1533 replies to this topic

[Heather]

Sigh. Trying unsuccesfully to get through to confirm our res for tomorrow night.

[Heather]

This is the kind of place everyone wants in their neighborhood. Seriously good food in an unstuffy atmosphere, with an owner that clearly cares about what he's doing.

We started with a little seafood sampler on the house: grilled calamari stuffed with clams casino, seared (Cajun?) scallop, and shrimp diablo. Apps were a green salad for Scott and a little cup of onion soup for me. The onion soup was beefy, rich and not overly cheesy. Scott had onglet, I had the "House Special" strip with mushroom sauce and blue cheese. Both were seriously good meat, mine cooked medium rare as requested. Next time I will order my steak naked because while the sauce and cheese were good, they were definitely gilding the lily. Scott thought his onglet was a little to the rare side but we agreed that under- is better than overcooked. We drank the '01 Beaune-Cote du Roi with dinner. Total including wine tax and tip was $160 - a serious bargain considering the wine alone was $65.

Service was friendly and personable, the key lime pie kicks ass, and it was nice to chat with Mr Landrum a bit as we were leaving. It was a dinner worth crossing the river for and we'll be back.

Edited by Heather, 08 August 2005 - 09:47 AM.

[CrescentFresh]

It was a dinner worth crossing the river for and we'll be back.

This may clearly be the most important thing to share with the world. To those who are hesitant and haven't gotten the message yet: CROSS THE BRIDGE!

Glad to hear you had a great time. I'm going on Sunday.

[Heather]

This may clearly be the most important thing to share with the world.  To those who are hesitant and haven't gotten the message yet:  CROSS THE BRIDGE!

Glad to hear you had a great time.  I'm going on Sunday.

Yes, it was fun and a big thanks to Michael, and his staff. They have a good thing going, 90 minute time limit and all. They will be seeing a lot of us once they're open in Silver Spring.

[Hannah]

The conversation Friday evening around 6:30 went something like this.

"What do you want to do for dinner?"

"Hmmm. Meat."

"OK. Where?"

"Wouldn't mind Ray's, but surely we won't get a table for tonight. I guess we could call and see if there are any cancellations."

By 6:40, we had secured a table for two at 8pm, with not one word from the staff about time limits or any conditions to the seating.

Dinner was stupendous. If you haven't tried the grilled calamari stuffed with clams casino, you should - it's a paragon of squidly/clammy/bacony goodness. The New York strip and cowboy cut were both excellent. The key lime pie deserves every bit of the praise that's been heaped on it, and the white chocolate mousse, which I haven't seen anyone mention before, would be positively sinful if it weren't so light and fluffy. And we finally got to try one of the bubbly reds - the Rumball sparking shiraz, which we liked so much we went out and bought some the next day.

And, our well-paced, leisurely dinner took all of an hour and ten minutes, so even if they had needed to turn the table in an hour and a half it wouldn't have been an issue. So there.

[bilrus]

the white chocolate mousse, which I haven't seen anyone mention before, would be positively sinful if it weren't so light and fluffy. 

I haven't had the white chocolate, but the regular chocolate mousse is much more than its mundane name and appearance would lead you to believe.

[Pat]

I had a fine meal at Ray's last night, with very accomodating service. I had originally made a reservation for four. One person (and that person's replacement) couldn't make it, and one person showed up late. Jared was wonderful. It was really hopping, and there was no parking open, so I showed up to claim the reservation as one person out of four, and he was happy to seat me.

I got the shrimp appetizer, which I hadn't had before, and it was delicious. I was tempted to try the grilled calamari with clams casino. Next time. I got the hangar steak and ate lots of mashed potatoes and creamed spinach . Those spiced cashews are great, and I ate the piece of candy with my leftover steak for breakfast .

[John Wabeck]

*Public service announcement*

JARAD Slipp (with two A's) is the wonderful host with which you enjoy your red meat/wine with at RTS. Along with Mikey H. and Cap'n Blinky Cup.

