In 1939, founder Ray Lichtenberger, moved his growing boat rental and bait house to the current location and opened acoffeehouse in 1945.[5] By 1952, he’d built theneon sign that flashes “RAY’S” in bold, red letters on the dock.[6]
In 1973, Russ Wohlers led a group of local entrepreneurs in transforming the place into a full-service freshseafood restaurant.[7] The restaurant originally opened in June 1973.[citation needed] In 1983, Ray's was one of four restaurants that began serving freshCopper River salmon for the first time, and is credited with bringing awareness oflocal food to Seattle's fish consumers.[8][9][10] That year the restaurant also introduced commercially harvestedOlympia oysters to its menu, heralding a "comeback" for the species which had had a total harvest measured in hundreds of gallons a few years earlier.[11]
At one time the restaurant employedChris Cornell as a chef, prior to him co-founding the rock bandSoundgarden.[20] Cornell attended the retirement party at Ray's of longtime chef Wayne Ludvigsen in 1997.[21]
^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.
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