Ray's in the City traces back to Ray Schoenbaum, who opened Ray's on the River in 1984 and is credited with reshaping Atlanta's fine dining scene. This downtown location followed soon after as one of two sister restaurants, alongside Ray's at Killer Creek, carrying the same formula into Peachtree Center. After nearly forty years at the helm, Schoenbaum handed the restaurants over to a father-son team of restaurateurs who continue to run them today.
The menu centers on charbroiled steaks and fresh seafood, backed by a wine list and cocktail program. Reviewers consistently point to the scallops, oysters Rockefeller, crab cakes, and wedge salad. The room reads upscale and polished — the kind of place regulars reach for when the occasion calls for it, from client dinners to anniversaries.
Service shows up repeatedly in local commentary as a strength, part of what's kept the restaurant a fixture of downtown Atlanta's dining scene for decades. The Infatuation has scored it 8.3/10.
The menu centers on charbroiled steaks and fresh seafood, backed by a wine list and cocktail program. Reviewers consistently point to the scallops, oysters Rockefeller, crab cakes, and wedge salad. The room reads upscale and polished — the kind of place regulars reach for when the occasion calls for it, from client dinners to anniversaries.
Service shows up repeatedly in local commentary as a strength, part of what's kept the restaurant a fixture of downtown Atlanta's dining scene for decades. The Infatuation has scored it 8.3/10.