Widely regarded as a "must visit" by locals and travelers alike, Ray's Boathouse is world-renowned for its impeccably fresh Northwest seafood. Our culinary professionals, led by Executive Chef Peter Birk, hand select the best products from local purveyors and then prepare them simply to enhance the naturally fresh, clean flavors and succulent textures. The menu changes weekly to reflect what is seasonally and locally available. Combined with our spectacular bayside view of the Olympic Mountains over Puget Sound, Ray's Boathouse is the quintessential Northwest seafood experience. Complementing Ray's cuisine is our award-winning wine list of more than 700 selections, with an emphasis on Northwest vineyards.
| Cuisine | Seafood |
| Dining Style | Upscale |
| Price | $$ |
| Beverages | Full Bar, Wine List |
| Sample Menu |
Click Here |
| Hours | Lunch: Daily 11:30a - 5p, Dinner: Daily 5 - 10p |
| Payment | Visa, AMEX, MasterCard, Discover, Diners Club |
| Parking | Valet, Street, Pay Lot, Private Lot |
| Contact Name | Dean Lee |
| Name of space | Main Dining Room |
| Type of space | Large Group |
| Seated (max) | 40 |
| Standing (max) | 40 |
| Room fee | Negotiable |
| AV available | Microphone, Projector, Internet, Screen, Podium, TVCart |
A Seattle icon since 1973, Ray’s Boathouse is internationally renowned for its unparalleled Northwest seafood and breathtaking waterfront view of Puget Sound and the Olympic Mountains. The finest sustainable Northwest seafood, artisan cheeses, local produce,
Wine Spectator award-winning wine list, A Seattle icon since 1973, Ray’s Boathouse is internationally renowned for its unparalleled Northwest seafood and breathtaking waterfront view of Puget Sound and the Olympic Mountains. The finest sustainable Northwest seafood, artisan cheeses, local produce, Wine Spectator award-winning wine list, and our trademark hospitality make Ray’s Boathouse an unforgettable dining experience. Lunch and dinner served every day, with semi-private dining available for groups up to 40 guests. Free parking.
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| Name of space | The Northwest Room |
| Type of space | Private |
| Seated (max) | 100 |
| Standing (max) | 150 |
| Room fee | Negotiable |
| AV available | Microphone, Projector, Internet, Screen, TV Cart |
Ray's private waterfront banquet room features a canopied deck and breathtaking view of Puget Sound and the Olympic Mountains. The Northwest Room is the perfect Northwest getaway location for private group dinners, meetings, retreats, seminars and celebrations. The room accommodates up to 100 guests
for seated events and 150 for receptions, with break-out meeting space and free parking. Ray's offers professional event planning and management, chef-designed menus and exceptionally polished service.
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We provide only the freshest, highest quality products prepared in our own kitchen. Our chefs have extensive culinary backgrounds and a palatable passion for food. Our knowledgeable event planners help you coordinate menus, wine selection, rentals and audio-visual equipment, logistics and seating. Our professional servers provide exceptional service and hospitality so you can relax and enjoy your guests. Ray's is capable of executing menus ranging from simple buffets and hors d'oeuvre receptions to custom multi-course plated dinners, backyard barbecues and theme parties. We can coordinate rentals, entertainment, flowers and decor, staffing and beverage service. Ray's Boathouse Catering has extensive experience in executing events for all size parties, both on-premise in our private banquet room and off-site at many of Seattle's fabulous event sites. Whether you are hosting a rehearsal dinner for fifty, an all-day meeting for twenty, or a corporate party for 1000, there's no better way to show your guests the best of the Northwest! Contact Andy Graef.
Chef Peter Birk
Ray's Boathouse lured Chef Peter Birk from Kansas City to its breathtaking Puget Sound restaurant in 2000 for the position of Executive Sous Chef. In 2004, Ray's created the position of Chef de Cuisine to reward Peter's outstanding level of leadership and creativity in menu development and kitchen management. Chef Peter's succession to executive chef in January 2007 exemplifies Ray's unwavering confidence in his proven ability to lead Ray's into the next chapter of our incredible fish story. Born and raised in Joplin, Missouri, Chef Peter began his culinary career in his family's southeast Kansas restaurant. He attended the Western Culinary Institute in Portland, Oregon and interned at the Ritz Carlton Hotel in Kansas City. Chef Peter then traveled extensively and worked at various restaurants throughout the Pacific Northwest, and McCormick & Schmick's Los Angeles and Kansas City locations. Although quiet and unassuming, Chef Peter is locally famous for his tireless pursuit and promotion of local Northwest seafood and produce. He is an early-morning regular at the Ballard Sunday Farmers Market and has actively become an authority on artisan cheeses, fresh shellfish and crustaceans, sustainability, wild salmon and grass-fed beef.
His skill for classically based preparations with modern twists is a perfect match to the versatility and variety of seafood that Ray's offers. In addition to the many hours he commits to running the kitchens at Ray's, Chef Peter gives generously of his time for the community. He is an annual participant in charitable events for South Seattle Community College, Shorewood High School, FareStart, March of Dimes, Taste of the Nation, and Long Live the Kings. He also can be seen performing cooking demonstrations at the Pike Place Market and PCC Markets.
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