Fodor's Expert Review Canlis Restaurant
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 Brady Williams (formerly of New York's acclaimed Roberta's and Blanca) maintains the restaurant's signature insistence on the finest meat and the freshest produce, but he has also refreshed the menu—which offers traditional multicourse and tasting options. 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 beets, molé, and sunflower seeds, or perhaps halibut with green beans, vadouvan, and mint. If the dining room seems too formal, the bar menu is more wallet-friendly and you don't need a reservation. Men are requested to wear a suit or sport coat, though it's not required in all parts of the dining room.
2576 Aurora Ave. N
Seattle, Washington 98109, USA