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Ray's Boathouse Restaurant Review: Complementing Ray's Northwest-themed menu are views westward to the Olympic Mountains and southward across Elliott Bay. Executive chef Paul Duncan’s creations take a classic direction, with the seafood choices carefully sourced from local and global markets. Begin with Ray’s Pacific Northwest chowder, then perhaps order the Olympic Duo of apple wood-grilled Pacific Northwest king salmon with kalamata olive salsa fresca, or choose Chianti-braised Painted Hills short rib with potato gratin, spaghetti squash and king oyster mushrooms. Desserts bring sophisticated options such as a salted caramel tart or orange crème brûlée. A full bar with a deep wine list, plus a more casual café on the upper level (its balcony is ideally designed to catch afternoon rays), offer guests a range of dining and drinking possibilities.