Leave no food unattended and no country unvisited
Most of the dishes were Asian-inspired or eclectic as Jean-Georges’ cooking typically is, so they tend to be sweet, savoury, salty and tangy all at once. All the components are meant to be eaten together and his style is distinct. He also has a quirk for spice, so often there is spice or at least a very mild heat to many dishes.
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For a AAA Four Diamond Jean-Georges restaurant with a sophisticated and elegant ambiance, the Fall Harvest Tasting Menu executed by the new Chef de Cuisine, Montgomery Lau, is an incredible value. It was 5 courses for $68/person and it is available from now until October 15.
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The special Lamborghini 50th Anniversary 5-course menu I had featured Italian inspired cuisine with simple application and execution. The presentation could be updated, some ingredients could be better quality, and dishes a bit more polished for fine dining, but the flavours were there and the food well cooked and seasoned.
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On Sunday September 8, I was invited to Lamborghini’s 50th Anniversary Dinner at Don Francesco’s, which was one of the featured events from Luxury Supercar Weekend. Don Francesco’s is a long time restaurant in Vancouver which was coincidentally on its 50th Anniversary as well, so it was a joint celebration of fine cars and food.
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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.
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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.
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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.
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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.
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