We’re Back! March 3 Reopening

Ray’s Café will open for dine-in service at 25% capacity and for takeout service on Wednesday, March 3! The deck will also be open, so join us on a walk-in basis for the views you’ve missed and the food you crave.

We’ll be waiting for you with such classics as our Seared (Oregon) Albacore Cobb Salad, the Blackened Neah Bay Rockfish Sandwich, our quintessential Grilled Wild Alaskan King Salmon, the ginger-aromatic Vegetable Coconut Curry, and our beloved Steak Frites. View the full menus online; dine-in or order takeout beginning March 3.

Please note, cloth face coverings are required anytime guests are not seated and while at the table and not actively eating or drinking. Maximum allowed party size is six people, including children and infants.

 

Café Lunch and Dinner Hours
Wednesday-Sunday, 11:30 a.m.-9 p.m.
Happy Hour: Wednesday-Sunday, 4-6 p.m.
Closed Mondays and Tuesdays
walk-ins only; not accepting reservations

Note: The Boathouse remains temporarily closed for dinner and bar service.

St. Patrick’s Celebration, March 17
Mark your calendars for specials available for dine-in at the Café or via takeout!

Corned Beef Sandwiches

$15 flights of Jameson Whiskey
(Five half-ounce pours)
Jameson Original
Jameson Black Barrel
Jameson Caskmates IPA Cask
Jameson Caskmates Stout Cask
Jameson Cold Brew
Sláinte!

Long Live the Kings’ Salmon Stream, A Benefit on March 18

Ray’s is proud to serve as a fundraising partner with Long Live the Kings (LLTK), as in King salmon! Join us in supporting their upcoming virtual event and auction byRSVPing and bidding in their auction (opens early on 3/15). Look for an afternoon of boating and a picnic featuring Ray’s food and treats, and other great items and experiences. Your support helps LLTK in fulfilling its mission to restore wild salmon and support sustainable fishing in the Pacific Northwest, a mission we are also dedicated to here at Ray’s.

Happy New Year!

 

Community Spirit in 2020
&
Looking Ahead to 2021
As we enter the New Year, I wish to take this time to reflect on some wonderful things that our community helped make happen in 2020. I hope to convey my gratitude for all of the hard work and dedication that our guests, team, fishers, farmers, brewers, distillers, and purveyors have put in to make these possible. This was not an easy year for anyone. However, much like sharing food, adversity can bring people together. When communities come together, great things can happen. And we saw this happen here at Ray’s on a daily basis. I am humbled to be part of an organization that fosters this togetherness. Here are a few successes that touched me for which I am most grateful:

Rock The Vote:  We engaged rockthevote.org and encouraged restaurant industry voter registration through social media, in-house materials, and our Ray’s newsletter. The result contributed to more than 4.1 million Washington State voters casting a ballot this year, compared to the 3 million cast in 2008.

Black Lives Matter: We donated 100% of the gratuity from the first month of our meals-to-go program and helped raise awareness within our community as we help to declare racism a public health crisis in Washington State.

Ballard Food Bank: We provided two large perishable food drop-offs plus 100% of our gratuity from our December “gifts to go” promotion to help support those in need throughout our neighborhood.

Educator Gift Card Promotion: This past September, as remote learning started up again, we offered a gratis $20 card for each $100 in gift cards purchased with the hopes that people would gift it to those who are (or have become) educators in their families.

Reinventing Rays Happy Hour: When we re-opened in June, we knew that Seattle would need “more happy.” Our team worked hard to reinstitute our famous Cafe happy hour and facilitated some much-needed outdoor relaxation time for friends and families at a discount.

Best Seafood in Seattle: The fishers and purveyors who bring us amazing seafood, the culinary team members who make it happen, and our loyal Rays fans who voted us to the top as the Seattle Met magazine Best of 2020 “Best Seafood Restaurant”for the second consecutive year.

Resiliency: The guests who have supported us for 47 years, our flexible team that embraces ‘speed to market’ and absorbs change after change, and our compassionate leadership groups’ long-term strategic vision have allowed us to be nimble, adapt, and survive this current challenge. We earned a spot on the Seattle P-I’s “16 Historic Seattle Restaurants Still Open – and What They Look Like Today”article posted on 12/4.

Ray’s has been in Ballard long enough to have lived through the 70s oil crisis, the 80s economic depression, the 90s recession, the 2000s dot com bubble-bursting and the housing market crash. There will be a point in the future when we will all look back on 2020 and reflect on how we each persevered over the challenges we faced. I hope that when this happens, we will each be able to remember those around us who helped prop us up, kept us moving, and provided support. I know I certainly will. And I will thank my family, both here at work and at home, for helping me to remain grateful.

