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Ray's the Steaks and Retro Ray's (Next Door) - Michael Landrum's Steakhouses in Courthouse - Closed


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Dinner at Spark's in Manhattan on Monday night. I used to think this was one of the best steak houses in America. Use to. Honestly, while sitting there I thought of Ray's and believe that for food and wine alone it is now better. Ambience aside perhaps much better. Several of Sparks's sides were mediocre (creamed spinach, mushrooms) although hash browns and grilled onions were excellent. Disappointment in the salad topped with Roquefort. Strawberries Romanoff paled next to Orlando's Del Frisco's where it is an alcoholic great dish. (Orlando is NOT connected to the national Del Frisco's.) Overall, I now need to return to Luger's for an update but Ray's more and more seems like the worthy contender for America's best steak house.

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Dinner at Spark's in Manhattan on Monday night. I used to think this was one of the best steak houses in America. Use to. Honestly, while sitting there I thought of Ray's and believe that for food and wine alone it is now better. Ambience aside perhaps much better. Several of Sparks's sides were mediocre (creamed spinach, mushrooms) although hash browns and grilled onions were excellent. Disappointment in the salad topped with Roquefort. Strawberries Romanoff paled next to Orlando's Del Frisco's where it is an alcoholic great dish. (Orlando is NOT connected to the national Del Frisco's.) Overall, I now need to return to Luger's for an update but Ray's more and more seems like the worthy contender for America's best steak house.

Thanks for the kind words, Joe.

Come in and check out one of our (relatively) new dry-aged cuts that we hack off of the carcasses we have on display in our (relatively) new aging room.

I won't say better, but I can definitely say that no steakhouse in the country is doing what we are doing.

We are getting entire carcasses of all natural Angus, hung for over thirty days, directly from the farmer who raises them in Lexington, which we age for up to another week or so and then butcher into unique and proprietary versions of the classic bone-in cuts as well as some brand new cuts that we have come up with.

Simply put a truly unique and original steak experience, unlike any other at any other steakhouse in the country. Might have a little too much funk to it for some people, though.

(Believe it or not, with all of my shameless self-promoting here, I think this is the first time I have outright bragged about something we are doing--that's how excited I am).

Still can't say much about the atmosphere though, and the service is still what it is--exactly what the vast majority of our guests are looking for--prompt, efficient and timely.

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I won't say better, but I can definitely say that no steakhouse in the country is doing what we are doing.

We are getting entire carcasses of all natural Angus, hung for over thirty days, directly from the farmer who raises them in Lexington, which we age for up to another week or so and then butcher into unique and proprietary versions of the classic bone-in cuts as well as some brand new cuts that we have come up with.

Wow--I'm sold and will be in asap for this! You do mean Lexington, VA, right? Also, I'm assuming the Angus are pastured and maybe grain finished? Finally, is this being served just in Arlington or also your other spots (Silver Spring, East River...). Sounds awesome. Please continue to promote--to me that's a huge bene of this board to know from the source(s) what they're proudest of so we can then take advantage.

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ML, you have the right to brag. Tonight, Mr. MV enjoyed an amazing dry-aged Tomahawk cut (seemed to be popular tonight!). The flavor was concentrated and beefy, and nowhere near funky to our taste. I enjoyed the "special" NY strip after scraping the bottom of a bowl filled with crab bisque (a bowl of crab soup that I've searched and searched for each time I dine by the sea, yet never did I find until Ray's).

The meat case is impressive!

Now, 'scuse me while I reheat some coffee from this morning and share that piece of key lime pie that we brought home.

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(Believe it or not, with all of my shameless self-promoting [(**)] here, I think this is the first time I have outright bragged about something we are doing--that's how excited I am).

You have every right to brag about this - I saw it today (*), and was extremely impressed. Go inside, and you'll salivate, vomit, or both.

(*) And you'll find out why, too, in an upcoming Post Express.

