Seattle: Ray's Boathouse (Pictures)

I was in Seattle for just a day over the Memorial Day weekend, at the end of a rail trip on Amtrak’s Empire Builder. My pre-trip research included reading through at least two discussions here on LTH about restaurant/food possibilities and some extensive online searching.

I don’t each much shellfish, but I absolutely love mussels and there may be no better place to find spectacular mussels than in the Seattle/Penn Cove areas of Washington state. So at the top of my “must eat” list for the trip to Seattle were mussels. Near the top of my list, also, are crab cakes – crab cakes prepared using Dungeness crabmeat, and Seattle’s a good spot to find that dish.

Of the list of the many seafood restaurants I researched Ray’s Boathouse stood tall. I don’t often splurge but since I hadn’t been to Seattle in approx. 25-years and I don’t know when I’ll get there next – a classic and sturdy seafood restaurant is what I wanted – and looking at Ray’s from a long-distance looked to fit the bill.

A couple of days before heading to Seattle a friend all but convinced me that I should switch my concentration on a seafood restaurant to make room for The Corson Building – but the restaurant was sold-out well in advance for the day of my visit. (http://www.thecorsonbuilding.com)

When I told the Westin Hotel Concierge where I was headed for dinner, and asked for directions, she expressed concern for me finding room at the restaurant Memorial Day weekend because I hadn’t made a reservation. I told her I was determined to go and was confident there would be room. However, had I known in advance how far Ray’s Boathouse from the hotel – in the Ballard section of Seattle - I probably would have rented a car for the day – because the round-trip taxi fare was $45. But I was determined to have a great dinner and the cost wasn’t going to be an obstacle.

Ray’s is on the waterfront, inlet, harbor, marina . . . describe it as you would. The setting is great and the two-story restaurant overlooks the water. There’s a casual bar/restaurant on the upper level where there’s also an outside terrace where there are tables. When I entered the restaurant my intention was to sit outdoors, but there was an hour wait to do that and to sit on the inside in the bar area or adjacent dining area I had the clear impression to do so would be an annoyance – loud adults and children, fast-food restaurant tables and set-ups, etc. So I walked back downstairs and the Hostess seated me at a table, indoors, on the floor-to-ceiling windows overlooking the water. This downstairs, main dining room fit me like an old treasured shoe/slipper.

Sourdough Bread



Appetizer: Penn Cove Mussels



The Penn Cove Mussels were a healthy portion served in a red Thai curry and coconut broth and I can’t remember eating mussels better than those - I sensed/felt they were melting in my mouth. A couple orders of this appetizer would make an excellent meal, along with a loaf of sourdough bread and a good wine.

Entrée: Dungeness Crab Cakes



Copper River Wild Salmon was the special of the day at Ray’s, but nothing was going to deter me from my goal of a meal of the Dungeness Crab Cakes – and though some may argue with my choice (the crab cakes over that salmon) I was completely satisfied. The crab cakes were served over a fresh spinach flan, topped with carrot ribbons and a green garlic vinaigrette was on the side. The crab cakes were paired with a by-the-glass (from a newly-opened (in front of me) bottle) Thurston Wolfe 'PGV' white wine (a blend of Pinot Gris and Viognier).

Dessert: Strawberry-Rhubarb Soup



My waiter, a young woman seemingly knowledgeable about the menu, made a number of recommendations during the dinner, one of which I accepted as my choice for dessert: a Strawberry-Rhubarb “soup.”

The dessert was served in a martini glass and the mixed, pureed fruit was accompanied in the glass by a small angel food mini-cupcake/cake on one side and a small melon ball-like scoop of vanilla ice cream on the other with fresh blackberries and blueberries sprinkled about. To accompany by dessert I ordered an Inniskillin Vidal Niagara 2005 Icewine. I love rhubarb and rhubarb desserts and this choice was good for me.

When the waiter returned to my table at the end of the meal and inquired about the dessert I told her how much I liked it and added the comment that I found the angel food cake to be stiff – “old” feeling – and I thought that took a little away from the dessert. It was difficult to cut through the cake as it was positioned against the side of the martini glass.

The waiter expressed genuine concern and retired to the kitchen and returned with one of the angel food cakes on a plate by itself and asked me to cut into it and taste it and tell her if what I found was similar/the same as what was in the “soup.” It was. She then left the table and returned with my bill. While I was checking the tabulation and figuring the tip the waiter returned and said she had told the restaurant Manager of my dessert comment and he was removing the charge from my check, and she presented me with a different, lesser check for the dinner. I told the waiter I’d eaten the dessert, enjoyed the dessert, and thought I should pay because I’d eaten it all without complaining. She said the dessert would remain off the check and handed me a comment card and a pen and asked me to leave a detailed comment about the dessert because the Manager intended to review the dessert preparation with the Chef.

From start to finish I was comfortable in the restaurant and enjoyed everything about it. I’m certain there are many good restaurants in Seattle, but Ray’s Boathouse was the right one for me.

Ray’s Boathouse
6049 Seaview Avenue NW
Seattle, WA 98107
Phone: (206) 789 3770
Fax: (206) 781 1960
Monday – Friday: 5 pm – 9 pm
Saturday – Sunday: 4:30 pm – 9 pm
Website: http://www.rays.com

Bill-

I'm digging your trip! I have always wanted to take a cross-country train trip and I love Seattle. Thanks for sharing!

Bill,

Your picks bring back great memories. I've eaten at Ray's several times the most recent of which was last summer!

They have amazing seafood of all varieties. The oysters and mussles are among my favorites. They also do a fantastic job of "hot" smoking salmon which I've had on a Ceasar.

In the off season they serve Bruce Gore salmon which is troll caught and flash frozen at sea and IMO just as good as fresh. I use to be able to get it @ simplyseafood.com but they no longe exist. I would love to locate and order it again.

A few years back I purchased Ray's cookbook (available online too). The crab cakes in your picture are one my all time favorites! There is also a recipe for an orange tarragon sauce which perfectly compliments the sweet, delicate taste of the Dungeoness!! Highly recommended.

Thanks for the memories!! I love Seattle!

I've uploaded a trip report for the journey on The Empire Builder over at the Amtrak Unlimited website and those of you who are interested can read it - inclluding my comments about food aboard the train - when you click the link which follows: http://tinyurl.com/nb2l2p An online album containing approx. 125 photos from the trip is linked in the report. Thanks!

I have eaten at Ray's three times in the last two years. In two words, great fish. It also has a great view, a nice vibe and very attentive staff. One of my favorite places anywhere and nothing similar in Chicago.