Posted on

Christmas Eve & Day 2018 at Ray’s Boathouse & Cafe

The holidays are the most wonderful time of the year, but they can also be incredibly stressful. Spend more time with your family than in the kitchen this season and let Seattle’s best seafood restaurant spread holiday cheer with our Christmas Eve and Christmas Day dining!

Read on for our Christmas hours and menus and book your table today! Reservations strongly recommended for both dates. For Café reservations please call 206.789.3770 or click here. For Boathouse reservations please call 206.789.3770 or click here.

We look forward to celebrating with you!

Christmas Eve

Boathouse
The Boathouse will be serving its regular dinner menu with items like Sablefish in Sake Kasu, Alaskan King Crab Legs, Dungeness Crab Toast and delicious housemade desserts. Or enjoy our $60 holiday inspired 3-course menu which includes a salad, entrée, and dessert (beverages, tax, and gratuity not included). Children’s menu available.

The Boathouse will be open from 2:00pm (first seating) to 8:00pm (last seating) on Christmas Eve. The Boathouse Bar will be open from 2:00-8:00pm on Christmas Eve. No reservations are needed, and service is first come, first served.

Café
Ray’s Café will be offering its regular lunch and dinner menu with dishes like wild Northwest Salmon, Dungeness Crab Cakes, Seared Sea Scallops, Clam Chowder and much more. Children’s menu available. The Café will be open from 11:30am (first seating) to 8:00pm (last seating) on Christmas Eve.

Ray’s Café Bar will be open from 11:30am to 8:00pm with regular menu offerings and on a first come basis. No reservations needed.

Christmas Day

Boathouse
The Boathouse will offer its regular dinner menu plus a $60 holiday inspired 3-course seasonal menu that offers either soup or salad, a choice of entrée, and dessert (beverages, tax, and gratuity not included.) Full children’s menu available.

The Boathouse will be open on Christmas Day from 2:00pm (first seating) to 8:00pm (last seating).

The Boathouse Bar will be open from 2:00pm to 8:00pm on Christmas Day. Regular menu will be available. No reservations are needed, served on a first come first served basis.

Café
Ray’s Café will be open on Christmas Day from 12:00pm (first seating) to 8:00pm (last seating). The menu will include the greatest hits from our regular Café menu along with seasonally inspired a la carte specials. A full children’s menu will be available.

Ray’s Café Bar will be open from 12:00pm to 8:00pm. No reservations are needed, served on a first come, first serve basis. 

 

*Ray’s Boathouse and Café will not be offering senior discount, passport or other promotional offers on Christmas Eve or Christmas Day.

Posted on

Ray’s & Long Live the Kings Work to Restore Wild Salmon

Dear guests,

Since our start in 1973 Rays has supported causes that benefit our local waterways, salmon and sustainable fishing. The water is our lifeblood, not just because we sit atop it but because we love to serve fresh fish at Ray’s and support our local fisherman, who depend on it.

The future of fish is the future of Ray’s. We’ve prided ourselves on doing the right thing from a sustainable fishing standpoint for 45 years and being a culinary leader in the community that helped usher in what is now called Pacific Northwest cuisine. We have a responsibility to protect this and we will not back down.

Earlier this month we announced our partnership with local non-profit Long Live the Kings (LLTK) and we would like to take this opportunity to expand on what that entails, how we’ll be working with them in the fight, and how you can get involved.

LLTK was founded in 1986 with the mission to restore wild salmon and steelhead and support sustainable fishing in the Pacific Northwest. They combine innovative field work, pioneering science, broad partnerships, and sophisticated new management tools to help decision-makers advance salmon recovery while balancing the needs of fish and people.

Our involvement with LLTK began with an internal education for our entire team where they were fortunate to receive a training session from Executive Director Jacques White about how LLTK is working to restore our local salmon runs. It’s something staff can share with our guests and also take pride in their knowledge of what it takes to keep wild salmon thriving in the Pacific Northwest.