(**) The aging room is right in front, with glass window, for all to see. Early predecessor: Fuddruckers circa 1985. :)

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(**) The aging room is right in front, with glass window, for all to see. Early predecessor: Fuddruckers circa 1985. :)

Does it have a redish glow in the room -- like those windows in certain parts of Amsterdam where other kinds of "meat" are on display?

My father told me (many years ago) that there was a chop house in London where the meat was aging on hooks from the ceiling and you could pick out whatever chop you wanted.

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So I went there last night. Saw Mr. Landrum [*] at the front of the house, but he looked busy, so instead of saying hi I just concentrated on getting some food to celebrate me failing the exam I've been stressing out about all January.

I got the Radio Boca tempranillo that Mark Slater mentioned in the cheap wine thread. It's tasty! Usually when I'm at Ray's I ask for as big of a red as Mark feels like recommending but this was good. I saved half the bottle in case my brother (who was mentioning drinking a tempranillo the other day) wanted to try it, but we didn't get to it last night and so I'll probably drink it today.

I got the 14 ounce dry aged sirloin ($24.99). By golly damn, that was a delicious steak. Halfway through I sat back and did The Decision - do I keep eating, or do I save it?

Fortunately for future me (now present me) I decided to box it up. Yay steak today!

Seriously though the steak just blew me away, particularly in the nice rare slices. Just so good, and at that price? Wowzers.

And the peanut butter fudge always reminds me of my grandmother's peanut butter fudge. She's not around any more, though her birthday was earlier this week. It made me smile.

[*] - Certain times and places I still have the brain of a 12-16 year old. I might have gray hair in my goatee and on my head but I still feel like calling everyone Mr. or Ms....maybe I just had a good upbringing. :)

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People have already gushed plenty about the dry aged, and the pornographic case of transmogrified cow parts is now filled to the gizzards with soon-to-be-steaks, but I just wanted to relate something my wife said after eating the dry-aged porterhouse: "this is the second best thing I've ever eaten."

FWIW, the first first best (ichiban) was the A10 grade kobe beef from the DR.com event at Vidalia a couple years back. I gotta say, the RTSDAP-house is in good company...

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Are the dry-aged cuts available only at RtS, or also at Ray's the Classics?

People have already gushed plenty about the dry aged, and the pornographic case of transmogrified cow parts is now filled to the gizzards with soon-to-be-steaks, but I just wanted to relate something my wife said after eating the dry-aged porterhouse: "this is the second best thing I've ever eaten."

FWIW, the first first best (ichiban) was the A10 grade kobe beef from the DR.com event at Vidalia a couple years back. I gotta say, the RTSDAP-house is in good company...

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Only at RTS.

Just so Don does not get all excited and head over to 3905 Dix Street, NE, Washington, DC by mistake in his confusion, the dry-aged steaks are only available at Ray's: The Steaks, which is located at 2300 Wilson Boulevard (entrance on Clarendon) in Arlington, Virginia.

ETA: This information may also be useful to a reader who is not a frequent participant on the board.

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Dinner Friday night with Hubby and some out of town guests was, as expected, wonderful. Our friends from Illinois (one of whom raises beef and dairy cows) announced his hanger steak the best steak he'd ever eaten. Althought I'm not a beef eater, the taste I stole of Hubby's dry-aged, cowboy cut ribeye melted in my mouth. Dinner for 4 with a couple of drinks and an extra few sides/apps was under $150...it felt like stealing!

For those into steak porn, a pic of the ribeye is attached...

post-3566-0-24051700-1300129837_thumb.jp

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Wait a minute--Weren't you the one who told me about Ray's The Steaks being closed in the first place?

Nope, it was me and it was the Ray's the Steaks East River location that I was not aware was closed on Sunday.

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Is there a better deal in town than the pan fried chicken at Ray's? $10.95 gets you generous amount of chicken, mac & cheese, and greens. Oh and the steaks aren't bad either. B)

Wait...What???

I'm confused.

We don't serve chicken at Ray's. Is there something I'm missing? Does this mean I have to go get a fryer and get some chicken ready for all the people coming in tonight?

