RAY'S BOATHOUSE

Under Wohlers' guidance, Ray's built its reputation on seasonal dishes prepared simply to highlight the favors of impeccably fresh seafood and the freshest locally grown produce. Ray's became part of what has been called a food revolution in the Pacifc Northwest, helping to introduce a fashionable and distinctive regional cuisine built around Northwest products, microbrews and wines... Ray's was the first to reintroduce to Seattleites Olympia oysters, the region's only native oyster, and heralded Northwest delicacies such as singing scallops, Loughborough Inlet spot prawns, Copper River Salmon, Bruce Gore "frozen at sea" salmon and the concept of red wine with fish. In 1976, Ray's was also the first local restaurant to purchase its own wholesale fish buyer's license, allowing it to buy directly from the fishermen, ensuring the freshest catch... OUR STORY What began as a dockside cafe known for its home-cooked meals has become a must-visit Seattle restaurant with a majestic view of..

Primary location: Seattle United States