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 ...
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