Ray’s at Killer Creek Gives Sunday Brunch Buffet a Chef-Crafted Look

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Morgan Lanier or Olivia Mayes
Melissa Libby & Associates
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RAY’S AT KILLER CREEK GIVES SUNDAY BRUNCH BUFFET A CHEF-CRAFTED LOOK

New Selection of à la Carte Dishes Complement Buffet Choices

ATLANTA (Oct. 12, 2017) – Autumn is finally here, which means cooler temperatures and an abundance of striking fall colors. Not to be outdone, Ray’s at Killer Creek has unveiled an eye-catching bounty of its own. The Alpharetta landmark has revamped its Sunday brunch experience, adding several new dishes to the midday buffet that has made it a go-to brunch destination for years.

New and seasonal à la carte items, each made to order and included in the price of the buffet, are now available.  Current seasonal items include:

·         Lobster chilaquiles - baked layers of lobster, corn tortillas and grated cheese, topped with salsa roja, sliced avocado and a fried egg

·         Ray’s signature crab cake Benedict - a jumbo lump crab cake served with a poached, farm-fresh egg and Cajun hollandaise sauce, stacked atop a thick-sliced English muffin

·         Caramelized banana French toast - thick-cut battered brioche in brown sugar and rum, with slices of banana topped with Vermont maple syrup

“We offer items that are of a higher quality than you usually get with a buffet,” says Billy Burch, general manager for Ray’s at Killer Creek. “Everything we serve—from cinnamon rolls and English muffins to desserts like banana pudding and chocolate mousse—is made in-house. Time and temperature issues sometimes limit what works on a buffet, but these new à la carte additions allow us to serve our guests to-order and elevate our brunch buffet experience.”

Other new offerings include a hot, fresh cinnamon roll served as a welcoming appetizer, and a bountiful lobster boil boasting fresh lobster tails. “We’ll also put out a whole lobster sometimes,” Burch says. “It’s definitely a crowd-pleaser.”

These new additions come alongside such Ray’s brunch favorites as Big Green Egg-smoked salmon, thick-cut wood-smoked bacon, made-to-order crêpes, blackened flounder with roasted corn salsa, country sausage, smoked baby back ribs, BBQ butter-glazed shrimp, a carving station with prime rib and an omelet station and egg bar.

Sunday brunch at Ray’s at Killer Creek is $34.95 per adult; $17.95 per child (ages 5-10). Brunch hours are 10 a.m. to 3 p.m. Located at 1700 Mansell Road in Alpharetta, Ray’s at Killer Creek also serves lunch weekdays and dinner nightly. For more information, call 770-649-0064 or visit raysrestaurants.com/raysatkillercreek.

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 lunch, dinner and Sunday brunch and is located at 1700 Mansell Road in Alpharetta; 770-649-0064. For more information, visit raysrestaurants.com.

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