Merry Caymus! Ray’s Restaurants Features Caymus Vineyards Wines during December

“Outstanding” aptly describes Ray’s Restaurants, Caymus Vineyards and the December featured wine promotion at Ray’s in the City, Ray’s on the River and Ray’s at Killer Creek. Founded in 1984 by renowned restaurateur Ray Schoenbaum, the Ray’s family of restaurants is always on point with mouthwatering cuisine, thoughtful wine selections and attentive service. Caymus Vineyards releases remarkable wines and remains family owned by the Wagner family in Rutherford, California. Charlie and Lorna Wagner produced their first vintage in 1972, and the family remains focused on producing quality cabernet sauvignons, especially two velvety cabs -- Napa Valley and the flagship Special Selection. During December, share the Ray’s dining experience and these exquisite, specially priced Caymus selections. Ray’s in the City and Ray’s on the River are offering Caymus cabernet sauvignon at $24/glass (8 oz.) and $100/bottle; Caymus Special Selection at $200/bottle and Mer Soleil Reserve chardonnay at $18/glass (8 oz.) and $55/bottle. Ray’s at Killer Creek offers the same three selections and per bottle prices, while by-the-glass pours differ: Caymus cabernet sauvignon is priced at $18/glass (6 oz.) or $27/glass (9 oz.) and Mer Soleil Reserve chardonnay is priced at $14/glass (6 oz.) or $20/glass (9 oz.). Merry Caymus, everyone!

Claw-a-Bunga! Ray’s Lobsterfest Traps $29.95 Lobster Dinner Beginning Aug. 1

Perhaps you’ve heard the deep discussions -- the table talk about Maine lobsters at Ray’s Restaurants. How deep were those lobster cages anyway?  Way down where Maine’s coastal waters raise up the most tender, succulent lobsters to be found. During Ray’s Lobsterfest at Ray’s in the City, Ray’s on the River and Ray’s at Killer Creek, delve into this delectably weighty matter, enjoying a 1.25 pound whole Maine lobster for dinner served with your choice of artisan field greens or Caesar salad and a side choice of Yukon Gold whipped potatoes or chef’s vegetable du jour for $29.95 per person (excludes tax, gratuity, beverages). Clawing for more? Two- and three-pound lobsters are also available. Limited time only; subject to availability.

Half-Price Bottles Flow through Ray’s at Killer Creek during Wine Down Fridays and Sundays

Looking to sip and save? Ray’s at Killer Creek Wine Down shaves half off the price of wine by the bottle every Friday and Sunday. The deal extends to all bottled wines priced $120 and under, excluding Reserve Selections. Take advantage of Wine Down pricing to explore pours like Rombauer, Jordan Faust and Stag’s Leap Winery. Savor varietals along with lunch, dinner, shareables and Sunday brunch or while relaxing to live music in the lounge Friday nights from 7-10 p.m. Not valid with any other discounts or promotions.

Ray’s at Killer Creek and Rombauer Vineyards Unite for October 26 Wine Dinner

Napa Valley’s Rombauer Vineyards stretches its vines to Alpharetta and Ray’s at Killer Creek for a Rombauer Wine Dinner on Wednesday, October 26. Executive chef Mike Fuller is orchestrating a five-course dinner paired with a selection of wines from the award-winning, family owned vineyard. The evening begins with an amuse-bouche of grapes rolled in pecans and Stilton blue cheese and a toast of 2012 Frank Family Brut rosé. First course follows with cast-iron roasted Brunswick shrimp served with chicory salad, pickled Gala apples and spiced pecan vinaigrette paired with 2015 Rombauer Napa Valley sauvignon blanc. Next comes fennel and ginger-cured wild salmon with rice paper crisp, toasted sesame and arugula joined by 2015 Rombauer Carneros chardonnay. Third course brings paper-thin duck prosciutto with brûlée fig, preserved lemon custard and grilled walnut raisin bread alongside 2014 Rombauer zinfandel followed by pumpkin seed-crusted Colorado lamb rack with cauliflower grits, sundried cranberry, sunchoke chips and barrel-aged cider gastrique paired with 2008 Napa Valley Le Meilleur du Chai, Bordeaux blend. Dessert of sweet potato-maple doughnuts and sea salt-caramel gelato with 2015 Joy Late Harvest chardonnay round out the evening. Rombauer Vineyards’ Southeast sales manager Jeff Papa will be in attendance to discuss pairings and answer questions. Cost is $95 per person (plus tax and gratuity); call 770-649-0064 for reservations. Fun foodie trivia: Rombauer Vineyards founder Koerner Rombauer’s great aunt Irma Rombauer was the original author of “Joy of Cooking,” which is widely considered the greatest teaching cookbook ever written. For the last 80 years, the family has continued to update the book’s recipes and reference materials to reflect current culinary trends.

