Seattle

Canlis is “old news” made new again and it hasn’t reinvented Seattle’s dining scene, but it’s revived itself and made heads turn once again. It is a comeback restaurant that has learned to preserve old memories rather than rely on them. I can’t criticize history and tradition, and those make them who they are, but it now strives on creating new memories and being better than its old self.

It was a little New York in the context of Seattle and its New American meets Pacific Northwest cuisine. He does not specialize in molecular gastronomy, although the menu is driven by science and a variety of progressive techniques. He takes recognizable dishes, gives them eclectic flair using a mix of local and international ingredients, and presents a polished plate.

36 year old Jason Franey is Canlis Restaurant’s fifth-ever executive chef in 63 years. He trained under Daniel Humm of 3-Michelin Star Eleven Madison Park (named #5 in the World’s 50 Best Restaurants in 2013) before joining Canlis. He has been named one of Food & Wine Magazine’s Best New Chefs and The People’s Best New Chef Northwest.

It’s one of Seattle’s premier fine dining destinations. Canlis opened in 1950 when Peter Canlis wanted to build “the world’s most beautiful restaurant.” It’s an institution that doesn’t change often, but when it does, it’s worth revisiting – especially in the last few years with Chef Jason Franey in the kitchen.