We have staff field trips in the works and our goal is to get as many of our team as possible out there with LLTK to experience a hands-on working trip and understand their work even further.

We are currently running our Salmon Safe Wine promotion in the Café and Boathouse with $1 from each glass or bottle sold going to LLTK now until November 7. This is a first step to invite our guests to get familiar with LLTK and do something simple to help make a difference.

You can look forward to many more ways to support LLTK at Ray’s through the end of this year and into 2019! We also encourage you to visit lltk.org to sign up for their newsletter and get informed on the many exciting projects and events they have in the works.

Please join us in this important cause and contact us if you would like to get involved in a bigger way. rays@rays.com

Warmly,
Douglas Zellers, GM and Co-owner

Posted on

Drink Salmon Safe Wine for a Cause at Ray’s Thru Nov. 7!

 

Raise a glass to support salmon restoration at Ray’s Boathouse & Café this fall!

We are excited to announce our Salmon Safe wine promotion in partnership with Long Live the Kings! $1 from each glass or bottle sold from these special wine lists, will be donated to Long Live the Kings, a local non-profit and proud partner of Ray’s, that works to restore wild salmon and steelhead, and support sustainable fishing in the Salish Sea. Their programs―combining on-the-ground field work with scientific innovation and broad partnerships―help decision-makers advance salmon recovery.

The ‘Salmon Safe‘ certification for a vineyard reflects a grape growers commitment to vineyard management focused on the impact on water quality and salmon habitat.

This wine promotion will run in both the Boathouse and Café now through November 7th, each with different offerings. Scroll down to view the full menus and visit rays.com or call 206.789.3770 to reserve. We look forward to seeing you soon!

Boathouse Salmon Safe Wine Menu*

Hedges Family Estate Syrah
‘DLD’ Cuvée Marcel Dupont
Red Mountain, WA 2013
15 gls / 55 btl
Dedicated to Anne-Marie Hedges’s grandfather, Marcel Dupont, this cuvée displays the greatest qualities of low yield farming and the hallmarks of Red Mountain Syrah: earthy minerality, rich dark fruits, dried spices, cocoa, leather and smoke.

Bethel Heights Vineyard Pinot Gris
Eola-Amity-Hills, OR 2017
15 gls / 55 btl
A rich and textured pinot gris with nectarine, apricot and peach flavors set against a bright core of mouth watering acidity.  Elegant yet powerful.

Brickhouse Vineyard Chardonnay
Ribbon Ridge, OR 2015
16 gls / 64 btl
A very ‘old world’ and Burgundian style wine using 100% organic grapes and biodynamic farming. Lemon cream, yellow apple, nutty minerality and saline tinged wet stone.

Sokol Blosser Esate Rosé
Dundee Hills, OR 2017
13 gls / 50 btl
It may not be summer but it’s certainly still a great time to enjoy this rosé made from 100% Pinot Noir grapes.  Fresh strawberry, pink grapefruit and blood orange with a hint of pepper spicing up the finish.

Brickhouse Vineyards Pinot Noir
Les Dijonnaise
Ribbon Ridge, OR 2016
30 gls / 110 btl
From the opening aroma, the complexities compound, offering pepper, spice, cranberry, candied rose petal, red berry and cherry notes.  Sautéed herbs, underbrush and a stony minerality frame the elegant fruit flavors.

Chateau Ste. Michelle
Cabernet Sauvignon
Cold Creek Vineyard
Columbia Valley, WA 2013
16 gls / 60 btl
Inky black in color, this Cab is ripe, sexy, textured and with real density; it gives up lots of chocolate, caramelized plum, vanilla bean, and currant-like aromas and flavors.

àMaurice Cellars ‘Night Owl’
Merlot/Cab Sauv & Franc/Petit Verdot
Walla Walla, WA 2013
23 gls / 85 btl
Offering an exotic, complex bouquet of lavender, wild herbs, loamy earth and both red and black fruits, this estate grown blend is medium-bodied and elegant with a dark, meaty, chocolaty, earthy core.

