Ray`s Cabaret

by Colleen Flanagan | Jun 7, 2000
If you`re looking for a place to enjoy good times - and some good food - with friends, try Ray`s Cabaret, a friendly bar and restaurant in Southampton.

On a recent Friday evening, my friend Seth and I stopped in and were pleasantly surprised with our findings. Upon entering, we were greeted with electrifying music, warm smiles and pleasant aromas seeping from the kitchen. Soaking in the restaurant`s rustic appeal, we immediately knew it was going to be a memorable experience.

Although we could have dined in the bar area, we chose to be seated in the Fireside Room. In stark contrast to the lively bar, this intimate room is perfect for enjoying a quiet dinner.

Ray`s Cabaret has an extensive menu that features such appetizers as shrimp cocktail, chicken fingers and fried mushrooms, as well as a wide variety of hot and cold sandwiches, burgers and steak sandwiches.

Entrees - which are served with soup, salad, a vegetable, your choice of potato and bread - include Honey Dipped Fried Chicken, Roast Pork and Prime Rib.

After some debate, we decided to start with Potato Skins ($5.95). The skins - topped with mozzarella cheese and real pieces of bacon - were outstanding.

Next, we each enjoyed a large crock of French Onion Soup ($2.50) and warm bread. Our generous house salads consisted of greens, onions, peppers, carrots, cucumbers and tomatoes.

I chose Chicken Cutlet ($9.95) for my entree, while Seth opted for Veal Parmigiana ($12.95). My boneless breaded chicken was complemented by french fries and corn on the cob. Seth chose potato wedges and broccoli to accompany his veal, which was smothered in red sauce and mozzarella. Although tempted, we decided to pass on dessert - homemade apple pie.

Bring your friends and a big appetite to Ray`s Cabaret - you`ll be glad you did. The kitchen is open every day until 10 p.m. A limited menu is offered after 10 p.m.

1793 Rt. 206 Southampton 859-9676

Hours: Sunday: Noon to 10 p.m. Monday - Friday: 11:30 to 1 a.m. Saturday : 11:30 a.m. to 12 a.m.

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Author: Colleen Flanagan

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