Thread: Canlis Restaurant - Seattle

Seattle folks, come in!

Had dinner this week w/ some friends at Canlis, an amazing restaurant in Seattle, a stone's throw from downtown.

http://www.canlis.com/

The setting is absolutely stunning - warm and contemporary w/ amazing views, perched up on the edge of hill.





Pianist Walt Wagner was onsite entertaining w/ some light jazz. We loved his Coldplay renditions (a very cool piano version of "Clocks").

The wine list? Amazing... They just won Wine Spectator's "Grand Award" for 12th year in a row (one of only 84 restaurants in the world to receive this ranking every year)... and they earn it - 18,000 bottles w/ 2,500 selections.

When I arrived at the bar, Chris Canlis, the owner and operater of 30 years, came over to introduce himself. We had a quick chuckle over the size of the wine list (huge), and he summoned staff to take us to our table. What a class act.

We enojyed a beautiful bottle of Seasmoke "10" Pinot Noir from Santa Rita Hills (decanted). It was what you'd expect, a very big, high alcohol fruit bomb w/ nice oak (needed something that worked w/ fish and red meat). I could swear you there was a hint of salt air in the nose.

I had the Corn Bisque w/ house-cured bacon... followed by a beautiful Filet Mignon (naturally raised Midwest beef aged 28 days) over a mustard mash w/ fingerling potatoes.

We finished the meal w/ an espresso and shared the Lemon Thyme Crème Brûlée.

I didn't want to seem like a total boob, so was the only pic I took...



Amazing meal, and can't wait to go back!

Would love to hear from the Pac Northwest crew here on their impressions of Canlis.

[QUOTE=BSM;69170]

We enojyed a beautiful bottle of Seasmoke "10" Pinot Noir from Santa Rita Hills (decanted). It was what you'd expect, a very big, high alcohol fruit bomb w/ nice oak (needed something that worked w/ fish and red meat). I could swear you there was a hint of salt air in the nose.

QUOTE]

I had the 2003 Seasmoke 10 I think that was the Pinot Noir I have ever had just wonderful. Had a nice raspberry, and cherry fruit, and a hint of toasty oak in the background. And the finish went on for miles! Oh I wish I had a case of this stuff!

This looks like an amazing restaurant. Thank you for sharing

We try to get here once a year or so. Tried last night but were too late to get reservations. Sometimes we'll just head up late for desert and drinks. Beautiful atmosphere!