Canlis, a fine-dining landmark in Seattle, has seen its share of ups and downs since opening in 1950. However, the 60-year-old restaurant hit a high note earlier this month when its chef, Jason Franey, was named one of the year’s 10 “Best New Chefs” by Food & Wine magazine — an honor usually bestowed on chefs at newer restaurants. Now in its third generation of family ownership, Canlis’ journey through the new economy is being shepherded by brothers Mark and ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!