Canlis

This is a Seattle icon. The one restaurant everyone who lives in this area needs to try at least once. White linens and jackets requires its a very high end experience. The service is always amazing and the food is exquisite. My only real minor complaint is that the portions are pretty small and the prices very high. However if you have a special occasion in your life this is the perfect place to celebrate it!

We went here to celebrate my wife’s dinner a few years ago. The food itself was good and the views were nice. However, the whole experience was ruined by the staff not responding appropriately to a rude guest a few tables over from us. She was an older woman and was there with a male companion. She was extremely haughty and rude to the waitstaff for much of the evening. She made loud proclamations such as «I knew Peter Canlis and he would be ashamed of the state of this restaurant now.» among others. She also loudly complained that that many male diners had taken off their dinner jackets and were «not dressed appropriately.» Nevermind that her male companion was wearing a tacky bright green patterned jacket.
I fault Canlis’ staff for failing to properly address her loud rude behavior by sending a manager over to speak to her or requesting that she leave. Instead, the room was subjected to her loud hateful banter. We finished our meal early and left in disgust. My wife did not enjoy her birthday dinner and we swore we would never set foot in there again. And we have not.
I sent a message to the restaurant describing my experience and did not receive a response.

Amazing dining experience. Great food, exceptional service, and stunning views. Perfect location for celebrating special events.

5 star service with amazing food. My family and I visited Canlis for a graduation celebration and it was quite a treat. When calling to adjust our reservation, we mentioned that the dinner was for a graduation and they sat is at an amazing window table with a perfect view of south lake Union. Now to the food… the steak tartare and the wagyu steak were to die for. The steak tartare had the perfect balance of flavors and the wagyu steak melted in my mouth. I wasn’t as big of a fan of the Canlis salad – a little too citrusy for me, but overall the food was great. While I obviously appreciated the amazing food, the excellent service is what really made this a wonderful experience.

Canlis makes your dinner special you feel like royalty. Some reviewers have complained about overly salty food, but I did not find that to be the case even though I prefer food with low salt. So maybe they fixed that problem.
I had the Dungeness crab, filet mignon, and crème brûlée and was very happy with my choices. All three were the best representations of those particular foods that I’ve ever had.
The choreographed service was almost theatrical. The most impressive part of the service was how the servers perfected the art of being so attentive without becoming intrusive. There is little doubt that our every move was being watched to anticipate any need we might have before we even needed to ask. But the artistry was that we never felt watched. A great experience in every way.
I also commend Canlis for being generous in donating gift certificates to charity raffles. But if you win one of those, read the fine print and be aware that it may not be valid on certain peak days (which is certainly understandable because Canlis is losing money with those). We had a misunderstanding about that and Canlis was cool about it, but the misunderstanding was undoubtedly costly to the restaurant. Even though the meals are expensive, profit margins are likely small because the elaborate experience Canlis provides clearly must cost the restaurant nearly the same amount.

We came early was told to wait in the lounge sat at bar due to no seats so we had to sit at bar and the bartender wasn’t very friendly at all almost rude questioning if my kids were of age? Yes they were, 22, 23, 24. Even then when I commented on a beautiful drink nothing from his cement face. We sat after our 630 reservation at 634. They came with Buck wheat appetizer filled with red beans was unusual and fun to eat. The dinner rolls were delicious perfectly warmed and soft inside with a nice crust coupled with the salted creamy butter, Oysters from Taylor shellfish locally from Seattle what can u say Fantastic u don’t even need the red wine vinegar sauce just plain old oysters from Washington r enough. The fois gras with apples were unique and I could eat all night crunchy sweet fresh and wonderful. The prawns appetizer were tender and tasted like lobster, crab wrapped in book Choy was also good. Their signature salad was crisp and refreshing! Wagu beef filet was more tender than the filet which was really tender and delicious. The black cod was ok and they had very limited vegetarian options. The copper river salmon was beautiful. I think the duck with perfect crispy skin and tender rare meat. Desert I wish they would mention the soufflé takes around 30 minutes During the main course and I would have ordered earlier especially since the 20 minutes turned into 40 minutes! It was good but I think the crème brûlée was better, the Japanese cheesecake and the banana foster were too salty they seem to over salt things here. The macaroons at the end, s’mores and earl grey with chocolate were just ok, my girlfriend makes eat better. Overall the service was impeccable the view beautiful and food decent but I wouldn’t rush back and they did comp the deserts due to the saltiness of food and desert.

