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Photo by Timothy Thiel
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As springtime approaches and Atlanta temperatures rise, time is quickly running out for the chance to
taste Ray’s Restaurants’ warm
white chocolate bread pudding! This comforting bread pudding is prepared with a
caramel anglaise and served alongside a cooling scoop of High Road burnt sugar
ice cream. This dessert is served on the
three-course winter menu, but it won’t last long, so hurry in to Ray’s in the
City, Ray’s on the River and Ray’s at Killer Creek for a taste.
Craving bourbon bread pudding? Head over to your favorite Marlow's Tavern this weekend and enjoy their version which uses crème brûlée-soaked ciabatta and a splash of Honey Jack whiskey. And might we suggest some slow-cooked ribs as a lead-up? This is your last chance until next year: on October 28, this fall's Ribs & Whiskey menu draws to a close at Marlow's Tavern locations. Don't miss out!
Halloween candy, move over. It’s National Dessert
Month, and Ray’s Restaurants is
pulling out the good stuff. At Ray’s
at Killer Creek, seasonal fruits bubble under brown sugar, flour and butter
in iron skillet crisps – which really are baked in iron skillets in their wood
oven.
French toast becomes dessert when it’s made with brioche squares filled
with sweetened mascarpone, cinnamon-battered and pan-seared then topped with
maple syrup, whipped cream and fresh berries. Pumpkin crème brûlée and white
chocolate bread pudding make the month-long dessert menu at Ray’s on the River. Downtown, Ray’s in the City features a
different special dessert each week: bananas foster with vanilla bean ice cream
this week, followed by macadamia nut bread pudding with cinnamon ice cream then
pumpkin panna cotta.
