Michael Landrum Posted May 20, 2008 Share Posted May 20, 2008 My mention of J. Paul's as a benchmark measue only attests to its status as a landmark Washington institution with over twenty five years of history. I mentioned other restaurants in my original post from February because they too were examplars of a particular type of restaurant--neighborhood, ethnic, what have you. No animus, malice or lack of respect to any restaurant employee or their work was either stated or implied. The fact that two of my key employees have come from J. Paul's should imply that I have nothing but respect for their kitchen, its leadership, and the training and work ethic it provides. My information comes from former and current employees, including a server on a recent visit. If my information is incorrect or outdated, I can only offer my sincerest apologies and a huge mea culpa. Any restaurant that is cutting its profits, or any chef who is forgoing some or all of his bonus, by serving USDA Choice Steaks at today's historically high wholesale costs should say so proudly on its menu and instruct its waitstaff to do the same. Ray's: The Steaks operates under a radically different business model than any American restaurant (though one that is common in Europe) and with a radically different approach to pricing and quality. It is natural for me to want to share that information with this community, without the presumption of bad intent or willful misrepresentation (dishonesty). I am not sure that using the industry-leading, flagship property of a $30+ million dollar a year company as a benchmark for comparison can be considered a wish to devalue others. But I apologize if I have offended. However, it is my professional opinion that it is either operationally not possible or financially not feasible for any high-volume, broad-menu, saloon-style restaurant to serve a 16 ounce NY Strip. There is no judgement, condemnation or disparagement of others involved in that opinion and I stand by it. Since a large part of the mission of this board is educational and informative, I do not think I have crossed any line by saying so. In fact, I know of no restaurant (that does not specialize in premium steaks), locally or nationally, that serves any size larger than a 12 ounce NY Strip as a regular menu item. (I have not conducted an exhaustive search, and I could maybe see 14 ounce Strip being feasible somewhere). This has more to do with the economics of restaurant management and the time demands of kitchen production (cook times per ounce increase more or less linearly up to 10 ounces, after that they increase exponentially) than it does with the skills and desires of kitchen professionals. Let me close by, again, offering a personal apology to anyone who was offended, directly or indirectly, by my comments or who feel that my information gathering was careless or driven by bad intents. Link to comment Share on other sites More sharing options...
u-bet! Posted May 22, 2008 Share Posted May 22, 2008 In fact, I know of no restaurant (that does not specialize in premium steaks), locally or nationally, that serves any size larger than a 12 ounce NY Strip as a regular menu item. Dino's Bisteca Fiorentina and the Texas Rub Bone-In Ribeye at Restaurant 3 are two examples which come to mind. (Not sure if you are referring exclusively to NY Strip, in which case these examples obviously would not apply... but they're still pretty frickin' huge cuts of beef). Link to comment Share on other sites More sharing options...
Jimmy Chandler Posted May 22, 2008 Share Posted May 22, 2008 Dino's Bisteca Fiorentina and the Texas Rub Bone-In Ribeye at Restaurant 3 are two examples which come to mind. (Not sure if you are referring exclusively to NY Strip, in which case these examples obviously would not apply... but they're still pretty frickin' huge cuts of beef). I'm quite sure Michael is referring specifically to the NY Strip. Many places around offer cuts larger than 12 oz, including every bone-in-ribeye I've ever seen/eaten. Michael -- What I understand from your posts is that butchering steaks is a time-intensive process to do properly, and it's too costly to butcher NY Strip steaks greater than 12 oz. without charging a premium price, so only high-end steakhouses do this. Is this because a NY Strip greater than 12 oz would limit the number of steaks that could be derived per cow? Ray's: The Steaks operates under a radically different business model than any American restaurant (though one that is common in Europe) and with a radically different approach to pricing and quality. Michael -- would you care to elaborate about this any further? I'm fascinated by why your business model is almost unheard of in this country, given how fabulously successful your restaurant continues to be, at least in terms I can evaluate (quality, service, how busy Ray's is; I have no idea of your finances obviously). I'm soooooo hungry for a Ray's steak right now. Gotta get back there soon. Link to comment Share on other sites More sharing options...
