January 2007: 100 Very Best Restaurants
Cocktail hors d’oeuvres, big steaks and chops, and retro prices--all touches of a bygone restaurant era--are the draw.
Reviewed By Todd Kliman, Ann Limpert, Cynthia Hacinli
Comments () | Published January 22, 2007
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Ray's the Classics
Address: 8606 Colesville Rd., Silver Spring/Takoma Park, MD 20910
Phone: 301-588-7297
Neighborhood: Silver Spring/Takoma Park
Cuisines: Steaks
Opening Hours: Open daily for dinner, 5:30 to 10.
Wheelchair Accessible: Yes
Kid Friendly: Yes
Nearby Metro Stops: Silver Spring
Price Range: Moderate
Dress: Informal
Noise Level: Chatty
Reservations: Recommended
Best Dishes Crab bisque; crab royale sprinkled with Old Bay; the entrecôte and the hanger steak; jumbo diver scallops; the ten-ounce Ray’s Hell-Burger; creamed spinach; Key-lime pie.
Special Features:
Wheelchair Accessible, Kid Friendly

No. 25: Ray's the Classics

Crab Royale at Ray's the Classics. Photograph by Clay McLachlan.

The most important restaurant to debut last year had no big-name chef, no forward-thinking design. This Silver Spring restaurant, the second from owner Michael Landrum, extends the iconoclasm of his Clarendon original, Ray’s the Steaks. The prices are reactionary—a version of deviled eggs topped with steak tartare, a starter, goes for $5—the valet parking is free, salads are complimentary, and a mix of young and old, black and white, families and couples fills the Cotton Club-by-way-of-Ikea dining room every night.

The menu, which pays homage to both Madame Bollinger, the grande dame of Champagne, and the Notorious B.I.G., the fallen patriarch of gangsta rap, is proudly backward-looking: Chateaubriand for two, double-cut veal chop, and old-fashioned ice-cream floats. Thanks to Michael Hartzer, a Citronelle alum, the quality of the cooking goes beyond most other stabs at Modern Americana—it’s as detailed and precise as it is hearty. A buttermilk-brined, skillet-fried chicken is mahogany-brown and potato-chip crisp; crab royale, an all-Maryland, all-jumbo-lump rendition of crab imperial, is elegant for being so rich. Creamed spinach is transformed into a soufflé. A cheesy, nutmeg-scented spaetzle is so delicate it could fool you into thinking it wasn’t a diet-buster.

Pastry chef Leigh Weinfield, who crafted the fabulous dessert menu, which includes such treats as a buttery apple charlotte and coconut cake, has recently left, so the sweets will bear watching. So will the service, which has ranged from sweetly forgetful to competent. But Landrum’s sequel already has the makings of a blockbuster.

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Posted at 07:30 AM/ET, 01/22/2007 RSS | Print | Permalink | Washingtonian.com Restaurant Reviews