Gobbler and Cobbler on Menu for Ray’s at Killer Creek Big Green Egg Cooking Demo and Tasting October 15

Tailgaters and tea-timers will gobble recipes demoed at the Ray’s at Killer Creek Big Green Egg cooking class and tasting on Saturday, October 15 from 11 a.m.-1 p.m. Chef Mike Fuller’s BGE tasting menu touches down on smoked turkey and cucumber tea sandwiches with toasted pecan dijonnaise; five-spice duck salad with Georgia Gala apples, Marcona almonds, sweet peppers and ginger vinaigrette; Berkshire pork rack, smoky collards and baked mac and cheese; and cranberry cobbler with cinnamon whipped cream and Coca-Cola jam. $45 per person (excluding tax and gratuity) for cooking demo, tasting menu, coffee, iced tea or soda, and a choice of bloody mary, mimosa or 16-ounce draught beer. Reservations held with a credit card are required; call 770-649-0064.

Ray’s at Killer Creek Releases October Live Music Calendar

You could hum a few bars or settle in at one bar, the one at Ray’s at Killer Creek in Alpharetta, where there is always live music on Thursday nights from 6-9 p.m. and Friday and Saturday nights from 7-10 p.m. Next month, Ray’s at Killer Creek presents:

• Brandon Crocker on October 1, 7, 14, 22 and 28
• Lauren Jordan on October 6 and 20
• David Pretlow on October 8, 21 and 27
• Marty Manous on October 13 and 15
• Lee Gamble on October 29

Come early for a good seat and a bite before the music begins.

Napa Your Way into Autumn via Ray’s at Killer Creek Stag’s Leap Wine Dinner September 28

The seasons are a changing, and Ray’s at Killer Creek executive chef Mike Fuller takes full advantage of early fall flavors when designing a special Stag’s Leap Wine Cellar Dinner for the evening of September 28. Holly J. Beach of Ste. Michelle Wine Estates is guest speaker for the informative 6:30 p.m. event. Harvest riches direct the five-course menu with pairings from Stag’s Leap Wine Cellars: Georges Bank sea scallop tartare with Belgian endive, satsuma orange, watermelon radish and lemongrass ginger vinaigrette paired with AVETA sauvignon blanc, Napa Valley; butternut squash fondue with Ellijay apples, local honey and almond biscotti served with KARIA chardonnay, Napa Valley; quail schnitzel with dark cherry gastrique and brown butter noodles accompanied by Hands of Time red blend, Napa Valley; charcoal-grilled, coffee-rubbed venison chop with black currants, toasted Georgia pecans and sweet potatoes joined by FAY cabernet sauvignon, Napa Valley-Stag’s Leap District; and blueberry sweet biscuit with Coca-Cola jam and zabayon paired with CASK 23 cabernet sauvignon, Napa Valley-Stag’s Leap District. $120 per guest (plus tax and gratuity). Space is limited. To secure a reservation with credit card, call 770-649-0094.

