Cuisine:

• East and West
• Northwestern
• Western
• Others
• Homestyle
• Steak House
• Contemporary

Canlis Description:
Timeless elegance and accomplished cooking have made this spot Seattle's special occasion restaurant for more than 60 years. Set on a slope above Lake Union with classic lines crossing Frank Lloyd Wright with Pacific Northwest design, the building opens to refined rooms that are welcoming and gracious. Family-owned for three generations, the professional service and world-class wine cellar, as well as the cuisine, set Canlis apart. Five sommeliers, who are gracious whether you order a $30 or $3,000 bottle of wine, help you choose the right selection from more than 18,000 bottles. A menu with both traditional favorites and contemporary seasonal fare makes deciding between truffle fries and nettle tortellini or a well prepared steak with a twice-baked potato a true challenge. If you like decisions made for you, the prix-fixe chef's tasting menu ($115) shows off the talents of executive chef Jason Franey. Standouts have included a glistening rectangle of foie gras terrine with rhubarb and celery gelée, plus a deconstructed rabbit dish featuring miniature sausages, bites of tender loin and a tiny rack. Canlis' signature dishes are equally impressive, especially the Canlis salad, Washington-raised Kobe-style beef, and the vermouth-bathed Peter Canlis prawns with garlic, red chilies and lime. Desserts include a Grand Marnier soufflé (order in advance) or a luscious molten chocolate cake with chocolate-covered salted caramel ice cream. Extend your evening by enjoying brandy in the bar while listening to jazz or show tunes played on the house Steinway. No matter when you leave, your car will magically be waiting.


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