Cafe Salmon Safe Wine Menu*

Sokol Blosser Estate Pinot Gris 
Willamette Valley, OR 2017 12 gls / 46 btl 
Fresh citrus rind, grapefruit, white flowers and wet stone. 

Terra Blanca Chardonnay ‘Arch Terrace’ 
Red Mountain, WA 2017 11 gls / 40 btl 
Barrel fermented featuring yellow apple, ripe pears and creamy citrus. 

Hedges Family Estate Syrah ‘DLD’ 
Red Mountain, WA 2013 15 gls / 55 btl 
All the hallmarks of Red Mountain Syrah: earthy minerality, rich dark fruits, dried spices, cocoa, leather and smoke. 

Bethel Heights Vineyard Pinot Gris 
Eola-Amity-Hills, OR 2017 55 btl 
A rich and textured pinot gris with nectarine, apricot and peach flavors set against a bright core of mouthwatering acidity 

Brickhouse Vineyards Pinot Noir ‘Les Dijonnaise’ 
Ribbon Ridge, OR 2016 110 btl 
Pepper, spice, cranberry, candied rose petal, red berry and cherry notes with sautéed herbs, underbrush and a stony minerality. 

Chateau Ste. Michelle Cabernet Sauvignon 
Cold Creek Vineyard Columbia Valley, WA 2013 60 btl 
Inky black in color with chocolate, caramelized plum, vanilla bean, and currant-like aromas and flavors. 

àMaurice Cellars ‘Night Owl’ 
Merlot/Cabernet Sauvignon & Franc/Petit Verdot 
Walla Walla, WA 2013 85 btl 
A complex bouquet of lavender, wild herbs, loamy earth and both red and black fruits with a dark, meaty, chocolaty, earthy core.

* Menus subject to change. 

Posted on

Celebrate Washington Wine all August at Ray’s!

Ray's L'Ecole Chardonnay

Drink wine with us this August during Washington State Wine Month!

To celebrate WA Wine Month and our recent Seattle Magazine Wine Awards win, our Wine Director Chip Croteau has created an excellent ‘Washington Wine by the glass’ list August 1-31 in our first floor Boathouse.

Chip and his team’s passion for wine is exceptional and we highly recommend asking one of our 12 sommeliers for pairing recommendations during your next visit!

Click here or call 206.789.3770 to reserve today.

Our Boathouse Washington Wines By the Glass Menu includes:

 

Syncline Winery Grenache Blanc, Boushey Vineyard Yakima Valley, WA 2017 16 gls / 62 btl

Rich, yet fresh and lively, this intriguing wine has aromas of orchard blossoms and citrus, complimented by flavors of fresh apple and star fruit.  Minerality, texture, acidity and enticing aromas make this a standout wine.

Long Shadows Winery Poet’s Leap Riesling, Columbia Valley, WA 2016 12 gls / 44 btl

Long Shadows Winery pairs Gilles Nicault with famed German producer, Armen Diel to create a slightly off-dry riesling, bright with honeysuckle, ripe peach, mandarin orange, slate and lime zest notes. Abundant stone fruit flavors, mouthwatering acidity!

DeLille Cellars Chaleur Estate Blanc Sauvignon Blanc/Sémillon, Columbia Valley, WA 2016 16 gls / 60 btl

Riffing on the classic white Bordeaux style, this vibrant, lightly golden wine offers aromas of grapefruit, apples and pears, complimented by earthy notes of golden hay, wet stones and toasty oak.

Betz Family Winery Éleganté Grenache/Counoise/Syrah/Cinsault, Columbia Valley, WA 2015 16 gls / 60 btl

Made from grapes usually destined for Betz’s Bésoleil, this blend is named such because of the way it elegantly walks the line between an almost Pinot-like sense of silky texture and freshness, with plenty of savoury minerality, and the spicy and floral qualities of the Southern Rhone.

