What began as a friendship between Stephen Carroll and Thomas Blanding, born in the rigors of corporate restaurant kitchen work (and late-night video game football sessions), soon became a dream that started stirring in 1996. Out of a mutual love of food, cooking, and serving came RayNathan’s. Over the years, the timeline, circumstances, concepts, and menus have changed, but three things have remained constant- the friendship, the name RayNathan’s, and the love and support from our wives (Elizabeth and Tekedra) and children.

BBQ is more than just food and a style of cooking. It’s reminiscent of a slower, simpler time rooted in fellowship with friends, family, and neighbors. BBQ is also the food, and RayNathan’s hardwood-smokes meats daily and makes all sides in-house. We believe in our methods and ingredients. We have 3 regional sauces and a rotating signature sauce, but present our meats without hiding behind any of them, letting you decide which, if any, to add.