Follow the Smoke Signals to Ray’s at Killer Creek Big Green Egg Cooking Class September 17

Fall calls out for Big Green Egg cooking. Executive chef Mike Fuller’s Big Green Egg cooking class at Ray’s at Killer Creek prepares BGE newbies and longtime devotees for a smoking-hot season. Guests at the 11 a.m.-1 p.m. session on Saturday, September 17 will watch Fuller prepare a tasting menu of barbecue pork cheek deviled eggs with homemade bread-and-butter pickles; pimento-stuffed poblano peppers with chipotle aioli and tortilla chips; pepper-crusted beef brisket with street vendor corn and queso fresco; and cast-iron s’mores oozing Mexican chocolate and toasted marshmallows. More delicious news – everyone gets to taste the results! The $45 per-person (plus tax and gratuity) cost includes cooking demo, tasting menu, iced tea, soda, coffee and a choice of a bloody mary, mimosa or a 16-ounce draught beer. Reservations held with credit card are required; call 770-649-0064.

You Can Have It All with Ray’s $34.95 Surf & Turf Dinner Special

Why commit to only land or only sea when you can have both for a very appetizing price thanks to the special Surf & Turf dinner special at Ray’s Restaurants? Available at all three Ray’s locations – Ray’s in the City, Ray’s on the River and Ray’s at Killer Creek -- the prix fixe menu pulls together the best of land and sea and tosses in a salad and side for $34.95 per person. Choose a leafy green starter of either artisan field greens with mixed local baby lettuce, candied pecans, dried cranberries, Statesboro blue cheese and roasted onion balsamic dressing or a Caesar salad tossing baby gem lettuce with shaved pecorino cheese, herb croutons and Caesar dressing. The entrée features Surf & Turf title cuts, a six-ounce filet mignon and four-ounce lobster tail sided by Yukon gold whipped potatoes. Room for dessert? For $5, add New York cheesecake with caramel drizzle or chocolate raspberry mousse with raspberry coulis. Price excludes beverage, tax and gratuity; prix fixe menu may not be split. Ruminate too long and you’ll miss this succulent, limited-time offering.

September Live Music Calendar Rocks Ray’s at Killer Creek

The acoustic sounds of live music in the bar and lounge of Ray’s at Killer Creek in Alpharetta provide an intimate alternative to loud and crowded big concert venues. Date night potential? We think so, because sometimes you want to have a conversation. Plus, Ray’s food and drinks are spot on. Music plays 6-9 p.m. Thursdays, and 7-10 p.m. on Friday and Saturday nights. Who and when: Brandon Cocker on September 1, 17, 23 and 30; Marty Manous on September 2, 3, 8, 15 and 22; David Pretlow on September 9; Lauren Jordan on September 10, 16 and 29; and Lee Gamble on September 24.

Georgia’s on My Mind and Plate at Drift, Seed, Stem and Ray’s at Killer Creek during Georgia Restaurant Week July 18-24

Georgia is a gourmand’s paradise! Georgia Restaurant Week(GRW), Monday, July 18 through Sunday, July 24, is a fantastic time to experience the rich array of dining options and Georgia products used across our fair state. Atlantans have it easy and can spend more time dining and less time driving by visiting local participants.

Drift Fish House & Oyster Bar features North Georgia mountain trout, Georgia-grown field peas in field pea salad and wood-roasted peach crisp with brown sugar bourbon pecan ice cream. Peruse the full $35 dinner menu here.

Ray’s at Killer Creek offers a three-course menu with choices such as soup du jour, locally grown greens in an artisan field green salad with Statesboro blue cheese or Caesar salad as the first course; a choice of Parmesan colossal day boat scallops, salmon Oscar, horseradish-encrusted black grouper or an eight-ounce filet mignon for the main and chocolate mousse cake or a handmade praline basket holding High Road bourbon burnt sugar ice cream, seasonal berries, pecans and caramel sauce for dessert.

