Ray's revisited

(July 7, 2003)

Ray Lemay, the jovial owner of Ray's Steakhouse on 3010 Guadalupe, has crafted a restaurant that is a mirror image of what makes Austin such a cool placed to live: it's all about fun, friends, and the pursuit of the perfect evening.

Despite the growing number of vegans who are making their presence known in the River City, let's face it: we are, at heart, a bunch of carnivores. We like our steaks and chops, and we enjoy nothing more than a good Ribeye, a baked potato with absolutely everything on it, a crisp, green salad and a good bottle of Cabernet. Ray's delivers every one of those, and much, much more.

It's ironic that Ray's is located at the site of the former Ruth's Chris. Why? Because you have two restaurants that serve quality steaks, yet at Ray's, the sides, the salads, and the soup all come with the entrée. At Ruth's Chris, everything is a la carte. The result: a meal at Ray's that is equally good but disproportionately less expensive. In these troubled economic times that money saved means a lot to Austin diners.

I have many favorites at Ray's. The Little's Ray's Cheeseburgers are a delight. About the size of a Suan B. Anthony dollar [remember those], these little doodads are exact replicas, in taste and preparation, of the real thing. They're just small. I get them almost every time I'm there. I adore the Shrimp Diablo. There are many versions of this shrimp-wrapped in bacon dish in the city, but Ray's is at the top. Make it a point to order this one. Another favorite appetizer is the corn and potato chowder, and it is to die for. This is a soup with a great base, compelling texture, and a fine mellow taste with just a little zip. I love it.

Likewise, there are many entrees that I am drawn to. The Chicken Fried Chicken literally folds over an enormous plate. It is huge. It is also wonderful. The batter is perfect, the meat tender, and the gravy is just the right complement. It is, in my humble opinion, the very best in the city. Also love the Pork Chops. The order consists of two 8oz chops that have this terrific flavor and tenderness. They are virtually flawless and demand your attention is pork chops are your choice. The steaks are all very good. My favorite is the 32oz T-Bone. Beautifully marbled with a taste that immediately kicks in on first bite, this steak is a hallmark of Ray's generous menu. Also highly recommended are the 14 oz. Ribeye and the center cut NY Strip. Both are singular in their rewards for the steak loving diner. I can't ever recall having to send back a steak at Ray's either. The preparation is always as I've requested.

And if shellfish is your forte, try Ray's Maine Lobsters. These are big, always at least 2 lbs., and they are steamed to perfection. And preparation is vital with a lobster. Cooked too long, the meat gets soggy and tasteless. Too little and it gets on the slimy side. But they nail it every time at Ray's. Taste and texture..right on the money. With a little drawn butter, 'cest magnifique.

And save room for dessert, because Ray makes a killer Bananas Foster. And the good news is you'll still have room in your wallet for dessert because of all you've saved by not having to order sides and salads. Ray's is open for lunch and dinner, Monday thru Saturday. Call 478-0000 for reservations.

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