The still-unnamed restaurant currently serves but one main dish: the “steak and cheese.” A sign next to the cash-only ordering station sums up the difference.
“WARNING: We absolutely do not serve ‘Philly’ or anything ‘cheesesteaks!!!’ We do not claim or attempt to be anyone’s idea of ‘authentic,” the sign reads.
Located at 1713 Wilson Boulevard in Rosslyn, in the former Ray’s Hell Burger Too space, the restaurant interior and furnishings are little changed from what it looked like when ‘Too’ closed less than a month ago. What is new is the menu.
The eatery — we’ll unofficially call it Ray’s Steak and Cheese — serves a $10.99 steak and cheese sandwich made with a half-pound of ribeye and top sirloin steak (the same steaks used in Ray’s the Steaks in Courthouse) between a hearty, custom-made roll from Lyon Bakery. By default, the sandwich comes with American and Provolone cheese, lettuce, tomato and grilled onions. Green and red peppers, sauteed mushrooms and charred jalapenos are also available, for 50 cents each.
Landrum says a vegetarian sandwich — the exact ingredients haven’t been decided yet — will be added to the menu tomorrow (Thursday). Otherwise, the only other food item on the menu is a $2.00 side order of tater tots. The drink menu consists of sodas (Coke products plus boutique sodas like Ale 81 and Cheerwine), water, iced tea and beer.
As for the name, Landrum says he’s not sure what the restaurant will eventually be called.
“I haven’t really thought about it yet, to be honest,” he said today, after taking the Ray’s Hell Burger Too sign down from the front window. In its place, Landrum taped a printer paper-sized sign to the door, with “STEAK AND CHEESE HERE! NOW OPEN” written in Sharpee.
Already, Landrum has won a fan, in the form of the first paying customer who randomly wandered in around lunchtime today.
“Best steak and cheese I’ve ever had,” the man said, on his way out the door.
The restaurant is expected be open for lunch and dinner seven days a week.