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Ray's Boathouse Restaurant Review: Ray's architecture and windows are designed to maximize the sunset, in much the same way the menu is designed to maximize the Pacific Northwest's regional bounty. 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 hearty Pacific Northwest chowder, then perhaps order the Olympic Duo of apple wood-grilled wild Alaska king salmon with kalamata olive salsa fresca, or choose Chianti-braised Painted Hills short ribs with potato gratin, spaghetti squash and king oyster mushrooms. Desserts offer sophisticated options such as a salted caramel tart and orange crème brûlée. A full bar with a deep wine list, plus a more casual café on the upper level (its balcony is perfect for catching afternoon rays), offer guests a range of dining and drinking possibilities.