Ambassador Vineyards ‘Diplomat’ Cabernet Sauvignon/Syrah, Red Mountain, WA 2012 15 gls / 60 btl

Famed grower Dick Boushey and Hedges winemaker Sarah Goedhart teamed up for this blend featuring blackberry, cassis and plum mixing beautifully with black licorice, spices, cocoa, and just a hint of graphite.

àMaurice Cellars ‘Night Owl’ Merlot/Cab Sauv & Franc/Pet Verdot, Walla Walla, WA 2013 23 gls / 85 btl

Offering an exotic, complex bouquet of lavender, wild herbs, loamy earth and both red and black fruits, this estate grown blend is medium-bodied and elegant with a dark, meaty, chocolaty, earthy core.

Posted on

Ray’s is the ‘Best Place to Enjoy WA Wine’!

Photo Credit: Seattle Magazine

Ray’s is thrilled to be awarded “The Best place to Enjoy Washington Wine”in Seattle Magazine’s 2018 Wine Awards! And we are honored that you, our lovely, loyal guests voted for us to win!

Check out our feature with Wine Director Chip Croteau (pictured right) and Co-owner/GM Douglas Zellers in the August issue of Seattle Magazine or online here.

Excerpt from Seattle Magazine:

Best Restaurant to Experience Washington Wine

A Puget Sound-area restaurant that hasn’t won in this category before and that offers exceptional opportunities to taste Washington state wine through Washington-wine-focused lists, unique tasting events and a professional, educated wine service staff. 

Ray’s Boathouse and Café 
Ray’s in Ballard, overlooking Puget Sound and the Olympics, boasts some of the best views available to Seattle diners. And yet a certain subset of wine-obsessed patrons is as likely to be staring at Ray’s remarkable wine list as it is at the sunset descending into the Olympic Mountains. Depending on your perspective, the views can be equally divine.

As you’d expect from a seafood-focused restaurant, the selection of Washington white wines is extensive. Perhaps more surprising is the breadth of red wine options, ranging from traditional (Washington Cabs, Merlots, Syrahs) to a section of the list called “Interesting Washington Reds” (Sangioveses, Cab-Syrah blends, etc.) The list at Ray’s (curated by wine director Chip Croteau) includes both treasures—library vintages from Quilceda Creek Vintners and Long Shadows Vintners’ Poet’s Leap—and under-the-radar gems like Amavi Cabernet Sauvignon. The restaurant also hosts numerous winemaker dinners and catered events for Washington winery clubs. A partnership with Walla Walla-based L’Ecole No. 41 produces “Ray’s Cuvees,” a lovely Chardonnay-based white and a red blend, both of which are poured by the glass and presumably guzzled on the Ray’s deck all summer long. Ballard, 6049 Seaview Ave. NW; 206.789.3770

Posted on

Retired Ray’s Owner Elizabeth Gingrich Passes

elizabeth gingrich

We are extremely saddened by the passing of our longtime co-owner Elizabeth Gingrich, who died peacefully with her family by her side. She lived a long and beautiful life and we feel so lucky to have been a part of it. Elizabeth became an owner of Ray’s in 1975, and was also a bookkeeper here for a few years. She loved being at the restaurant and working side-by-side with the staff during that time.

Elizabeth was often behind the scenes at Ray’s but the impact she made during her years as an owner shaped the core values of what Ray’s embodies and is what continues to guide us today. She was the person who instilled Ray’s with the family atmosphere and it was very important to her that everyone who worked at Ray’s was treated like family. The legacy she created has been practiced and carried on ever since, and it is the sole reason we’ve had countless loyal team members with us for more than 20 years.

Elizabeth retired her ownership from Ray’s last year and we had a wonderful send off with her and her daughter Jane, reminiscing about all of the fond memories from the last 43 years! Elizabeth, you will be greatly missed and Ray’s is forever shaped by your vision, hard work and passion.

Posted on

Ray’s turns 45: Thank You to Our Guests & Team!