A Letter of Thanks from Executive Chef Kevin

This Thanksgiving brings a close-knit holiday at home with loved ones, a day that we at Ray’s would otherwise be happily working for you. It’s a glimpse of reality the year has bestowed upon the restaurant industry.

However different this holiday may look, there is still plenty for which we can be thankful. As a chef, I am always grateful for the bounty the Pacific Northwest has to offer, and the countless people that work every day to ensure that it arrives on our holiday tables. From the farmers of Eastern Washington to the fishermen of Alaska, salespeople to the delivery drivers, the simple act of providing a warm meal requires a multitude of passionate professionals. The Thanksgiving meal is an amazing testament to the complex coordination between these people and is truly something to be thankful for each and every day.

Anne Utigard of King’s Garden is one such person. Once per week she drives from her farm in Eastern Washington over the Cascades to Seattle to deliver her produce to many local Seattle restaurants. Crates of summer-ripened tomatoes give way to autumn sunchokes and squash. Ray’s is lucky to be one of her first stops, both for the quality of her vegetables and for the kindness of her spirit, as anyone who has met Anne can tell you. I look forward to the next time her truck comes rattling into the parking lot.

I’m thankful for our relationship with Fish & Family Seafoods, a family-run business led by Lexi and Adam Hackett out of Sitka, Alaska. They supply us with pristine wild Alaska King salmon, and kind enough to be our guides around Sitka on a Ray’s Managers’ trip a few years back. At Rays, we are also, along with so many of our regular guests, grateful for Penn Cove Shellfish. Multiple generations of Ray’s chefs have had the pleasure of working with Penn Cove mussels, clams and oysters over the past 5 decades (the first Penn Cove delivery to Ray’s was in 1977!). Rawle Jefferds, one of the founders, still hand-delivers shellfish twice per week, without fail a smile on his face, eager to share the pleasures of the sea.

From land—or sea—to your plate is a long trip, and there are many hands on your food in between. Without them and their logistical savvy, getting food onto your plate would be impossible. Eydfinn Tausen of Olympic Seafoods has a knack for sourcing some of Neah Bay’s highest quality sablefish, for which anyone who has tried Ray’s sablefish in sake kasu should be grateful! As well, he coordinates the delivery of thousands of pounds of fat, oily keta salmon straight from Alaska’s Yukon River to Ray’s Boathouse every year. Daniel Shilley, our Merlino Foods delivery driver, is another of thanks. He is the ideal driver: neat, organized, controlled, and calm, a welcome sight twice weekly bearing sacks of flour, jugs of oils, and boxes of luxury. Daniel is always looking for ways to help and goes above and beyond the call of delivery driver.

By no means is this list exhaustive, there are so many more people that I could share, too many in fact. Thanks go to all of you!

Most of all, I am grateful for the amazing staff we have at Ray’s. For my fellow chefs, cooks, dishwashers, front of house staff, and everyone else. They work extremely hard to provide high quality food and service day in and day out. To all my industry friends and colleagues: stay strong, we will get through this time together, and use this time to reflect on what really matters in life and in work. I look forward to cooking and eating with all of you very soon!

During this holiday season, please be safe and stay at home. Wear your mask, and social distance. Please. Try out a new dish that you normally wouldn’t. This Thanksgiving is different, and it’s okay if your holiday table looks different, too! Support local independent restaurants and other small businesses, whether that is ordering take-out/delivery, buying gift cards, or just staying home and being safe so we can all get back to work. Tip, well and often. Urge your local Senator to support the RESTAURANTS ACT which would establish a $120 billion Independent Restaurant Revitalization Fund. We must support our independent restaurants and the thousands of farmers, fishermen, delivery drivers, and others that rely on them!

Finally, a big “thank you” to all health care workers who are working every day on the front lines to keep us all safe!

Happy Thanksgiving and Happy Holidays,
Executive Chef Kevin Murray

Rock The Vote with Ray’s this October!

At Ray’s we believe that voting is one of the most important steps we can take for our democracy, for the future of our country and for generations to come. Our managers, cooks, servers, dish washers, hosts and bartenders each have their own reasons that they vote, and all are equally important.

Our goal this October is to give a voice to everyone through voting. This cannot be done without first registering to vote, so we are doing everything we can to help spread the word and get all of our guests and everyone in the restaurant community registered by October 26, 2020!

