For Sean's last stop in town, we headed to Seattle's oldest fine dining restaurant, Canlis (which is amazingly still in the Canlis family after 60+ years). Built on top of a hillside overlooking Lake Union, Canlis is known for its amazing service and atmosphere. If you aren't pleased by the service here, you are impossible to please (or maybe you don't like following a dress code). Andy and I had actually eaten here once before but not since they got a new chef who shook up the establishment and started serving some more modern dishes. Although we enjoyed a lot the last time around, I would definitely say the food was more memorable and delicious than last time.
As guests of Sean (aka Mr. Big Shot), we were served a fixed menu. For a couple of the course, they brought two of us one dish and the other two a different one, so we got to try extra dishes.
Here's the roundup:
Sweet potato two ways: soup with cranberry and cinnamon and sweet potato chip topped with shrimp and cranberry
Risotto with a duck egg and white truffles (OMG-YUM!)
Young Beets with Sheep's milk yogurt sherbet, pumpernickel, and blueberries
Smoked Sockeye Salmon with Yogurt, sorrel and lobster coral / Hamachi two ways: sashimi and tartare (these were two of the top dishes---the smoked salmon melted in your mouth, and well so did the hamachi....Mmmmm)
Foie Gras with a rabbit rillette served with warm brioche (fancy pants, rich but delicious)
Chicken: Prosciutto, salt-baked celery root, and matsutake mushrooms (Andy's favorite dish of the meal--this was not your average chicken dish)
New York Strip Steak - 28-day dry-aged with carrots, curry, and cauliflower / strip steak with black truffles and deliciousness (loved this---some of the best beef I've had)
Pineapple with White chocolate, passion fruit, and coconut
Crème Fraîche Custard with Oatmeal streusel, Granny Smith apple sorbet / Mille-Feuille (Banana caramel, peanut butter, and dark chocolate cake) (I skipped the peanut butter dish---luckily this was another split course---the custard was amazing and the apple sorbet had so much flavor)
peanut butter truffle / rosewater raspberry macaroons
Young Beets with Sheep's milk yogurt sherbet, pumpernickel, and blueberries
Smoked Sockeye Salmon with Yogurt, sorrel and lobster coral / Hamachi two ways: sashimi and tartare (these were two of the top dishes---the smoked salmon melted in your mouth, and well so did the hamachi....Mmmmm)
Foie Gras with a rabbit rillette served with warm brioche (fancy pants, rich but delicious)
Chicken: Prosciutto, salt-baked celery root, and matsutake mushrooms (Andy's favorite dish of the meal--this was not your average chicken dish)
New York Strip Steak - 28-day dry-aged with carrots, curry, and cauliflower / strip steak with black truffles and deliciousness (loved this---some of the best beef I've had)
Pineapple with White chocolate, passion fruit, and coconut
Crème Fraîche Custard with Oatmeal streusel, Granny Smith apple sorbet / Mille-Feuille (Banana caramel, peanut butter, and dark chocolate cake) (I skipped the peanut butter dish---luckily this was another split course---the custard was amazing and the apple sorbet had so much flavor)
peanut butter truffle / rosewater raspberry macaroons
As with the other two restaurants we visited, the head chef at Canlis, Peter Franey, seemed really nice and genuine (though less West Coast relaxed than the other two). I asked Sean and the photographer if all chefs are nice, and they both very quickly and unequivocally said NO! Maybe it's a Seattle thing!
1 comment:
Sounds sooo tasteeee!
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