Canlis

Last updated

Canlis
Front entrance to Canlis Restaurant, Seattle, Washington, 2012.jpg
The front entrance to Canlis
Canlis
Restaurant information
Established1950
Owner(s)Mark & Brian Canlis
Head chef Aisha Ibrahim
Food type New American, Pacific Northwest
Street address2576 Aurora Avenue North
City Seattle
State Washington
CountryUnited States
Coordinates 47°38′35″N122°20′48″W / 47.643°N 122.3468°W / 47.643; -122.3468 Coordinates: 47°38′35″N122°20′48″W / 47.643°N 122.3468°W / 47.643; -122.3468
Website Official site

Canlis is a fine dining restaurant serving New American and Pacific Northwest cuisine in Seattle, Washington. Situated in the Queen Anne neighborhood, the restaurant has views of Gas Works Park and the Cascade Mountains. It was built by Peter Canlis in 1950, and remains family-owned. The restaurant currently employs over 100 people.

Contents

It is one of the most award-winning restaurants in the greater Northwest; it is ranked one of the top 20 restaurants in America by Gourmet Magazine , [1] Canlis has been hailed by The New York Times as "Seattle's fanciest, finest restaurant for over 60 years". [2] Since 1997, Canlis has been a recipient of the Wine Spectator Grand Award. [3]

History

The restaurant was built by Peter Canlis and opened on December 11, 1950. Prior to coming to Seattle, Peter had run the Canlis Charcoal Broiler which opened in 1946 in Honolulu, Hawaii. He was convinced to open a Seattle location by Jack Peterson, a local contractor who had met Canlis on a trip to Hawaii. [4] Peter hired local architect Roland Terry to design the Seattle building which soon became an icon for Northwest-inspired Modern architecture. [5] Peter later opened additional Canlis restaurants in Honolulu (1954), Portland (1959), [6] and San Francisco (1965). The restaurant is "credited with inventing Northwest cuisine when it opened in 1950", [7] and Peter Canlis is personally credited for "singlehandedly develop[ing] what's now known as Pacific Northwest cuisine". [8] In 1977, Peter Canlis died of lung cancer and his son, Chris Canlis, took over the restaurant with his wife, Alice. [9] The couple ran Canlis for thirty years before handing off ownership to their sons, Mark and Brian Canlis. [10]

Canlis usually features a live pianist; Walt Wagner played there from 1996 to 2016. [11] [12]

Awards

See also

Related Research Articles

<span class="mw-page-title-main">Thomas Keller</span> American chef, restaurateur, and cookbook author

Thomas Aloysius Keller is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996, and the Best Chef in America in 1997. The restaurant is a perennial winner in the annual Restaurant Magazine list of the Top 50 Restaurants of the World.

<span class="mw-page-title-main">The Herbfarm</span> American restaurant in Washington

The Herbfarm is an American restaurant serving Pacific Northwest cuisine and an early practitioner of local food. This is a philosophy that promotes the growing, enjoyment, and consumption of foods from a limited region.

<span class="mw-page-title-main">Roy Yamaguchi</span>

Roy Yamaguchi is a Japanese-American celebrity chef, restaurateur, and founder of a collection of restaurants, including 30 Roy's Restaurants in the United States and Guam, the Tavern by Roy Yamaguchi and Eating House 1849. He is one of the founding members of the Hawaii Regional Cuisine movement.

Sam Choy Sr. is an American chef, restaurateur, and television personality known as a founding contributor of Pacific Rim cuisine.

Alan Wong is a chef and restaurateur known as one of 12 co-founders of Hawaii Regional Cuisine. They came together to form an organization to create a new American regional cuisine, highlighting Hawaii's locally grown ingredients and diverse ethnic styles. In 1994 they all came together and compiled a cookbook, The New Cuisine of Hawaii, to be sold for charity. Wong and Choy are alumni of the Kapiolani Community College Culinary Arts program. Wong had several restaurants in Hawaii, as well as one in Japan.

George Mavrothalassitis is a chef and restaurateur known as one of the cofounders of Hawaii Regional Cuisine in the early 1990s. Mavrothalassitis is particularly known for individual pairings of wines with each dish in a multicourse meal.

Roland Terry was a Pacific Northwest architect from the 1950s to the 1990s. He was a prime contributor to the regional approach to Modern architecture created in the Northwest in the post-World War II era.

<span class="mw-page-title-main">Joël Robuchon (Las Vegas restaurant)</span> Restaurant in Nevada, United States

Joël Robuchon is a French gourmet restaurant opened by French chef and restaurateur Joël Robuchon. The restaurant, located at the MGM Grand Las Vegas in Las Vegas, Nevada, was rated 3 stars in 2009 by the Michelin Guide, 5-stars by Forbes Travel Guide, and has been ranked by Wine Spectator and Travel and Leisure to be among the finest restaurants in the world. It was ranked as one of the Top 5 best restaurants in the United States by Gourmet magazine in 2011.

<span class="mw-page-title-main">Thierry Rautureau</span>

Thierry Rautureau, nicknamed "The Chef In The Hat", is a Seattle, Washington celebrity chef and the chef/owner of several former restaurants, including Loulay and Luc. He is now "semi-retired", following his restaurants' difficulties with the COVID-19 pandemic.