Atenna Posted June 1, 2008 Share Posted June 1, 2008 This past Friday, my husband and I traveled 70+ miles specifically to dine at RTS. We both had the NY strip and were totally pleased. The staff was extremely helpful with the wine selection (husband wanted a Zinfindel and after all it was his BD celebration) that I was pleased with as well (I prefer cab sav). We shared the scallops as an appetizer and I wished I had my own. We of course had enough to bring home and will have gotten 4 meals out each serving. Those are big portions! Sorry we did not chat with Michael; (he was there in the flower shorts but ran out directly after our arrival) but we were really excited to be there and truly understand what all the fuss is about. Only complaint is the creamed spinach; it was OK but an unremarkable dish compared to everything else. Highly recommended to all. Link to comment Share on other sites More sharing options...
Dr. Delicious Posted June 4, 2008 Share Posted June 4, 2008 Stopped by RTS last night at 6pm, beat the rush, and got seated right away. It was our first time there and was sure worth the wait. My wife had the NY Strip (blk & blu) and I had the ribeye w/ horseradish sauce, both of which were excellent, even if my wife's came out med rare as opposed to med. And they were giant, so I look forward to eating it again tonight. Finally, the grilled onions were amazing! They were, like, stewed and grilled and then stewed again, or something, and were soooooooo good I found myself at times just eating the onions. Best. Onions. Ever. Link to comment Share on other sites More sharing options...
Michael Landrum Posted June 5, 2008 Share Posted June 5, 2008 Still no power at Ray's The Steaks! Ray's The Classics--Yes. Link to comment Share on other sites More sharing options...
jparrott Posted June 5, 2008 Share Posted June 5, 2008 So that means RTS is serving homefries cooked in a pan atop the grill? Awesome! Be right over! Link to comment Share on other sites More sharing options...
u-bet! Posted June 5, 2008 Share Posted June 5, 2008 I walked in at about 6PM on Tuesday and was seated immediately. I like the Australian Merlot by the glass. I ordered the House Special, which was awesome as usual, and specially requested the garlic mashed potatoes for the first time. I am never going back to regular - these are SO good - with actual garlic slices on top, no less! The dark chocolate mousse for dessert was served in a smaller glass that usual. I couldn't tell if the portion itself was smaller, so maybe they just ran out of the larger glasses or decided to change the presentation and are still serving the same portion size. The texture of the mousse was also much firmer than before, as if it had possibly been overly chilled. The intense chocolate flavor was as good as ever, and I walked away stuffed to the gills. When is the big move? Link to comment Share on other sites More sharing options...
Michael Landrum Posted June 5, 2008 Share Posted June 5, 2008 Power on!!! Seating begins at 6:30. Link to comment Share on other sites More sharing options...
Biscuit Girl Posted June 5, 2008 Share Posted June 5, 2008 Power on!!! Seating begins at 6:30. Are you still doing the set menu on Sundays? And will you be open on Father's day? Four of us (non of us are fathers, but two are Ray's-virgins) are planning to go on the 15th but I didn't even think about it being Father's day or whether or not you'd even be open. Link to comment Share on other sites More sharing options...
Michael Landrum Posted June 7, 2008 Share Posted June 7, 2008 Are you still doing the set menu on Sundays? And will you be open on Father's day? Four of us (non of us are fathers, but two are Ray's-virgins) are planning to go on the 15th but I didn't even think about it being Father's day or whether or not you'd even be open. The Sunday menu--three course dinners at $25 (Hanger, Bacon-Wrapped Scallops, Salmon, etc.), $33 (16 ounce Strip, Rib-Eye, 9 ounce Filet, Chateaubriand for two, etc.) or $38 (The Cowboy, 20 ounce Strip, 12 ounce Filet)--is still what we offer on Sundays. We will be open for business as usual (unusual?) on Father's Day. No reservations, but we start taking names for spots on the waitlist at 2:30 at the restaurant only (we say 4:00, but 99% of the time, someone is there to take names starting at 2:30). Another insider tip--although we post 5:00 as our opening time, we actually start seating at 4:30 on Saturdays and Sundays. A caution to those bringing parents--when the tempearature goes above 90, our two AC units (a second 3 ton unit was added in 2004), try as they might, do not always keep the restaurant satisfactorily cool. Ray's The Classics (301/588-7297) does take reservations and has killer AC. The regular menu (all the same steaks, plus The Crab Royale--now offered in two sizes, 7 and 10 ounce, at significantly lower seasonally-adjusted prices, $21 and $27, respectively--rack of lamb, and mac and cheese) is what is served, with the Ray's The Bar menu ($24 for three courses) available in the lounge, with some limited availability on entree selections (typically, that means that we might not have bacon wrapped Filet Medallions available). Link to comment Share on other sites More sharing options...
