Sun Ray Grill

Specialties

We aim to provide you with warm and attentive service and unforgettable food at a modest price. The menu is a passport to a unique cuisine blending international flavor with local sensibility. Caribbean, Pacific Rim and Gulf Coast style dishes canvas the menu. Appetizers offer savory small plates for sharing. Salads are bold and elegant. Meat, fish and seafood are expertly prepared by long term kitchen staffers. A full bar operates inside the restaurant offering great local beer on tap, fresh juiced Mojitos, Margaritas and other potent potables. Popular menu favorites are the Guacamole Made Tableside, Pecan Crusted Chicken Salad, Thai Ribs or Chicken, Sizzling Ribeye Steak, Ham Hock Smothered Pork Shank, Grilled or Fried Fish Tacos, Goat Cheese Fritters and Crawfish Bruschetta.

History

Established in 1996.

Sun Ray Grill was created in 1996. The concept menu was a sum of the experiences of Chef Dana Deutsch. Dana had experience working on teams in the popular restaurants in Europe, Aspen, Colorado and New Orleans.

It was our aim to create a local concept that reached beyond the traditional menu offerings available in Louisiana. We wanted to create dishes that used local products in unique and different ways to produce a cuisine that was uniquely Sun Ray Grill. We wanted to do so at prices that people could afford in an atmosphere that was refined but funky and fun.

Meet the Business Owner

Dana Marc Deutsch D.

Business Owner

I Attended college in the San Francisco Bay Area. Pacific Rim and California Cuisines sparked my culinary drive. I also discovered California’s wine country and developed a passion for wine and it’s symbiosis with food.

After college I worked in third generation family owned Inn and restaurant in an Austrian ski town. The menu specialized in rustic cooking using wild game and local Alpine ingredients. I returned to the states via Aspen, Colorado. Here I spent a year at the Little Nell Hotel restaurant, under acclaimed Chef Richard Chamberlain.

I returned to New Orleans in 1991, as an assistant Sommelier at the Windsor Court Hotels, Grill Room. My immediate supervisor and mentor was Erin White currently Sommelier at Restaurant August.

I spent a year at Patout’s Restaurant on Bourbon Street. A year later at a chain restaurant that sent me working at various locations along the Gulf Coast. During this period I refined my kitchen and business skills in restaurant operations.