Cuisine:

• American
• Homestyle
• Steak House
• Others

Ray's The Classics Description:
Along with Michael Landrum's Arlington success called Ray's the Steaks, DC diners get another chance to enjoy the chef-owner's quirky approach to steaks and more, but with a twist. Here, Landrum expands on his steak-and-potato-and-salad theme with a menu that's more retro than chic, living up to the classics model with a Waldorf salad, crab cakes, bacon-wrapped sea scallops, rack of lamb, and crab Royale. That's not to say such fare is not well crafted, but one might hope for something a little edgier from this master of the steak grill. Yet his steaks are still topnotch, and for Marylanders who won't drive to Virginia, this Ray's becomes an ideal destination for a beefy meal. The chef offers four choices, starting with an astounding 30-ounce bone-in rib-eye that will burst your buttons and ending with a Châteaubriand for one or for two that costs the moon. We recommend the rare 16-ounce New York strip au poivre with blue cheese crumbles. Sides-wise there's grilled asparagus---not really enough to feed two, despite the menu's assertion---and the mashed red skin potatoes. New York-style cheesecake is worth the splurge, and is good down to the last crumb.


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