Ray's Boathouse is a restaurant at Shilshole Bay on Seattle's Puget Sound shoreline, noted for its seafood and views of Puget Sound and the Olympic Mountains. It has been listed as one of the city's top restaurants alongside The Herbfarm, and appeared in 1,000 Places to See in the USA and Canada Before You Die. It is listed as a destination for visitors by Moon Guides (Williams), Fodor's, Frommer's and others.
Originally opened in June, 1973 the venue had a refurbishment in 2013.
In 1983, Ray's was one of four restaurants that began serving fresh Copper River salmon for the first time, and is credited with bringing awareness of local food to Seattle's fish consumers. The restaurant also hosted the first restaurant introduction of commercially harvested Olympia oysters, in February 1983, heralding a "comeback" for the species, which had had a total harvest measured in hundreds of gallons a few years earlier.
- Smith 1999, p. 115.
- "Ray's Boathouse: Why We Live Here – A new chef tinkers with tradition at Seattle's quintessential view restaurant", Seattle Magazine, September 2012
- Melissa A. Trainer (October 5, 1997), "CHOICE TABLES; In Seattle, the Ingredients Shine", The New York Times,
Whenever we want to enjoy well-prepared Northwest seafood in a relaxing setting, we head to Ray's Boathouse. Smack on Puget Sound and boasting views of the Olympic Mountains, the restaurant looks out on fishing vessels, sailboats and kayakers cruising by.
- Amrine 2011, p. 109.
- Schultz 2011, p. 901.
- Moon Guide 2017
- Frommer's Guide (2001)
- Providence Cicero (May 31, 2013), "Ray's Boathouse still sails on service and fresh seafood", The Seattle Times
- First Copper River Salmon Arrive, CBS Seattle, May 16, 2013
- Cassandra Callan (May 17, 2013), "30 Years of Love for Copper River Salmon", Seattle Met
- Greg Atkinson, "Hooked on fish: With fresh thinking, Ray's Boathouse set a seafood standard", Pacific Northwest, The Seattle Times
- R.W. Apple Jr. (April 26, 2006), "The Oyster Is His World", The New York Times
- 2002 award winners, James Beard Foundation, retrieved 2017-05-19
- Stevenson Swanson (May 15, 2002), "A gourmet gala: Annual Beard Awards recognize food world's high fliers, including chefs, writers, designers", The Chicago Tribune
- Johnson, Johnson & Van Gytenbeek 2005, p. 172.
- Book sources
- Amrine, Eric (2011). Top 10 Seattle. Eyewitness Top 10 Travel Guides. DK Publishing. ISBN 978-0-7566-8729-8. Retrieved 2017-05-19.
- Fodor's Seattle. Fodor's Gold Guides. Fodor's Travel Publications. 2004. ISBN 978-1-4000-1330-2. Retrieved 2017-05-19.
- Johnson, C.; Johnson, B.; Van Gytenbeek, K. (2005). Savor Greater Seattle Cookbook: Seattle's Finest Restaurants, Their Recipes and Their Histories. Chuck and Blanche Johnson's savor cookbook. Wilderness Adventures Press. ISBN 978-1-932098-08-2. Retrieved 2017-05-19.
- Samson, K.; Aukshunas, J. (2001). Frommer's Seattle and Portland 2001. Frommers Seattle & Portland, 2001. John Wiley & Sons Inc. p. 73. ISBN 978-0-7645-6191-7. Retrieved 2017-05-19.
- Schultz, Patricia (2011). 1,000 Places to See in the United States and Canada Before You Die. A 1,000 ... before you die book. Workman Pub. ISBN 978-0-7611-6336-7. Retrieved 2017-05-19.
- Smith, Giselle (1999). Best Places Seattle. Best Places Seattle. Sasquatch Books. ISBN 978-1-57061-155-1. Retrieved 2017-05-19.
- Williams, Allison (2017). Moon Seattle. Moon Handbooks. Avalon Publishing. ISBN 978-1-63121-328-1. Retrieved 2017-05-19.