The $35 GRW dinner menu at Seed Kitchen & Bar embraces Georgian ingredients. Starter choices include Heritage Farms pork belly served with soy pineapple glaze, jalapeño and allspice crème fraîche or Pearson Farm peach salad with Craig Tucker arugula and Many Fold Farm brebis. Entrées include Springer Mountain Farms chicken sidling up to potato purée, arugula, Vidalia onions, capers and lemon; mountain trout and creamed corn with jalapeño and bacon vinaigrette and pickled summer vegetables; and Bear Creek flat-iron steak with polenta, oyster mushrooms, turnips, carrots and red wine jus. Select one of three desserts: peach crisp with Pearson Farm peaches, strawberry shortcake with strawberry sorbet or chocolate peanut butter pie with roasted banana ice cream. (By the way, the Benton’s country ham on the pimento cheese crostini and the Bear Creek flat-iron steak come from next-door neighbor Tennessee.)

At Stem Wine Bar, the $25 GRW “Tapas Tasting for Two”menu features a shareable board bearing local salumi and artisan cheese; a choice of two tapas from a list that includes caramelized peach and ricotta bruschetta, shaved Brussels sprouts with warm bacon vinaigrette and local apples, deviled eggs three ways, heirloom tomato panzanella salad, crispy Sicilian arancini with smoked mozzarella, chicken wings al ajillo, and White Oak Pastures lamb meatballs. Share salted caramel flan or house-made zeppole (Italian doughnuts) with red wine chocolate sauce for dessert. Prices exclude beverage, tax and gratuity. Reservations suggested. Thanks go out to the Georgia Restaurant Association and theGeorgia Department of Economic Development for sponsoring this yummy week and superlative excuse to eat out.

Ray’s Restaurants Offer Military Discounts and Double Dining Club Points on Memorial Day, May 30

An all-American holiday deserves an all-American meal of steaks, seafood, signature dishes or even some Tex-Mex. All Ray’s Restaurants -- Ray’s in the City, Ray’s on the River, Ray’s at Killer Creek and Ray’s Rio Bravo will be open and eager to serve from noon-9 p.m. on Memorial Day, May 30. As a token of appreciation, the restaurants are extending a 20 percent discount to all veterans and active-duty military plus one guest. Additionally, Dining Club members will receive double points for Memorial Day purchases.

Give Thanks for Atlanta Restaurants Nixing Feast-Fixing Stress with Bountiful Buffets and Tantalizing Takeouts

Seen the planning charts for organizing Thanksgiving dinner? One month out do this. Two weeks out do that. Set the table and the buffet. Buy the wine and thaw the turkey. Stop. Reflect. Be thankful for family, friends and Atlanta restaurants ready to gobble up any stress with all-you-can-eat buffets and scrumptious take-away entrées and sides. You’ll only need to make reservations. So blessed.

Kick off the celebration early and give thanks at Atkins Park Restaurant & Bar in Virginia-Highland where they’re throwing a Thanksgiving Eve party with New Belgium Brewing Company on Wednesday, November 25. Make your way back on Thanksgiving Day for dinner service beginning at 4 p.m. featuring Big Green Egg smoked turkey and all the fixin’s. Priced at $28 for adults, $18 for young adults and $10 for children 10 and under. Reservations are recommended for dinner. Call 404-876-7249.

10th & Piedmont hosts its traditional Thanksgiving Day buffet from 10 a.m.-10 p.m. Stations cover all the food groups: a carving station for roasted garlic prime rib and slow-baked brown butter turkey breast; cold station for salads, fruits and cheeses; a hot station bears roasted butternut squash bisque, Creole shrimp and stone-ground yellow grits, traditional turkey cornbread dressing, triple-cheese mac and cheese, candied sweet potatoes and more; and dessert central offers pumpkin pie, Southern pecan pie, chocolate ganache cake, apple butter crumble bread pudding, Dutch apple pie and Chantilly banana pudding. $34.95 per person. Call 404-602-5510 for reservations.

Ray’s Restaurants’ buffets give center stage to Thanksgiving staples and signature Ray’s favorites. Dine at Ray’s on the River from 10 a.m.-9 p.m. for $45.95 per adult and $22.95 per child (ages 5-10). The spread at Ray’s at Killer Creek also is available from 10 a.m.-9 p.m. and is priced at $37.95 per adult and $18.95 per child. Ray’s in the City closes an hour earlier, with its buffet running from 10 a.m.-8 p.m. and also priced at $37.95 per adult and $18.95 per child. For full menus and reservations, visit raysrestaurants.com.

