mnebergall

Ray's the Steaks is the first place that popped into my head when I saw your post, but on closer examination, I noticed the "inexpensive" limitation. You could do Ray's for $40-$50 per if you really watch your alcohol intake. You will not be disappointed (assuming you can get a table, what night did you have in mind??)

RT's Seafood in the courhouse should be good.

Is this still on? Matchbox at 6?

I'll leave the cigars at home, for AD's sake. Where is Matchbox?

There appears to be interest in organizing an eGullet event at Ray's the Steaks. I am willing to serve as the conduit for the event. Here are the parameters I suggest: 1. Table for 6 2. The date on which we can get a table for 6 and the first six eGulls who are available are in. 3. I anticipate much consumption of wine. 4. We will split the tab 6 ways evenly. 5. It should be during the week as getting a table for 6 on a weekend might be diffuclt (plus there might be more pressure to turn the table). 6. I would like to do it at 7:00 (on whatever weekday shows the most interest. Edited to add: If there is more interest than 6, I am willing to go out on a limb and ask for a table for 8.

I'll by her a drink.

I think we should do an eGullet event at Ray's the Steaks. Actually, I am looking for any excuse I can think of to go back.

My wife called yesterday evening (Mon., 5/17) to ask about a reservation for two on Sunday, 5/30. They had tables available at 7:30 and 6:30; we took the 6:30. This will be our first visit and we're really looking forward to it, given the rave reviews here and on Chowhounds. We expect a full report. Also, don't forget to ask for the shoestring potatoes.

Hillvalley: Why not wait until 4 tomorrow and tell us all where to meet?

Don't forget, Morton's does those free tenderloin sandwiches at happy hour.

If you promise to get there early and vacate by 8:00, they probably will let you in. Also, weeknights are probably better than weekends.

703 841 RAYS

Come to think of it, the steak was a little ragged around the edge.

He refused to make the matchsticks for us. I kept trying to get one of my dining companions to claim lactose intolerance. Nobody wanted to be "it." My friends were somewhat intrigued by my style of ordering my steak: "bring me whatever the chef thinks I should have." When it came, the waitress asked "who gets the chef's surprise?"

I hate it when they don't have a rail to rest your foot on when you lean against the bar.

The four of us had a marvelous dinner at Ray's the Steaks last night. In anticipation of gargantuan quantities of beef, we pretty much held off on appetizer opting for salads instead. The ceaser was acceptable (wished it had some croûtons though). On the wine front (and a serious wine front blew through) we started off with a nice Volnay which was consumed by the time the salads were through. In chatting with Michael, the proprietor, we discovered wines not on the list and decided to go with two more bottles of the Burgundy. Next, we had the Blagny (from the list and at DonRocks' suggestion) and when that was done Michael started pouring the Vosnee Romanee Les Chaomes (Lamarche) 1998 (unlisted). Superb. The liquor bill was more than the food bill but it was not obscene (roughly $50-60/bottle) But the steaks. That's what its all about at Ray's. I ask the waitress to bring me what ever the chef thought I should have. My companions ordered the hanger, the strip and something else (I don't remember). They brought me possibly the best steak I have ever had in my life. What they call the "cowboy" cut appears to be a 28 oz. bone-in rib eye. It was cooked rare to medium rare and was accompanied by shaved fresh garlic on top, their "diablo sauce" and crumbled bleu cheese. It was extraordinary. The beef was very tender and had a sort of sweet flavor that I associate with dry aging. My associates also thought their steaks were wonderful. No more Sam & Harry's for me. When I want a steak, its Ray's from now on. A word about the mashed potatoes. I always prefer my mashed potatoes with a few lumps in them (that way you at least know they came from fresh potatoes, not some powdered mix, that they weren't over processed and that they were hand mashed). They were out of this world. PS: I claimed that one of my dining companions was lactose intolerant and ask for the matchstick potatoes. Michael was quite surprised that I knew about them and claimed that someone had violated a vow of secrecy. He knows who you are and you are cut off. I am definitely going back. edited for typos.

What about Panache?

I think it unlikely that one could contract hepatitis from eating stock (simmered for how may hours?) made from leftover steak bones.

Tack on House of Kebob on M, the new Heritage India location, Oddles Noodles, Tabard Inn, Bacchus, Sizzling Express, Mackey's (for fish and chips)...the South Dupont area has some decent lunching. For me, this thread is more about a new restaurant and its pros and cons. There certainly are a number of places to eat lunch in the "neighborhood" depending on how you define "neighborhood." On "my" side of Connecticut Ave., there is not much. If you cross CT Ave. and go over a block or two, or cross M St and go up a block or two, it is a different world. It might be fun to call an impromptu eGullet happy hour at Panache for say 6:00 either tomorrow or Wednesday. Is anyone game (you can post with regard to this inquiry as well)?

Ohhh, that was a joke. Ha ha ha. Now that I think about it, it would be pretty humorous to imagine someone trying to milk a bison. I can just see someone with their little milking stool and pail dressed like a baseball catcher.

The point is: authentic Mozzarella di Bufala will be imported from Italy. I bought some at Wegmans the other day. It came in a little foil bag, was imported from Italy and had an expiration date on it. It was delicious with sliced tomato, vidalia and basil salad with vinaigrette dressing.

Good point. Unless your cheese shop is in Wyoming or something. I don't think the kind of buffalo that they milk in Italy to make Mozzerals di Bufala are the same as the American Bison that you might find in Wyoming. According to the website, they have been milking those units since the 7th century. That sort of precludes the use by the Italians of imported bison.

I strikes me that any Mozzarella di Bufala purported to have been made "in house" would be a contradiction? edioted for spelling

Absolutely! It must qualify as cuisine in order to qualify.

See my previous post.