Ray's On The River Unveils Spectacular New Look

Following several months of interior and exterior renovations, Atlanta's landmark riverfront restaurant, Ray's on the River unveils a spectacular new look reminiscent of a classic supper club, but with modern details and focal elements.

Designed by award-winning Atlanta-based Architectural firm Seiber Design, Inc., highlights of the restaurant's striking design include exquisite water features at both the exterior and interior entry, a temperature-controlled wood clad wine wall, dramatic liquor display at the back bar and exquisite travertine flooring with mosaic accent bands. Luxurious oversized leather banquettes and vibrantly colored draperies add to a sense of intimacy. Other dcor elements include textured wall covering, slate columns and fireplaces. The restaurant's spacious new bar area is separated from the main dining room by an internally illuminated "porthole wall".

The restaurant's appealing new design is the perfect accompaniment to Ray's signature cuisine which features fresh seafood flown in daily from the Atlantic, Pacific and the Gulf. Premium steaks and chops along with fine wines will also highlight menu offerings. Featured appetizers include fresh oysters shucked to order along with the Ray's famed jumbo lump crab cakes with buerre blanc and barbecued shrimp with Boursin cheese grits. Entrees will include parmesan crusted scallops with lobster risotto, classic Surf and Turf (filet mignon and lobster tail), center cut NY strip steak, fresh grilled fish with choices of toppings including salsa cruda (tomatoes, herbs, olive oil), Oscar Style (lump crab, Barnaise) or Meuniere (lemon caper brown butter sauce). The menu also allows for an array of healthy dining choices providing guests with fresh seafood preparation options. A selection of sharable side items and desserts including Ray's key lime pie and praline basket will also be offered.

In conjunction with the restaurant's re-opening, Tom McEachern will join Ray's on the River as Executive Chef. Nominated as one of America's "Rising Star Chefs" in 2003, McEachern was invited to cook at the famous James Beard Foundation in New York, a coveted honor awarded to chefs from the nation's best restaurants and hotels. McEachern has also been highlighted on the Discovery Channel's "Great Chefs in Great Cities," which featured top regional chefs preparing their signature dishes. Recently employed by The Horseradish Grill in Atlanta, McEachern has more than 16 years of experience as an executive chef with restaurants including The 1848 House Restaurant where he earned accolades including AAA Four Diamond ratings, and the Wine Spectator's "Award of Excellence" for four consecutive years.

Managing Partner Bryan Housley who has been with Ray's on the River for more than 18 years will continue to oversee day-to-day operations of the restaurant along with Ray's Restaurants Partner and Chief Financial Officer John Ellis.

"Ray's on the River continues to be one of Atlanta's premier dining destinations because of our ability to consistently reward our clients with exceptional food, fine wines and outstanding service. Ray's stylized interior new look combined with its beautiful outdoor setting will enhance the overall experience people have come to expect when they visit our restaurant," said Ray Schoenbaum, Founder, Ray's Restaurants, LLC.

In celebration of the reopening and in recognition of the restaurant's prized location on the banks of the Chattahoochee, Ray's on the River will make a donation to Upper Chattahoochee Riverkeeper (UCR), the Atlanta-based environmental advocacy organization dedicated solely to protecting and restoring the Chattahoochee River Basin.

About Ray's On The River/Ray's Restaurants, LLC

Founded in 1984 by renowned restauran