Video Produced by Denise Toledo
Opening in 1945 originally as a coffee house, Ray’s Boathouse has been a gathering spot for Seattle families since it was a simple dockside cafe. Seventy years and a couple fires later, Ray's has been rebuilt bigger and better to its current opulence. Overlooking the Puget Sound and the Olympic Mountains, Ray’s dining experience is a treat for your eyes as much as it is to your tastebuds.
At Ray’s Boathouse, the menu tries to stay true to the Northwest but Chef de Cuisine Paul Duncan has also put his stamp on Ray’s fresh seafood menus. After spending some time in Hawaii and then working in Italian cuisine in Portland, Chef Duncan has intertwined Asian and Italian flavors into his dishes. Not to mention his addition of fresh, housemade pasta to the menu.
At Ray’s, shopping local is a big deal. Not only is it good for the community, but Chef Duncan appreciates the tastes local brings to his dishes.
“The salmon and the fish that run through these waters are some of the best I’ve ever eaten," he said.
On this episode of "On Foodable Side Dish," Chef Duncan cooks up some sablefish for us that is cured in-house overnight. The flavors infused through smoking with mesquite and applewood chips means the fish needs no additional seasonings aside from a miso glaze, sesame seeds, and scallions to garnish.
Being around for more than 70 years, Ray’s Boathouse is a place of community.
“[T]hey stop me and they tell me they had a wonderful meal and they love coming here and they’ve been coming here for 30 to 40 years and they remember renting boats with their father or their grandfather catching crab, going salmon fishing,” he said.
Watch all the full episode now!