Scott Johnston Posted June 16, 2008 Share Posted June 16, 2008 What no more funking green mints in the men's room????? Things are bad..... In a kontrapunkt coup de grace (or is that coup de foudre?), inspired by the great Zagat's-wielder, Patrick Bateman, we are now placing truffle oil-infused urinal cakes (in a 72 hour sous-vide process)--which is where truffle oil always belonged, by the way--exclusively in the men's rooms at both Ray's: The Steaks and Ray's: The Classics and will continue to do so throughout the duration of these terrible, terrible times.Onward, stalwart diners! Excelsior! Ad astra per aspera! Link to comment Share on other sites More sharing options...
DameEdna Posted June 16, 2008 Share Posted June 16, 2008 ...Ray's: The Steaks and Ray's: The Classics and will continue to do so throughout the duration of these terrible, terrible times."Your Honor, my client is an idiot. That said, the proprietor did promise ... " Link to comment Share on other sites More sharing options...
The Doctor Posted June 16, 2008 Share Posted June 16, 2008 In a kontrapunkt coup de grace (or is that coup de foudre?), inspired by the great Zagat's-wielder, Patrick Bateman, we are now placing truffle oil-infused urinal cakes (in a 72 hour sous-vide process)--which is where truffle oil always belonged, by the way--exclusively in the men's rooms at both Ray's: The Steaks and Ray's: The Classics and will continue to do so throughout the duration of these terrible, terrible times. Ray's is kinda like the Southwest Airlines of the DC dining scene. While the old guard players are jacking up prices and introducing new fees, we have a Dark Horse offering the same goods for less money with the friendliest service. Maybe the next trend will be places starting to charge for subsequent breadbaskets. Link to comment Share on other sites More sharing options...
u-bet! Posted June 16, 2008 Share Posted June 16, 2008 Sunday dinner at Rays the Steaks A Place at the Table. 12 oz filet, caesar salad, and snickers pie. snickers pie - new dessert item on the regular menu or just a special offering on Sundays? Link to comment Share on other sites More sharing options...
Michael Landrum Posted June 17, 2008 Share Posted June 17, 2008 snickers pie - new dessert item on the regular menu or just a special offering on Sundays? On Sundays we typically serve 180-200 guests, and since everyone is served the three-course meal ($25, $33, or $38--Jim Rice's dinner with the 12 ounce Filet (or 20 ounce Strip or 30 ounce Cowboy) was $38) which includes dessert, there is no way we can keep up production for so many guests of our in-house desserts. So the snickers pie is a supplemental Sunday-only dessert at this point, which, since I like it so much in a shameless sort of way, may make itself available on a more regular basis, just so I can have something hanging around to snack on when I'm st--oops, I mean, peckish. Link to comment Share on other sites More sharing options...
jiveturk21 Posted June 25, 2008 Share Posted June 25, 2008 I know that I lobbied a few months ago to just close this forum because I felt that there was nothing else that could be said about Ray's, but that won't keep me from saying two more things. First, I have decided that the creamed spinach is better than the mashed potatoes. I have never really loved mashed potatoes, but my pickiness concerning creamed spinach has always made the mashed potatoes my favorite side at Ray's. But, after last night, I determined that the creamed spinach is just plain better. Second, I actually have a complaint about Ray's. For whatever reason, whenever I have dinner there, it always seems a bit warm in the restaurant. I have been during every season of the year, but when I leave, I always feel a bit of relief when I walk out the front door, doesn't seem like the air circulates well in the space. Maybe it is just me and it is a small complaint, but a complaint nonetheless. With that being said, the food is simply amazing. Link to comment Share on other sites More sharing options...
DPop Posted June 25, 2008 Share Posted June 25, 2008 A caution to those bringing parents--when the tempearature goes above 90, our two AC units (a second 3 ton unit was added in 2004), try as they might, do not always keep the restaurant satisfactorily cool. I think this quote from above explains (at least partially) why it might seem a bit warm in the restaurant, jiveturk. I have noticed the same thing, but I will risk a bead of sweat or two any day of the week for that hanger steak and key lime pie. Link to comment Share on other sites More sharing options...