(not directed at any one in particular, but at least spell a brother's name right).

Edited by Johnny Rooks, 11 August 2005 - 11:43 PM.

[Jacques Gastreaux]

*Public service announcement*

JARAD Slipp (with two A's) is the wonderful host with which you enjoy your red meat/wine with at RTS. Along with Mikey H. and Cap'n Blinky Cup.

(not directed at any one in particular, but at least spell a brother's name right).

John:

Thanks for clearing this up. I had the man confused with the guy on TV who lost all that weight eating sub sandwiches.

[CrescentFresh]

The Mrs. And I took a buddy to RTS a couple weeks ago to help him celebrate an odometer birthday. It was his first time there. Everything that arrived at the table put a smile on his face. Ours too. It really is a pleasure to eat there and I don’t do it often enough.

We dug into JG’s recommendation for a bottle of Chambolle Musigny burgundy. I’m normally not a person who orders $75 bottles of wine. My upper end for a splurge is about $60 as I think there are perfectly delicious wines to be had for below $40 – 50. (And there most definitely are at Ray's). But it was a birthday celebration and I didn't want to look like a cheapo to my good bud. I’m glad we ordered it. Very tasty, and went well with our starters, but it wouldn’t have been enough of a heavyweight to handle the beef clobbering that followed. For what it's worth, my wine palate is not so refined so I’ll still be content finding those less expensive bottles.

Many thanks again to our gracious and generous host and his staff. You are the bull’s balls of the local restaurant world. And I mean that with utter and complete graciousness and respect. Am I (and all of us for that matter) allowed to finally stop having to say that no one said shit about 90 minute nothin’?

[mdt]

After spending 3 hours Sunday afternoon working with a blow torch, band saw, and hot metal, I really did not feel like cooking. So for the second Sunday in a row we stopped by to see if there was any way to get in that evening, luckily for us they could get us in at 730p. How great is it that Ray's is just a short trot from my GF's house?! So we returned home to relax a bit before dinner. We started with the stuffed calamari and the dish was everything as described above.

Dinner for me was the hangar steak and she had the steak salad as she was not that hungry. I did not even know they had this item on the menu, but I do not usually go there looking for any greens besides the spinach, and I was curious to see what Ray's take on a steak salad would be. Ray's did not disappoint (me) and imagine her surprise when she is served a plate of adequately dressed salad with a hunk of blue cheese and some cherry tomatoes on one side and grilled onions and sauteed mushrooms topped with a full sized sliced steak!

[crackers]

After spending 3 hours Sunday afternoon working with a blow torch, band saw, and hot metal, I really did not feel like cooking. 

Mdt - there are easier ways to grill steaks you know...

[jm chen]

At last!

Three of us made a maiden voyage to Ray's on Saturday, and I'm thrilled to report that it totally lived up to the high expectations I had. One hanger steak with mushrooms, one cowboy cut, one Blue Devil, and of course a big tray of hot hot scallops. Creamy mashed potatoes. Creamed spinach that actually tastes of spinach rather than cream. And the perfect milky-tart Key Lime to finish.

With enough left over from the Cowboy and the Devil for another meal the next day for two of us. (The onglet guy made it all the way through his serving. With gusto.)

Great service from Amy and the rest of the team.

And now that I know where it is, I can walk from the Metro... dangerous...

Very impressive, guys.

Jael

[giant shrimp]

don't forget the nutmeg on the spinach. julia child would have approved. i had forgotten how serious this place was about steak till we returned over the weekend, and i had no problem wolfing down a medium-rare onglet. a recommended bottle of california red wine was affordable and a good accompaniment. i wish i could remember the name -- not gropers, but something like that. we were told it flies out of there, it is just that popular. visually, i think the dining room has much more character than some people give it credit for, especially when the sun starts going down. there's a really nice milk chocolate paint treatment on the bottom part of the walls, and it looked like they were flying the skull and bones in the kitchen. if you don't have a reservation, and they allow you to, i think it is worth waiting outside, but you better stay out until they tell you that it's time to come back in, even if your carnivorous instincts are raging out of control.