What we are serving, though, is an incredible, "die-cast steal" of a deal--an AOC Chateau Mouton (Baron Philippe de) Rothschild '08 at $5 a glass or $20 a bottle, but only while supplies last.

How even the most critical Mark, Slater or otherwise, was able to pull that off is beyond me.

Or maybe I am suffering from an ague, and it's a grave situation.

Alert the press, is all I can say.

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Wait...What???

I'm confused.

We don't serve chicken at Ray's. Is there something I'm missing? Does this mean I have to go get a fryer and get some chicken ready for all the people coming in tonight?

Well I had it last night and have the leftovers and the bill to prove it!

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Not that anyone here needs to be told of this restaurant's greatness, but my wife and I celebrated our first anniversary at RtS Courthouse last night and it was fantastic. First, I had completely forgotten that I mentioned the anniversary when I made the reservation, and was surprised with two complimentary glasses of sparkling wine, a generous and completely unexpected touch that shows a dedication to repeat customers. Second, I consumed 14 ounces of dry aged sirloin for $26.99, a ridiculous deal that would easily cost twice as much at an expense account steakhouse a few miles east, not to mention $8.99 for each of the sides that are complimentary at Ray's. Third, as I go in a random order, I maintain that the crab bisque at Ray's is not the best soup I have ever eaten. No, it is the best dish I have ever eaten. If it would not cause likely cardiac arrest (as well as a lactose intolerance, I imagine) I would probably try to eat this and nothing else for a month. Or forever...

Worth noting is that the Bistro Special (an even better deal than the already ridiculous steak prices) is available only in the Bistro (front side of the restaurant, no reservations). It is not just a witty name. I'd been eating the special since the old location and didn't realize this distinction, so when we asked about it our waitress (who was delightful) told us that it was only available in the front restaurant and then just gave us the special anyway. I tipped 45%, which I don't think did her justice.

I am looking to move away from DC in the coming months, and I will miss Ray's dearly.

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The following post was part of the Kliman Online content today.

"Todd--

In response to your reader's request for advice regarding the Monday Night Blues special, I unfortunately have to report that since, apparently, Ray's The Steaks' Monday Night Blues special lies at the heart of a conspiracy the vastness and deviousness of which is rivaled only by that surrounding the so-called President and his "birth" records, we will no longer be offering the Monday Night Blues special--originally a fun, ridiculously inexpensive way to help make the worst day of the week a little better...or so we would have you believe.

Diners, fret not however. Our regular menu (which unfortunately for us allows much less opportunity for our little games and deceptions) still offers over a dozen selections of premium seafood and house-aged, house-butchered and hand-carved steaks at $20 or less, including sides, every night of the week.

Just the kind of thing you would expect from people like us, isn't it?

Michael Landrum, Ray's The Steaks"

Everything at Ray's is still a great deal, and I will continue to go, but this is just so sad.

TSchaad

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^^

Please refresh my addled brain's memory and tell me what the Monday Night Blues was again?

Agree, plenty of bargains and goodness any day of the week. Won't affect my patronizing, but I'm just curious, and apparently, forgetful.

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This reminds me, as I've been remiss:

Thank you to Ray's the Steaks (esp. Messers Slater and Landrum, as well as our waiter whose name I am completely blanking on right now, and of course, everyone behind the scenes) for making the dinner my brother and I had for his birthday last week absolutely awesome.

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The following was published on the Arlington Now website today:

"What’s coming to the ground floor of 1650 Wilson Boulevard in Rosslyn?

We know it’s a restaurant, and that Michael Landrum of Ray’s the Steaks fame is behind it — his name is on the ABC permit, after all — but at this point it’s hard to tell what kind of restaurant it will be.

Previously, we reported that the establishment’s name, per the ABC permit, was “The Lobster Pot.” That led to speculation that Landrum was building his long-talked-about “Ray’s the Catch” seafood restaurant. But now there’s a new name on the permit: “Ray’s Hell Burger III.”

So will the brown walls of the space at 1650 Wilson soon house an expanded Ray’s Hell Burger? And will the existing Ray’s Hell Burger location across the street turn into Ray’s the Catch? Or is 1650 Wilson actually going to be Ray’s the Catch? Or is the real answer none of the above?

