43°Partly Cloudy

Hell Burger Too Now “Nice ‘N’ Greasy Steak ‘N’ Cheesy”

by ARLnow.com May 31, 2012 at 10:03 am 13,269 82 Comments

In November, Ray’s Hell Burger Too was transformed into a restaurant that only served steak and cheese sandwiches (and tater tots). A month later, the restaurant was quietly re-re-branded as Ray’s Hell Burger Too.

Yesterday (May 30) the Michael Landrum-owned eatery at 1713 Wilson Boulevard in Rosslyn changed identities again — to “Nice ‘N’ Greasy Steak ‘N’ Cheesy.” Nothing about the interior has changed, except the menu.

The menu of the new restaurant include three entrees, two sides, and a curated selection of soda, beer and wine. Two of the entrees are steak and cheese sandwiches: the $7.99 “Shock G” — one-third pound of sliced rib-eye, a generous helping of American and Provolone cheeses and grilled onions on a toasted 8-inch Lyon Bakery sub roll — and the $11.99 “Biggie,” which is the same as the Shock G but with two-thirds of a pound of rib-eye.

Both sandwiches are cooked using what’s being called “groove grease.” Optional toppings include lettuce, tomatoes, peppers, mushrooms and charred jalapenos.

The other entree is a $2.00 “mini hell-burger” called the “Little Minion.” The burger comes cooked to order with grilled onions, American cheese and “heck sauce” on a toasted, buttered potato roll. The Little Minions also come in quantities of 3 for $5.25, 6 for $9.00, and a “devils dozen” (13) for $18.00.

Sides at Nice ‘N’ Greasy Steak ‘N’ Cheesy are greasy, but not cheesy. The two sides offered are tater tots and onion fries, both $2.50.

The eight beers on the menu include Budweiser and Bud Light ($3), Bells Oberon ($4) and Lucifer ($6). The house wine (pinot grigio, merlot and cabernet) is offered at $4.

Nice ‘N’ Greasy Steak ‘N’ Cheesy will be open from 11:30 a.m. to 8:30 p.m. Tuesday through Sunday, according to a handwritten sign on the door.

Update at 3:05 p.m. — In an email to ARLnow.com, owner Michael Landrum explains that he never gave up on the idea of running a steak and cheese-focused eatery.

“I never truly abandoned it,” Landrum said. “In fact, originally, I was so excited to do the steak and cheese joint that I rushed it out a little too early as soon as Ray’s To The Third opened. Now I am a bit better prepared and have fine-tuned our offerings a bit.”

Landrum also addressed the mysterious “Groove Grease” ingredient that’s unique to his steak and cheese creation.

“The magical “Groove Grease” is, and will remain, a secret — except to say that it was inspired by the amazing Jimmy McGriff album of the same name (warning, cover art not suitable for work or minors),” Landrum said.

  • Wiz

    I kinda like the ever-changing, always-experimenting nature of this place…


      Schizophrenia DERPHERP

  • Swag

    Groove grease = Hellburger leftovers.

  • I get around

    I’m Shock G, the one who put the satin on your panties. Never knew a hooker that could share me…

    • CrystalMikey


  • Bluemontsince1961

    “Groove grease”?!?!?!?! That’s sounds way nasty in so many ways.

  • KalashniKEV


    • malaka

      better not discuss your political views with himif you want to eat here:

      • Joan Fountain

        Marc Fisher is a twit.

        • malaka

          agreed……He probably advocates bum roundups too.

          • KalashniKEV

            It’s TIME for a BUM ROUNDUP!!!1!

      • KalashniKEV

        Wow… didn’t know that. I eat at a Ray’s 2x a week minimum.

        This will not effect my patronage though, or my love of au poive. The same for Lib Tav.

      • Leaves of 3

        Wow. Dude overreacted just a weeeee bit.

        “The Minuteman are using the same tactics as the Brownshirts.”


