Hospitality At Its Finest: Canlis

Pulling up to Canlis, the Valet opened the car door, offered his hand, and led us inside...to what would become the highlight of our Seattle adventure. Subtle backlights lit the foyer as we turned right to a large,exquisitely kept stone fire place; the heavy, yet vibrant fire brewing brought a touch of comfort and warmth to my soul. To the left sat the hostess table and an open floor plan with wall to wall windows overlooking the sunset over Lake Union. We were immediately welcomed with a pleasant, yet firm handshake by the one and only, Mark Canlis (REALLY!?! You're greeting us? This magnificent place is yours! And you're taking the time to welcome us!?!).

We were fortunate to have a window seat to watch the sunset over the lake. (Nothing, absolutely nothing, compares to a quality meal with a stunning view!) White tablecloths adorned with candle light and a three fold menu - simple, classy, and perfectly elegant. The menu provides options for a tasting menu and wine pairing or traditional a la carte. (I'm a total sucker for tasting menus, and rarely turn down the opportunity. It's one of the best ways to experience the chef and restaurant as a whole in just one meal.)

The tasting menu consisted of 7 courses, with options for two of the courses. I love how tasting menu's always start with the amuse-bouche. It is the perfect preview of the night, in one bite (or in this case, three), setting the tone for what is to come.

Amuse-bouche: Potato three ways. Artistically plated, a variety of textures, and packed full of flavor. Literally, squirming in my seat in anticipation of what's to come.

Course 1: Pupus (The first course is actually 3 mini courses = EPIC!)

1. Steak Tartare - Finely cut steak tartare encased in a crispy, yet delicately light, cracker, topped with flower petals. Holy freshness! It doesn't get better than starting a meal with a clean, fresh and flavorful raw meat.

2. Canlis Salad - An original item since 1950! Though elevated since the original, you know it must be delicious having stood the test of time. Breaking through that crispy crouton, opened the door to fresh romaine lettuce topped with bacon, mint, green onions, with a light acidic dressing.

3. Teriyaki Beef - OMG, I get to cook my own beef on a freakishly hot rock!? Never seen this before! Raw beef served sitting on top of a stone, is accompanied with seasoning salt, teriyaki sauce, and green onions... cooked exactly to my liking. THIS IS FREAKING AWESOME!

Course 2: Smoked salmon

Green. Green. And more green! Where is my smoked salmon? Ahhh... hidden amongst the bright greens, tucked in next to a pile of fresh salmon roe. Though the salmon may not appear to be the star of the dish, its flavor told another story. (Pretty sure the fish was caught earlier that day because it tasted so incredibly fresh!) The pairing of the light smoke on the salmon with the soft, delicate roe, made for a subtle sweet pairing to smother in that bright white yogurt sauce. The yogurt sauce was tart and smooth, perfectly complimenting the roe that popped in your mouth and the greens that crunched to add a bit of texture.

Course 3: Peter Canlis Prawns

Gigantic prawn... covered in foam... seasoned with espelette pepper. (Google please...espelette? From the Basque region, smokey and robust) Yes, google, you are correct. That pepper did add a slightly smokey flavor on the tip of your tongue. The prawn was cooked to perfection - firm, yet soft, all at the same time. The hint of smoke was pleasantly cooled by the yogurt like sauce and lightly layered foam.

Course 4: Squab

Look at the cook on that squab! Pink all the way through, knife slices though with ease, juice oozing with every cut. With squab being such a small bird, it's easy to overlook and dry out.

Not this squab! The skin added a crispy crunch, without the fatty feeling. The saltiness of the bird balanced well with the spoonful of the sweet carrot puree.

Course 5: Lamb Chop

Lamb has never been my first choice. But THIS lamb, was a GAME CHANGER. I would order again in a heartbeat! If this is what all lamb should taste like, then I have been missing out on life! It had that distinct lamb flavor, but not pungent. It was cooked to a perfect medium rare, bright pink in the middle surrounded by a more subtle pink. Again, my knife just slid through the lamb. The lamb was paired with a mint coolie and couscous. The mint created a refreshing flavor to go with the earthiness of the couscous.

Course 5.5: Pineapple & White Chocolate

Oh, HI pallets cleanser! You look #amazeballs! Pineapple and white chocolate - Never would have guessed how refreshing you could be! Pineapple sorbet, white chocolate shavings, granola like chunks of sweet goodness. This was the perfect time to cleanse my palette as we enter into... #thefinalcountdown

Course 6: Cheese

I have a soft spot in my heart for cheese. However, with such a sweet tooth, I will rarely get it if I have a choice between sweet and savory. But OMG, I am so glad we ordered both! This cheese straight up melted once it touched your tongue. I didn't even know cheese could do that! It was rich, yet delicate. Packed full of flavor that you just couldn't get enough us. #morecheeseplease

Course 6: Creme Brûlée

Deconstructed crime brûlée with tayberries!? What is a tayberry? A cross between a blackberry and a red raspberry... YUM. Two of my favorite berries, smashed together to make one super delicious berry! Berry turned compote gelatin mixture, topped off with a scoop of creme brûlée flavored ice cream sitting beside a caramelized sugar dome. YES, the crime brûlée accompanied the berries. And YES, that sugar dome made that perfect sound when you bust through the caramelized sugar on top of a typical creme brûlée. Clearly, I have no qualms that the berries were the star of the dish. It left me feeling light... Quite the feat, 6 courses later...

Course 7: (All the sweets you'll ever need)

OH WAIT! We're not done yet! (Keep in mind, we've been eating and drinking for about 5 hours to this point) Dark chocolate truffles, macaroons, and a mint chocolate bar to go! Rich and flavorful! Clearly they know hospitality - obviously can't be sending guests home without a treat to remember their experience by! Let's just say that chocolate bar didn't make it to the next morning... It was basically mint chip ice cream in a chocolate bar! Hands down, best chocolate bar of my LIFE. #mindblown

Canlis, THANK YOU for welcoming us into your home through your exquisitely planned and executed menu. You taught us #comfortgeek - The flavors have lingered and the memories will forever be unforgettable. I have never felt more at home at a restaurant and do not believe I ever will. #hospitalityatitsfinest

*Please note this menu was a throwback experience to their original menu that was occurring during our visit. The menu has since changed, but I'm sure the experience will not disappoint.

#Canlis #Seattle #hospitalityatitsfinest