Staub USA

Canlis Restaurant

The doyenne of Seattle’s fine dining scene, 65-year old Canlis is still going strong

For more than sixty years, Canlis has been serving and celebrating Seattle with their food. That’s a long time to stay cutting edge. It’s a long time to be pushing the culinary envelope. In the fifties and sixties Peter Canlis brought the world to Seattle on a platter. Exotic food from foreign nations was ahead of the curve, and Peter even snuck Hawaiian fish onto returning PanAm flights to impress the locals. Today, local is exotic. Canlis’ current owners and Peter’s grandsons, Mark and Brian Canlis, continue the tradition of looking forward while celebrating the past. Their efforts have maintained Canlis’ standing as one of the finest and friendliest dining experiences in the country.

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Meet Mark Canlis & Brian Canlis

Chef Bio

Jason Franey,  a 2011 FOOD & WINE magazine “Best New Chef,” joined Restaurant 1833 in December 2014 from Seattle’s award-winning Canlis restaurant, bringing his modern technique and approachable style to the menu in Monterey. With over 20 years of experience, Franey began his career in Palm Beach Fl., including various roles at The Breakers Hotel, then as executive sous chef at San Francisco’s Campton Place, working for Chef Daniel Humm. In 2006, he joined Humm as executive sous chef in New York to remake Eleven Madison Park into the destination that it is today. In December 2008, he booked a one-way trip to Seattle to revamp Canlis, one of the city’s most venerable restaurants, before making the move to Monterey in 2014. Under Franey’s direction, Restaurant 1833 was most recently awarded 3.5 stars by theSan Francisco Chronicle. Franey has also been named a “People’s Best New Chef Northwest” from FOOD & WINE magazine and a three-time finalist by the James Beard Foundation for the “Best Chef: Northwest” award. In 2013, he was named one of 161 Relais & Châteaux Grands Chefs in the world.

Chefs Recipe

Recipe Overview

  • Type of Dish / Entrée
  • Total Time / 90 min
  • Yield / 4 servings
  • Level / Intermediate
  • Prep / 20 min
  • Cook / Approx 1 hour

Halibut with Spring Vegetables Recipe

Bring a pot of salted water to a boil and prepare a bowl of ice water. Shell fava beans and peas. Boil fava beans 2 minutes, lift out and plunge into the ice water. Boil peas 1 minute, lift out and add to the ice water. Boil asparagus 4 minutes, lift out and add to ice water. Drain vegetables and lay to dry on a clean towel. Remove the peels from the fava beans. Set all vegetables aside.

Preheat oven to 300°F.

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Recommended Product
  • Staub Cast Iron
    Covered Fish Pan

    The Staub cocotte is the classic vessel for all of your favorite meals. Staub’s proprietary self-basting system consists of spikes that are distributed throughout the interior of the lid to ensure a continuous rainfall effect over the food, ensuring an optimal cooking result. The self-basting lid is 9 times more effective than conventional lids.


  • Features & Benefits:

    -Made in France

    -Heavyweight enameled cast iron transfers and retains heat evenly

    -Extra-wide cooking surface with high sides to contain liquids for braising and roasting meat and cooking stew

    -Multicoat enameling creates a glossy, vibrantly colored “majolique” finish

    -Stainless steel lid knob

    -Dishwasher safe.


Restaurant Location

2576 Aurora Ave N.
Seattle, Washington


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