Synonymous with Seattle elegance and style, Canlis offers stunning reception and private dining options from 2 to 200 guests. This ultra-chic property, build by famed architect Roland Terry, features floor to ceiling windows with 180 degree views of picturesque Lake Union and the Cascade mountains, a world-class bar, grand piano, fireplaces, and of course, internationally celebrated service, cuisine, and wine. Run for three generations by the Canlis family, Canlis is the Pacific Northwest's most celebrated restaurant: winner of eleven consecutive Wine Spectator Grand Awards, three-time James Beard nominee for best service in the country and Gourmet Magazine’s top 20 restaurants in the country. Canlis has recently been
voted Most Romantic, Best View, Best Service, Best Design, Best Lounge, Top Wine List and Wine Service, Washington Family Business of the year, Mayor’s Small Business Award, and Best Overall Restaurant. There’s no other place like Canlis, anywhere.
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| Cuisine | Northwest |
| Dining Style | Fine Dining |
| Price | $$$ |
| Beverages | Full Bar, Wine List |
| Sample Menu |
Click Here |
| Hours | Dinner: Mom - Fri 5:30p - Close, Sat 5p -
Close.
Open for both Mother’s Day and Father’s Day!
|
| Payment | Visa, AMEX, MasterCard, Discover, Diners Club |
| Parking | Valet |
| Contact Name | Kellie Sholdt |
| Name of space | Restaurant Buyout |
| Type of space | Entire Restaurant |
| Seated (max) | 150 |
| Standing (max) | 250 |
| Room fee | Negotiable |
| AV available | All AV Available |
Originally hailed as “The Most Beautiful Restaurant in the World,” and renovated by three lifetime achievement award-winning designers, Canlis’ modern and luxuriously appointed spaces are intimate, warm and more reminiscen
of the home than a typical industrial restaurant. It’s no wonder so many choose to make it theirs for special occasions.
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| Name of space | The Penthouse |
| Type of space | Private |
| Seated (max) | 90 |
| Standing (max) | 100 |
| Room fee | $300 |
| AV available | All AV Available |
Built as Peter Canlis’ home in 1950, this room has hosted Seattle and its stars for over half a century. Praised for its beauty, architecture and stunning views, it is a private dining room without equal in the Northwest – and this, before the evening has even
begun. Amenities include Grand piano, sitting lounge, full bar, floor to ceiling windows, 180 degree mountain and lake views, and personalized service.
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| Name of space | Executive Room |
| Type of space | Private |
| Seated (max) | 30 |
| Standing (max) | 30 |
| Room fee | $200 |
| AV available | All AV Available |
Intimate and understated, the Canlis family calls this room the “heart” of the restaurant. Host an elegant business function or a private family party with the warmth and intimacy of entertaining in your own home. Amenities include a fireplace, city,
lake and mountain views, mahogany walls, and oval or round tables.
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| Name of space | The Caché |
| Type of space | Private |
| Seated (max) | 4 |
| Standing (max) | 4 |
| Room fee | $100 |
| AV available | All AV Available |
First built because Mr. Canlis needed an office, this treetop secret has fast become the hottest table in town. The Caché is set with a warmly lit single table, perched before a spectacular view overlooking Lake Union and the Cascades beyond. Amenities include
personal server, telescope, custom sound system, chaise sofa, and Reidel stemware.
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Executive Chef Aaron Wright
For Executive Chef Aaron Wright, fine dining is fine detail. Chef Wright makes sure each dish is a pure reflection of the best products he can find. Chef Aaron Wright was hired by Canlis Restaurant in 2000 and was quickly promoted to Executive Chef in 2002. He has represented Canlis Restaurant at the James Beard House in 2004. He has made appearances on the Food Network, local TV and radio shows. Since 2002 Chef Wright has moved Canlis on Gourmet's 50 Best Restaurants in America list, from number 46 to number 19. Much of Chef Wright's success can be attributed to how he provides leadership to his culinary staff, pushing them to be involved in local farming, civic and community organizations.
Been needing your own executive chef? Chef Wright is available to guests wishing to plan special menus, address dietary needs, or build custom menus for specific requests.
Wine Director Nelson Daquip
Canlis Sommelier Nelson Daquip has been the most rapidly promoted employee in Canlis’ history, rising from server assistant, to server, to assistant sommelier, to wine director in only four years. We weren’t the only ones to notice –Food and Wine Magazine featured Nelson in their June 2005 profile of national up-and-coming sommeliers. After earning a culinary degree from Kapiolani Community College through the University of Hawaii, Nelson served at the prestigious Alan Wong’s restaurant in Hawaii for three years. After his move to Canlis, Nelson studied under master sommelier Shayn Bjornholm before creating and shaping the world-class wine program Canlis enjoys today. Now a mentor to many, Nelson is a master sommelier candidate himself, and was just honored as “Sommelier of the Year” by Seattle Magazine.
He and his staff provide personalized wine attention to guests requesting special pairings or wishing to make wine an important part of their party. It’s like having a private wine expert…and having access to all his wine.