Well, it’s official. Every person in their 30s thinks every fine dining restaurant is «incredible!» The incredible view exists so you don’t have to look at your date. If you are absolutely incapable of conversation and would rather have the food/​service speak for you, come to Canlis. You’d probably still score more than Germany did against Brazil in that one World Cup.
I would suggest that the employees here move to South Korea, and enter the K-​Pop industry because their choreography here is impeccable. Almost makes me wonder what’s going on in their mind during that time, but that belongs on Twitter, not Unilocal.
I was tempted to say ta-​ta to any place that serves steak tartare that looks like a Jackson Pollock painting and tastes inferior to every other place where I’ve consumed it, but I doubt my date would have exonerated me from the dating blacklist. I’d be a raw pig, just like what was on that plate. Any other place, I wouldn’t care, but at Canlis, I’d say it’s socially acceptable to ask for the Wi-​Fi password after 20 minutes.
I didn’t know what foie gras was, but I ordered it anyway, and like most normal people who order foie gras for the first time, my taste buds died, my stomach turned fun-​sized, and I’m surprised my date didn’t say to me, «you look like a dipshit.» I was horrified, kind of like the opposite of doing ecstasy, kind of like hearing the band say «this one’s off the new album.» You’re afraid of what Chinese people in China eat, yet you eat this? Well, I hope the Browns make it to the Super Bowl. I can just picture a tribe of frat bros fisting the table, cheering on their daredevilbro as he swallows his foie gras, downing it with Fireball, screaming «SAVAGE!»
(You may now revoke my non-​existent license as a food critic, because I didn’t like foie gras. (The name sounds fancy though. (Isn’t that what matters?)))
I’m not the most self-​aware person, but if you hold a mirror in front of me, I’m not afraid to look. The muscovy duck was good enough for me to realize how much saliva I had in my mouth the entire time. I suppose that meets the criteria for food porn. It just so happens that the duck was raw. The meat looked me between the eyes and mumbled, «you can’t handle this,» so I handled it. It didn’t put up much of a fight, but that was alright.
The soufflé did the honors of ending the night by holding a mirror to the diners here — it was made of money and full of hot air. Well, I couldn’t relate to the soufflé, because I was not quite there. I’m not in my 30’s yet. I had on my cheap suit from Macy’s (omg dress code!), and the most power I could relate to is being in control of the window shade of a plane.
I guess this place flies as luxury dining, but it’s boring, and it has the attitude of artisanal cheese, which is to say, why even bother? The sea levels are rising and the earth is burning and you’re too busy posting pictures to Instagram. Like Canlis, it’s not worth it.
Strong 2 to a Light 3

I brought my boyfriend here for his is early birthday dinner on a Friday night. Reservations were for 9pm, so we decided to get there a little early for some drinks. We arrived, valet took our keys, we were escorted to the lounge to enjoy some drinks and assorted nuts while we waited for our table. I lost track of time and didn’t even notice we weren’t seated at 9pm, but my boyfriend did (he was hungry). We were seated around 10pm, met our hostess for the night and she explained how the menu worked.
We went with the 4 course meal (however my co-​workers recommended to just go with the 3 course because it’s still a lot of amazing food). My co-​worker was right, we were stuffed! This savory umami wafer with salty red bean filling and crème fraîche was brought out as a appetizer? Whatever it was, I wanted 10 more of them. Course 1 came out: I had the oysters, he had the salad — both yum. Course 2: I had the prawns, he had bok choy/​crab. I loved his dish, the prawns… well as tasty as they were the dish was tiny and I wanted more. Main course: I had the duck, he had the wagyu steak — both delicious and cooked perfectly. They brought out bread and I’m not sure if they make the butter in the kitchen but I’ve never had butter that milky and flavorful before. I’m not even a butter person but I spread so much of that stuff on my bread lol. Dessert: I had the crème brûlée, he had the Japanese cheesecake. I wish I ordered the souflee (the couple next to us ordered it, and it looked AMAZING but we didn’t have an extra 30 minutes to spare since we had to be up to head to the airport the next morning.
It was a dining experience to remember. Service was really attentive (aside from us having to ask for our coats on the way out…) to where I was a little uncomfortable because I’m not used to all the attention. Food was amazing, the view was beautiful even if it was cloudy. Definitely a place I’d recommend to try for a special occasion. The 3 course menu I think is fairly affordable (I think it was $ 91/​person) for the service and quality vs. going to a steakhouse elsewhere and paying for an overpriced experience. Thank you, Canlis!

Made reservations here for my boyfriend’s birthday and it was everything I wished it to be! I had a hard time deciding between Altura and Canlis, and after reading multiple reviews I decided on Canlis simply because of the ambiance. If my priority was choosing the best food I probably would have gone for Altura.
Getting there: There was quite a bit of construction when I went and the restaurant itself was very hard to find. My über driver missed it several times and we were well over an hour late because of the roads that were shut down (even though Canlis was very understanding!)
Food: It was good, but nothing special like how Canlis had the potential to be. Having experienced fine dining restaurants such as Providence in LA, Canlis was bit of a let down. If not for the amazing table we had with sweeping views of Puget Sound (request a table by the window!) I would have docked 2 stars, especially for the saltiness of the food. Do NOT get the duck entrée, it was the most memorable dish I had but only because I remember how overwhelmingly salty it is.
Wine: We brought a California sparkling wine over just because the bottle was what we had on our first date and now we have it for every special occasion. Sometimes high end restaurants look down on BYOB and make it awkward but Canlis was very kind and professional about it! The corkage fee of 10 $/​person is very reasonable.
I would definitely recommend this restaurant for tourists like myself who are in Seattle exploring and celebrating a special occasion and care more for having an unforgettable experience rather than having unforgettable food.