[goldenticket]

I had a wonderful (too long delayed) return visit to Ray's last night. Food was great and I can't figure out why it's been so long since I was there!

I ventured into new territory (away from the filet and NY Strip) and tried the Sliced Steak Diablo (top sirloin with chipotle seasoning is something close to the menu description). I was very, very happy with it. Great flavor, not overpowering, the meat was cooked to a wonderful, tender and juicy medium rare, and the accompanying grilled onions and roasted garlic were tasty additions.

There were 4 of us; one of the others enoyed the Diablo as well, while the other 2 went for the filet mignon with mushroom brandy cream sauce. I'm going to hazard a guess that they loved it, as they're both pretty petite, but there was hardly a scrap left on their plates.

The accompaniments were yummy as always and I really liked the dressing on my mixed greens starter - a nice simple vinaigrette. The "tiger butter" that came with the check was the perfect little bit of something sweet to end the meal.

Now if I had only brought the half of my meal that was left over for lunch! (Maybe I'll make the run downtown for a po'boy at the Acadiana fundraiser)

[CrescentFresh]

Bump from page 4.
Page 4???

I know some of you have eaten there since Sept. 12. Tell me, what was your favorite wine bottle there recently. I'm doing an official survey for official reasons.

[jm chen]

As recently as Sunday, with a table of four. We wanted zinfandel, and our waitress suggested the Grappler, which is zin and syrah and cabernet sauvignon. Excellent match to the hanger, cowboy, and Blue Devil. Price in the high thirties or thereabouts.

Speaking of Ray's... if I have leftovers from Sunday, I shouldn't eat them, right? It's been too long? Yet they still call to me...

Jael

[Chris W]

The wine maker of the Twenty Rows Grappler used to be the wine buyer for Dean & Deluca then went his own way to make wine. Good stuff.

[Capital Icebox]

We had the Grappler there last month and really enjoyed it. Our waitress said it was a popular choice, and I can see why.

[Jacques Gastreaux]

OK, I'll bite. What happened to Jarad Slipp?

[tripewriter]

Speaking of Ray's... if I have leftovers from Sunday, I shouldn't eat them, right? It's been too long? Yet they still call to me...

I think aged beef is delicious ;-)

Edited by tripewriter, 30 September 2005 - 04:02 PM.

[JPW]

OK, I'll bite.  What happened to Jarad Slipp?

he fell?

[FunnyJohn]

OK, I'll bite.  What happened to Jarad Slipp?

He became despondent after the cheap shot in the Washington Times review of Notti Bianche and has withdrawn to a monastery to contemplate the vicissitudes of fortune.

[Meaghan]

He's preggers! (sorry, i just wanted to see the little panda waving again)

[CrescentFresh]

The Mrs. and I took Mom and Uncle to Ray's for their first visit last night. Allow me to sum it up this way:

Mom: "Wow. That was the best meal. Everything about it."
Me: "Best meal? Like, this week? This month? Best meal ever?"
Mom: "Best meal that I can remember."

The Key Lime Pie, she said, was the best she's ever had.

Now, not to belittle Firefly and Corduroy where we had eaten on Weds. and Thurs., she noted the unique nature of Michael's Meat Palace and that it's a different sort of place. Clearly, all of these restaurants added up to a fine few days of dining for all of us.

I never had the crab bisque before. Killer. Tasted even better than the scallops last night, and the scallops are perfect.

It's 14 hours later and I can't believe I haven't made another Ray's reservation yet. That'll probably change before the end of the weekend!

