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Ray's Killer Creek
Ray's Killer Creek
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 Daniel Frier of Ray’s Killer Creek is a purist at heart. Lucky for us, he carries that philosophy into our kitchen. And on to your plate.
For your wine glass, our cellar is stocked with premium vintages — Caymus and Jordan, Opus One, and Mondavi Reserve to name a few.read more
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 Daniel Frier of Ray’s Killer Creek is a purist at heart. Lucky for us, he carries that philosophy into our kitchen. And on to your plate.
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.
Executive chef: Daniel Frier
Dining Style: Casual Elegant
Cross Street: Mansell Road and Georgia 400
Parking: Valet
5-11 p.m. Fridays-Saturdays
5-9 p.m. Sundays. Brunch: 10:30 a.m.-2:30 p.m. Sundays.
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ON SALE NOW
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Thu 5/31 7:30p
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Wed 8/8 7:00p
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Thu 6/7 8:00p
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Sun 8/19 6:30p
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Sun 8/12 8:00p
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Sat 7/14 8:00p

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