Canlis has been run by the same family in Seattle since 1950, inside a building first designed by architect Roland Terry and later developed further by Jim Cutler and George Suyama. The dining room is built around natural light and views of Lake Union and the Cascade mountains, and the kitchen is currently led by James Huffman, the restaurant's eighth executive chef.
The restaurant operates as a fine-dining destination with a separate lounge for a more casual visit and private event capability for larger groups. The Canlis Salad has remained a fixture on the menu alongside dishes like duck, steak, and wagyu, with a wine program and sommelier-guided list running alongside the food.
Canlis has been named to Eater's Essential 38 and Seattle Met's Best of 2025 list, and the James Beard Foundation has recognized the restaurant repeatedly over more than a decade, including a Best Chef win in 2019 and an Outstanding Wine Program win in 2017, with additional finalist and semifinalist nods across service, hospitality, and restaurant categories through 2025. Robb Report included Canlis on its Best New Restaurants list for 2026.
The restaurant operates as a fine-dining destination with a separate lounge for a more casual visit and private event capability for larger groups. The Canlis Salad has remained a fixture on the menu alongside dishes like duck, steak, and wagyu, with a wine program and sommelier-guided list running alongside the food.
Canlis has been named to Eater's Essential 38 and Seattle Met's Best of 2025 list, and the James Beard Foundation has recognized the restaurant repeatedly over more than a decade, including a Best Chef win in 2019 and an Outstanding Wine Program win in 2017, with additional finalist and semifinalist nods across service, hospitality, and restaurant categories through 2025. Robb Report included Canlis on its Best New Restaurants list for 2026.