Ray’s The Steaks has not become the classic that it is because of trend-chasing (the menu almost never changes) or interior design (these walls were bare before minimalism was a coveted aesthetic). Ray’s works because it does one thing and does it well: steaks. Sometimes they are aged for more than a month, sometimes they come covered in sauce, and sometimes they come in unfamiliar cuts, but the steak is always cooked right, always deeply meaty. Always just right, as is the never-ending supply of creamed spinach and mashed potatoes. The meal could begin with classic shrimp scampi, charred shellfish in a light and herby garlic-wine sauce. The meal could end with a dark chocolate mousse, with a thick layer of whipped cream. It’s simple, sure, but deceptively so. Just like everything else.
Ray’s The Steaks
Steakhouse | $$$
2300 Wilson Blvd., Arlington