[New Foodie]

I have never been to Ray's and I've lived so close for over 2 years now. This must be remedied soon. My dad is coming into town in a couple of weeks and has offered to take some friends and me out to dinner. What's the price range like at Ray's? I was looking for some info online but couldn't really find any menu information.

[Jacques Gastreaux]

I have never been to Ray's and I've lived so close for over 2 years now.  This must be remedied soon.  My dad is coming into town in a couple of weeks and has offered to take some friends and me out to dinner.  What's the price range like at Ray's?  I was looking for some info online but couldn't really find any menu information.

The most expensive steak is around $32 for th 28 oz. cowboy ribeye. Price includes mashed potatoes and creamed spinich. I think you will find that the total tab with appetizers, desserts, wine, tax and tip would run about half what you would pay down the street at Harry's Crap Room.

[mdt]

The most expensive steak is around $32 for th 28 oz. cowboy ribeye.  Price includes mashed potatoes and creamed spinich.  I think you will find that the total tab with appetizers, desserts, wine, tax and tip would run about half what you would pay down the street at Harry's Crap Room.

I am not sure if it is half of HCRs, more likely half of the major steak houses in town. If you enjoy a great steak, it is worth the trip. They have a decently priced wine list that should allow you to choose a wine in a price range that you want.

[jm chen]

The hanger steak is $20-ish. Sides are included. If you can get a reservation, do it -- as discussed above, your dad will be paying a lot less than he would at other steak places.

[FunnyJohn]

The most expensive steak is around $32 for th 28 oz. cowboy ribeye.  Price includes mashed potatoes and creamed spinich.  I think you will find that the total tab with appetizers, desserts, wine, tax and tip would run about half what you would pay down the street at Harry's Crap Room.

And even if it were more expensive than Harry's, which it's not, it would still be worth the price!

[New Foodie]

Thanks for all of the advice! Reservations have been made and I'm looking forward to it now!!!

[The Doctor]

Forgot to report on this last week, but took my parents on their now-annual trip to Ray's last Sunday. Since the scallop appetizer is now a given I decided to forego dessert in order to have my frist try at one of their soups. I chose the crab bisque, which was as velvety and delicious as any soup I've ever had. And I also had another first -- the much-ballyhooed hanger steak. This is as beefy as it gets, although I think I prefer the flatiron (is that coming back anytime soon?). I didn't even really need a dessert anyways since the hot chocolate gave the meal a sweet finish.

But the real story here is how enchanted my father has become with the place. Some relatives were also in town that day and without hesitation he gave the go ahead to ditch them to keep our reservations. After the first bite we never looked back.

[CrescentFresh]

Forgot to report on this last week, but took my parents on their now-annual trip to Ray's last Sunday. Since the scallop appetizer is now a given I decided to forego dessert in order to have my frist try at one of their soups. I chose the crab  bisque, which was as velvety and delicious as any soup I've ever had. And I also had another first -- the much-ballyhooed hanger steak. This is as beefy as it gets, although I think I prefer the flatiron (is that coming back anytime soon?). I didn't even really need a dessert anyways since the hot chocolate gave the meal a sweet finish.

But the real story here is how enchanted my father has become with the place. Some relatives were also in town that day and without hesitation he gave the go ahead to ditch them to keep our reservations. After the first bite we never looked back.

That bisque, with a glass of chardonnay, is a great way to put closure to a busy day or to begin a relaxing evening. It is perfect.

[bookluvingbabe]

We too were there last Sunday. Spur of the moment, called 2 days before to get a table because I'd been day-dreaming about meat.

Hadn't been in forever for a variety of reasons and remembered just why we have torn about the place for a while now.

Started with the cava and the spiced cashews. Better than I rememberd and I would gladly pay a few dollars for them.

The bread has gotten better and we playfully fought over the last piece.

We both had the scallops...yum.