You can register to vote in two minutes or less by texting Rock The Vote at 788-683 or visiting rockthevote.org to learn more and register online.

Please help spread the word to everyone you know about how easy it is to register and let’s all put our voices to use this November 3rd!

Important dates and details for Washington Voters

      • Registration deadline: Monday, October 26, 2020
      • Voting by mail: All registered voters will be mailed a ballot. If you’re already registered, check your details by October 26 to make sure your ballot is going to the right place. You can drop your ballot at your county election office, a voting drop box, or mail it via USPS with plenty of time for it to arrive.
      • Early in-person voting: October 16 until November 2. Check your county for exact details.
      • Voter ID: Not needed to vote.
      • Voting abroad: Are you a U.S. citizen living abroad or a uniformed service member? Request an overseas ballot.
      • Voting deadline: Tuesday, November 3, 2020

New! Ray’s Family Meals To-go

Try our new Ray’s Family Meals to-go with four delicious family-style menus! Each ones comes fully cooked and is hot and ready to eat at pickup. Family Meals are available to order online daily from 11:30 a.m. to 8:00 p.m. only on Ray’s Toast page.

Order a meal for one to two people or build a bigger family meal by adding two or three of the same meal or mixing and matching. We’ve also included recommended wine and cocktail pairings for each meal that can be added on for an additional cost. Cheers!

Ray’s Family Meal Menu:

True Cod Fish & Chips Meal (serves 1-2) $30
Cup of Ray’s New England Style Clam Chowder
2 piece True Cod fish and Chips
Cookie Bag (house baked cookies that change daily)

Pairing suggestions:
Torre Oria Brut Cava Sparkling Wine (bottle)
Underground Wine Projects ‘Mr Pink’ Washington Rosé 2019(bottle)
Black Cherry Margarita (serves 2)

Ray’s Famous Sablefish Dinner (serves 1-2) $62
Caesar Salad
1 large Crab Cake with orange-tarragon aïoli
Sablefish in Sake Kasu

Pairing suggestions:
Willakenzie Estate Pinot Noir ‘Pierre Leon’ Willamette Valley, OR 2014 (bottle)
Sokol Blosser Estate Pinot Gris Willamette Valley, OR 2018 (bottle)
Barrel-Aged Brooklyn Cocktail (serves 2)

An Evening of Seafood (serves 2) $80
Bowl of Ray’s New England Style Clam Chowder
Ray’s Seafood Salad featuring Oregon bay shrimp, house smoked Alaskan Coho salmon and house smoked scallops
Pan Seared Sea Scallops with squid ink spaghetti OR Alaskan King Salmon with sweet corn purée and sautéed asparagus
Mississippi Mud Pie

Pairing suggestions:
Treveri Blanc de Blancs Sparkling Wine from Washington (bottle)
Seven Hills Sauvignon Blanc Walla Walla, WA 2019 (bottle)
Ray’s Barrel-Aged Negroni Cocktail (serves 2)

Ray’s ShellFeast (serves 2-3) $105
Bowl of Ray’s New England Style Clam Chowder
Prawn Cocktail
Mediterranean Mussels with Thai style red curry, coconut milk broth
1lb King Crab with butter and lemon
Grilled Asparagus
Grilled Corn on the Cob
2 rolls with Butter

Pairing Suggestions:
Bollinger Champagne (bottle)
Treveri Blanc de Blancs Sparkling Wine from Washington (bottle)
Ray’s Private Select Woodford Reserve Perfect Manhattan (serves 2)

Educator Gift Card Special all September!

Back to school looks different this year for almost every family and educator. Parents and caretakers are becoming educators and teachers face the challenges of not being able to educate in person.

To spread a little back-to-school cheer this September, Ray’s is offering a gift card special: for every $100 you spend on Ray’s gift cards you will receive a complimentary $20 Ray’s gift card now through September 30, 2020!

Buy a $100 gift card for those who are making this new way of schooling possible and keep the $20 for yourself (or gift it to anyone who needs a pick-me-up)!

You can put that $20 gift card to good work with our new Ray’s Woodford Reserve Private Selection Perfect Manhattan, a bottle of Washington wine, daily Cafe Happy Hour and more!

Gift cards are available in any amount and can be purchased online (recommended) or at Ray’s Guest Relations desk in the Boathouse.

Wine Sampler Packs To-Go from Ray’s!