DanielK Posted June 25, 2008 Share Posted June 25, 2008 Last night, brought 5 n00bs from work who didn't understand my lunatic ravings about RTS. Now they get it. To follow the lead of jiveturk21, my minor complaint from last night is that there seemed to be a little too much zest in the Key Lime Pie, as it was a bit more sour than usual (and ever so slightly gritty). It was still wolfed down, but there you have it. Extra thanks to the FOH staff who, without batting an eyelash, accomodated half our party arriving 30 minutes after the scheduled reservation time. I'm sure they juggled a half dozen tables around to take care of us, and the fact that it was invisible to our group speaks to the kind of customer service that RTS/RTC practice. Bravo. Link to comment Share on other sites More sharing options...
Michael Landrum Posted June 29, 2008 Share Posted June 29, 2008 Be forewarned: a diabolical surprise awaits all guests at Ray's The Steaks this coming Monday. Link to comment Share on other sites More sharing options...
tentimesodds Posted June 30, 2008 Share Posted June 30, 2008 Be forewarned: a diabolical surprise awaits all guests at Ray's The Steaks this coming Monday. Color me curious... Link to comment Share on other sites More sharing options...
Michael Landrum Posted June 30, 2008 Share Posted June 30, 2008 It has begun... Mwuhaha. Mwuhahahahahaha. Mwuhahahahahahahahahahahahahahahahaha. Snort. Gasp. Mwuhahahahahahahahahahahahahah. Link to comment Share on other sites More sharing options...
JLK Posted June 30, 2008 Share Posted June 30, 2008 Does RTS accept carry out orders? I'm thinking "no, mayhem" but have to ask. I'm heading to Guajillo for a margarita which I tried to parlay into dinner at Ray's. Negative. Friend used the "I just ate at Ray's last week" excuse which sounds dumb to me. Link to comment Share on other sites More sharing options...
u-bet! Posted July 1, 2008 Share Posted July 1, 2008 OK, so what was it and are there leftovers for tomorrow? Link to comment Share on other sites More sharing options...
JLK Posted July 1, 2008 Share Posted July 1, 2008 No takeout at RTS. I understand of course. We ate at Guajillo instead which was very good, but I'd had half a burrito for lunch so it was my second choice to RTS. Hopefully soon! Link to comment Share on other sites More sharing options...
youngfood Posted July 10, 2008 Share Posted July 10, 2008 Does RTS have a maximum party size? Would it be nuts to try to eat here with a group of 8 or so if one was able to drop by that afternoon to make a quasi-reservation for a party of that size? Link to comment Share on other sites More sharing options...
JLK Posted July 10, 2008 Share Posted July 10, 2008 gnatharobed and I sort of intended to check out Ray's Hell-Burger, but were waylaid by the deliciousness that is RTS. Being just a party of two, we were seated almost immediately. I always walk away from RTS feeling stuffed, but also gratified that it was money well spent. My hangar steak was cooked past the medium rare that I requested, but really did not suffer for it. The bernaise sauce with it was terrific. My friend's black and blue strip was INCREDIBLE (IMO anyway, I think she liked it too). Sides were great, as always, and there's some kind of magic in that key lime pie. Michael's spectacular outfit must be noted as the special Dinosaur shirt made an appearance (with plaid shorts and adidas flip flops no less). With everything (tax, 20% tip, food, one glass of sparkling wine each and a shared dessert), the bill was $48. A wonderful value. Link to comment Share on other sites More sharing options...
ruslev Posted August 7, 2008 Share Posted August 7, 2008 anyone seen the wine list lately? any suggestions...thanks Link to comment Share on other sites More sharing options...
Joshua Grinnell Posted August 7, 2008 Share Posted August 7, 2008 Just a quick note that the brazilian (picanha) steak I remember from RTC long ago has made an appearance at RTS in the past couple of weeks. Comes with the excellent piranha sauce, which appears to be a chimichurri with added peppers and cilantro. I'm still tasting it twelve hours later and I've brushed my teeth twice. Here's hoping that the sauce makes it next door for those who want some heat on their burgers. Link to comment Share on other sites More sharing options...
youngfood Posted August 7, 2008 Share Posted August 7, 2008 anyone seen the wine list lately? any suggestions...thanks We were there on Friday. I didn't get to do the list and drank A to Z Pinot (2006) for a great price and also Santa Barbara ZCS (a zin-carignan-sangiovese blend, which was popular at the table but a little heavy on the cherry-blackberry jam for me). Does RTS have a maximum party size? Would it be nuts to try to eat here with a group of 8 or so if one was able to drop by that afternoon to make a quasi-reservation for a party of that size? And to answer my own question, they will seat a party of this size with some restrictions and it wasn't nuts at all, but rather was the perfect spot for a group of 10 guys. Thanks to whoever the nice woman was that put up with my obnoxious pals. Link to comment Share on other sites More sharing options...
