable, 90-minute dinners and “more dynamic and social” brunches that include à la carte options.