Basis for my starred ratings (which skews heavily to the food or drink):
1 star: Never again.
2 stars: Poor food, poor experience, extraordinary measures in order for me to come back.
3 stars: Average, nothing really special, nothing particularly bad.
4 stars: Very good, would definitely return.
5 stars: A favorite, one of the best.
More like 4.5 stars for reasons to be explained later. I struggle with reviewing restaurants like Canlis since I do side-​by-​side comparisons. Of course I compare to other fine dining that I’ve had nationwide, but do I compare it to Michelin starred places even though Michelin doesn’t go to Seattle? As it’s generally considered the nicest fine dining establishment in Seattle, do I compare it just to other top restaurants in other cities that aren’t Michelin starred?
What ti boils down to, the meal was excellent but not one of the best of our lives, which is why I can’t give it 5 stars. The menu consisted of:
Escarole, olives, anchovies — a fine starter but nothing mind-​blowing
Scallops — very good, one of the best dishes of the night
Fluke — served sashimi-​style with strawberries. Interesting, not compelling. Weakest dish.
Black cod — another excellent dish, helps that black cod is so fatty
Pork — A middling dish in the group
Strawberry with fromage blanc — an average fine dining dessert
Apricots and chocolate — ditto here
The wine pairing was also nice, paired fairly well, but nothing surprising with a pairing and no very interesting wines.
So the meal was very good, deserving of 4 stars. I guess the ½ star bump would go to ambiance and venue — gorgeous — and the fact that if you ask for a tour of the property, they will oblige with a short tour around the house. This was a nice touch.
My other struggle is this — we also went to Art of the Table in the same trip and for less money (and of course, worse ambiance) we has food that tasted just as excellent, if not more so. Food for thought.

While I’ve never been one to go out of my way for the ballet or the ballroom, I have found renewed appreciation for the performing arts in the form of Canlis. Simply put, the performance is a choreographed wonder. From the moment you walk through the doors, from entry to exit, everything falls into place as though it were a single effortless movement.
The service is deliberate, methodical and planned down to the nth detail. In my 3 hour visit, I watched as table after table was cleared in an instant of a guest’s departure. Linens exchanged, pressed and service set for the next verse. Quite remarkably, a large party of 12 was directly in front of our table. Each course, a flurry of wait staff appeared from the various corners to set plates in unison and ultimately clear them with the same precision. I can’t say whether this movement was timed with the lovely melody coming from the live pianist in the bar, but it was orchestrated with elegance.
I can’t say that the food surpassed my expectations as they were set incredibly high from all the mythical tales I had heard over the years. I will say however, that the tales (as tall as they were) hadn’t been without their merit. I’ve focused on the service as I believe the food was as expected: a testament to passion, dedication and seasonal beauty.
Of particular note: the barley porridge with geoduck and green strawberry was a delightful surprise of sweet, sour and savory bliss. Not to be discounted either were the Canlis salad and the banana mousse. The salad is as classic as it gets, with herbaceous notes from the mint and tarragon and a wonderfully rich dressing of coddled egg, oil and vinegar. The banana mousse is something I’d never seen or tasted. Capped by a chocolate ganache and sitting atop a peanut & miso cookie, this dessert was inventive and fun.
It’s been expressed to me that Canlis is expensive and inaccessible to the masses. While I’d agree that a barista or student may find it difficult, $ 100 is something we’ve all managed to find or save when we’ve wanted or needed to. Whether that’s for those symphony tickets or a 4 course experience you won’t soon forget is up to you. I managed to make it to 30 before I found my drive and determination to get to this icon. In addition, once you’ve tried it, I think we’d all agree the price tag is justified for the value of the performance and the quality in the taste.
I must take at least a few words to tip my hat to Brett, the conductor of our night. His particularly deft touch left us smiling, full and uniquely pleased. He knew when and where to insert just the right amount of conversation without stealing the show and made a great recommendation for a wine with our main course. He is an example for wait staff the world over to recognize and learn from.
To sum it up, a flawless performance by all involved. I’m looking forward to the next excuse I can fabricate to make a trip to this beacon of service and taste.

Wow this must be the perfect place for special occasions. The treasure here is the private room upstairs. We’ve been downstairs a few times and the food is lovely. The real treat is the amazing view and service upstairs.
We’ve been to business dinners. We’ve been to wedding receptions. And yes we’ve been to celebrations of life. But the incredible part is the combination of breathtaking view and incredible service are really great.
The food is a northwest fusion and we loved the tuna crudito and the crab cakes. This is a place where you should put yourself in the hands of the chef and just enjoy.