DPop Posted August 7, 2008 Share Posted August 7, 2008 Here's hoping that the sauce makes it next door for those who want some heat on their burgers. It already has, it's on the bottom of the list of condiments below the newly named "Heck Sauce" and also comes on the Big Punisher. My wife (who loves the spice) got an extra cup on the side to slather all over her burger and loved it. Link to comment Share on other sites More sharing options...
SeanMike Posted August 10, 2008 Share Posted August 10, 2008 We finally went to Ray's the Steaks on Saturday night. After everything I read about it, after driving down there to get on the list, then the half-hour or so wait, I just kept up the hope that it'd be as great as I'd always heard. Boy howdy was it awesome. Everything was great - from the spiced cashews at the beginning and the bread, to the crab bisque and the scallops, to the various steaks (I had the cajun ribeye), and even the desserts they brought out for Marshall's birthday and the wine. And when you split up everything we had for six people five ways (thanks to a birthday) including 3 bottles of wine it was still a "wow, this was cheap!" night. Which is just GREAT because now I'm going to end up there so much more! Link to comment Share on other sites More sharing options...
DanCole42 Posted August 18, 2008 Share Posted August 18, 2008 My first post on these boards over two years ago was about Ray's the Steaks. It seems somewhat fitting that my 1,000th post should be as well. I saw Michael cutting up a brazilian at Ray's Hell last week, and I've been hankering for one ever since. It's very hard for me to find time to dine out these days, and Sunday is usually my best option. Does anyone know if the brazilian is available during the A Place at the Table dinners on Sundays? Might stop by this Sunday (if wife isn't overly jetlagged). Link to comment Share on other sites More sharing options...
Erik Ox Posted August 18, 2008 Share Posted August 18, 2008 I saw Michael cutting up a brazilian I can't wait to see how Michael responds here... Link to comment Share on other sites More sharing options...
DanCole42 Posted August 18, 2008 Share Posted August 18, 2008 I can't wait to see how Michael responds here...I clearly meant "butchering a brazilian."Ahem. Picanha. Link to comment Share on other sites More sharing options...
DonRocks Posted October 2, 2008 Share Posted October 2, 2008 I'm tearing through a leftover Onglet ($19.95) as I type, packaged as usual with (the much-appreciated) extra spinach and mashed potatoes. I hadn't been to Ray's The Steaks in quite awhile, and had forgotten how good the blackened scallop and shrimp scampi appetizers are. Last night Ray's was the perfect choice - we were all dressed down, and didn't want to dress up - and we got lucky snagging the last four-top before they really got crowded. I still appreciate the small, but well-chosen wine list here, and even the least expensive Red Burgundy (a 2006 Hautes-Cotes de Nuits for $34) is a pretty good bottle. Cheers, Rocks. Link to comment Share on other sites More sharing options...
Michael Landrum Posted October 9, 2008 Share Posted October 9, 2008 To prevent against the possible shock to everyone's senses, I feel I should warn all of you of a momentous--potentially alarming--change at Ray's: The Steaks. There is now something hanging on the wall. It is a chalkboard and I do not think I have been as un-ironically excited about anything in the past six and a half years as what it announces: We have just rolled out a whole new category of menu offerings, which includes the dish that I am most unabashedly delighted with (the Short Rib steak)--all of which are under $20. At a time when people's dining decisions are getting harder and harder to make, I feel that it is my job to reward and thank those diners who do chose to visit Ray's with an even wider range of high quality, distinctive, value-driven steaks that represent the best of what we can possibly offer, regardless of what it takes to do so, at the lowest price possible. Knowing that I can't put anything on the menu that doesn't equal the quality of our front-line cuts, you can imagine how much work and ingenuity that does take, in new butchering techniques and preparations, which is why I am so excited about what we have come up with (Jai Juan and Brian, my kitchen leaders from Hell, were every bit as instrumental as I was in coming up with these new items and working out their execution and presentation). These new dishes are: Steak "Fajita"--A 14 ounce sirloin "skirt," marinated, grilled and served fajita-style (imagine if Ray's were to make fajitas...oh wait, we do!)