Why did we dine here? – Canlis was established in 1950 and still draws a crowd for its fine food, service, and location. This restaurant even requires a suit or a sport coat. We decided we should try this Seattle institution and see what all the hubbubb was about. Jason Franey from Eleven Madison Park in New York City became chef in 2008 and elevated the food to a new level.
Insider Tip – Make reservation well in advance. Bring a Suit.
Cuisine – American
Location – Seattle – Lower Queen Anne District
Opened – 1950
A view of Lake Union
Service – Canlis had stellar service. Friendly, knowledgeable, anticipating needs without hoovering. They make you feel like Bill Gates.
Verdict – Canlis exceeded our expectations. The restaurant is beautiful, as is the view. The service was top notch and the food, right up there also. If you are foodie or celebrating in Seattle, you need to dine here – PERIOD. They have been around for over 60 years, and still have the right stuff. It felt more special than Gary Danko in San Francisco.
They have a stellar piano player, who can not only play all the classics, but belt out the latest pop hits. $6 valet charge. It is hard to park on the street.
Canlis Signature Dishes – Canlis Prawns, Duck, Hamachi, Lamb
Canlis’s Menu is not the largest around, but features a tasting menu along with a reasonable set of à la carte options.
82 page wine list.
Canlis Food Picks:
2 Warm home made breads – Olive and a Milk and Honey roll. Butter. Salt.
Amuse Parsnip pear Soup
Mojito ($16) was strong, balanced, and very well done.
French foam ($18) was a classic cocktail (circa 1900) made with Plymouth Gin, Briottet Cassis, Drappier Champagne, and
lemon sherbet. Potent, slightly sweet, top-notch.
Peter canlis prawns – Sautéed in dry vermouth, garlic, red chilies, and lime / ($18) is their classic dish that has been on the menu forever. The prawns for almost cooked al dente style, with lots of sauce, surprisingly good dish. Could have use a double size portion.
Hamachi – Sashimi, Braeburn apple, kuri squash, and yuzu* / ($18) was fantastic. All 4 bites of this super fresh sashimi worked well.
Foie gras – A smoked torchon served with beets, chamomile, and chocolate / ($28) was a must order, given that this is illegal in California. Lots of smoky smooth flavor along with some nice texture blending with the add ins. Nice cracker crust.
Potato and leek soup – Black truffle oil, garlic, and chives / ($14) was okay, a bit on the creamy side, subtle flavors, slightly salty.
Muscovy Duck for Two ($96) 14 day dry aged duck breast, roasted whole and accompanied by orange marmalade, parsnip purée and Pearl onion was extremely expensive, but they must get for duck fans. The chef knows how to cook this dish perfectly. The last time we had duck this good was in Paris. Guy Savoy in Las Vegas also serves a mean duck. They bring you out a small portion of the duck, so we asked them to send more pieces our way.
Truffle fries – With fine herbs and fleur de sel / ($8) were good, with truffle essence, and not too much salt.
Twice baked potato- A sixty year Canlis tradition /($8) was a rich potato cover with cheese and other artery clogging items.
Complementary Apple pie macaroons and chocolate truffles rounded out the evening.
OK: (Order if you like this dish)
Pans: (We would not reorder these dishes)