Lovely dining experience to celebrate my husband’s milestone birthday. The menu options have changed since we were last there (10 years ago for a milestone birthday of mine) and requires selecting a minimum 3 course dinner (you can also choose a four course or seven course tasting menu) but the service, food, and ambiance were all impeccable. The only glitch we encountered was when they normally have your car waiting for you when you walk out the door, they did not this time and I believe it was because the host confused us with another table (he originally offered me a bright pink rain jacket that was not mine and even ended up needing to confirm our last name to locate my coat).
We arrived early and were able to spend some time in the newly renovated lounge which was lovely and enjoyable. I recall trying both the Downtowner & the Barbados Punch and loved both. We also ordered the teriyaki skewers which were delicate and very good. Transition to our table was flawless with the host coming to retrieve us and he was kind enough to wait, with our drinks on a tray, as a colleague of his took a picture of us.
On to the food. The Canlis prawns are possibly the best prawns I’ve ever had. My husband really enjoyed the Canlis salad (think of a Caesar but lighter and more refreshing). We both had the filet which was seasoned and cooked perfectly and so tender. They kindly decorated my husband’s crème brûlée plate with birthday wishes and a candle. When our server, Matthew, found out what I tend to enjoy for dessert (chocolate) he took the initiative to speak with the pastry chef and coordinated a little surprise by bringing out a dessert normally intended for the tasting menu: chocolate cake with fig ice cream.
I can’t say enough how equally fabulous the food and service is. I appreciate how the staff was honest in offering their opinions on food and drink selections when asked and they don’t put on any airs and just allow the diners to enjoy the experience. This was a special occasion for us and while we would love to frequent more often, we enjoy the visits we are able to make. Canlis still sets the bar for all other fine dining restaurants in the area and we look forward to our return.

High expectations set by friends, Canlis met and absolutely blew them away. Food as expected was excellent. Descriptions on the menu sound simple yet defies your expectations when each course arrives.
Overall experience may have been just a touch better than the food itself which is incredible. From the moment we pulled into the driveway until we left, service was impeccable. Not overbearing, but always there when you needed it. Everyone on the staff was a treat to deal with.
Rare to find such a nice upscale restaurant, all class and unpretentious. Kris G. was an excellent host. Thank you for the warm welcome!

This place is by far one of the nicest places that I’ve been to, hands down. I’ve heard rave reviews of this place and I was nervous going in with such high expectations but this place delivered in every single way.
We got there and used their valet parking service. They didn’t give us a tag or anything and just zipped off. I had no clue how they would keep track of it.
Then, we were seated in a booth looking outside at the magnificent view of the water. The service was perfection. There was just the right amount of «checking in on us» without being obnoxious. Our water glasses were always full and our drinks replenished. I was especially impressed at how the food was served. Not only was it beautiful but the servers treated the presentation like an art and our food was delivered in sync.
The bathrooms are beautiful. When I got up, (and was in awe of how a restaurant bathroom could be so amazing) I came back to my napkin carefully folded on my seat. So attentive to detail.
I haven’t even gotten to the food… which, of course, was incredible. We started with a chickpea amuse bouche with garlic aioli. We did the 3 course meal. I had the infamous Canlis Salad while my husband got the dungeness crab. For the main dish, we both had the wagyu filet mignon. Everything about this was perfect. Even though it was $ 20 extra per person, it was well worth it. Mike ordered the truffle fries while I had the twice baked potato. Both of which are awesome. For dessert, we both had the crème brûlée. There wasn’t one bad thing on the menu. After dessert, the server came out with an assortment of macaroons — my FAVORITE. Then, as we were departing, we received a beautifully packaged bar of chocolate imprinted with the restaurant name.
The end to a perfect night? I went to get my coat and they immediately knew who I was and handed me my jacket. As we walked outside, the car was already outside and waiting for us.
Exceptional all around. Just don’t forget to wear a dress coat. None of this PNW casual nonsense here. :)

Hands down our favorite restaurant in Seattle! We are heading out of town for Valentine’s Day but wanted to be able to celebrate here in Seattle, so we made a reservation here. We recently got engaged and let them know at the time of our reservation and they paid close attention and wrote congratulations on our dessert plates!
I think the most amazing part was how perfectly timed our 3 courses were. There were lots of little treats, like the dinner rolls, along the way. The view of Lake Union was breathtaking, even in the rain! The filet mignon and steelhead were both superb and we will definitely be back. Before we knew it, we were at the door and the valet had our car waiting for us without us saying anything!
It truly was a magical experience and a wonderful evening. The servers were all so genuine and kind. We felt like we were on some exquisite vacation the whole time and not just a restaurant in Seattle. We will definitely be back!

