With a firm belief that food should be enjoyed for its intrinsic flavors and not masked under a barrage of sauces or pretentious seasonings, Executive Chef Tracey Bloom delivers a delicious menu for everyone's tastes.



For your wine glass, our cellar is stocked with premium vintages - Caymus and Jordan, Opus One, and Mondavi Reserve to name a few. Our list includes an extensive reserve section and 50 labels that are served by the glass.



Tying it all together is a professional wait staff, many of which have been with us for 5+ years. Genuine and attentive, each server personifies Ray's Killer Creek's dedication to having a great time eating out.

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