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Cuisine: American |
Before the summer of 2003, Ray’s the Steaks was a small, Arlington-based steakhouse that afforded its patrons a bountiful array of steak dishes in a quiet neighborhood setting. The establishment’s proprietor could be seen slaving away in the kitchen, turning out tasty – albeit sparsely presented – meals, keyed by some fine cuts of beef. Everything changed for Ray’s the Steaks when the Washingtonian Magazine printed a sparkling review for its readers. Instantly, Ray’s the Steaks became one of the toughest tickets in Arlington, with weekend waiting lists that could stretch for weeks. The look and feel remained the same, but, for diners who had frequented Ray’s before its big break, something had changed.
Ray’s the Steaks tells you all that you will ever need to know about its menu selections. Aside from some (steak) salads, the only real escape for those steering clear of beef is a solitary salmon dish. Then again, visitors to Ray’s the Steaks are coming for one item in particular – steak. While Ray’s does not offer an exhaustive list of steak choices – porterhouses, for example, are nowhere to be found – Ray’s does emphasize two of the best, namely, filet mignon and New York strip. A couple rib eyes also litter the menu, but the top two offer the most enticing options. Prepared au poivre, with bleu cheese crumbles, or with a variety of spices, these steaks are sure to satisfy any diner’s appetite.
While the main dishes have always been to this diner’s satisfaction, other factors have always prevented Ray’s the Steaks from truly shining. The service was never particularly attentive in the past, but the restaurant’s booming popularity has caused Ray’s to move in an entirely different direction. Diners are now prodded to finish their meals in a timely fashion – less than an hour and a half, during a recent visit – so as to accommodate the next sitting. This increased demand has also led to some unsettling increases in the menu prices, ones which have soared from the $12-$25 during the restaurant’s initial review to $18-$32 in less than two years.
Ray is still a fixture in his restaurant, although his time in the kitchen has been replaced by time mingling with his customers. The décor is unchanged, with spartan walls helping to set the restaurant’s unique charm. Even the meal’s presentation is simplified, with family-style potatoes and creamed spinach arriving separately from the main course. The staff is courteous enough, although the hurried exits are rather disconcerting. Ray’s the Steak still offers its patrons an enjoyable dinner experience, but it does not offer the same value as it once did. With the increasing costs, the difficult reservations, and the limited menu options at Ray’s the Steaks, Washington diners can surely find a more appealing dinner option.
Submitted 4/26/05.