A Culinary Journey Through Israeli Flavors: Remembering Ray Restaurant in Portland (CLOSED)

Please note: As of fall 2018, Ray Restaurant is permanently closed. This article serves as a nostalgic look back at a beloved Portland dining experience.

Ray Restaurant, formerly a gem in Portland, Oregon’s vibrant food scene, offered a refined and innovative take on classic Israeli cuisine. This review celebrates the memory of Ray, a place where familiar Middle Eastern flavors were elevated with a distinct Portland touch. The restaurant, spearheaded by a talented Chef, quickly became a local favorite, known for its welcoming atmosphere and delicious, shareable plates.

Opened on March 24th, 2017 (a date of personal significance for the author!), Ray Restaurant took over the space of the Chef’s previous establishment, Lincoln. While the physical structure remained largely unchanged, the culinary experience underwent a complete transformation. The menu shifted its focus entirely to the vibrant and diverse flavors of Israel.

Think of all the iconic dishes that define Israeli cuisine: falafel, hummus, shakshuka, shawarma. At Ray, these staples were not simply replicated; they were reimagined with a creative Portland sensibility, resulting in unique and memorable dining experience. Ray Restaurant offered a modern and approachable introduction to the rich tapestry of Israeli food.

A Fond Remembrance of Ray Restaurant

I had the distinct pleasure of dining at Ray with a group of fellow food enthusiasts. What struck me most was the restaurant’s ability to create an atmosphere that was both open and intimate. Lively conversations flowed easily, yet privacy was maintained. There was a palpable sense of warmth and community, making it feel like a true neighborhood gathering place.

No great meal is complete without a celebratory toast. We began our evening with a round of sparkling wine, setting the stage for a delicious exploration of Israeli cuisine. It’s always nice to start a meal with something bubbly and festive.

The olives ($6), a simple yet elegant starter, were marinated with almonds and sesame seeds. They were the perfect accompaniment to our initial conversations as we settled in and anticipated the culinary delights to come. These olives were a delightful combination of savory and nutty flavors. They were simple, but incredibly flavorful.

During our visit, the seasons were transitioning, allowing us to savor the last of a delightful summer cocktail: a ginger lemonana slushy with prosecco. This drink was dangerously refreshing! It was the kind of cocktail that slipped down with the ease of lemonade on a hot summer day. Perhaps it was a good thing it wasn’t offered year-round – it was that addictively delicious.

Exploring the Small Plates and Salads

Ray Restaurant truly shined with its selection of vibrant and flavorful small plates and salads. Each dish was a testament to the Chef’s commitment to fresh ingredients and innovative flavor combinations. The small plates were perfect for sharing, and sampling a wider array of the menu’s offerings.

Ray consistently offered a tahini Caesar salad, a unique twist on a classic, as well as a traditional Israeli salad. We opted for the technicolor Israeli salad with tomato, watermelon, cucumber, cabbage, and basil. The salad was a symphony of flavors and textures, as delightful to the eye as it was to the palate. The sweetness of the watermelon perfectly complemented the savory vegetables and herbs. Each bite was a burst of freshness and vibrancy.

If you lived within walking distance of Ray Restaurant, it would be hard to resist the temptation to order this salad at least once a week. It was a truly exceptional dish, a testament to the power of simple, fresh ingredients. I loved this salad!

While I appreciated the beauty and freshness of the salads, my heart truly belonged to the shawarma. So, when I learned that Ray offered shawarma fries ($9), I couldn’t contain my excitement. The combination of two of my favorite things was simply too good to resist.

Seasoned generously with garlic and jalapeno, Ray’s shawarma fries were the kind of fries that kids (and adults!) dream about. They were perfectly crispy on the outside, soft on the inside, and bursting with savory, salty flavor. These fries were a definite crowd-pleaser, and a must-try for anyone visiting Ray.

Hummus is, of course, a cornerstone of Israeli cuisine. At Ray Restaurant, you had the option to choose from three distinct varieties. We indulged in the carrot hummus with braised lamb, pumpkin seeds, and dukkah ($15). The dish was a delightful combination of textures and flavors. The creamy hummus was perfectly balanced by the hearty, savory lamb, while the crunchy pumpkin seeds added a welcome textural contrast. The dukkah, a Middle Eastern spice blend, contributed a warm and aromatic note.

