This recently spiffed-up sibling of the Arlington mecca Ray’s the Steaks is as committed to value as it is to quality. You don’t need starters here—entrée portions are giant and come with plentiful sides—but it’d be a shame to miss the fabulous crab bisque or an octet of beautifully fried shrimp. Most steaks are outside the Cheap Eats budget, but tear into a plate of tender baby back ribs or barbecue chicken and you won’t feel like you’re missing anything.
Also good: Smoky fried chicken; pit-beef sliders; steak and cheese; Bad Boy burger, a traditional cheeseburger; coleslaw.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