We had the hanger steaks and my medium came out blue-red in the center and Mr. BLB's medium-well came bright pink. Ah... an issue we've had before and since the wait staff doesn't check in until the meal is almost over.... I actually like my meat rare, I just don't like the way it makes my jaw feel to chew it.

The chocolate mousse was wonderful and made me want to weep with pleasure.

And the hot chocolate at the end was paradise in a cup.

Hubby was more disenchanted than I was and I fear Ray's is out of the rotation for a while. Perhaps when the new place finally opens in SS, we'll give it a go.

Sigh....

[StephenB]

When are we going to have a donrocks caravan to Ray's?

[porcupine]

When are we going to have a donrocks caravan to Ray's?

Indeed, I've been meaning to pm Don and ask if we can have a blowout dinner at Ray's Classic once it's open. ...Don?

[Chris W]

I remember back when Michael first opened the crab bisque used to come out with litteraly about a shot of sherry floating on the surface.....it was great then It's great now.

[New Foodie]

Thanks to everyone who backed up my decision to go with my dad and friends to Ray's while he was in town. It lived up to expectations!

I am usually a filet girl, but I went with the hangar after hearing good things about it. It was of course delicious. My dad enjoyed his strip and my roommate enjoyed her filet. The non-red meat eater in our group said her scallops were wonderful as well.

I ate way too much since we ordered mushrooms and broccoli to go along with our spinach and potatoes, but they all were quite tasty (surprisingly so when it came to the spinach). We didn't save room for dessert, but the hot chocolate was a pleasant surprise.

The funniest part of the night was watching the guy at the table next to us attempt to tackle the cowboy cut...that's one huge hunk of meat!

[bilrus]

My thoughts during and after the DR.com dinner:

New Yorkers who frequent most food web sites are a smug lot. They smirk at us safe in their knowledge that their little island holds the best haute cuisine temples, the best pizza joints, the best Jewish delis, the best bare-bones steakhouses.

But I've got news for them. Ray's the Steaks is our Peter Luger. Sure, they have their different approaches, but look at the similarities.

Peter Luger's is all about the meat. And it is magnificent meat. Aged on the premises. Cooked the way you want it at high temperature. Deep, buttery flavor and texture. But Ray's is about the meat too. All the same praise that has been heaped on Luger's porterhouse can be said about Ray's strips or their other cuts. Maybe some will give Luger's meat a slight edge, but maybe that's just because they pour butter on their steaks right before serving them. Cheating? You tell me.

But give me Ray's crab bisque and scallops and Key Lime pie any day over Luger's tired tomato and onion salad. Ray's does more than one thing well. Luger really doesn't.

Granted, Luger has a 115 year head start on Ray's. But arguments can be made on both sides.

If only Michael would add an appetizer of thick sliced bacon, I'd never have to go to Brooklyn again.

[cjsadler]

Taking my parents tonight. Was wondering what's good on the wine list lately, since Jarad isn't there to provide expert guidance.

[Jacques Gastreaux]

Taking my parents tonight.  Was wondering what's good on the wine list lately, since Jarad isn't there to provide expert guidance.

His Burgundies typically are very good and very well priced. Ask Michael for some help, he is the one who buys the wines.

[Michael Landrum]

Michael, you are right.  Smith Point is the Bush's joint.

Haven't they shown up at your place yet?  They are from Texas, I assume they like their cow.

I do not have a publicist so it is not likely they will show up at Ray's, either in real life or in fabricated press-released invitation lists.

Also, Wilson Boulevard is not as thick with Bush girls, of whatever stripe, as that stretch of mons Avenis Wisconsinis is.

Which is a shame because (with apologies to the forum for: 1) highjacking another restaurant's thread to discuss my own; 2) being off-topic; and 3) veering towards the political) I am philosophically, politically and emotionally committed to serving underage girls alcohol.

It's good for business and it is good for me, as long as I don't get Lay'd or Fastow'd.

