Ray's - Washington, DC Review

I was recently in DC vising my brother and cousin, when I declared that it was high time for a memorable steak dinner. Being great hosts, they duly complied and took me to Ray's the Steaks in Arlington (just across the river from Georgetown). Boy, were they right! Although I love the red meat, I usually give the expense-account-financed, we-are-the-real-thing-even-though-we-have-more-outlets-than-McDonald's places like Ruth's Chris and Smith & Wollensky's a fairly wide berth. I mean, who exactly needs that much attitude with their dinner anyway? And excuse me for saying so, but more often than not with those places the flavor's no where to be found (gone to greener pastures, presumably). 

Maybe it was just my beginner's luck, but Ray's tasted different. It delivered too, and without all the empty fanfare of the usual suspects. I admit, its strip mall location and the no-reservations waiting list caused me to wince slightly at first, but things took a decidely good turn when the hostess handed us our bottles of cerveza and told us, when we tried to pay for them, "don't worry about it... we'll just add it to your dinner bill". Twenty minutes later we were seated at the window table.

Some might say that Ray's décor leaves something to be desired, what with the dining room being a perfect rectangle, the walls being painted primer white and chairs being not the most comfortable ones ever constructed. Not me, though. Somehow the atmosphere works and pretty soon after my first glass of Rioja, I just knew I was in for a great dinner.

Ray's serves steaks. They have fish on the menu, but you go there for steaks. Being an erstwhile John Candy fan, I order the Cowboy: a 28 ounce bone-in rib eye (yes, 28). Medium rare, please. But I also could have easily gone for the Custom Cut: a 20 ounce boneless New York Strip. Or if I had been on a date, the Chateaubriand (for Love Birds). Did I mention that these steaks can only be ordered rare, medium rare or medium? Heathens are directed to the entrecote at the bottom of the menu. One more thing: I suspect Ray, like me, thinks that à la carte is so à la yesterday. Every table gets creamed spinish and mashed potatos, served family style and on the house. Did I mention that my steak, the most expensive on the menu, was just shy of $30?