Food

Cheap Eats 2012: Ray’s the Steaks at East River

Filet Mignon with Sweet Potato Fries and Cole Slaw (left) and Beer Battered Shrimp Appetizer (right). Photographs by Scott Suchman.

Cheap Eats 2012

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.

Don’t Miss a Great New Restaurant Again: Get Our Food Newsletter

Questions or comments? You can reach us on Twitter, via e-mail, or by contacting the author directly:
Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.