What You'll Get
The first painters strived to be gourmet chefs, which explains why most still lifes have fruit in them and why most masterpieces were signed in ketchup. Revel in an artful culinary display with today's Groupon: for $20, you get $40 worth of inventive cuisine at Ray's Gourmet Country in Fulshear.
Owner Ray Salti and executive chef Soren Pedersen populate their menu with cuisine culled from organic and seasonal ingredients. By relying on partnerships with local farmers and forgoing the canned wisdom of page-a-day calendars, the restaurant's culinary sculptors ably maximize the seasonal freshness and diversity in each vegan, seafood, and wild-game dish. Ensnare an untamed meal like wild-boar osso buco, slathered in parsnip puree and kumquat chutney ($25), or savor sitting prey like the vegan lasagna ($14). Fermented grape juice fanatics can stop by for Thursday's wine and cheese tastings (6 p.m–8 p.m.), while adventurous diners may wish to stop in on Tuesday and Wednesday Blackboard Menu nights, where Chef Soren forgoes the traditional offerings to whip up an array of flavorful and affordable specialties.
Fort Bend Lifestyles & Homes and Inside Rose Rich Magazine featured Ray's Gourmet Country's executive chef Soren Pedersen. Fort Ben Focus Magazine featured Ray's Gourmet Country. Eighty-eight percent of Urbanspooners recommend the restaurant, and eight Yelpers give it an average of 3.5 stars.
- Soren's passion for fresh, locally grown ingredients pays off in a big way in his dishes. Nothing is overdone with sauces and garnishes. Each dish rings clear with simple, delicious and rich flavors. – Pam Speer Lewis, Fort Bend Lifestyles & Homes
- This place offers an excellent selection of foods. The menu changes every couple of months, so things remain interesting. The place is well decorated and is very clean. – Duckie, Urbanspoon
The Fine Print
Promotional value expires Jul 17, 2011. Amount paid never expires. Limit 1/person, may buy 1 add'l as a gift. Limit 1/table. Dine-in only. Not valid toward alcohol or cooking classes. Must use in 1 visit, no cash back. Tax and gratuity not included. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Ray’s Grill
The culinary team at Ray's Grill is so dedicated to building a seasonal menu from the produce and meats raised near the Fulshear restaurant that Inside Rose-Rich Magazine noted, “There are no can openers at Ray’s, with everything being delivered fresh from the local markets.” If the hunt for dinner leads you here, you'll be rewarded with crispy buttermilk calamari, seared foie gras, and main courses such as chicken-fried ostrich, rosemary grilled pork chop, and crispy juniper duck confit. Desserts include pumpkin cheesecake with house blackberry marmalade and light cinnamon beignets with baked apples and Calvados ice cream. Ray's rolls out a brunch buffet every Sunday from 10:30 a.m. to 3 p.m., and schedules live jazz and complimentary wine tastings on Thursday nights.