The New York Times calls Canlis Seattle’s fanciest and most expensive restaurant. That sounds pretty accurate and is one of the primary reasons I made a reservation. Because I’m fancy, see? And rich. The restaurant itself is beautiful, with architecture combining modern and natural elements, and a hilltop view overlooking Seattle. The view of the city from the floor to ceiling windows is peppered with trees and nature in a way you’d never experience in Los Angeles. If I rated restaurants on atmosphere alone, this place would get five stars. But I don’t. I think food matters when it comes to a restaurant because I’m a rebel.
I ate here in 2013, but apparently Chef Jason Franey left at the end of 2014 so who knows what the food is like now. It was amazing when I dined there, but maybe they replaced their head chef with a child. Or a dog who wears glasses and a tie. Maybe if you eat there today they put a bone on your plate and give you a dog treat for dessert. I don’t know.
I don’t remember what these were. They look so cute though, don’t they? They’re like little treats for a mouse.
Chef’s Tasting Menu $125
Canlis offers a three and four course menu, but why would you get those when you can get a seven course tasting menu? I guess maybe if you don’t eat a lot? Or if you’re poor? Obviously neither of those apply to me, so I opted for the tasting menu. Does that make me better than you? Yes. Yes it does.
Squash, Apple & Curry
I dined here in October of 2013, so the menu was seasonal with a focus on fall flavors. What does fall flavors mean? It means things that taste like Halloween. A lot of squashes and spices and other things that you imagine when you think fall. Actually, none of that is probably true. I only said it because one of the ingredients in this thing is squash, and pumpkins are squashes, and pumpkins make me think of Halloween. So, yeah, I made up an entire back story of fall flavors because of a single ingredient in this dish. Let’s move on.
Matsutake (chicken liver mousse, sauterne, and pursiane)
Scallops (cured and aged, with persimmon, harissa, and avocado)
I’m not sure I’ve ever had a bad scallop.
Dorade (graham cracker, figs, and eggplant)
Chicken Breast (with sweet potato, maple syrup, and pumpernickel)
I don’t understand how this chicken was so moist. It was white meat, but it tasted like dark meat. They must’ve soaked the thing in oil for an entire month or something. Or they genetically engineered a chicken that has dark meat breasts. Either way, good job.
Pear (pine nut panna cotta, granita, and praline)
Apple Tarte Tatin (green apple sorbet with hazelnut)
2576 Aurora Ave N
Seattle, WA 98109