The food at Sun Ray Grill is a reflection of American dining in the 21st century. The great melting pot has made our country a big gumbo of cultures and thus cuisines. We have developed a menu of great food by borrowing ideas from all corners of the globe. Many restaurants focus on a particular kind of cuisine. Sun Ray Grill focuses on making unique dishes that explore the diversity of the world . We travel to many exotic locations in search of new ideas and inspiration. Each new dish is developed with comprehensive testing before it hits the public. We then test the market through our daily chalkboard specials. The most well recieved specials often end up on bi-yearly revisions to our main menu.

Founded

The first Sun Ray Grill opened its doors in July of 1996 on the Meadowcrest Hospital Campus in Gretna. Old Metairie embraced Sun Ray Grill #2 a short time later in March of 1999. The Warehouse District restaurant in the historic Cotton Mill Apartments (near the Morial Convention Center) followed in October of 2001.

Owners

Dana & Julia Deutsch are the creators of the Sun Ray concept. Dana is a New Orleans native who spent his college years in the San Franciso Bay Area. He credits his exposure to the cities Asian culture for influences in his menu and the creation of Aloha Sushi.

He has a wide and varied restaurant background including work at the Alt St. Anton in Austria in 1989. The following year he worked under noted Chef Richard Chamberlain at the Little Nell Hotel in Aspen Colorado. Dana also worked locally for the Windsor Courts Grill Room. He has been the owner and executive chef of Sun Ray Grill since 1996.

Management

Our managers have largely been promoted from within and all have extensive kitchen training. They are taught to understand all aspects of the business during their career in well outlined training programs. We promote a family atmosphere that encourages group responsibility.

Julia Deutsch coordinates the financial operation of the Sun Ray restaurants. She also manages other local restaurants finances through her management company Mango Management.

Chris Olsen is the managing partner at the Warehouse district location.

Tom Hinyup, a longtime member of the Sun Ray teams, is a managing partner in Gretna.

Private Rooms

The Metairie restaurant has a separate private dining room that accommodates up to 40 people. The New Orleans location has a private area for parties as large as 100 people..

Dress

"Tennis to Tuxedo"

Menu Prices

Our varied menu offers everything form light fare to great grilled chops and fresh seafood. Our prices reflect the same variety and always a great value.

The Bar

Our bar is becoming as famous as our menu. We squeeze fresh citrus juices to make everything from screwdrivers to our Margaritas. Our selection of wines by the glass is wide, and represents small wineries not found in most stores. Our bottled wine list is impressive for a casual dining restaurant.