        Read a history book before you go on a rant referencing Nazi Germany 15 times.

  • KalashniKEV

    also, *OBERON.

  • JimPB

    Are the local association of Cardiologists and the funeral directors of Northern Virginia silent partners?

  • nunya

    damn that looks good right about now.

    • Lee-n-Glebe

      I was just thinking the same thing.

  • Chris

    Great food, unfortunate name. Hope that changes soon.

  • SnArl

    Surprised no one commented on the new fro-yo place next door…

  • Matty

    Any word if you can just walk in and order to go or do you have to sit down and have a server?

  • Brian

    Just a couple of typos to clean up.

    Bells Oberson = Bells Oberon
    jalepaneos = jalapenos

    • Mark

      If you really want to nitpick spelling it’s actually written: Jalapeños

      The n and ñ have a distinctly different sound.

  • Novasteve

    That name will drive nanny staters insane

    • Corey

      Is there literally nothing that you can’t fit into your aggrieved-white-guy political narrative?

      • Bluemontsince1961

        You should see the forum section.

        • Leaves of 3


      • Forums are important

        He’s running for mayor of teh Northern Virginia internetz.

  • P. Monroe

    What about the BIG (original size) Hell Burger? Still available there or only at Hell Burger, a few doors down?
    What a shame. I liked the slower-paced, sit-down nature of Hell Burger Too.

    • KalashniKEV

      Go to Ray’s to the 3rd. They have all the Hell Burgers now.

      We need more counter service in the area.

      We need N&GS&C!

      • CW

        And “PS”s

  • Runz

    After the Groove Grease, You may be running down the Hall and hoping nothing Fallz

  • Brian

    Looks good, but this will fail within six months.

    • KalashniKEV

      I definitely don’t think so. I went to Ray’s S&C and there were always at least a few people there, it just didn’t stay open long enough for the word to get out.

      A S&C version of Hell Burger is a no-brainer and is destined for success.

      (Now where is Ray’s the Catch?)

    • GreaterClarendon

      Isn’t that the idea? Restaurants in the Rosslyn – Ballston corridor come and go with such frequency (trendy for awhile and word of mouth spread through social media, quality decrease and the life cycle of a restaurant is much shorter now since everyone hears about it so fast – read an article on this recently). It’s brilliant to keep reinventing a restaurant in our area with high quality products to keep people interested. Obviously did not work for Market Tavern, but when I went there after their renovation, I had a very gristly steak – so disappointed and did not go back. Can’t wait for Tap Room to reinvent itself into something where the food has flavor.

      • Daniel

        Most of the places in the Courthouse to Rosslyn section have shown to be pretty persistent. The key is they need to capitalize on the on lunch people and get the people who live here to keep coming.

  • Schmeff

    Add me to the list of who wants to know what Groove Grease is. I am curious about the Little Minion burgers. Someone would clean up if they reopened a Little Tavern around here.

  • CW

    Will they provide complementary Depends with each order?

  • Elsie

    He should really just name that location Ray’s Test Kitchen, everyone knows that’s what he uses the space for and it would save money on signs with awful names.

    • Southeast Ben

      Sharpie written paper is very expensive

    • Mark

      Your right — that is a much better name.

  • KnivesOverForks

    All hail the King of Beef !

    • DarkHeart

      American Beauty reference?

  • Arlingtonian

    Sounds awesome and I love Bell’s … I’m there

  • BallstontoRosslyn

    NEED THIS NOW!! NOM NOM NOM… okay, I’m hungry.

  • Dezlboy

    The name and the description of the food, especially groove grease sounds unappetizing to me. I bet they will sell giant sugared drinks. 🙂

  • Justin Russo

    a curated selection of soda, beer and wine

    “Curated”? Budweiser and Bud Light? Please. And what are their “curated” sodas? Coke & Sprite? Ricockulous.

    • KalashniKEV

      It’s sarcasm. Nothing is “curated.”

