A Washington Dining Experience So Exceptional, It’s Nationally Recognized

It's no wonder that Washington has built a reputation for its incredible food scene. From verdant farmland to iconic native fisheries, our state has proven itself an evergreen source of inspiration for some of the world's most talented chefs. In this pantheon of acclaimed creatives and their restaurants, one Seattle spot stands out. From its perch overlooking Lake Union, Canlis remains a beloved figurehead of Pacific Northwest cuisine.

Canlis first opened its doors to customers in 1950, when owner Peter Canlis—a California native—relocated to Seattle from Hawaii. To his new venture, Canlis brought a sunny spirit and considerable fortitude. Though today the restaurant is practically a landmark, at the time, it was considered, if not completely out of town, then at least a world away from the established neighborhoods where affluent Seattleites sought upscale dining. Still, Canlis' hospitality and attention to detail earned him rank-and-file customers, loyalists who kept standing reservations and helped establish word-of-mouth buzz around the nascent restaurant.

The heart of the Canlis experience has always been sophistication. A veteran of the restaurant industry, Peter Canlis understood that evoking exclusivity rarified the dining experience, making customers feel special. To this end, he implemented dress codes and invested in a valet service. Canlis was also one of the first businesses in the state to attain a license to serve liquor by the drink, making diners feel that they were members of a luxurious club.

Throughout his tenure at Canlis' helm, Peter Canlis continued to anticipate culinary trends. In his 1955 book "You Can't Eat Mount Rainier," critic Bill Speidel described him as a "trend-setter that has added much to our city's gourmet culture." Incredibly, Canlis wouldn't receive a single bad review until 1994, when a journalist rated their dinner as only "fair." By this time, Peter Canlis had passed away, having ceded his restaurant leadership to his son, Chris.

Of course, Canlis would be nothing without its incredible menu. Over the years, the dishes have changed from classic white-tablecloth plates like steak tartare to a multi-course dining experience. This commitment to excellence was there from the restaurant's infancy when Executive Chef Joe Ching served at the kitchen's helm. He'd stay on until 1980, an incredible 30-year tenure in which he helped train some of the talented cooks still imagining and preparing Canlis' menu today.

The food at Canlis has won countless accolades, including three James Beard Awards—the culinary equivalent of an Oscar. Its wine list is also acclaimed. In fact, Canlis has been the winner of more than two dozen Wine Spectator Magazine Grand Awards.

If you're interested in dining at one of Washington's most esteemed restaurants, book early and save up. Canlis might be expensive, but it offers customers a priceless experience. For more information, including current hours and to make your reservations, visit the Canlis website.

Have you ever eaten at Canlis? What are some of your favorite places to dine in Seattle? Let us know your favorite places to eat by filling out this nomination form. And if you are planning an upcoming trip to Seattle, check out Only In Your State’s itinerary planner to create the perfect adventure.