August is Washington State Wine Month! Celebrate our incredibly diverse and vast wine industry all August at Ray’s! You can enjoy local bottles and glass pours in the Cafe or order our brand new wine sampler packs online via Toast to sip at home!

Our Wine Director Chip Croteau has created six wine sampler packs for your sipping enjoyment, including our Washington Wine Summer Sampler Pack!

Here’s more fun details about each of the Washington wines we’re featuring in the pack! Read on below to learn about the rest of our Wine Sampler Packs and order yours on Toast today!

Washington Wine Summer Sampler Pack
Four bottles of Washington wine to enjoy in the sun! A Rosé, some bubbles and two crisp, non-oaked whites for just $70.

    • Underground Wine Project ‘Mr Pink’ Rosé 2018 

This 2018 cult rosé is back, and better than ever! Perfectly pink, with flavors full of fresh picked cherries, crisp watermelon, pomegranates, and lip-smacking acidity to balance out the mouthwatering fruit. This year’s “Mr. Pink” deserves to be stocked in your fridge! The Underground Wine Project is a collaboration between Washington wine makers Mark McNeilly (Mark Ryan Winery) and Trey Busch (Sleight of Hand Cellars). Mark and Trey are close friends of nearly 14 years and have both have launched successful wineries in their respective parts of Washington State.

    • Treveri Blanc de Blancs Brut Zero Columbia Valley NV 

Treveri’s Blanc de Blancs Dry, sparkling wine is fruit-forward and simply stunning! Hints of citrus and melon round out a creamy finish. Treveri is a family-owned sparkling wine house that has been producing some of the finest handcrafted sparkling wines in the United States since 2010.

    • Seven Hills Sauvignon Blanc Columbia Valley 2019 

Seven Hills 2019 Sauvignon Blanc is zesty, crisp and refreshing, with bright fruit and honeysuckle with an underlying richness, resulting in a wine of medium body and substance. With hints of pineapple, clementine, honeysuckle and white pepper, you’ll want a full bottle of this for summer! Casey and Vicky McClellan founded Seven Hills Winery in 1988 and were among the first handful of wineries to open in the Walla Walla Valley. Casey remains head winemaker, logging 31 vintages under his belt.

    • Idilico Albariño Yakima Valley 2018

When sipping Yakima Valley Albariño, look for notes of citrus and tropical fruit followed by luscious, crisp and refreshing flavors. Drink outside in the sunshine for best results! Idilico is the only winery in Washington focusing exclusively on Spanish varietals grown in Washington State. Washington vineyards are ideally suited to grow finicky Spanish grapes like Albariño. Contrary to popular belief, wine regions in Spain are not balmy and endlessly sunny. In fact, most top growing regions in Spain best resemble Washington State! Dry desert conditions, hot daytime temperatures with big temperature swings at night, all wrapped up in a short growing season.

Don’t miss our other sommelier-selected Wine Sampler Packs including:

100 Point Cellar Collection
All five of these wines have scored 100-points by at least one famed wine writer! Create a 500-point dinner for your friends or family! $1000 for all five bottles.

    • Cristal Brut Reims, FRA 2008 
    • Aubert Lauren Vineyard Sonoma Coast, CA 2016 
    • Quilceda Creek Cabernet Sauvignon Columbia Valley, WA 2014 
    • Vérité ‘Le Désir’ Sonoma County, CA 2005 
    • Alvear PX ‘De Anada’ (sweet sherry), ESP 2011

Pinot Pack Introductory
Three famous wine regions, four different Pinot Noirs! $165 for all four bottles.

    • Brittan Vineyards ‘Basalt Block’ Willamette Valley, OR 2015
    • WillaKenzie Estate ‘Pierre Leon’ Willamette Valley OR 2014
    • Emeritus Hallberg Ranch Russian River Valley, CA 2014
    • Albert Bichot Savigny-lès-Beaune, FRA 2015

Pinot Pack Advanced
Three of the top Pinot Noir producers and one bottle from each of the three best places in the world to grow Pinot! $350 for all three bottles.

    • The Beaux Frères Vineyard Willamette Valley, OR 2014
    • Sea Smoke ‘Southing’ Sta. Rita Hills, Santa Barbara, CA 2017
    • Dujac Fils & Père Morey-Saint-Denis, FRA 2016

Intro to Dessert Wine
You’ve probably tried port or sherry, but our Intro to Dessert Wines Sampler Pack features three that will make liquid dessert your next favorite thing! $125 for three bottles with the option to add a fourth for an additional $85.