      • Justin Russo

        I see arlnow has removed the reference.

        • We haven’t removed anything.

          • The Dope of South Arlington

            Except half of my posts…

          • KalashniKEV

            Only half?
            You’re doing good!!!

  • Michael Landrum

    Groove Grease is something secret that Trev and I came up with.

    Hint: Think garlic!

  • Michael Landrum

    P. Monroe–

    All of the menu items from Hell Burger, Hell Burger Too, as well as an expanded sandwich selection, the steak and cheese, fried chicken, and seafood and steaks from the Ray’s The Steaks menu (exact same quality steaks and preparation, just lighter portions and lower prices) are available across the street at Ray’s To The Third. Full bar, table service, credit cards, milkshakes, later hours too.

    Hope that helps.

    –Michael Landrum

    • Andrew

      Ray’s To the Third is where it’s at. The onion fries are awesome.

    • Daniel

      Ray’s to the Third is now my family’s go to location for birthdays (upgrade from Outbacks Steakhouse). Wide selection and good quality food. I still need to try the boozy milkshake.

      • Ali

        I endorse both the onion fries and boozy milkshakes. Ray’s to the Third is the best.

    • South ArlJD

      There’s a Ray’s to the Third? I didn’t even know that. I’m on it.

  • Michael Landrum


    I am indeed very fortunate to have a location in which to explore new ideas and experiment with new products.

    Would that every restaurateur had such a luxury, or anyone in their chosen field for that matter, really.

    As Samuel Beckett said, “Ever tried. Ever failed. No matter. Try again. Fail again. Fail better.”

    I will admit, though, that my taste in names and signage choices are a bit questionable, but my taste in clothes and pretty much every other aspect of my personal life is much, much worse.

    –Michael Landrum

    • Greg

      Just an awesome response.

    • Tabs

      Ever notice how skinny Beckett was though? No greasy cheesy goodness passed those lips…

  • ARM


    Keep it up! I hope you’re enjoying your experimentation as much as I’ve been enjoying your food.

    • AllenB


  • arlhoo
  • Flying Spaghetti Monster

    Can’t wait to try!!!

  • John

    Is their any correlation between your new store opening and the sudden abundance of “missing dog” flyers around Arlington?

    • Jessie


  • SteamboatWillie

    have not tried but will

  • Harry

    Do you get a couple of Tums with each order?

  • Rosslyn BID

    How about a Nice ‘N’ Greasy Steak ‘N’ Cheesy food truck.

  • Justin

    Worst name ever

  • South ArlJD

    I could feel my arteries clogging just reading this. Can hardly wait to try this stuff.

  • Mike

    Ate there today. Awesome! My only complaint about the original was it was (for me) too big and too pricey for a lunch. The new smaller size with a lower price is perfect. Tator tots are great, next time I’ll get the onion fries.

  • Chinny McChipstah

    The comedian Louis CK calls groove grease “lube”.

  • AJ

    if the cheese steaks are anything like they were before, it should be called “Nice & Greasy Steak & Queasy.”

  • CrystalMikey

    Also tried it last night. The Shock G and tots were great…just hope the food gets to me faster next time (took about 15-20 min for those items to appear in front of me).

  • Daniel

    Tried it last night. This may be the best value of the meals. I was _full_ after the tots and the the Shock G…..

  • Douglas Lark

    Groove Grease = recycled cooking oil from China filtered through a disco ball?

  • Don Draper

    nothing against the “Ray’s” chain, but would love to have a high end/clubby/stuffy steakhouse Ballston/Courthouse/Rosslyn area!

  • JayB

    Ate there last night. Pretty terrible. You really feel like you’re eating in a strip mall. No ambiance or decor. Could look past that if the food was good but wasn’t. . The steak was fatty and it was mostly roll.

  • James

    Might as well just call it “Ray’s Your Cholesterol”


Subscribe to our mailing list