March is an annoying month in Seattle. You think you’ve braved the bulk of winter but really it’s only just begun. February teases you with May weather, then March slaps you around with icy winds and grey. Coincidentally March is Washington Wine Month AND Dine Around Seattle Month. So I guess I will pass the time with wine (for March’s sake) and fancy 3 course meals for $30 at shmancy restaurants, like Ray’s Boathouse.

This massive hunk of love was a Tiramisu’ cheesecake. And it was one of the generous desserts apart of the 3 course $30 dine around deal.

I have heard lovely things about Ray’s Boathouse and have been trying to get in there for sometime. They are best known for, you guessed it, Pacific Northwest Inspired Seafood-centric cuisine. But if you look at the menu’ for Dine Around, it was strangely meat heavy. There was a seared tuna starter, which was delicately seared and extremely fresh and carefully paired with flavors of coconut, cilantro and ginger. There was also the saffron mussel bisque w/ pork belly but the pork was definitely the centerpiece to the cream saffron broth. On the mains list there was a Seafood Risotto but I couldn’t bring myself to trust a risotto in most restaurants, especially one that doesn’t even have a claim to Italian fame. Risotto tends to dry out almost immediately and its one of those dishes that takes a lot of attention and needs to be demolished immediately once ready. It can get gummy or mushy if it isn’t served within 15 minutes. So the one seafood main was the one I refused to try. So instead the Muscovy Duck Leg Confit and the Braised Lamb shank was on the to do list. Along with a bottle of a Salice Salentino Negroamaro (black bitter) which is a bold deep red from the Puglia region of Italy. Not too bold in tannin but structured enough to buddy up with duck and lamb.

And my my, these were not sad portions. I wish my camera hadn’t been misbehaving so I could show you their glory. These meats were cooked to perfection, layered a top vegetables like seasonal beets, arugula and swiss chard with grace. Brushed with thoughtful notes like honey lavender demi-glace (for the lamb) and roasted chanterelle jus (for the duck confit) that invoked a sense of true craftmanship.

However, there is usually a however with me, there was no soul. The ambiance seemed a little stiff and I felt as if I was sitting in a Denny’s booth albeit with a cute view of the bay. The chef’s at Ray’s have technique down pat. But there is too much a corporate feel and a lack of character to this restaurant that I feel less inclined to return. The decor was kind of like the kind I’d find at a rental cabin owned by a retired couple in Michigan. But perhaps this is the establishment that it would like to be. The kind that people in preppy suits come to dine and woo their in-town guests or for upscale family reunions. I’ve also heard the cafe’ area is a lot more relaxed and cozy. And for the summertime, which lasts about 6 weeks for us Seattlelittes, it would be a stellar place to enjoy some fresh salmon, a strawberry shortcake and a mint mojito.

If you are looking for true technique, proper portions and a place to bring someone on a suit and tie kind of occasion, Ray’s Boathouse is a win. Also a choice place for Dine Around Seattle Month, for sure.

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