Ray’s turns 45 on Saturday, June 23rd and we want to first and foremost thank our incredible, loyal guests for getting us here. Without you this would not be possible. To our team, thank you for being our family.

Thank you Ballard. We’ve worked with your grandparents, parents and children. You’ve been our team, our clients, our purveyors and our partners. And thank you to our guests from all over the world who visit Ray’s as an iconic Pacific Northwest restaurant!

We look forward to continuing to serve you for the next 45 years and beyond! Follow our Facebook, Instagram and Twitter for specials, gorgeous sunsets and all the fresh seafood your eyes can possibly handle.

Make your reservations for the Café at 206.782.0094 or online; or in the Boathouse at 206.789.3770 or online to celebrate with us all summer long!

Posted on

Ray’s Dad Joke Contest: Enter to win June 1-10!

We love a good cringe-worthy dad joke and we bet you do too! So send us your best PG-rated joke and you could win dinner for 4 at Ray’s Cafe! 

How to Enter:

  • Shoot a quick video of you telling us your favorite PG-rated dad joke (60 seconds or less).
  • Email it to contest@rays.com by Sunday, June 10, 2018.
  • From Monday, June 11-Friday, June 15 at 6 p.m. P.S.T. we’ll put them to a public vote via our blog and social media, and award 2 winners on Father’s Day Sunday, June 17, 2018!

Or just join us at Ray’s on Father’s Day for steak, crab legs, local beer and more! Make your reservations for the Café at 206.782.0094 or online; or in the Boathouse at 206.789.3770 or online today!

 

Official “Ray’s Dad Joke” Contest Rules

Prize

  • We will award two winners. One will be chosen via social media poll on social media and our blog by random public vote and the video with the most total poll votes will win. And another winner will be chosen as a Ray’s management team favorite.  Winner will be announced on Father’s Day Sunday, June 17, 2018  via Facebook, Twitter and Instagram and contacted via email.
  • Winners will enjoy dinner for 4 at Ray’s Cafe in the form of a gift certificate valued at $200.00, valid for one year from date awarded.

Fine Print

  • Winner will be voted by an online public poll, and one will be selected by the Ray’s management team.
  • No minimum purchase amount is necessary to participate.
  • Entries are limited to one per person.
  • Start date: Friday, June 1, 2018.
  • End date: Sunday, June 10, 2018 at 11:59 p.m. P.S.T.; entries made after this date will not be valid.
  • Winner must claim prize within 48 hours of being contacted by Ray’s via social media and/or email. Or prize will be void and will be awarded to the second place winner.
  • Employees of Ray Boathouse, Inc. and their immediate families are not eligible to participate.
  • Entrants must be at least 18 years of age.
  • By claiming a prize, the winners consent to Ray’s use of their names and image/likeness including photography and video in future Ray’s marketing and advertising without compensation or further approval. Further, by accepting a prize, the winner agrees not to assert any claims and to release Ray’s, from any and all liabilities, injuries or damages sustained in connection with the award or use of the prize.
  • Winners are solely responsible for reporting winnings and paying all applicable taxes.
  • The odds of winning will be two out of the total number of eligible responses submitted.
  • Grand Prize:
    • Winners will enjoy dinner for 4 at Ray’s Cafe in the form of a gift certificate valued at $200.00, valid for one year from date awarded.
    • Cannot be used on Ray’s merchandise or in combination with any other offer. 
  • Menu items subject to change based on availability.

General Conditions

  • Void where prohibited / restricted by law.
  • All federal, state and local laws apply.
  • Paying and reporting taxes (if any) are the winner’s sole responsibility.
  • Prizes may not be substituted, transferred, redeemed or exchanged for cash, except at the sole discretion of Ray’s.
  • Ray’s is not responsible for illegible, damaged, lost, late or misdirected entries.
  • All submissions become property of Ray’s.
  • Ray’s reserves the right to refuse all prizes to any client who in their sole determination abuses their right to participate or violates the rules.
  • Should the winning submission be determined to be untrue or false in any way, the winner must be responsible for any and all real costs associated with grand prize or another winner may be picked at the discretion of Ray’s management.

