Ray's At Killer Creek

The story

Crafted with passion, served with love

A Legacy Built on the Chattahoochee

In 1984, Ray Schoenbaum opened Ray's on the River on the banks of the Chattahoochee River, and what followed became something close to local legend. The restaurant's immediate success gave rise to two additional locations: Ray's in the City in downtown Atlanta, and Ray's at Killer Creek in Alpharetta. Together, they are credited with reinventing Atlanta's fine dining scene — a reputation that has only deepened over four decades.

The Killer Creek Location

Ray's at Killer Creek carries the same DNA that made the original a landmark: a commitment to fresh seafood, charbroiled steaks, and a wine program serious enough to earn a Wine Spectator Award of Excellence. That recognition speaks to a cellar curated with genuine care, pairing naturally with the kind of American cooking that rewards a long, unhurried dinner.

Continuity and New Energy

After nearly forty years, Ray Schoenbaum entrusted the restaurants to a father-and-son team of restaurateurs, who have kept the standards intact while bringing fresh momentum to the brand. The result is a dining room that feels both established and alive — the kind of place where regulars return for the consistency and newcomers quickly understand why the name carries such weight in the Atlanta area.

Ray's at Killer Creek remains a straightforward case for American fine dining done with conviction: quality ingredients, a well-considered wine list, and the kind of service that four decades of practice tends to produce.