We returned to Canlis this time to try out their 3 course menu and I must say, 100% times better than their tasting menu and we highly recommend their 3 & 4 course menu instead.
My husband had the following:
1) Steak tartare was amazing, came with a small splash of mustard seeds, smeared of raw egg yolk and seasoned to perfection.
2) steelhead salmon and it was cooked perfectly from the skin to the pink center.
The flavor of the dish was well balanced & served with cabbage & mitake mushrooms with a miso broth.
3) the banana mouse — served with a crunchy chocolate ganache top, banana mouse, sliced bananas and a wonderful crust (similarly to graham crackers)
4) a side order of truffled fries — these were pretty basic, not amazing. Not all came crispy some were actually soggy.
I had the following:
1) Dungeness crab soup — very good flavor, small potato pieces and possibly some small pieces of apples. Overall good, it need a little citrus — so I just added a squeeze of lemon that I requested for my water.
2) Filet mignon — served with a purée of spinach and small pieces of onion. The steak was cooked perfectly and very flavorful.
3) Crème brûlée for dessert — came with small pieces of variety of fruits, watch out for the grapefruit — I thought it was watermelon so I just took the bite (sour). Served with pear sorbet. Overall — a delicious dessert and great sorbet.
As always, service is top notch.

Very nice restaurant with great view overlooking the water and gasworks park, the service was spectacular. The only thing we are not happy about is the food, there were too many misses. Some feedbacks here for the chef.
Appetizers:
Oysters: oysters are good, but the peppercorn in vinegar is too overpowering and ruins the delicate flavor of the oysters
Crab soup: good portion of crab meat, but the soup itself is way too salty
Shrimps: good and fresh
Apples and foie gras: tasty and unique
Main course:
Wagyu: I have to say this is the most disappointing dish of the night. The problem lies in the meat itself, it is chewy, not what you would expect from a high quality wagyu steak. John Howie steak has much better steak
Duck breasts: flavorful
Black cod: average
Sides:
Truffle fries: over fried and burned, leaves bitterness
Mushrooms: alright
Dessert:
Crème brûlée: too sweet
Banana mousse: creative but too sweet

Three Tips from our experience at CANLIS.
Tip #1: Wear at least a sport coat/​cocktail dress. Some customers were dressed in a full suit or just a pullover and collared shirt, but why slack in your outfit when you are eating at the one and only Canlis? I wore a sport coat with no tie and did not felt like I belonged there minus not working for a company that rhymes with «Samahon».
Tip #2: Get the three-​course option (even if you are hungry): First, I am a big dude, and I am always either eating or am hungry. I came here hungry, got the three-​course option and left full. How? Because three-​courses is actually SIX. The FIRST course was a delish chickpea delight compliments of the chef welcoming us to Canlis. The SECOND course was their to-​die-​for bread (which is UNLIMITED, I SAY AGAIN, UNLIMITED!). The THIRD course is your «first course» which we went with the crab soup and the salad, both awesome. The FOURTH course is your actual meal, and I recommend that if you have ever enjoyed duck, to get the duck. And if you haven’t enjoyed duck before, get the duck. Your main course is followed by the FIFTH course which some complimentary macarons. Following these is your desser which comes in as your SIXTH course. After dessert is your SEVENTH course, which is a to-​go «Canlis» chocolate bar and is worth saving for the next day once your taste buds have come back down to earth after your dinner there.
Tip #3: Bring your own wine! My fiancée figured out that the corkage fee was only ten bucks a person, so we brought one of our nicer bottles (our only non-​tradeer joe’s bottle). I read on some reviews that the mark-​up here is around 500% on alcohol, so unless you are trying to impress your significant other’s parents, I don’t see why you wouldn’t bring your own wine.
Thanks Canlis for meeting our high expectations from start to finish and we hope to come back at some point in the future.

I came here for my birthday last year and wow what can I say… it is really just an experience from the moment you pull up to the moment you get back into your vehicle and drive away. It was amazing and elegant.
We ordered the 4 courses and I can still recall this blueberry with goat cheese as one of our amuse bouches. I ordered the tartare and canlis shrimp and the shrimp was perfection! For my main course I ordered the Muscovy duck, and you just have to try it. It was rich and succulent. My dessert was the Mille fuille (sp?) and it came out with Happy Birthday! :)
The ambiance is ¹⁰⁄₁₀. Calm and relaxing with a view and a top notch wait staff. I don’t think I have been to a better place.

