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RAY’S AT KILLER CREEK CELEBRATES 20th ANNIVERSARY WITH RENEWED STEAKHOUSE FOCUS
Alpharetta Dining Destination Introduces À La Carte Menu
ATLANTA (May 4) - In celebration of its 20th anniversary, Ray’s at Killer Creek is getting back to its steakhouse roots and launching a new dinner menu with a more traditional format that features signature steaks, seafood and side dishes offered as à la carte items.
“We really appreciate all the guests we have come to know over the past two decades,” says Ray’s Restaurants owner Ray Schoenbaum. “The dramatic growth that has happened in Alpharetta since we first opened Ray’s at Killer Creek is something that really stands out for me when I think about the past 20 years. It’s a constant motivator for us to push the envelope and give guests a unique dining experience that is full of surprises.”
Executive chef Mike Fuller’s new dinner menu is indeed full of surprises, and although it features a more traditional steakhouse format, the selection of dishes extends beyond classic steakhouse fare. Following are a few examples:
· Starters, Salads and Soups ($11-$125) include a chilled seafood tower, New Orleans BBQ shrimp with Boursin grit cake and BBQ butter, loaded Statesboro blue cheese chips, a signature lobster Cobb and seafood gumbo.
· Steaks and Chops ($29-$96) feature a dry-aged porterhouse, cowboy ribeye, herb-marinated lamb chop, steak frites, filet mignon and prime New York strip.
· The Seafood Market ($30-$60) boasts Block Island swordfish, Ora King salmon, day boat halibut, twin lobster tails and live whole Maine lobster.
· Signature Dishes ($27-$36) include salmon Oscar, shrimp and grits and horseradish encrusted black grouper.
· Shareable Sides ($8-$25) range from lobster mac and cheese and corn crème brûlée to a Gouda twice-baked potato and lightly crisped Brussels sprouts and cauliflower.
In tandem with the new menu launch, Schoenbaum and his team have also taken great care to further elevate Ray’s at Killer Creek’s service style in the form of luxurious touches that differentiate the restaurant from other North Fulton steakhouses. Food is served on 400-degree plates, side items are brought to the table by a team of servers who personally dish them up to each guest, and hand towels are distributed after the consumption of finger foods, leaving guests feeling fully pampered.
“I think one of the reasons Ray’s at Killer Creek has been so successful for so long is because we’ve upgraded the restaurant over the years to make it more appealing to our guests,” says Schoenbaum. “We are continuing to do things that make customers say, ‘Wow, I didn’t expect that.’”
The bar at Ray’s at Killer Creek opens at 4 p.m. daily to accommodate guests for happy hour or pre-dinner drinks before the dining room opens at 5 p.m. Brunch service is offered on Sunday 10 a.m. to 3 p.m. Ray’s at Killer Creek is also available for daytime private events and buyouts.
Ray’s at Killer Creek is located at 1700 Mansell Road in Alpharetta. For more information, call 770-649-0064 or visit raysrestaurants.com/raysatkillercreek. Additional updates are available on Facebook and Instagram.
ABOUT RAY’S RESTAURANTS:
Ray’s Restaurants include Ray’s on the River, Ray’s in the City and Ray’s at Killer Creek. Ray’s on the River is open for lunch, dinner and Sunday brunch and is located at 6700 Powers Ferry Road in Sandy Springs; 770-955-1187. Ray’s in the City is open for lunch and dinner and is located at 240 Peachtree Street NW in Downtown Atlanta; 404-524-9224. Ray’s at Killer Creek is open for dinner and Sunday brunch and is located at 1700 Mansell Road in Alpharetta; 770-649-0064. For more information, visit raysrestaurants.com.