Rey's Restaurant

1130 Buck Jones Rd, Raleigh
(919) 380-0122

Recent Reviews Order Online Reserve

Customers' Favorites

Fried Calamari with a Basil Aioli Sauce
Bread Pudding with Whiskey Sauce
Chocolate Raspberry Truffle Cake
Pomegranate Lemon Drop Martini
Potatoe Au Gratin Potatoes
New York Style Cheesecake
New Orleans Turtle Soup
French Quarter Chicken
Lobster Mac and Cheese
Roasted Rack of Lamb

Menu

Appetizers
Shrimp Orleans (4 pcs)
Gulf shrimp sauteed in a new Orleans butter.
Crabmeat Cocktail
Colossal crab meat served with cocktail and spicy remoulade sauce.
Shrimp Cocktail
Jumbo white shrimp served with cocktail and spicy remoulade sauce.
Beef Carpaccio
Seared and shaved raw New York Strip served with toast points.
Pan-Seared Scallops (3 pcs)
Topped with garlic-lime butter.
N'awlins Crab Cakes
Lump crabmeat with green and red bell peppers dressed with garlic-lime butter.
Seared Ahi Tuna
Served with wasabi cream and pickled ginger.
Fried Oysters
Served over new Orleans style succotash topped with cajun aioli.
Fried Calamari
Served with a basil aioli sauce.

Soups
New Orleans Turtle Soup
A french quarter classic.
French Onion Soup
Lobster and Shrimp Bisque Soup
Grilled Chicken and Sausage Gumbo Soup
A classic made with andouille sausage.

Salads
Tomato and Mozzarella Salad
Served with fresh basil and balsamic vinaigrette.
Calypso Berry Salad
Mixed greens tossed with white balsamic vinaigrette and topped with blueberries, strawberries, toasted almonds, sliced yellow bell peppers, and goat cheese.
Romaine Hearts Salad
Made with hearts of palm, walnuts, artichoke hearts, and gorgonzola cheese crumbles tossed with raspberry vinaigrette.
Caesar Salad
Traditional Caesar topped with parmesan reggiano.
Field Green Salad
Baby mesclun, cucumber, goat cheese, and Roma tomatoes.
Lettuce Wedge Salad
Topped with diced tomatoes, gorgonzola cheese crumbles, bacon bits, and bleu cheese dressing.
Spinach Salad
Served with warm bacon dressing.
Jackson Square Chop Salad
Mixed greens, red onions, mushrooms, green olives, bacon, eggs, hearts of palm, croutons, and gorgonzola tossed in lemon basil dressing and topped with crispy fried onions.

Entrees Beef, Veal, and Pork
Grilled Center-Cut Corn Fed Filet (8 oz)
Beef Tournedos
Two four-ounce medallions topped.
Prime Ribeye (16 oz)
Roasted Rack of Lamb
New Zealand lamb with a Dijon herb crust.
Veal Piccata
Sauteed with white wine, capers, and lemon butter sauce.
Veal Marsala
Sauteed with butter, mushrooms, and marsala wine.
Bourbon Street Pork Chops
Twin loin chops, marinated in garlic, soy, and bourbon and topped with white wine, apple, and raisin chutney.

Entrees Chicken
French Quarter Chicken
Airline breast stuffed with herb cheese and topped with lemon butter.
Chicken Piccata
Sauteed with butter, mushrooms, and marsala wine.
Chicken Marsala
Sauteed with butter, mushrooms, and marsala wine.

Entrees Seafood
Grouper Lafayette
Pan-fried and topped with sauteed crabmeat over a new Orleans-style butter.
Broiled Flounder
Filled with crabmeat stuffing and topped with shrimp and lemon butter.
Blackened Tuna
Topped with a strawberry, papaya, mango, and cilantro tapenade.
Broiled Cold Water Lobster Tails
Scottish Salmon
Topped with strawberry, papaya, mango, and cilantro tapenade.

Entrees Vegetarian
Pasta Primavera
Zucchini, squash, and onions tossed in our house marinara sauce over Gemelli pasta.
Grilled Vegetable Platter
Served with butter, olive oil, sea salt, and black pepper served with a sweet, broiled tomato

Sides
Creamed Corn
Garlic Mashed Potatoes
Vegetable Medley
Sauteed Spinach
Steamed Broccoli
Green Beans with Almonds
Asparagus with Hollandaise
Au Gratin Potatoes
Sauteed Mushrooms
Mashed Sweet Potatoes
Served with walnuts.
Mashed Sweet Potatoes with Walnuts
Mayonnaise Potatoes
Creamed Spinach

Desserts
Bread Pudding with White Chocolate Sauce
New York Style Cheesecake
Vanilla bean cheesecake with fresh berries.
Chocolate Raspberry Truffle Cake
Rich flourless cake with raspberry filling.
Chocolate Ice Cream
Vanilla Ice Cream
Cherries Jubilee (Serves 2)
Bananas Foster (Serves 2)

Coffees
Cappuccino
Espresso

Photos

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Photo credit: nextdoor
Photo credit: nextdoor
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Photo credit: nextdoor
+96 photos
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Recent Reviews

My wife and I visited Reys January 10, 2026, and really enjoyed both the staff and food. I ordered the 16 oz prime rib eye, scallops, cream spinach, and finally the cheesecake. AMAZING! However, the only disappointing aspect of the evening was the lack of dress code. According to OpenTable the attire is supposed to be business casual and what I seen the dress was far from business casual attire and wasn't congruent with what defines fine dining.
January 2026
We went for Christmas dinner and it did not disappoints. We each had the tournedos, mine with shrimp and the hubby had oysters. We ordered green beans and garlic mashed potatoes for our à la carte sides. Dessert was bananas foster with French press coffee. Total was $201 plus tip. Worth every penny for a special occasion. The hospitality laws awesome and Rey stopped by our table a couple of times.
December 2025
This is fine dining! If you're debating between the ones that start with V or RH skip them both and come here. From the service to the food this is truly the triangle's best kept secret. Everyone, including the manager was warm and welcoming from the door. The food was so well seasoned and cooked perfectly. The menu is a la carte so you have freedom of choice. The sides are meant to be shared and come in healthy portion sizes. The waiters were charming and kept the meal...
November 2025

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Rey's Restaurant

1130 Buck Jones Rd, Raleigh, NC 27606
(919) 380-0122