Overall 4.5
A great experience to share with friends/​family. We made reservations for two for a special occasion a few months in advance in order to ensure we had a great view. They called us the day before to let us know the cocktail lounge was being remodeled (great service even before we arrive).
Service ⁵⁄₅: the epitome of service. We arrived via Über so no need for valet, but we were greeted warmly and taken care of from the first step out of the car. Our every need was not just met, but well anticipated — something that many fine dining establishments still don’t have a knack for. From taking our coats and having them ready for us automatically at the end, to constant un-​obtrusive set-​up, refilling, clearing, and re-​setting for each course — this team has it down. Their explanations of each dish were minimal but informative and they were happy to answer any additional questions — very knowledgeable.
Drinks ⁵⁄₅: They had a limited cocktail menu due to the lounge being renovated, but the old-​fashioned was perfect. No watering down with soda here and they had a perfectly cut large ice cube to go in it. The kir 75 was well done with a good balance of flavors. The sommelier was available for any and all questions and we saw him give great service to everyone, but we just ordered a bottle of simple tempranillo so really didn’t talk to him.
Atmosphere ⁵⁄₅: the view is as spectacular as you think it will be. We were fortunate to have a table where both of us were looking out the windows and across Lake Union. The piano player was fantastic. Fun, but not intrusive — alternating between classical, tasteful renditions of recent hits, and even a tribute to David Bowe. Combined with the overall feel from the starched linen, candles, and twinkling lights outside it really was magical.
Food ⁴⁄₅: the food was very good, but several dishes were way over-​salted, a mistake that it seems others have reported as well.
Best dishes were the oysters, prepared simply with a red-​wine vinegar mignonette and the steak tartare with a slightly spicy splash of cream sauce on the plate and beautiful lacy rye crisps on top.
The famous Canlis salad was fresh and tasty, but over-​salted and not very special. The tableside Caesar at El Gaucho beats it hands down. The Dungeness crab wrapped in cabbage and grilled was very nice — layers of different degrees of natural sweetness that was allowed to shine through with a very light buttermilk sauce, but it was also a bit over-​salted.
For the mains we enjoyed the filet mignon, it was cooked perfectly as ordered, but again was over-​salted. The duck was also cooked to perfection with just the right crispy-​spicy skin. The forest mushrooms we ordered were executed well except for — you guessed it — too much salt.
Dessert — you MUST order a soufflé. It was the best dessert I have had in a very long time. Lightly sweetened, crispy top that you crunch through with a spoon to pour on the rich crème anglaise.
Overall the food was classic and very well executed, but I couldn’t overlook the heavy hand with the salt, especially since it seems to be a common theme in the reviews — they have obviously been informed that it is an issue. It would also help to have at least one progressive/​experimental flavor dish for the mains — not anything crazy, just a little flavor surprise.
If you are on the fence about whether or not to go because of the mixed reviews just do it. It really was well worth the experience.

Wow. Came to Canlis for another try with my best girlfriend and had a wonderful experience from the moment the valet opened the door until the moment we left. I’m still amazed how the staff knows which coats are ours when leaving and there are different attendants, or how our cars are pulling up before we even make it to the door, but again this is Canlis and the service is top notch. Our waiter was fabulous, very knowledgable, friendly, and approachable.
What knocked our socks off this time was the food, a much better and inspiring experience than the first. The amuse buche was the same chickpea fritter we had previously but not as highly seasoned or salty, which was a very good thing. The baguette and butter was hot, fresh and delicious. The appetizers were fantastic. My friend had the famous Canlis prawns and said they were delicious. I went with something I felt like I was familiar with, when it came to the ingredients: carrot, celery, Apple and cashew. It was a beautifully cooked half of a carrot with a brunoise of celery and apple, topped with a dusting of cashew maybe. There was also a purée, this too could have been a cashew butter, but all I know is it was delicious. A wonderful balance of flavors and textures with the tender sweet carrot, tart apples, crisp celery and creamy cashew. Our main dishes were another stab at the filet mignon. Was beautifully medium rare and so tender and juicy, we were very happy diners! The seasoning was spot on, charred and not too salty, just right. The accompaniments were also fabulous, charred onion and tender mushrooms with a spinach purée. We also had the Canlis twice baked potato which was served piping hot and sinfully rich with creamy potatoes, Parmesan cheese, and chives. To finish the meal we shared each other’s crème brûlée and the banana mousse. The crème brûlée was so creamy and the addition of pear sorbet was a delightful pairing. The banana mousse was a new taste and something I’d love and try to recreate. It was a combination of a crisp chocolate shell, light as air banana mousse, peanut butter, fresh bananas, and a peanut miso cookie I believe. Again texturally amazing with great flavors. We ended the meal with their selection of macarons, this time it was mint and chocolate (think of an Andes mint times a hundred in flavor) and run raisin. Was a little worried about the rum raisin as I’m not a huge raisin fan, but it was a cinnamon scented macaron with a puréed raisin rum filling that almost reminded me of dates… it was awesome.
Overall this was a stellar meal and experience, we were so pleased with our meal and would enjoy coming back for a special occasion. You just can not beat the architecture, view, and service.