--$14.95 Center Cut Top Sirloin Steak in red wine and rosemary--blindfolded, these'd pretty much beat most NY Strips I've had--10-ounce, $15.95; 14-ounce, $18.95 Top Sirloin Filet--an unbelievable cut: out-steaks NY Strip in terms of flavor, cuts more tender than a lot of Filets out there, but with real steak "tooth"--$16.95 The Short Rib Steak--a full 16 ounce off-the-bone short rib "steak", charred and braised in Guinness with root vegetables and Colman's mustard, insane--$17.95 The Brazilian Strip--think of a cross between hanger and NY Strip, but even juicier, served with "piranha" sauce--18.95 You know, I opened Ray's: The Steaks in an uncertain time, early 2002, that nearly proved impossible for me to survive financially; and I can't say how gratifying it is now to be able to get back to where I started by recognizing the gratitude and debt I owe by making dining at Ray's as affordable as possible and by making the highest quality steaks as available-to-all as possible. The current difficulties everyone is facing make it that much more important to re-invigorate that mission and to bring it to the forefront once again. In addition to the above, we've also added the grilled bacon app from The Classics, a classic Filet Rossini (petite Filet, seared fois gras, truffled porcinis and bordelaise) for $32.95 and a NY Strip "Bertolucci" with roasted bone marrow, beurre brune (natch) and persillade, 12 ounce--$27.95; 16 ounce--$31.95. For those who prefer the louche to the luxe (or at least, a little louche with your luxe), you'll always have Ray's. Link to comment Share on other sites More sharing options...
zoramargolis Posted October 9, 2008 Share Posted October 9, 2008 Michael, you dawg. That's sick, sick, sick. Link to comment Share on other sites More sharing options...
blakegwinn Posted October 9, 2008 Share Posted October 9, 2008 The Brazilian Strip Isn't that an oxymoron? Link to comment Share on other sites More sharing options...
DPop Posted October 10, 2008 Share Posted October 10, 2008 RTS was still packed at 9:30 last night when we sat down for a late dinner, looking to try some of the new things on the menu. The Scallops were huge and seasoned very well, with a spicy bite that I don't remember tasting on prior versions of the dish. Tragically, they were overcooked to the point of being rubbery, which turned out to be a theme for the night. My wife's Steak Salad was, as always, giant and generous in terms of the accompaniments to the lettuce, but the steak was overdone, with several pieces breaching the medium-well threshold. My wife doesn't mind her steak cooked a bit more than I do, so she didn't have a heartache with it, but I was a little disappointed as I reached over to steal some bites. The Short Rib Steak (the reason we were there) is giant, gorgeous slab of meat, covered in a thick gravy on a oval plate surrounded by mushrooms, carrots, potatoes, and possibly other veggies (little fuzzy at this point). The meat had a great, rich flavor and the gravy was a nice lubricating accompaniment, which was much needed because the steak was overcooked. The meat was tough enough that I had to do a significant amount of pulling to get a bite off of it, which I am not used to when eating short ribs (although this is not your traditional short rib dish). I am looking forward to trying this again to see if it was an anomaly, but until then I don't think I will be trading in the hanger as my go-to steak. As always, the service and desserts were delightful, and overcooked dishes or not, we will always have much love for Ray's. Link to comment Share on other sites More sharing options...
ppsailor01 Posted October 10, 2008 Share Posted October 10, 2008 3 hour wait tonight for a table of 5. wow Link to comment Share on other sites More sharing options...
