Seafood lovers in Seattle have always known that Ray’s Boathouse in Ballard is a dependable place to get some quality fish.
But the town's restaurant scene has evolved quite a bit since Ray’s opened in 1973, and the Ballard landmark was starting to look (and taste) a little dated.
That’s why the restaurant closed its doors in late 2012 to undergo three months of extensive renovation. As of this past Monday, they’re open, and they're awesome.
Under the architectural direction of Mallet Inc.’s Eric Hentz (who designed the first Ace Hotel and other local favorites), the dining room has been reinterpreted along the lines of a classic Chris-Craft powerboat.
The space is anchored by a gorgeous 30-foot mahogany bar with a cocktail menu featuring rum-based specialty drinks. The new menu spearheaded by Iron Chef America contestant Wayne Johnson features deconstructed clam chowder made with tempura razor clams and smoked salmon chestnut crackers.
They say that eating fish can keep you looking young, but Ray just took 30 years off his face.
Well played, old man.
Price: 3 (out of 4)
Noise: 2 (out of 4)
Best bets: Pacific Northwest chowder; butter-poached lobster tail with pernod butter; sablefish in sake kasu
Good timing: Make a reservation for sunset -- the water views are unforgettable
Nearby: Shilshole Bay Beach Club; Nordic Heritage Museum; The Sloop