BOOK A TABLE AT RAY’S BOATHOUSE
Ray’s Boathouse elevates local, sustainable seafood with global flavors and Northwest inspiration nightly.
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 …
Continue reading “Ray’s turns 45: Thank You to Our Guests & Team!”
Copper River salmon season kicks-off today at Ray’s! This year we’re celebrating 35 years of serving this coveted seasonal fish at Ray’s with a look at ‘Copper River Through the Decades’! Copper River salmon has had a long history at Ray’s. Starting in 1983 we were one of the first restaurants in Seattle (as well as …
Copper River salmon season kicks-off today at Ray’s! This year we’re celebrating 35 years of serving this coveted seasonal fish at Ray’s with a look at ‘Copper River Through the Decades’! Copper River salmon has had a long history at Ray’s. Starting in 1983 we were one of the first restaurants in Seattle (as well as …
We’re sweet on our new pastry chef Karen Williams! She has blown us away with her new Boathouse dessert menu… from rich chocolate terrine with orange and pistachio, to almond cake with merlot poached pears and currant-balsamic ice cream–it’s time to indulge in a little winter treat or two. A former instructor at Le Cordon Bleu, …
Continue reading “New Desserts & New Pastry Chef at Ray’s Boathouse!”
Join Executive Chef Paul Duncan at FareStart’s Guest Chef Night on Thursday, March 22 from 5:30-8 p.m.! If you don’t know FareStart, this is the perfect way to learn and support its vital job training programs. The FareStart team works tirelessly to train displaced locals and teach them cooking and restaurant kitchen skills through set course work. …
Continue reading “Ray’s FareStart Guest Chef Night March 22!”
Ray’s started with the small kernel of an idea that salmon and other fish could be broiled just like a steak on a beach bonfire grill, after reeling it into the boat from a good day of fishing. Then came halibut, lingcod, sable fish, oysters, mussels and clams. Excellent seafood that could be cooked in …
Continue reading “Reeling in the years at Ray’s by Russ Wohlers”
Throughout our history at Ray’s we have been blessed with an incredible ownership team and a hardworking staff. The servers, bussers, bartenders, hosts, cooks, and dishwashers are the foundation of who we are and make each day at Ray’s possible. We want to recognize Phil Mottet, a server of 36 years, and thank him for …
Continue reading “Thank you Phil Mottet & Elizabeth Gingrich!”
In the spirit of helping our community thrive and ‘caring through loyalty’, we continue our partnership with Mary’s Place in 2017! In a wonderful act of charitable giving we teamed up with one of our most loyal guests who anonymously offered to donate its family’s Loyalty Card points to offset the cost of dinner for 80+ people at …
Continue reading “Ray’s Loyalty Member donates 80+ Meals to Mary’s Place”
Ray’s Boathouse & Cafe has a rich and broad history in the local culinary and beverage scene. We’ve had so many incredible employees walk through our doors over the last 40+ years and it’s humbling to look at how far our roots stretch. So many people have started at Ray’s and gone on to build amazing businesses, found local events …
If there is one thing that I can put my finger on as the main reason for our 44 years of success it would be the fisherman. The fisherman, deckhands, fishing communities that support the fleets, and the families that watch their children, spouses, and parents go out to the unforgiving sea to earn a …
Ray’s Boathouse elevates local, sustainable seafood with global flavors and Northwest inspiration nightly.
Classic seafood dishes with seasonal preparations in our upstairs Café overlooking Puget Sound.
Simply choose either Ray’s Boathouse or Ray’s Cafe in the first drop down, then find your table.