Falafel is another essential element of the modern Israeli table. Ray offered an inventive twist on this classic dish: falafel with green tahini, green chili, and Israeli pickle ($10). The green tahini sauce added a vibrant color and a rich, nutty flavor, while the green chili provided a pleasant kick of heat. The Israeli pickle offered a tangy and refreshing counterpoint. It was a creative and delicious take on a beloved dish.

The lamb flatbread ($15) was reminiscent of a filling, slightly spicy lamb pizza. Topped with tomatoes and chilies, it was a hearty and satisfying dish, perfect for sharing. The lamb was tender and flavorful, and the chilies added a pleasant warmth without being overpowering.

Savoring the Large Plates

Ray Restaurant’s large plates offered more substantial and comforting options, perfect for a more filling meal. These dishes continued the restaurant’s tradition of elevating classic Israeli flavors with a touch of innovation.

Shakshuka ($15), another popular Israeli dish, was prepared in a classic style at Ray. The eggs were perfectly poached in a rich tomato sauce, and the dish was garnished with cilantro and a sprinkle of chilis (always a welcome addition!). It was a comforting and flavorful dish that truly captured the essence of Israeli cuisine.

Always striving to keep things interesting, the Chef at Ray offered a couple of different specials each week. If you had the opportunity to dine there on a Tuesday or Wednesday, be sure to inquire about the day’s special.

Tuesday Dumpling Day

Every Tuesday was Dumpling Day at Ray Restaurant. This meant you might be fortunate enough to try these delectable pillows of pelmeni filled with braised goat and caraway. The filling changed from time to time, adding an element of surprise and anticipation to each visit. In the past, the Chef had created similar pelmeni with albacore instead of braised goat, as well as pelmeni with potato and caramelized onions, dill, and cherries. She even served a gorgeous spinach pierogi on occasion.

Wednesday: Israeli Fried Chicken

High on my list of dishes to try was the famous Israeli fried chicken! Every Wednesday, the Chef served a reportedly incredible version of fried chicken, perfectly fried, crispy, and infused with a blend of aromatic spices.

Unfortunately, I can only say “reportedly” because I never had the chance to sample it myself. Fried chicken is a personal favorite, and I was determined to try Ray’s unique take on this classic dish. I was so looking forward to experiencing the crispy perfection and the intriguing blend of spices. Sadly, the restaurant’s closure prevented me from fulfilling this culinary quest.

A Sweet Ending: Dessert

Consistent with the starters, small plates, and large plates on the menu, the desserts at Ray Restaurant were prepared with thoughtful ingredients and presented with simple elegance. They were the perfect way to conclude a memorable meal.

The semolina olive cake ($8) was a delightful finish to the meal. The cake was moist and tender, with a slightly crisp outer crust. It was topped with a sweet marmalade, which added a touch of brightness and acidity. This cake was a perfect example of how simple ingredients, when combined with skill and care, can create something truly special.

The malabi ($7) was a classic Israeli milk pudding, similar in consistency to Italian panna cotta. Ray topped this creamy dessert with pistachios, rose petals, sesame brittle, and ginger. The combination of textures and flavors was exquisite. The creamy pudding was perfectly balanced by the crunch of the pistachios and sesame brittle, while the rose petals and ginger added a touch of floral and spicy notes.

Remembering Ray Restaurant

Ray Restaurant was a wonderful place for date night or an evening out with a small group of friends. The plates were designed for sharing, encouraging diners to sample a variety of dishes and engage in conversation. Ordering 3-4 small plates and 1-2 large plates, plus a dessert to share, was the perfect way to experience the full breadth of the menu. The dishes were beautifully presented and deliciously accessible, making them an excellent introduction to Israeli cuisine for those who were less familiar with the ingredients. And for those who were already acquainted with Israeli food, Ray offered a comforting and satisfying update on classic dishes.

Although Ray Restaurant is now closed, its memory lives on in the hearts of Portland food lovers. It was a place where innovative Israeli cuisine met warm hospitality, creating a truly unique and memorable dining experience.

While we can no longer dine at Ray, we can still appreciate the artistry and passion that went into creating such a special place. Let us remember Ray Restaurant for its commitment to quality, creativity, and community.