Peter Merriman is a chef, restaurateur and one of the 12 founding chefs of Hawaii regional cuisine. In 2011, he and the other Hawaii Regional Cuisine chefs were inducted to the Hawaii Restaurant Association Hall of Fame.

<span class="mw-page-title-main">Momofuku (restaurants)</span> Culinary brand

Momofuku is a culinary brand established by chef David Chang in 2004 with the opening of Momofuku Noodle Bar. It includes restaurants in New York City, Toronto, Las Vegas, and Los Angeles, a bakery established by pastry chef Christina Tosi, a bar (Nikai), and a quarterly magazine. The restaurants are notable for their innovative take on cuisine while supporting local, sustainable and responsible farmers and food purveyors.

Maria Hines is a Seattle restaurateur and James Beard Award-winning chef. She's also the co-author of the cook book Peak Nutrition: Smart Fuel for Outdoor Adventure.

Les Amis is a fine-dining restaurant in Singapore serving French cuisine. The restaurant was opened in 1994 as the flagship of the Les Amis Group. Sebastien Lepinoy is the current chef de cuisine and Cheryl Koh is the current pastry chef.

<span class="mw-page-title-main">Ray's Boathouse</span> Restaurant in Seattle, Washington, U.S.

Ray's Boathouse is a restaurant in the Ballard neighborhood of Seattle, Washington, United States, located on Shilshole Bay along the Puget Sound shoreline. It is noted for its seafood and views of Puget Sound and the Olympic Mountains, and has been listed as one of the city's top restaurants alongside The Herbfarm.

Susanna Foo is a Chinese chef best known for her work in Chinese/French fusion at her self titled Susanna Foo restaurant in Philadelphia, Pennsylvania. She has also owned and run other restaurants in Philadelphia and Atlantic City, and is a two-time James Beard Foundation Award winner.

<span class="mw-page-title-main">Gabriel Kreuther</span> Restaurant in New York, United States

Gabriel Kreuther is a two-Michelin-star restaurant named after its chef and owner, Gabriel Kreuther. It was initially a one-star Michelin restaurant in its opening years and was subsequently awarded two stars in 2019. The restaurant specializes in modern Alsatian food with other French, German, and American influences. Their most famous dish is a sturgeon & sauerkraut tart with a caviar mousseline smoked in applewood. The restaurant also serves multiple house breads, including a savory kugelhopf with scallions and chive fromage blanc. Relais & Châteaux and entities such as Wine Enthusiast Magazine and Wine Spectator praised their varied wine list, primarily featuring wines from France, Germany, and other countries. Along with wine, their drinks include a variety of modern cocktails and traditional drinks from the chef's home region, including schnapps. Their current wine director is Aukai Bell.

The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.

The James Beard Foundation Awards are annual awards presented by the James Beard Foundation to recognize culinary professionals in the United States. The awards recognize chefs, restaurateurs, authors and journalists each year, and are generally scheduled around James Beard's May birthday.

<span class="mw-page-title-main">RingSide Fish House</span> Defunct seafood restaurant in Portland, Oregon, U.S.

RingSide Fish House was a seafood restaurant in Portland, Oregon. The business operated in southwest Portland's Fox Tower from 2011 to 2018.

Musang is a Filipino restaurant in Seattle's Beacon Hill neighborhood, in the U.S. state of Washington.

References

  1. ↑ Weston, Nicole (September 27, 2006). "Gourmet Magazine Top 50 Restaurants 2006". Gourmet Magazine. Archived from the original on September 15, 2011. Retrieved April 12, 2013.
  2. ↑ Sifton, Sam (February 28, 2013). "Smells Like Green Spirit". The New York Times Magazine. Retrieved April 12, 2013.
  3. ↑ "Canlis". Wine Spectator. January 1, 2015. Retrieved August 19, 2015.
  4. ↑ Beers, Carole (December 7, 1996). "Obituaries: Jack Peterson, 92, home builder who created Mountlake Terrace". The Seattle Times. p. B8. Retrieved April 26, 2020.
  5. ↑ Henderson, Justin (2000). Roland Terry: Master Northwest Architect. Seattle: University of Washington Press. ISBN   9780295979700.
  6. ↑ Butler, Grant (January 17, 2017). "More tasty memories: 84 closed Portland restaurants we wish were still around" . Retrieved March 16, 2022.
  7. ↑ Laura Landro (August 19, 2006). "Travel – Destinations: How I got hooked on Seattle; an unexpected visit inspires 15 years of return trips". The Wall Street Journal. p. 7.
  8. ↑ "Canlis", Food Arts, M. Shanken Communications, vol. 10, p. 110, 1997
  9. ↑ Watson, Emmett (September 10, 1991). "A Fine Restaurant, A Seattle Institution, and A Family Affair". The Seattle Times. Retrieved April 16, 2013.
  10. ↑ Kahn, Howie (August 24, 2012). "At Canlis, Dinner With a Side of Camaraderie". The New York Times Magazine. Retrieved April 16, 2013.
  11. ↑ Perry, Julien (August 10, 2011). "Walt Wagner: Canlis' Key Player". Seattle Weekly . Archived from the original on December 16, 2017.
  12. ↑ Seely, Mike (December 23, 2008). "Ebony & Ivory at Canlis". Seattle Weekly . Archived from the original on December 16, 2017.
  13. ↑ "2012 restaurant award winner". Wine Spectator. Retrieved April 19, 2013.

Further reading

This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.