Canlis Restaurant

Reserve

Canlis Restaurant Review

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 and the views overlooking Lake Union are still remarkable. Executive chef Jason Franey (formerly of Manhattan's acclaimed Eleven Madison Park) has retained the restaurant's signature insistence on the finest cuts of meat and the freshest produce. To start, try fresh braised veal cheek with lemon confit, fresh carrot soup, foie gras terrine, or a Dungeness crab cake with Granny Smith apple. The famous Canlis Salad boasts romaine, bacon, Romano cheese, and mint, in a dressing of fresh lemon, olive oil, and coddled egg—always a crowd-pleaser. But the entrées are the stars here: King salmon with lentils, Muscovy duck with hedgehog mushrooms, and Wagyu tenderloin served atop shallots and potatoes. The only way to wash this divine food down is with a bottle from one of the finest—if not the finest—wine cellars in town. A banana-spiked mille-feuille or a "chocolate covered chocolate" molten creation should send you on your way happily. Canlis never fails to feel like a special-occasion splurge—make reservations well in advance, and request a table with a view.