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Ray's Boathouse Restaurant Review: This Seattle mainstay received a dramatic makeover highlighting its views westward to the Olympic Mountains and southward across Elliott Bay. The menu was also updated, although the focus remains seafood-driven and seasonal. Creations from executive chef Paul Duncan take a classic direction, with the aforementioned seafood sourced from local and global markets. Start off with Ray’s Pacific Northwest chowder, then perhaps the Olympic Duo of applewood grilled Pacific Northwest king salmon with kalamata olive salsa fresca and Painted Hills Chianti braised short rib with potato gratin, spaghetti squash and king oyster mushrooms. Desserts bring options like a salted caramel tart or orange crème brûlée. A full bar with a deep wine list, plus a more casual Café on the top level, offers guests a range of dining and drinking options.