The Taste of Perfection at Ray’s Brick Oven and Grill

publication date: Oct 25, 2008

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author/source: Jonathan Copsey / STAFF

By Jonathan Copsey / STAFF

Amyn Bana, manager of Ray’s Brick Oven and Grill on Holcomb Bridge Rd in Roswell, shows off his growing Vodka collection

It’s rare in this day and age to find someone who has known what he wanted to do his entire life. It’s even rarer to find someone who’s actually accomplished what he wanted to do.

Amyn Bana, manager of the Ray’s Brick Oven and Grill, has done just that. And all before the age of 30.

“My restaurant career started when I was in high school,” said Bana. “When I was in school I was working just like anyone, starting out at a Bennigan’s in North Lake as a dishwasher and host. When I graduated I was still involved in the restaurant and worked my way up to being in management there.”

Bana is the son of immigrants and worked his way through college in restaurants. Even after gaining his Business Degree from Kennesaw State University, he found working in restaurants was all he ever wanted.

“I did intern for about a day at a more corporate job,” he said. “I got there in the morning and watched how things worked in the office and we went to lunch and as soon as we walked into the restaurant I knew exactly what I wanted to do. So I lasted about a day.”

Ray’s Brick Oven and Grill has been open for about six months on Holcomb Bridge Road in Roswell. Part of the Ray’s New York Pizza chain, the Brick Oven and Grill aims to be a more upscale version, serving many of the same foods Rays has become known for – American staples of pizza and pasta – along with the delicacies that Roswell’s customers are accustomed to.

“Lobster raviolis, grilled rib eyes, whole fish. The best that’s available from the Mediterranean world,” Bana explained. “Hummus, kebabs, traditional Italian dishes. Blended items like American pizza and American calzones. It’s a little bit of the best of everything… Our kebabs are very good. The combo kebab skewers of chicken and tenderloin are served on a bed of balsamic rice with a home made pesto marinade.”

Along with the food, Ray’s aims to be an entertainment center for its clients. It offers live music from local bands on Thursdays and Saturdays as well as salsa and meringue dance-offs between local dance schools on the second Friday and last Saturday of the month. They start late at night, around 11 o’clock.

Finish off with Bana’s (literal) dream of offering the best vodka collection in Atlanta (over 68 vodkas and counting from around the world!), and Ray’s makes for an entertaining and delicious affair no matter the day or time you visit. 

 
Ray’s offers a lunch buffet from 11:30 – 2:30 Monday through Friday. Sunday brunch is offered from 11:30 – 3:00. For more information, call Ray’s Brick Oven and Grill at 678-639-7297 or visit their website at www.raysnewyorkpizza.com.