Washington Post’s Good To Go: Nice ’N’ Greasy Steak ’N’ Cheesy

The name is so over-the-top that it’s hard not to smile when you see it plastered on the banner that hangs over the restaurant’s front door.

Nice ’N’ Greasy Steak ’N’ Cheesy in Arlington doesn’t make a Pat’s- or Geno’s-style version of the cheesesteak, but it is a loving, belly-warming interpretation nonetheless.

The restaurant, from the owner of Ray’s Hell Burger and sharing a spot with Ray’s Hell Burger Too, has a stripped-down feel. The walls are unadorned. Rolls of paper towels and collections of condiments sit on every table.

And that’s okay. You don’t go to a Michael Landrum restaurant for the ambiance. You go for the food and the reasonable prices.

The Shock G ($7.99) is built on a slightly toasted soft sub roll from Lyon Bakery, which is loaded with a third of a pound of thinly sliced strips of rib-eye and ribbons of sweet grilled white onions. Don’t ask for “Whiz”; sharp provolone and American cheeses are used here. If that doesn’t sound like enough heft for you, you can double the meat by ordering the Biggie ($11.99) instead.

Finish reading this review on the Washington Post website now.


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