Either way, we’re told that the restaurant — whatever it may be — will open in “a few weeks.”"

And the mystery only deepens!

TSchaad

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Had a lovely dinner at Ray's the Steaks tonight. The service, including Mr. Landrum himself were downright charming and all smiles. It was almost eerily great. Not that I have ever had anything but very professional service. But so many people complain about it that it made tonight seem well so well magical. We even lingered for a short time without stares. I also like that there are black canvasses on the wall. Is that so there is art on the walls B)?

It was my BIL's quarter century birthday, he wanted steak. Nothing more needed to be said. SIL isn't a big meat eater but was quite happy with crabcake, mashed potatoes and salad. BIL was really happy that Hubby told him to get the crab bisque. I had a hanger steak, I really enjoy the flavorful cut. I thought about going aged, but I love the hanger steak. It may not be butter tender but mmm good.

Had a bottle of pinotage that Mark had suggested before on another visit. It was quite tasty. Great sides of potatoes, garlic potatoes and spinach.

Had dark chocolate mousse for dessert a huge portion, dense, dense, but very good. The strawberries were a nice touch. But I still love the kay lime pie, I had some of Hubby's and I just love it. Everything is right. The crust, the color, the flavor, the tanginess, it is just one of the best key lime pies out of Key West, I really mean that.

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A few members of the Red Meat Club paid a long over-due visit to Ray's last night. First time for me since the drying room was installed and the menu adjusted with additional cuts. Unfortunately they had just run out of the dry aged strip I was considering, but, ah well, settled for the regular NY Strip. Anyway, the gang had a great time and one first-timer who doesn't eat a lot of meat (Buddhist) was very impressed. Mayor Michael came by to discuss his political platform and Mark Slater kept us supplied with the very best last bottle of the wines we were imbibing. Now this is CARNAL KNOWLEDGE. What a GREAT INSTITUTION! Thanks, Michael and Mark.

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Have some family coming in town in a couple weeks and would like to take them to Ray's one night for their 1st time. Can someone refresh me as to when and if the Bistro special is still available and is it for walk-ins only or also in the reservation area.

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Have some family coming in town in a couple weeks and would like to take them to Ray's one night for their 1st time. Can someone refresh me as to when and if the Bistro special is still available and is it for walk-ins only or also in the reservation area.

When I was there a couple of months ago I inquired about it in the reservation area and was told that it was only in the walk-in area. Of course, then the server gave it to us anyway, because she was a really nice person. (She got a 45% tip) Not sure about the days, though.

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Have some family coming in town in a couple weeks and would like to take them to Ray's one night for their 1st time. Can someone refresh me as to when and if the Bistro special is still available and is it for walk-ins only or also in the reservation area.

I thought it was discontinued because of all the issues, possibly noted on WAPO food chat?

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After a trip to the nearby barber, I stopped by Ray's to ask about the Bistro deal. Turns out it is still available anywhere in the restaurant. If the server doesn't offer the deal, I was told that you can ask for it.

Thanks for the info - very much appreciated. Will report back after our dinner.

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Ray's To The Third.

Steak frites seems to be the emphasis here. This Ray's also has a six-seat bar and serves fried chicken. I've attached the opening night food menu. (I think I missed a listing of milkshakes on the back of one panel, which are curently the only sweets available.)

I won't comment on the opening night food other than say that the catfish was the best I've ever had. The prices are on par with what you'd expect.

post-66-0-62529500-1316654512_thumb.jpg

post-66-0-29427800-1316654524_thumb.jpg

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Ray's To The Third.

Steak frites seems to be the emphasis here. This Ray's also has a six-seat bar and serves fried chicken. I've attached the opening night food menu. (I think I missed a listing of milkshakes on the back of one panel, which are curently the only sweets available.)

I won't comment on the opening night food other than say that the catfish was the best I've ever had. The prices are on par with what you'd expect.

Say hi next time. :mellow:

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