Main courses from much-honored Chef Jason Franey at Canlis can include ramp and ricotta tortellini and South Atlantic sea bass with cannellini beans, Spanish chorizo and taggiasca olives.
From the restaurant's website:
"Cooking is like love – it should be entered into with abandon or not at all. At Canlis, that is exactly what we do. As the birthplace of Northwest cuisine, we complement the occasion you bring with unforgettable food. It's a journey of culinary pleasures. A commitment to hard work and high standards. Consistently excellent. Food that makes you smile. Time deliciously spent."
Jacket preferred. Full bar. Serving dinner Mon–Sat. Closed Sun.
James Beard Foundation: Jason Franey, Best Chef: Northwest finalist, 2012; Outstanding Service Award finalist (national), 2011
Food & Wine: Jason Franey, Best New Chefs, 2011
"Timeless elegance and accomplished cooking have made this spot Seattle's special occasion restaurant for more than 60 years."
— Gayot
Main courses from much-honored Chef Jason Franey at Canlis can include ramp and ricotta tortellini and South Atlantic sea bass with cannellini beans, Spanish chorizo and taggiasca olives.
From the restaurant's website:
"Cooking is like love – it should be entered into with abandon or not at all. At Canlis, that is exactly what we do. As the birthplace of Northwest cuisine, we complement the occasion you bring with unforgettable food. It's a journey of culinary pleasures. A commitment to hard work and high standards. Consistently excellent. Food that makes you smile. Time deliciously spent."
Jacket preferred. Full bar. Serving dinner Mon–Sat. Closed Sun.
James Beard Foundation: Jason Franey, Best Chef: Northwest finalist, 2012; Outstanding Service Award finalist (national), 2011
Food & Wine: Jason Franey, Best New Chefs, 2011
"Timeless elegance and accomplished cooking have made this spot Seattle's special occasion restaurant for more than 60 years."
— Gayot