Ray's at Killer Creek and Ray's on the River Raise the Bar on Brunch
Ray's at Killer Creek and Ray’s on the River have long been celebrated for legendary steaks, classic top-tier seafood and impeccable service and have also been destinations for casually elegant weekend brunch. Ray’s at Killer Creek’s Sunday brunch buffet remains a deluxe affair with an extensive buffet and a la carte add-on dishes, while Ray’s on the River’s a la carte menu available on Saturdays and Sundays features exquisite savory and sweet options.
After 40 years, Ray’s Restaurants founder Ray Schoenbaum has handed the reins to a new family of hospitality professionals: Dan Groom-Traina, managing partner, and his dad Douglas Traina, the Georgia Tech grad and founder of the Kennesaw-based, family-run TEI Hospitality. The Trainas are upholding the standards of excellent service and cuisine that Ray’s is known for, including weekend brunch.
Ray’s at Killer Creek’s brunch buffet reflects the restaurant's commitment to quality ingredients. Dishes include hand-carved, slow-roasted prime rib, house-smoked salmon, jumbo lump crab cakes, crispy popcorn shrimp and cheddar grits. From classics to freshly baked pastries, guests can choose from selections that cater to every palate. An extensive menu of house-made desserts is also available. The supplemental a la carte menu (with dishes available for an additional cost) showcases made-to-order plates like crab cake Benedict prepared with jumbo lump crab meat; bananas Foster French toast boasting caramelized bananas, sweet brown sugar butter sauce and spiced dark rum; chef-curated omelets made with farm-fresh eggs and more.
For those looking to imbibe at brunch, Ray’s at Killer Creek’s Grey Goose bloody mary bar features a selection of juices, garnishes, sauces and rims. Guests can experiment with flavors to create the ultimate personalized cocktail.
At Ray’s on the River, guests are wowed with one-of-a-kind brunch dishes like the poached lobster Benedict topped with creamed spinach, rich hollandaise and caviar, and the smashed avocado toast made with artisan sourdough and crowned with a sunny-side-up egg, tomato, prosciutto and lemon sea salt. Meat lovers can indulge in the steak frites and eggs made with sliced New York strip, house-made demi-glace, sunny-side-up egg and french fries.
Ray's at Killer Creek’s brunch buffet is available on Sundays 10 a.m.-2 p.m. for $37 per person. Reservations can be made via OpenTable or by calling the restaurant at 770-649-0064. Ray’s on the River serves a selection of a la carte brunch items on Saturdays 12-2:30 p.m. and the full a la carte brunch menu on Sundays 11 a.m.-4 p.m. Reservations can be made via OpenTable or by calling the restaurant at 770-955-1187.