[StephenB]

No question about it: Ray's has become a cult phenomenon. I don't have the secret phone number, and it took me 45 mins to get through yesterday. Thank god for my Demon Dialer, which permitted me to leaf through the NYer, while it dialed repeatedly. (This is not a speed dialer, which you have to activate every time you call.) Finally, Himself appeared on the telephone in a jolly mood. He said the only solution would be to serve terrible food for a month to get some bad reviews and get rid of what James Michener called "the ribbon clerks." The problem would be, he believes, making sure that the true believers come back afterwards. I suggested that a computer system would be useful, a notion he rejected. Anyway, when I requested a reservation, he said yes he could do it because it was a Tuesday I was asking for. Is that weird, or what? I guess it was divine planning that my birthday falls on a Tuesday this year. The Lord wants me to celebrate at Ray's! Meantime, the argument rages on whether Ray's plain setting and high decibel level put it at a disadvantage against Morton's, Ruth's Chris, etc. My own feeling is that Ray's is an outstanding example of Latin American personalismo; it would be nothing without Michael. He was, in effect, the engine of our donrocks banquet, waiting on all 52 people, keeping things moving, and getting everything right. Which suggests, I'm afraid, that when the Silver Spring restaurant opens, it will be difficult for one person to be in two places at once. Though if anyone could do it, it would be he. Then we'd really have a cult.

Edited by StephenB, 19 January 2006 - 08:26 PM.

[Principia]

Meantime, the argument rages on whether Ray's plain setting and high decibel level put it at a disadvantage against Morton's, Ruth's Chris, etc. My own feeling is that Ray's is an outstanding example of Latin American personalismo; it would be nothing without Michael.

Strangely enough, the interior of Ray's reminds me strongly of Las Pampas, the Argentinian steak place in Georgetown that has since been replaced by Amma Vegetarian Kitchen (and some sort of art gallery). Very personal, very communal. Almost the antithesis of the (formerly) smoky backroom atmosphere that places such as Ruth's Chris/Morton's/Fleming's set try to project. So it's "loud"—if I wanted to eat in perfect monkish silence, I'd either sneak food into a library, or park it at home.
I loved Ray's at the DR dinner, and will be glad to try to make it back there as soon as my budget recovers from RW.

Edited by Principia, 19 January 2006 - 01:14 PM.

[CrescentFresh]

No question about it:  Ray's has become a cult pheonomenon.  I don't have the secret phone number, and it took me 45 mins to get through yesterday.  Thank god for my Demon Dialer, which permitted me to leaf through the NYer, while it dialed repeatedly. 

A little secret to share.... When I eat at Ray's, before I leave after my meal I make a reservation for my next visit.

[Mark Slater]

A little secret to share....  When I eat at Ray's, before I leave after my meal I make a reservation for my next visit.

I have customers who do this, too. OpenTable will even send you a reminder.

[Capital Icebox]

Ray's haunts me. The other night I dreamt I was at a new Ray's in Culpeper (open only in the summer) where guests are seated at long communal tables under white tents. I sat down at the head of the table and realized we were celebrating my birthday. In front of me I noticed a large plate with a "Cowboy Birthday Cake" on it: six 28 oz. cowboy cut ribeyes stacked on top of each other (presumably held together by unseen skewers), a ring of candles and "Happy Birthday" written in mushroom sauce on top. Just as I was about to take my first bite, I awoke.

It is time for another visit.

[Mark Slater]

Rocks,
Time to take Hartzer's name off the header. He ain't there anymore. He in Silver Spring.

[Michael Landrum]

Rocks,
Time to take Hartzer's name off the header. He ain't there anymore. He in Silver Spring.

Yeah, right. More likely he's at the bar at Citronelle.

[Stretch]

There's a rumor out there that the delay on the Silver Spring branch of Ray's may be due to a last-minute rebranding.
Apparently, Landrum's recent rants are a clue to the new direction they're taking.



(Sorry Rocks.)