Canlis has been setting the standard for opulent dining in Seattle since the 1950s and although there are no longer kimono-clad waitresses, the food, the wine, the practically clairvoyant service, and the views overlooking Lake Union are still remarkable. Executive chef Jason Franey (formerly of Manhattan's acclaimed Eleven Madison Park) maintains the restaurant's signature insistence on the finest meat and the freshest produce but he has also refreshed the menu. The famous
Canlis Salad of romaine, bacon, Romano cheese, and mint is always a crowd-pleaser, but the entrées are the stars here: 14-day dry-aged roasted duck breast accompanied by orange chutney, fennel, and caramelized cipollini onion, or perhaps an arresting smoked black cod with peaches, porcini, and pickled mustard seeds. If the dining room seems too formal, the bar menu is more wallet-friendly and you don't need a reservation.