With good Southern-style seafood, Ray’s rules Downtown fine dining - Review - Atlanta - The Infatuation
"Ray’s in the City is a great Southern seafood spot and a faithful go-to for Downtown suits and business tourists who’ve been given company clearance to expense a couple hundred on a meal. There are half-circle leather booths by the sceney bar and a dark, multisection dining room that feels like a place where a fictional crime boss would have secret meetings in the far back. But at Ray’s, it just fills up with loud firm partners maxing out their per diem on cobb salads topped with chilled lobster and hot seafood platters with tasty BBQ shrimp that should make up for the off-work hours spent with annoying colleagues. Food Rundown 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. photo 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. PlayMute video 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. photo credit: Cameren Rogers 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