*I have been here many times over the years and the service is as stellar and attentive as always, just knocks your socks off
*The Food-​more than a little disappointing, the amuse bouche was a potato square on a dollop of crème sauce, not great AND no explanation was given, it was just left in front of us and that was it. My cousin had the duck and he is far from a picky eater so he asked me to try it and it was very much on the raw side, had to send it back for a re-​cook. Totally un-​canlis in quality and cannot believe it was allowed to leave the kitchen. The sommelier didn’t acknowledge my comments about a wine I chose, I felt like he had bigger and more expensive bottles to attend to. My steak was good but salty and not GREAT and the pea purée and meager vegis along side it were absolutely lame in my opinion. I tried the black cod too and it was bland and uninspired as well.
*When you spend eight hundred bucks on dinner for 4 people you want the food to knock your socks off and it really used to but this visit it was sub-​par. total bummer.

I first read about Canlis when I found out they had been rated amongst the top 10 restaurants in the States by TripAdvisor (yes, blasphemy I know, but someone referred me to the article). My curiosity piqued, more so because I had a trip to Seattle coming up. I checked online and indeed the reviews and pictures looked enticing. I had to make a few calls but was finally able to secure a reservation for dinner.
Fast forward to the night in question. As soon as we stepped in to the restaurant, the warm and cozy ambiance of the place washed over me. There was a fireplace crackling in the corner, and to the right, through the glass wall, looking out over the lake, we could see lights from the city and traffic moving over the bridge. Breathtakingly enchanting. Guys, if you intend to propose to your girlfriend, trust me, this is the kind of place to do it.
The hostess greeted us warmly, and we were seated within moments. We had 2 servers through our meal, and they were both very warm and friendly. It seemed like they were on their toes throughout the meal, eager to cater to our every need. I think the service at Canlis just raised the bar for all my future dining experiences.
Now for the food. We got the three course dinner, and for appetizer we had the foie gras and the Peter Canlis Prawns. The foie gras was perfectly cooked, with a delicate flavor and melt in the mouth texture. The prawns were simply out of this world. Trust me when I say this, I’ve never had such prawns in my life. For the main course, we had the Muscovy duck and the wagyu New York strip. The Wagyu strip was cooked to perfection (something that I find many restaurants lack with beef), and had a delicate balance of flavors within the meat. We also had the forest mushrooms and the truffle fries, and the mushrooms were simply amazing. The truffle fries were probably the only item that did not impress as much. Not that they were bad, but they perhaps weren’t as mind-​blowing as the other items.
For dessert, we had the soufflé and the banana mousse. Like the other items, both these were also delicious. I think the soufflé is the most perfectly flavored, exquisite dessert I’ve had in my life.
Let me sum up by saying that this was the best fine dining experience I’ve ever had. Canlis takes fine dining to a whole new level. If you haven’t tried it, your life on this planet is incomplete.

I made the reservation one month in advance because my sister would be visiting me in USA from Taiwan, so I wanted to show her some fancy restaurants. I specified a table with a view of the lake.
We arrived on December 30 around 5:30 pm. It’s cold. We got in and seated fairly quickly. Staffs were every friendly and good attitude. I would give a high remark on the service. The view was perfect.
Food was a totally different story. I was expecting a creative and visual stunning feast according the website. I guess because we didn’t order the tasting menu, the food looked just pretty much like every fancy restaurant. I could let go on visual part.
Taste was a mixed review. Some were pretty good, some were just boring and bad. We ordered four courses meal. We started with pawns, Dungeness crab wrapped in cabbage, and apple foie gras, followed by Canlis salad. Pawns might be a little bit too salty. Apple with foie gras was interesting but not great tasting. Best was Dungeness crab in this round. Canlis salad was good.
Main courses were wagyu New York strip steak, black cod and duck breast. Steak was cooked perfectly at medium excepted we ordered medium rare. Black cod was a little bit too small and cold. Duck was very nice. I would say duck was a better choice.
Desert was good except «Cake» which was a surprisedly great. Waitress said it’s a hazelnut sponge cake but it didn’t taste like a sponge cake and with elderflower, and cream. We felt it had all kind of taste in our mouth which was very interesting and creative.
Sadly I could only give Canlis 3 stars because it’s just a mixed of good and bad.

We came to Canlis during our trip to Seattle to celebrate my birthday. The reviews here are extremely well thought out so I wish not to rehash most of it but here are some things that stood out.
1. The service here was amazing. We’ve been to many great places (many 3 star Michelin establishments) and I was quit impressed with the service here — from the seating of my daughter to the prompt service and attention to care, the entire 3 hours was awesome when it came to courtesy.
1a. We brought our 6 year old daughter. She’s not the most behaved little girl in the world but not an annoying brat like many kids these days either. Entertained her with a coloring book and she fit right in!
2. The view — huge windows with vast expanse of water and sky.
3. We got the tasting menu — it was a little too much food (not a bad thing) and this is despite much of it is vegetarian based.
4. Be prepared for a long time at dinner if you get the tasting menu. We’re talking 3 hours at least so bring the conversation. Don’t bring an awkward first date.
5. The housemade candy bars were awesome. Ate one while in Seattle and brought one back to share with coworkers. It was a hit.

