Written by chef-wayne

Why are we so crabbing lucky?

Dungeness Crab Chef Wayne Johnson

Why are we so crabbing lucky here in the Northwest?? Because we’ve got the Dungeness crab! Now there will always be the fight of East Coast blue crabs and West Coast Dungeness, but I like the meaty but delicate flavor of the Dungeness. So, to save on the carbon footprint, let’s leave it at this… Read More >>

A Recipe, Just For the Halibut

pan-seared-halibut

by Wayne Johnson, Executive Chef It’s that wonderful time I wait for every year when we get that first run of halibut. The halibut is the largest flatfish in the ocean and usually averages about 25 pounds. The fish is actually born like normal fish with one eye on either side of its head then… Read More >>

Upcoming Ray’s Events

swfe

We hope you’ll make plans now to join Ray’s at three fantastic Seattle events in February! We’ll start at the 9th Annual Restaurant After Hours on Wednesday Feb. 6 at the Seattle Aquarium. Hosted by the Seattle Metropolitan Chamber of Commerce, this event features more than 30 restaurants and 700+ Chamber members looking to make… Read More >>

Born in 1973?

Were you born in 1973? Ray’s Boathouse was born in that glorious year too and we’d like to celebrate with you! When you book your 40th birthday celebration for February or March, in our waterfront private room (Northwest Room), by Monday, January 28, 2013 you’ll receive: 15% off of your food total, before tax a birthday cake a… Read More >>

A New Restaurant in Ballard Called Ray’s!

chef_wayneThe opening of a new Seattle restaurant – oh the joy! I have always loved new things and to open a new restaurant is no different.

So, how do you go about opening a restaurant? Or more accurately, re-opening a famous Seattle seafood restaurant that was closed for several months for a major remodel.  READ MORE >>