DanCole42 Posted October 11, 2008 Share Posted October 11, 2008 Yes, Virgina, There Is A Santa Claus. That's Virginia, the commonwealth. And by Santa Claus, I mean new offerings at RTS. Ducked out of work early. Arrived at five fifteen. Seated promptly at 5:30. Didn't fill up until 6. Who says it's hard to get a table here? The bacon was a journey in pork fat. Crispy, chewy, tender, smoky, salty, sweet. Rockin'. My only problem was that I didn't order a beer to go along with it and the accompanying sauerkraut. The iceberg salad with radish, blue cheese, and more bacony goodness is a steakhouse staple, taken to the next level by Michael's usual, "hmm, here's a food. How can I make it better?" I'll invent a new word for that. Raysing. The raysed bacon in the salad was thick and wonderful. The short rib, which was served raysed, made me wish it were snowing outside. My fajita steak came with all the usual accouterments: guac, sour cream, tomato, peppers, onions... and some not-so-usual ones: a thick, crispy, and flavorful tortilla that wasn't suitable for rolling but made a perfect textural accompaniment, and the picanha sauce which has already been much touted here. For less than $15. If I'd made this at home it would run me at least double that and not be anywhere near as good. The skirt steak, of course, was cooked to raysian sublimation - this is NOT your Chevy's fajita. Again, wished I'd ordered a beer. The usual lagniappes were offered and, although mashed potatoes and spinach were an odd combination with my fajitas, I still ate them up. I just wish I could just once remember to ask for the garlic version of the potatoes when in a party under four. It turns out that Danielle is double threat*: not only does she run the place (the Darth Vader to Michael's Emperor), she also bakes! We were treated to her pumpkin pie for me and her coconut custard pie for my wife. I always say that the mark of a good restaurant is one that can serve you something you don't like and make you a convert. I don't like coconut, but I loved my wife's pie. My wife doesn't like pumpkin, but she loved mine. A glass of wine, a bowl of wonderfully spiced nuts, a plate of herby bread, two generous apps, two filling entrees (with sides), doggie bags with refilled sides, two heaping slices of pie, peanut butter mignardises, tax, and tip came to less than $80. I swear, I could eat at Ray's every night and SAVE money. Everything was perfectly cooked, from the bacon to the short ribs. I wouldn't have changed a thing. Except for the beer. Which is what I should have got. Thank you, Michael! Can't wait to dive into the rest of the new menu... *Triple threat if you count her bartending stint at RTC. Link to comment Share on other sites More sharing options...
porcupine Posted October 12, 2008 Share Posted October 12, 2008 *Triple threat if you count her bartending stint at RTC. Quad threat: for a while she was on grill at RTC. Danielle rocks. Link to comment Share on other sites More sharing options...
Michael Landrum Posted October 12, 2008 Share Posted October 12, 2008 Quad threat: for a while she was on grill at RTC. Danielle rocks. Don't forget...she is also the "hostess." Link to comment Share on other sites More sharing options...
sturm Posted October 18, 2008 Share Posted October 18, 2008 My parents are in town tonight and I want to take them to Ray's, where I've also never been. My mom has a physical condition that makes it difficult for her to stand for more than a few minutes and I know Ray's doesn't take reservations. Anyone know if there's a particular time we should head there that'll leave us with a shorter wait? Or should we try to get there to add our names to the list early on? Or, even better, does anyone know if they'll hold a table for someone who's not physically able to wait on line? Link to comment Share on other sites More sharing options...
dcs Posted October 18, 2008 Share Posted October 18, 2008 My parents are in town tonight and I want to take them to Ray's, where I've also never been. My mom has a physical condition that makes it difficult for her to stand for more than a few minutes and I know Ray's doesn't take reservations. Anyone know if there's a particular time we should head there that'll leave us with a shorter wait? Or should we try to get there to add our names to the list early on? Or, even better, does anyone know if they'll hold a table for someone who's not physically able to wait on line? Earlier is usually better. I think they start seating at 5:00pm. If you drop by mid-afternoon you can go in and put your name on a list for a table with a time. It is not a perfect science, but I have always been seated fairly close to my appointed time when I have done this. I would explain your situation and I am sure they will do what they can to accomodate you. Link to comment Share on other sites More sharing options...
Walrus Posted October 18, 2008 Share Posted October 18, 2008 They also have some limited waiting seating outside, with heat lamps for cold nights. Link to comment Share on other sites More sharing options...
porcupine Posted October 23, 2008 Share Posted October 23, 2008 Guess what I saw at RTS: a waiter. Not a waitress - a waiter. I guess Danielle is doing the hiring now. Link to comment Share on other sites More sharing options...
Heather Posted November 4, 2008 Share Posted November 4, 2008 Scott & I took a spur of the moment trip into the wilds of Rosslyn with Waitman & Mrs. B on Sunday night and found the wait to be less than onerous - maybe ten minutes? Delightful steaks & scallops, but we had a hard time settling on a wine we all liked, a dilemma I place squarely on the very discerning Waitman. Oh, and they have pumpkin pie now. Link to comment Share on other sites More sharing options...
u-bet! Posted November 5, 2008 Share Posted November 5, 2008 we had a hard time settling on a wine we all liked I like that Australian something-or-other - the one that's around second or third on the by-the-glass list. Caveat: I don't know anything about wine, but I know what I like. Link to comment Share on other sites More sharing options...
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