"All the Ray’s locations (on the River, in the City, at Killer Creek) would make the Atlanta restaurant hall of fame, but the original in Sandy Springs is our first ballot pick. Sitting on a scenic bank of the Chattahoochee (not all riverside views are created equal), Ray’s is a dependable choice for upscale seafood. From Sunday brunch to dinner, you’ll see a merger of crowds—from corporate peeps and the types who take three-hour cocktail lunches to date nights and family celebrations. We get why this place has stayed packed since 1984. It’s a benchmark for quality Southern seafood with dishes like their delicious BBQ shrimp on a cheesy grit cake. photo credit: Cameren Rogers photo credit: Cameren Rogers photo credit: Cameren Rogers Food Rundown photo credit: Cameren Rogers Artisanal Bread Basket Like free parking, complimentary bread service is no longer an expectation in the city. But since the restaurant sources bread made daily from Smyrna’s Grateful Bread bakery, we’ll happily shell out the $7 for the assortment of soft pretzels, sweet raisin bread, crispy lavash, and warm focaccia. video credit: Cameren Rogers Hot Seafood Platter This hot seafood platter has likely been the fondest memory during prom dates, anniversaries, and business lunches at Ray’s. The oysters rockefeller are a little bland and often soupy, but the entire platter is still a great way to kick off dinner with crab cakes that don’t cheat you with extra breading, crispy calamari, and plump chargrilled shrimp in a tangy buttery BBQ sauce. photo credit: Cameren Rogers Lemon Butter Cake This is a denser version of the St. Louis gooey butter cake, topped with ice cream and blueberry compote. The lemon flavor is subtle, but you’ll voice no complaints when you’re scooping up the last bite. photo credit: Cameren Rogers Charleston She Crab Soup She crab soup had a moment in Atlanta around the early 2000s, when it was on every menu. Ray’s has been there all along with one of the city’s meatier, more flavorful versions. Blackened Redfish Pontchartrain While you can get almost any staple fish filet in the usual preparations, Ray’s shines when they lean southern, like with this tasty fish and grits signature. The cheddar jalapeño grits are excellent on their own, but then they’re topped with a very well-seasoned redfish filet, lots of sweet crabmeat, and a savory Cajun butter sauce." - Nina Reeder