Saltwood Charcuterie & Bar spotlights a family style lunch and dinner menu on Thanksgiving Day. For $65 per person, guests can enjoy a traditional turkey dinner or baked Chilean sea bass along with such selections as roasted butternut squash soup, smoked country ham, roasted root vegetables, sweet potato roulade and local apple fritters. Lunch, 11:30 a.m.-2:30 p.m.; dinner, 5-9:30 p.m. Call 404-745-5000 for reservations.

Turkey to go

Let Bantam + Biddy on Crescent Avenue handle the cooking this year with a to-go Thanksgiving feast that easily feeds 10-12 hungry and grateful guests. Spread includes a 12- to 15-pound roasted Amish turkey, classic mashed potatoes, braised collard greens, sage and wild rice stuffing, homemade giblet gravy, a quart of spicy cranberry sauce, cornbread and North Georgia apple pie, all ready to heat and serve. Place orders for the $200 feast by 5 p.m. on Saturday, November 21. Pick up between 1-3 p.m. on Wednesday, November 25 at the Crescent Avenue location only. To place your order, call 404-725-5059 or email wecater@bantamandbiddy.com.
 
Make Wednesday night prep even easier or say, "arrivederci!" to tired turkey leftovers. Please the family with grab-and-go Italian fare from newly opened Bellina Alimentari in Ponce City Market (PCM). Bellina's Market in the PCM Food Hall has take-home, family style portions of lasagna and other Italian favorites to heat, eat and satiate your crowd pre- and post-Thanksgiving feast.

Feed a table of six to eight guests for $75 with a 12-to 14-pound apple-brined Thanksgiving turkey from Milton’s Cuisine & Cocktails accompanied by Madeira gravy and sage-corn spoonbread. Sides of mashed or rosemary-roasted potatoes, green beans, grilled asparagus and pimiento cheese grits are available for $20 per quart. Place orders online by Friday, November 20 for pick up November 24 and 25.

Traditionalists preferring to roast or smoke their own Thanksgiving turkey will give thanks for White Oak Pastures'high-quality American Standard Bronze birds that are Animal Welfare Approved, Certified Humane and rated Step 5+ (highest possible rating) by the Global Animal Partnership. Raised completely unconfined on White Oak’s farm, they come to the table free of antibiotics, hormones and other additives—and completely delicious. Pricing is $75 for small (8-12 pounds), $100 for medium-sized birds (12.1-16 pounds) and $125 for large (16.1 pounds and heavier). Order via White Oak Pastures’ online store. All turkeys will be shipped the week before Thanksgiving (Monday, November 16 – Friday, November 20) to ensure timely delivery.

Post-Turkey Tango

After the big meal, excuse yourself from the table and ease your way to Johnny’s Hideaway to dance off the stuffing and pie. The Buckhead nightspot will open at 7 p.m. on Thanksgiving Day. Reservations are accepted until 8:30 p.m. Call 404-233-8026.

Explore Georgia via Fork and Knife during Georgia Restaurant Week July 13-19

Find a new favorite or revisit an old friend during the inaugural Georgia Restaurant Week July 13-19. That’s seven days to take advantage of $15, $25 or $35 prix fixe menus at more than 90 restaurants. We can help you whittle down the list. Plan to dine at these Atlanta restaurants: Article 14, Der Biergarten, Game-X, Glenn’s Kitchen, Max’s Coal Oven Pizzeria, Ray’s at Killer Creek, Seed Kitchen & Bar, STATS, Twin Smokers BBQ and Willy’s Mexicana Grill. Remember, reservations are a smart idea. 