Unfortunately, I have to agree with a few other Unilocalers that a majority of the food we had this time around for our 3 course tasting menu was on the overly salty side …
Service (4-​). Though our servers were friendly for the most part, they often dropped off dishes without explaining what we were served. At least twice I had to call someone over to ask what certain items were. One of the waiters didn’t even seem to know what a dish was and sometimes it’d be a long time before we saw our own waitress, but there was a really great server who came the latter half of the meal who was professional, clear and a pleasure to talk with! However, I don’t recall anyone checking in to see how we liked the food, so it was harder to provide feedback on the food in a timely manner.
Amuse bouche (2 stars). These were one of the items that were dropped off at our table without us being told what they were — but they turned out to be a very salty and oily fritter with Aoli. Not a huge fan.
The best course of the day was the 1^st course appetizers (5 stars) of the prawns and the steak tartare. Prawns were perfectly cooked with a great creamy, light sauce… And the steak tartare. Though it started out salty, it gradually evened out and grew on me as we made our way through the dish. It was a huge portion size of fresh steak as well! We both enjoyed these dishes very much.
Main entrees were disappointing (2+ stars). I ordered the filet mignon medium rare and it came very heavily salted, dry and overcooked. We were also expecting the black cod entrée to be moist and flaky, but it was dry, salty, a little more fishy than typical, a small portion size (maybe 2 pieces of 2“x2″?), and just lacked the dimensions of flavor and texture I know cod is capable of. Both dishes, we had to pretty much force ourselves to finish to not waste food or money. Sad.
Desserts (3 stars). None of the choices really grabbed me. We ended up getting a banana mousse dessert of some sort and the soufflé. These were both better than expected, light and a not too sweet way to end the meal. Would not order again tho.
Valets (5 stars). I still don’t know how they manage to know when you’re going to come outside but they have the car ready and know your name. They are awesome and impressive!
Overall, I’ve been here 3x in the past 1.5 years and this is the first time I had a hard time really enjoying the food, mainly due to the sheer amount of salt and main entrees being overcooked. Not what I’d expect for high end dining. Hopefully they will find a way to at least offer customers the ability to customize the amount of salt in dishes — I think that could help.

This is my family’s go to restaurant for two reasons: consistency and reliability. The service is always great — they make you feel welcome. Whatever you dislike on your plate, they will gladly substitute. I won’t go into the food since their menu always changes but I believe they keep their wagyu on the menu since they pride in being the first restaurant in Seattle to serve it. As you can probably see in my pictures below, portions are small but this is fine dining. My filet mignon was the size of my fist and I wear xxs golf gloves if that gives you a helpful reference. They end your meal with complimentary macaroons and take-​home chocolates. It’s the kind of restaurant you go to for the dining experience. I say «experience» because a party of four each having a four course menu will take approx three hours.
And shoutout to whoever cleans the glass door entryway. My brother walked right into it lmao.

I’m making this a very honest review. I’ve read the other reviews of Canlis, and agree in some aspects, and disagree in others. At the end of the day, I think everyone is going to place value on slightly different aspects of a dining experience, so take my review with a grain of salt:
1) Hands down, the customer services is fantastic. Our waitress was very knowledgeable of the menu, and was able to guide us towards the wagyu beef and duck (i’ll explain the food later). When we were finished, our car was automatically brought to the front for us without even asking (are they psychic at Canlis?! =)) The most amazing part of the night? When I found the hostess heating my jacket by the fire as we were leaving. I couldn’t help but laugh a little in amazement… maybe my standards are too low, but talk about going the extra mile for a customer!
2) The food was a mixed bag. Our appetizers (the steak tartar and prawns) weren’t mind blowing, but were tasty nonetheless. My boyfriend really enjoyed the steak tartar, as it had a slight ‘kick’ to it. The entrees were an absolute hit. I ordered the wagyu steak, which was a little salty, but aged perfectly. The duck… holy cow. The honey glaze was amazing. The apple purée also added an extra special twist to it. Kudos to the chef! For dessert, we ordered the cake and soufflé. Personally, I’m not sure about the cake. All of the ingredients tasted good individually, but didn’t quite blend together as I had expected (but it wasn’t bad!). The soufflé, on the other hand… YUMMMMM… fluffy and light. Just what you need for an after dinner treat!
3) It’s no surprise, but this place isn’t cheap. If you come here expecting otherwise, then you’re a fool. Good news: after a three-​course meal, you will be full. You will definitely walk away satisfied. The more that I think about it, I’m thinking that the dessert menu was probably well thought out by their chef, as it’s items cleanses your palette at the end of your meal. Let’s put it this way: I’ve been to other places where I’ve spent more money, had far crappier service, and had to stop at McDonald’s on the way home because I was still hungry.
At the end of the day, it’s a great place to come to celebrate a special occasion or spend a nice date night without the noise of other restaurants in the Seattle area. Can’t wait to come back and try other items on their menu. Cheers!
NOTE: No pictures taken… thought doing so would be déclassé’ in a place this fancayyy…