Rey’s

Rey’s has been courting diners since 2004 with a polished, French Quarter-inspired dining room where white tablecloth service meets warm Southern hospitality. Guests settle into leather-backed booths while servers guide them through corn-fed prime steaks and nightly specials, or slip next door to the Voodoo Lounge for martinis and an extensive wine list before dinner.

The continental menu tilts toward steakhouse classics elevated with New Orleans flair: think New Orleans turtle soup scented with sherry, Bourbon Street pork chops crowned with apple-raisin chutney, and pan-fried grouper Lafayette layered with sauteed crab. Filets, ribeyes, and roasted rack of lamb share space with Scottish salmon and vegetarian pasta primavera, and tableside bananas foster or cherries jubilee finish the meal with a bit of theater.

A perennial local favorite, Rey’s captured third place for both fine dining and best steak in the WRAL Voters’ Choice Awards, underscoring its reputation for special-occasion meals. Private dining rooms accommodate gatherings from six to two hundred, while attentive staff handle customized menus so celebrations stay effortless. Whether you are toasting in the Voodoo Lounge or savoring a candlelit dinner, the experience feels tailored from first greeting to final dessert.