These are the official contest rules of the “Ray’s Dad Joke” contest. These rules may be subject to change without notice.

Posted on

It’s time for Copper River Salmon & Oregon Pinot Noir!

With Copper River salmon season upon us our Wine Manager Chip Croteau has put together an incredible list of Oregon Pinot Noir to pair with it in the Boathouse and Cafe! The bright fruit flavors and acidity of Pinot Noir is the perfect complement to Copper River salmon. Ask your server for their recommendation and try something new and exciting from our wine-growing neighbors down south!

Angela Estate Pinot Noir
Yamhill-Carlton, OR 2013
15 gls / 58 btl
Ken Wright oversees production on these estate grown bottlings.  Smooth and supple, the fruit a mix of ripe raspberry, red plum and cherry jam, with a gentle touch of chocolate.  Seamless and delicious.

 

Beckham Estate Vineyard
Rosé of Pinot Noir
Chehalem Mountains, OR 2017
14 gls / 51 btl
A pale blush color, mouthwatering acidity and notes of apricots, honeydew and grapefruit are featured on this lovely estate grown Rosé named after the winemaker’s youngest daughter, Olivia.

 

Rex Hill Pinot Noir
Willamette Valley, OR 2015
16gls / 62 btl
Aromas of violets, iris, ripe raspberries, dark cherries and wild strawberries all emerge from the glass followed by more savory aromas of wood smoke, cured tobacco, earth, sandalwood and cinnamon.

 

Sozo Pinot Noir
Willamette Valley, OR 2014
15 gls / 58 btl
With fruit sourced from Lange winery, and a portion of the proceeds going towards WEC’s People for Puget Sound program, this wine exhibits intense and complex aromas of black cherry and cranberry with elegantly textured flavors of dark strawberry and pomegranate.

 

Evening Land Pinot Noir
Seven Springs Vineyard
Eola-Amity Hills, OR 2014
25 gls / 92 btl
30 year old vines planted in the iron-rich, volcanic Jory soils of the Eola-Amity Hills create this stunning wine flush with rich dark cherry, briary blackberry, raspberry and lush tones of rose and lilac.

 

Big Table Farm Pinot Noir
Willamette Valley, OR 2015
26 gls / 95 btl
This wine is very expressive of smoky espresso, cacao, oak-spiced raspberry and cherry aromas, along with hints of vanilla and cola. Sweet and penetrating on the palate, offering vibrant red berry and floral  flavors of hibiscus tea and rosewater that deepen as the wine opens up.
Posted on

Fresh NW Halibut & Sablefish at Ray’s April 9-22!

Alaskan Halibut

Join us as we celebrate the fresh Washington halibut and sablefish (black cod, butterfish) season from Monday, April 9 through Sunday, April 22 in the Boathouse and Café!

We’ve partnered with Northwest fisheries to bring you an abundance of halibut and sablefish from Washington’s coast. Enjoy new preparations below in both the Boathouse and Café during this time only!

Make your reservations for the Café at 206.782.0094 or online; and in the Boathouse at 206.789.3770 or online to enjoy these limited seasonal specials.

Café Specials

  • Crispy Smoked Sablefish and Pork Belly braised greens, miso glaze 42
  • Halibut Fish and Chips cilantro-red onion coleslaw, batter dipped fries 26
  • Sablefish Cheeks green papaya-apple salad 8
  • Halibut Bouillabaisse Alaskan king crab, mussels, tomato-saffron sauce, grilled bread 36

Boathouse Specials

  • Sablefish Two Ways seared with sesame crust and hot smoked with shoyu glaze, jasmine rice, pickles 44
  • Sablefish Cheeks green papaya-apple salad 8
  • Pan Seared Halibut king oyster mushroom, pomme puree, pea vines, currant beurre blanc 45