I love Ray's and hope that they do reopen. I don't really care much about the reservation policies as long as I get good service and food.

One of my coworkers is married to the guy hired to manage the Silver Spring location (His name is Andy, previously of Nora's, and he's been at Arlington lately pitching in as well). The closure of Arlington is indeed to enable the staff to concentrate on opening Silver Spring, and then Arlington will return. And mmm, steak. I never minded the reservation policies- it was a little bit of a hassle, but certainly not disproportionate to the quality of the experience. And like you said, I can always go elsewhere for convenience if that's what's important to me. I always thought the difficulty of getting the reservation was part of the charm. :)

The sticky buns at Ye Old College Diner at PSU are out of this world.

It is on colesville Road, just north of Georgia, in the Lee building. It is baically across Colesville from the AFI.

What date does the Silver Spring Restaurant open?

I still haven't found out when the Silver Spring Restaurant is to open.

Let me preface this by saying that I grew up in Indiana. I know good meat. Good meat is not easy to come by outside of the midwest- it's hard in NY, its even worse on the West Coast, and the hardest is in DC. Ray's is one of the top steaks I've had, anywhere. The service is prompt, friendly, and wonderful. Each piece of a meal there is amazing and well thought out. A+ to Ray's.

Im now confused...All this griping re: reservations.....By posters' and also the writer....Then in the details about the restaurant, it states that no reservations are taken,and it is first come first serve....NICE....Maybe I can get a table at Mortons.....

What is the writer thinking? NY Strip is about the toughest steak you can order. Of course crumbled bleu cheese will over power the meat flavor. This guy had best stick to fusion joints and leave the steak to someone that knows it!

must agree that the food is great. however, the asinine no-reservation policy has GOT to go! having been an inveterate diner for over 35 years (everything from greasy spoons to 5-Star salons!)this is THE worst policy I have ever run into. even after our hosts made several advance trips and phone calls to make sure our party of family and seniors would be acomodated, all we got were lame excuses and a longer wait -- while our table sat empty! heck, they even made a 90-year old lady wait out in the rain until we kvetched enough to be seated. everyone else waiting outside the tiny Arlington venue was PO'd about this "reservations" policy. but, folks here in DC are too much into punishment and put up with this rude treatment of customers to dine at a trendy place. also bad is their mandatory cooking policies on some meat cuts. while I'm OK with Rare or Med Rare, some want it more well-done for medical reasons or personal preference. pretty nervy for a place to tell YOU how THEY will cook your steak when YOU are paying for the food. since it was not my personal choice, and we were hosted by others, I would NOT return here regardless of how good the food was. they must have learned surly manners from the A.V. Ristorante downtown!

The "reservation" policy is annoying and it is not helped by the hostess/host that doesn't seem to have the ability to think ahead or multi-task. However, I do have to disagree with Kim on the steak cooking policy. Part of eating a good rest., is allowing the chef to prepare the food the way it should be prepared. If you like your steak cooked med. well to well done then you really don't like steak. If you need your steak cooked that much for medical reasons then please don't order steak in a restaurant like Ray's. That is a complete waste of a perfectly good peice of meat. Chefs take pride in their food and know how it should be prepared. Thomas Keller's philosophy on food, especially meat, is that as a chef you have taken the life of an animal in order to prepare a meal for someone. In order to not waste that life, the chef needs to show respect by properly preparing the meal. If you are sloppy with it then you have just wasted that life and disrespected it. Part of eating at better restaurants is to experience how different food either should be enjoyed or can be enjoyed. Good steaks should not be cooked past med. rare. If someone wants or needs their steak cooked more than they can cook it that way at home or go to a place that serves cheaper cuts of meat. I like their policy and wish more restaurants had policies like that. Remember, at better restaurants, you expect the food to be prepared and served properly.

You're right Kim. I meant to noyb not you. Sorry for the confusion.

Top marks
Celebrated wife's birthday here 9/26. We started with a most acceptable shrimp diablo. Hanger and ribeye were perfect, even the bit we couldn't finish and carried home. The potato and spinach sides went well as did the mushroom sauce (well presented under the steak rather than on top). A recommended Aussie merlot matched perfectly. Strawberries with cream and key lime pie (comped for the birthday girl) were a perfect finish. Service was first-rate all round. At 6:30 on a Wednesday we were asked to wait 25 minutes with a glass of wine on an outside slider bench and were seated in 15. OK, the place is not fancy, but it's clean and not overly crowded or noisy. Not inexpensive, but good value for the money. We will surely return.

Yes, the food rocks! But, we felt that we were racing against the clock. I know that they are running a business and are trying to serve as many people as possible but don't rush people out! I come from a culture where dinning is an event...family time. We like to order appetizers with wine first than order our meal with a different type of wine...then finish off with an espresso and an after dinner drink. I guarantee you that our total bill will compensate that extra 30 min it will take us to enjoy the EXPERIENCE. Am I asking too much?

I have been going to Ray's for years and have never felt rushed. I also have never had a better steak than at Ray's. None of the other steak houses can match Ray's on quality or price. And, frankly, I prefer the casual dining of Ray's to lots of stuff wood paneling. I am nervous about the planned moved to a new space a few blocks up the street. Let's hope that remains on hold for a while.

Ray’s has good steaks at reasonable prices (try the crab bisque if you decide to go), but the dining experience was very unpleasant and made me wish I went elsewhere.

Parking, ambiance, and décor are all non-existent, and although your food will come out very quickly (really, you’ll be surprised), you are expected (and reminded) to eat quickly and make room for waiting patrons. Be prepared to fight through crowds waiting at the door and endure shockingly rude service from the condescending hostesses. Arrive hours early to request a specific dining time (even though Ray’s “doesn’t take reservations”) or be prepared to wait 2 hours (3 to 4 hours on Friday or Saturday) before getting a table.

Love it!! We're going tonight and have been going for years. A wonderful alternative to the 'chaincakefactories' on the Rosslyn to Ballston corridor. They brought my son strawberries and cream for being able to finish a T-bone on his 12th birthday. Have never felt rushed. There is no 10 min wait for a drink order, and a 20 min wait doesn't mean 40 like most places. And to have a medium rare steak for which I only need a fork.....is heaven.

Supposedly Ray's the Steaks is moving to that new location and the existing Ray's the Steaks location is turning into a seafood place called Ray's the Net. But as far as I know, Mr. Landrum has not committed to anything for sure yet.

Can anyone tell me how, or if it is possible to get a gift certificate for Rays? I live in Wisconsin, but my brother & his wife live in Gaithersburg, MD. They love eating at this restaurant (not the Silver Springs location. I would really love to surprise them with a gift card or gift certificate from Rays the Steaks.