The alexwayne.com endorsement: Ray's the Steaks

That, dear readers, is the Ray's the Steaks "cowboy cut" ribeye. It is at least 28 ounces of muscle and fat and bone. It does not fit on the plate. It is not to be trifled with. It is delicious.

Washington is a city of steak. Most of our top restaurants -- places you've heard of, like The Palm and Charlie Palmer Steak (duh) -- revolve around beef. That's probably why there's so many fat men here.

But the best steakhouse in town isn't even in Washington proper; you'll find it in Arlington, just west (or is it south?) of Rosslyn on Wilson Avenue. Ray's isn't a secret, really -- all the local pubs have written fairly glowing reviews. But if you ask me, these reviews aren't glowing enough.

Ray's makes the best steak I've ever had. And I make a pretty mean steak myself. Yes, it's loud and there aren't any pictures on the walls to look at. So what. The service is better than most places in Washington, which is a town of shitty service. Add in the fact that it's relatively cheap -- like $30 for their best cuts -- and it's like the Greatest Restaurant Ever.

Okay, that's hyperbole. But still: if you come to Washington, and you want steak, forget Morton's or Ruth's Chris or Smith and Wolensky or whatever and just go to Ray's.

Only thing is, they don't take reservations. So here's what you do: Go by about 3:30 in the afternoon and wait for them to open. Walk inside and there'll be a nice woman with a pad of paper and a pencil standing at the hostess station. Tell her what time you want to eat. Come back a little before that time.

And be sure to do two things: save room for dessert, and take home leftovers.

P.S. Why the random post? Because my girlfriend is actually nagging me to blog more often. Sheesh. You'd think she'd nag me to go to they gym or something.