One of the "OTP" gems is Ray's at Killer Creek, a riverside dining destination for Alpharetta locals. Earlier this year, the restaurant completed a transformation of both atmosphere and cuisine to a brighter coastal inspired interior and a seafood-centric sharable plates menu.
“We wanted to focus on a more family-friendly atmosphere, and make the restaurant feel more welcoming,” said Mike Horton, the Ray’s Restaurants project manager.
Credit: Alexa Lampasona
Credit: Alexa Lampasona
Previously, the restaurant mirrored a steak chophouse, with dark mahogany wood. However, when Ray’s made the changes to a stark-white, beachy atmosphere, Horton said the guest feedback was negative. They missed the old appeal, which had been present for 15 years since the restaurant was open.
“We sat back and listened to guests, and then we re-evaluated and brought our changes back toward the middle,” Horton said. The restaurant darkened wood, installed drapery and added fixtures to soften the white.
One of the fixtures is the main focal point of the restaurant, a 26-foot refurbished wood chandelier. If you look closely, the tree branches look to be burned, and in fact they are. The wood represents the charred remains of oak grove trees from five wildfires that devastated Austin, Texas in 2011. The fixture was designed by Ray's partner Brian Schoenbaum. Will Beilharz of ArtisTree drove the fixture across the country to Atlanta. ArtisTree's feedback helped to design a chandelier that "highlights the chaotic, destructive essence of mother nature."
“We saw this as an opportunity to procure a piece of Mother Nature and make it re-born in the restaurant,” said Schoenbaum. “We wanted to create an environment where people could relax and feel inspired by nature.”
Credit: Alexa Lampasona
Credit: Alexa Lampasona
Schoenbaum also owns a start-up in Austin called Vuka, that focuses on using natural aesthetics to bring people together in co-working spaces. Vuka seeks to be a contemporary gathering space, and inspired the idea to bring the chandelier to Ray's as a final touch to the restaurant's renovations.
“My design inspiration followed the art of wabi-sabi, a Japanese view of aesthetics centered on the acceptance of imperfection,” said Schoenbaum. “At Ray’s at Killer Creek, we wanted the aesthetics of the space to match the high level of care that the restaurant feels for their guests.”
The new renovation has made the restaurant atmosphere appear less cookie-cutter. The refurbished chandelier was the final touch to tie in the restaurants new appearance with its traditional rustic steakhouse appeal.
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