Restaurant Review: Seattle, Washington


We could’ve started and ended this list with one place: Canlis. The setting is stunning, a modernist Roland Terry masterpiece built in 1950 that leans out and over a cliff to better the views of Lake Union below. And the kitchen is headed by chef Jason Franey, who joined Canlis from New York’s Eleven Madison Park. But it’s the restaurant’s wine program—known in the industry as a sort of finishing school for master sommeliers—and its epic wine list that sets the place apart: 2,500 bottles deep, with a full ten pages dedicated to Burgundy and mature Bordeaux such as the 1982 Château Latour. With such range and depth, it’s easy for head sommelier Nelson Daquip to find something that will blow your mind.

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