Ray's at Killer Creek Hosts Woodford Reserve Wine Dinner

Small batch bourbon lovers, Ray's at Killer Creek has four blissful hours in store for you on Monday, January 26. Chris Morris, the seventh master distiller in Brown-Forman Corporation's 140-year history, will be in the Alpharetta restaurant's bar area from 5-9 p.m. If you've poured a glass of Woodford Reserve, you may have noticed his signature on the "Approved by" label. The Louisville native knows volumes about bourbon. Absorb his stories and pour out your own bourbon questions while enjoying Ray's complimentary hors d'oeuvre and sipping Woodford Reserve craft cocktails, available to purchase for $7 each. Please let Ray's know you're coming by calling 770-649-0064.

Ray's at Killer Creek Hosts Woodford Reserve Whiskey Dinner on November 21

Rich, earthy, smoky, sweet. Ray's at Killer Creek has more autumnal umami in its Woodford Reserve dinner menu than colors in a leaf pile. Reserve your place at the Friday, November 21 dinner and savor every mouthful complemented by Ray's personal selection of Woodford Reserve and Woodford Reserve Double Oaked whiskeys and Woodford cocktails. Guest speaker Shannon Holmes, Brown-Forman's whiskey brand champion, imparts wisdom on these small batch whiskeys. At 6:30 p.m., a reception opens the evening with grilled oysters, pumpkin bisque with smoked shrimp and grilled mushroom bruschetta. Dinner follows at 7 p.m. with tantalizing cedar plank salmon, burnt-sugar black-eyed pea chow-chow and crispy hand-pressed tortillas precluding hearts of romaine salad with smoky Caesar dressing and bourbon-coddled egg, and fall-off-the bone Coca-Cola braised pork osso buco with smoked cheddar and butternut squash risotto. White chocolate sweet potato bread pudding with salted caramel frozen custard brings the evening to a sweet and salty close. The cost is $75 plus tax and gratuity. Call 770-649-0064 to save your seat! 

Back by Popular Demand: Ray’s at Killer Creek Sunday Brunch Buffet

The new Sunday brunch buffet at Ray’s at Killer Creek in Alpharetta bodes well for all ages and appetites. No rush. Brunch hours of 10 a.m.-3 p.m. extend lazy mornings into lingering afternoons. $19.95 per person; $8.95 for children ages 5-10; free for ages 4 and under.

Three Courses for $32, Wine Pairings for $15 on Ray’s Restaurants’ New Spring Menu

Need a night out? Ray’s Restaurants executive chef Mike Fuller has just released his new seasonal prix fixe menu available at Ray’s on the River, Ray’s at Killer Creek and Ray’s in the City. The three-course menu features spring’s freshest flavors and is priced at $32 per person (excludes tax and gratuity). Add sommelier-selected wine pairings for $15 per person. Starter choices include crab-corn fritters with green tomato jelly, soup du jour or heirloom tomato salad (+$3). The entrée slot boasts spring lamb ragout with black pepper pappardelle and roasted spring onion, grilled shrimp with glazed pork belly and spring pea succotash or pan-seared halibut with crispy caper piccata and lemon-artichoke risotto (+$4). For dessert, pick PB&J cheesecake, chocolate-raspberry mousse cake or spring fruit sabayon (+$2). Wine pairings by course are Cuvaison chardonnay or Cartlidge & Browne pinot noir; Vavasour sauvignon blanc or Brancaia “Super Tuscan;” and “Ravenna” semi-dry riesling.

Big Green Egg Apps and More in Lineup at Ray’s at Killer Creek Patio Party April 3

Out behind the patio at Ray’s at Killer Creek, the woods are leafing, budding and flowering. It’s patio party time on Thursday, April 3 from 5-8 p.m. The faithfully evergreen Big Green Egg is ready, willing and able to smoke and grill up ribs in tangy barbecue sauce and smoked salmon toast points with remoulade to go along with other complimentary appetizer offerings, including veal meatballs in tomato sauce, crab-stuffed mushroom caps in a mustard butter sauce and goat cheese pimiento fritters with jalapeño jelly. Great drink specials and live music complete the idyllic scene.