    • Château Roûmieu-Lacoste Sauternes, FRA 2016 (375ml)
    • Kiona Chenin Blanc Ice Wine Red Moutain, WA 2018 (375ml)
    • Royal Tokaji ‘Aszú’ 5 puttonyos, HUN 2013 (500ml)
    • ADD-ON: Inniskillin Cabernet Franc Ice Wine, Niagra, CAN 2017 (+$85)

Impress Your Friends & Blow Up Your Cellar Pack
Six legendary and rare wines! Each could be the centerpiece of your collection; together, you’ve got a flight for the ages. $1350 for all six bottles.

    • Dom Perignon Brut FRA 2008
    • Kongsgaard Chardonnay Napa Valley, CA 2016
    • Dom Leflaive Puligny-Montrachet Clavoillon 1er Cru FRA 2015
    • Cayuse Syrah Cailloux Vineyard, WA 2017
    • Cht Montelena Estate Cabernet Sauvignon Napa Valley, CA 2003
    • Gaja Barbaresco Piedmonte, ITA 2013

A Note About Masks at Ray’s

Dear guests,

Per Washington State law, Ray’s Boathouse, Café and Catering will be requiring that masks be worn by all guests, vendors, and tradespeople who enter our buildings starting today, June 26, 2020. We require that you wear your mask when entering the restaurants and offices, when walking around the restaurant and offices, and while seated at the table when your server is taking your order.

Thank you for helping to keep everyone safe. We look forward to serving you!

Ray’s Cafe Reopens Indoor & Outdoor Dining June 11

Ray’s Cafe will partially reopen its indoor and outdoor dining areas starting Thursday, June 11! Seattle’s best seafood restaurant will be open rain or shine from 11:30am to 9pm for lunch and dinner daily, and happy hour Monday-Thursday from 4-6pm.

We can’t wait to see our wonderful guests again! We are putting the safety of our guests and staff first and foremost and ask for your patience while we all work through this new era of dining out. We will be practicing social distancing in all areas of the dining room and ask for your participation and cooperation.

A few things to note:

  • Cafe is walk-in only, no reservations accepted currently
  • Groups of 5 people or less are permitted
  • All tables will be spaced 6ft apart
  • Touchless digital menus and disposable menus will be available
  • We kindly ask that all guests wear masks while not seated at their table
  • Our staff will wear masks at all times
  • Hand sanitizer will be available to everyone
  • We will have a dedicated team member continually sanitizing surfaces throughout the day

We invite you to peruse our Cafe menu online prior to your visit to familiarize yourself if you choose. We look forward to seeing you!!

Ray’s Launches Meal Kits To-Go!

Ray’s is excited to announce that we will be launching boxed meal kits to-go starting today! Thank you for your patience and support while we have been closed, we are thrilled to open up our kitchen once again for you and your family to enjoy Ray’s at home!

View our boxed meal menu online here to start ordering! We’re featuring your favorite Ray’s menu items like Wild NW King Salmon, NW Sablefish in Sake Kasu, Clam Chowder, Alaskan King Crab Legs, and more. Plus vegetarian options, desserts, beer, wine and cocktail kits. Items are noted if they require reheating and cooking at home and will include detailed instructions.

How to Order:

  • Ordering is now live for the first orders which will be picked up on Wednesday, June 10 at Ray’s Northwest Room.
  • Meals are available for online ordering ONLY and all orders must be placed at least 24-hours in advance! 
  • Orders are accepted 24 hours a day 7 days a week online.
  • Pick up is available Wednesday-Saturday 3-8pm at Ray’s.
  • Orders will be handed to you at the entrance of our Northwest Room, the blue building to the right of the Boathouse restaurant. Please park and walk up.
  • We unfortunately cannot accept walk up orders, only orders placed online through the Toast website.
  • Any gratuities from the boxed meal kit program will be donated to Black Lives Matter Seattle-King County (see below for more details).

In addition to our culinary offerings, we’ve opened up our award-winning wine cellar and are featuring some rare gems at a discounted price! We’re offering our Chardonnay and Red Blend made exclusively for Ray’s by L’Ecole No 41 winery as well as some library vintages and 100 point wines from the likes of Quilceda Creek, Leonetti, Betz Family Winery, Beaux Freres, Bollinger, Jean-Philippe Fichet and more.

Note – Menus subject to change without notice. Ray’s Loyalty Program does not apply for any Items purchased through Toast and Ray’s gift cards cannot be used for Toast payment.