Ray’s restaurant is your best choice for fine dining when in Atlanta city. With so many options spread across, what makes this downtown restaurant a top choice is its dedication to serving qualitative, exotically prepared seafood and entrees. The dining house not just offers a wide variety of seafood but also ensures its freshness, sustainability, and its delectable presentation.
Ray’s in the city has made it their mantra to make their dining experience even more magical than it already was. The past year brought tremendous reinvigoration for their bar program. Diners now, are not only offered their usual best, but also may treat their taste buds with craft cocktails featured on their specialty for the day. These craft cocktails are seasonally inspired, leaving diners simply awestruck with the delivery of flavors.
Ray’s in the city prizes fish as the star of most of their main dishes, which is most often found and enjoyed best in grilled form. However, their mouthwatering, fresh sushi collection, and raw oysters make it a fine struggle for diners to make their choice.
How It All Came Together
John Schadl, the Sales and events manager of Ray’s in the city, expresses his deep attachment to this particular part of Atlanta. Having worked in the food industry for 35 years, he travelled the world from Paris to Spain, from Rome to North Africa, but never could settle anywhere. Atlanta’s love for vibrant flavors kept pulling him back to the city of food until he finally realized this is where he belongs. He has been a dedicated team member of Ray’s in the city since 2010 and has contributed his expertise not only in the human resource, operations and training, but also looks after the events side of the restaurant. His passion for combining creativity and enthusiasm with flavors has made Ray’s one of the finest dining restaurants if the city. According to John, a great team brought together in the most vibrant part of Atlanta is what Ray’s in the city is all about.
Dean Bertholet, the executive head chef, joined Ray’s Restaurants back in 2003. He worked in Ray’s on the river as an Executive Sous Chef and then moved downtown later to open doors to Ray’s in the city as the Executive chef.
For about five years, Dean moved on from Ray’s to work as the head chef at four Google facilities spread across Atlanta. Unable to stay away from Ray’s any longer, Dean Bertholet returned in 2015 to take the dining experience to new heights of ecstasy with his creativity and passion for food.
Chef’s Creations at Ray’s in the City
While the restaurant boasts of an extensive menu with fish as the star of their main courses, the following delicacies are ones you sure don’t want to miss if you find yourself lucky enough to visit the restaurant. Brought together by the Executive Chef’s own genius and creativity are the following showstoppers of Ray’s in the city.
- Salmon Oscar
This indulgence is made up of a succulent giant lump of crab meat flavored with Yukon gold, béarnaise, and served with whipped potatoes and grilled asparagus. Simply delicious!
- Crispy shrimp and grits
This decadence is made of Cajun butter, bits of stone-ground cheddar cheese, and corn salsa. The work of a genius, I’d say!
- Horseradish encrusted black grouper
This beauty is made up of whipped potatoes of Yukon gold and Swiss chard.
- Broiled seafood platter
This, seafood lover’s dream come true, platter is made up scallops, haricot verts, shrimps, Yukon gold whipped potatoes, jumbo lump crab cake and fish
- Steak Frites
Parmesan frites, 6 ounce tenderloin. Need I say more?
- Chef’s featured pasta
Seasonal ingredients tossed together with chef’s handmade pasta. Because pasta is life, isn’t it?
Happy Hour
Is there any greater happiness than happy hour in one of the best restaurants in the city? Of course, there isn’t. Ray’s in the city brings a happy hour from Monday to Friday, in their lounge and bar from 3 pm to 7 pm and then from 9 pm till closing time. Offers in their happy hour include:
- Their most popular cocktails features in the regular drink specials between the range of 6$ to 9$
- Bar bites at half prices which include crispy point shrimp and Judith calamari, New Orleans BBQ shrimps and blue cheese chips with loaded Statesboro
- Live music from Wednesday to Saturday in the lounge and bar
- Oysters on the half shell at 1.50$
Private Dining to Make Your Occasions More Special
Ray’s in the city not just vows to make you a customer for life once you visit them but also take great delight in making your occasions all the more special for you. So whether you have a rehearsal dinner on your hands or a corporate dinner designed to impress, a birthday party or an anniversary celebration, you can trust Ray’s in the city to take care of it all for you.
From an accommodation of 10 people to full restaurant bookings, their competent team of award-winning chefs, event managers, and a well-trained staff will put together an event your guests are never likely to forget.
