Photo courtesy of Canlis
Seattle's most iconic restaurant has earned its laurels, reinterpreting Pacific Northwest classics like bonito with chrysanthemum and sea bean caper, and ricotta dumplings with mustard, rapini, and stinging nettles. in 2015, a young hotshot took the helm: Brady Williams, formerly from the two-Michelin-star Blanca in Brooklyn, New York. He ditched his goal of playing professional hockey to cook—and, boy, has it paid off! Among other distinctions, he was anointed a finalist for Rising Star Chef of 2017 by the James Beard Foundation. Reserve ahead and break out the grown-up clothes to check out his masterpieces, served high on Queen Anne hill overlooking the seaplanes and sailboats gliding on Lake Union.
By Amanda Castleman, AFAR Local Expert
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2576 Aurora Ave N, Seattle, WA 98109, USA