Canlis
Pacific Northwest restaurant (US) · Queen Anne
2576 Aurora Ave N, Seattle, WA 98109
![Canlis by Canlis [Official Photo]](https://cdn.vox-cdn.com/thumbor/9DE7jcXi-sTn9dtRWrlxuJb7fMM=/0x0:960x380/1200x800/filters:focal(404x114:556x266)/cdn.vox-cdn.com/uploads/chorus_image/image/66492511/Canlis.0.0.1507073212.0.jpg "Canlis by Canlis [Official Photo]")
![Canlis by Canlis [Official]](https://cdn.vox-cdn.com/thumbor/gXRmpa9O1x-ejHJwgy-XwH1w4ls=/0x0:840x520/1200x0/filters:focal(0x0:840x520):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/10799945/canlis.0.0.0.jpg "Canlis by Canlis [Official]")
Highlights
Iconic fine-dining landmark with PNW fare & stunning views
Iconic fine-dining landmark with PNW fare & stunning views
"Canlis has certainly lost its luster over the years, and unfortunately, that precious salad has gone right down with it. Sure, it’s an iconic pile of greens, but the tableside preparation doesn’t work. On most occasions, heavy pours of dressing render the lettuce sopping wet, or sometimes the ratios of bacon to pecorino romano ignite a salt bomb in the bowl. At the end of the day, it’s a standard steakhouse-style salad that you don’t need. Especially at $20 a person. Canlis opens up reservations in three-month blocks, so keep tabs on the restaurant's Tock page where they'll announce the date and time when the next month's batch of reservations will open up. If that doesn't work, check 48 hours in advance, as that’s when reservation deposits become non-refundable. And if all else fails, you can just walk in to sit at the bar for cocktails and snacks." - kayla sager riley, aimee rizzo, gabe guarente
"It always smells like firewood at Manolin, which instantly sets the mood. Not to mention that the puffy Brazilian cheese bread pairs with a margarita just as well as you hope you will with this total stranger. The bright space always feels like an ideal balance of casual and special, and if your date doesn’t get impressed with the outstanding seafood—like rockfish ceviche or mussel toast—feel free to send us an angry email." - aimee rizzo
"If you’re not going to be staring at your phone for an hour, it doesn’t hurt to be inside a restaurant that’s nice to look at. Manolin, one of the best places in the city to eat seafood, has a huge, U-shaped marble bar where you can watch the cooks prep your ceviche or smoked salmon or grilled cod with mole." - aimee rizzo
"Much of the food at Manolin is kind of summery, like the plantain chips, rockfish ceviche with avocado, and the occasional piece of grilled fish or steak. The walls are a shade of sky blue at least one person in your group might call “delightful.” If you find a spot at the bar, it’s particularly fun to watch the chefs prep food and cook stuff on the medieval-looking grill device." - aimee rizzo
"The storied Seattle restaurant where Greg Atkinson took a consulting job in 1997 and then served as head chef for seven years, a formative chapter in his long career in the city’s dining world." - Harry Cheadle
