Ray's Wine Spirits Grill

The story

Crafted with passion, served with love

A Dream Made Real

Ray's Wine Spirits Grill began as a conversation between two brothers. Tony and his older brother Ray had long talked about opening a wine and beer retail store together — a shared adventure, full of laughter and "what ifs." When Ray was diagnosed with an aggressive form of melanoma and passed away less than six months later, Tony resolved to make that dream a reality and name it in his brother's honor. What stands today on N. Main Street in Clayton/North Dayton is far more than a restaurant: it's a living memorial to that bond.

Where the Marketplace Meets the Table

The concept is genuinely unlike anything else in the Dayton area. Ray's operates simultaneously as a full-service American restaurant and a retail marketplace stocked with over 1,200 wine and champagne options, a fully-stocked beer cave, and in-store cigar humidors. Guests are invited to browse the retail floor, select a bottle that speaks to them, and bring it to their table for a small corking fee — making wine pairing an interactive, personal experience rather than a rehearsed ritual. That approach earned Ray's a Wine Spectator Award of Excellence in 2022, a recognition that reflects the depth and curation of a list few independent restaurants in Ohio can match.

The Food: Organic, Intentional, Flavorful

The American menu is built around a firm commitment to quality sourcing: certified organic vegetables, fruits, and greens; free-range proteins; and wild-caught seafood wherever possible. The kitchen leans into that foundation without being precious about it. Appetizers like the Maryland Blue Crab Dip and Smoked Trout on baguette sit alongside crowd favorites such as the Twisted Reuben — grilled pastrami, house-made coleslaw, Swiss, and thousand island on Jewish rye — and the hearty Pasta Bolognese with house-made Black Angus meat sauce. For something more substantial, the Filet Mignon and Ray's Rib Eye are both certified Black Angus cuts, cooked to order and served with sides from a list that includes risotto, roasted Brussels sprouts with bacon, and seasonal asparagus.

Seafood gets serious attention too: the Sea Food Trio of cod, sea scallops, and shrimp braised in a creamy white wine reduction is a signature, and wild-caught fish of the day can be pan-seared, poached, blackened, or grilled to order. Sunday brunch rounds out the week with dishes like Tony's Hash — shredded kosher corned beef and red-skinned potato hash crowned with two eggs any style.

Wednesday Tastings and Beyond

Weekly wine tastings on Wednesdays give regulars and newcomers alike a structured way to explore the cellar. The space also accommodates private parties, catering, and events — a natural extension of a place that was always meant to bring people together.